Judul: Determination of Thermal Adequacy and Sensory Test of Sterilized  Kaffir Lime Leaf Rice in Retort Pouch at PT XYZ
Abstrak: Nasi daun jeruk merupakan olahan nasi berbumbu yang memiliki rasa gurih dan aroma segar daun jeruk. PT XYZ telah mengembangkan nasi daun jeruk menjadi nasi instan namun mengalami banyak kekurangan pada proses penyeduhannya. Oleh karena itulah dikembangkan nasi daun jeruk dengan metode pengawetan sterilisasi menggunakan panci presto dengan kemasan retort pouch sehingga didapatkan produk steril. Penelitian ini bertujuan menentukan nilai F0 sehingga dapat diketahui kecukupan panas yang tercapai selama sterilisasi dan mengetahui penerimaan masyarakat terkait sensori produk nasi daun jeruk steril. Metode penelitian ini memiliki dua tahap yaitu tahap persiapan dan tahap utama. Tahap persiapan berisi proses pembuatan nasi daun jeruk sampai dikemas dalam kemasan retort pouch. Tahap utamanya terdiri dari analisis kecukupan panas mulai dari uji distribusi panas dan uji penetrasi panas dan uji rating hedonik nasi daun jeruk steril dengana atribut yang diuji antara lain warna, aroma, rasa, tekstur, dan overall. Hasil menunjukkan bahwa sterilisasi dengan suhu 110°C selama 70 menit menghasilkan nilai F0 terendah sebesar 4,2 menit. Kemasan retort pouch pun tidak mengalami kebocoran setelah dilakukan sterilisasi. Uji rating hedonik nasi daun jeruk steril mendapatkan respon yang cukup positif dimana persentase panelis yang memberi nilai pada rentang 5 (agak suka) hingga rentang 7 (sangat suka) pada tiap atribut sensori lebih dari 50%, hanya saja perlu dikembangkan dari segi warna dan segi tekstur., Kaffir lime leaf rice is a seasoned rice dish with a savory taste and the fresh aroma of citrus leaves. PT XYZ has developed instant kaffir lime leaf rice but has faced many shortcomings in the preparation process. Therefore, kaffir lime leaf rice has been developed using the commercial sterilization method with a pressure cooker and retort pouch packaging to create a ready-to-eat product. This study aimed to determine the F0 value to assess thermal adequacy during sterilization and to evaluate public acceptance of the ready-to-eat kaffir lime leaf rice product through sensory testing. This research consists of two stages: the preparation stage and the main stage. The preparation stage involved the process of making orange leaf rice until it is packaged in retort pouches. The main stage included the analysis of heat sufficiency, including heat distribution test, heat penetration test, and hedonic rating test of the ready-to-eat kaffir lime leaf rice, evaluate attributes such as color, aroma, taste, texture, and overall perception. The results showed that sterilization at a temperature of 110°C for 70 minutes resulted in the lowest F0 value of 4.2 minutes. The retort pouch packaging did not show any leakage after sterilization. The hedonic rating test of the ready-to-eat kaffir lime leaf rice received a fairly positive response, with more than 50% of the panelist giving scores ranging from 5 (somewhat like) to 7 (very much like). However, improvements are needed in terms of color and texture.
Keyword: Hedonic rating test, kaffir lime leaf rice, thermal adequacy

Judul: Ready-to-eat rice in retort pouch packaging as an alternative of emergency food product
Abstrak: Indonesia is one of the countries that has a high level of natural disasters. The provision of food for refugees both from the government and the private sector is more in the form of instant noodles, rice and bottled water. Instant noodles and rice require a preparation process before they can be consumed. In conditions that do not yet allow for cooking, emergency food is needed that is ready to be eaten. Emergency food is a complete nutritious food product that contains 35-45% fat, 10-15% protein and 40-50% carbohydrates and is processed with the aim of meeting human energy needs in abnormal circumstances such as floods, landslides and earthquakes. Emergency food that has now been developed is in the form of military food. Other products in the form of rice packaged using canned packaging and fried rice packaged using retort pouch packaging. Another characteristic that must be met is to have adequate organoleptic standards and accepted by consumers. The processed food is processed using heat sterilization with a retort at a temperature of 110° C for 45 minutes. The use of retort for now still requires a very large cost if applied in disaster-prone places. In this study used a simpler technology that uses pressure cooker. The study is divided into 3 stages. The first stage is to determine the method and formula for heating rice in the retort pouch packaging. The formulation used is the ratio of rice to water of 140:60, 150:50, 160:40, 170:30 and 180:20. The tests carried out are hedonic tests and microbiological tests so that selected products are produced, namely in a formula with a ratio of 140 g of rice: 60 g of water. The selected product has a hardness value of 7305.45 gf, an elasticity value of 36.40%, a chewiness value of 2185.720 gf, and a stickiness value of -167.975 g.s. Alt results on aron rice samples (half-cooked) were 7.2×107 CFU/mL and on retort pouch (<25) CFU/mL retort pouch packaged rice. The second stage is to determine the operation time to reach a certain F0 value. The sample used is a selected product produced in the first stage. At this stage, a protein source of 15% is added in the form of pieces of cooked chicken meat into the package before the sterilization process is carried out. The selected sample produced an F0 value of 4.12 minutes at 110°C during a 45-minute warm- up starting from 40 minutes of CUT time. The third stage is testing the shelf life of samples with selected products that already know the value of the adequacy of the heat process. The parameters used are microbiological tests and organoleptic tests. Shelf life testing using the Arrhenius Model method. Samples were stored at 35°C, 45°C, and 55°C and observed every 7 days for 6 weeks. The results of shelf life testing based on the total number of microbes and organoleptic tests using the scoring method showed that ready-to-eat rice retort pouch packaging has a shelf life of 2 months 1 day at a storage temperature of 25 °C.
Keyword: disaster, emergency food, retort pouch, rice, sterilization

Judul: Penyelesaian Masalah Pelabelan Graf vertex Magic pada Graf Cycle Sederhana
Abstrak: Graf vertex magic adalah suatu graf memiliki nilai bilangan magic yang sama pada masing-masing vertex yang berbeda. Graf cycle sederhana adalah suatu walk tertutup yang mengandung setidaknya tiga vertex, semua vertex-nya berbeda dan setiap vertex terhubungkan oleh satu edge.
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