Judul: Kajian Standardisasi dan Penggandaan Skala (Scale Up) Proses Produksi Sambal Kering Andaliman di PT. Kampung Kearifan Indonesia (JAVARA).
Abstrak: Bumbu merupakan hal yang tidak dapat dipisahkan dari masakan Indonesia. Salah satu produk bumbu baru PT Kampung Kearifan Indonesia (JAVARA) yang banyak diminati adalah Sambal Kering Andaliman. Namun demikian, Sambal Kering Andaliman masih diproduksi dengan menggunakan peralatan sederhana sehingga kualitasnya masih beragam dan skala produksinya masih kecil. Oleh karena itu, perlu dilakukan (i) standardisasi proses untuk menghasilkan produk dengan kualitas lebih seragam dan (ii) kajian penggandaan skala untuk dapat memenuhi permintaan. Berdasarkan hasil penelitian yang dilakukan, proses yang dapat distandardisasi adalah penggilingan dan pengeringan. Cabai kering digiling selama 2 menit, bawang merah Bali Karet digiling selama 30 detik, serta andaliman kering digiling selama 1 menit menggunakan Universal Fritter MKS-UV4A. Sambal dikeringkan dengan suhu 60oC selama 9 jam dengan oven Memmert UF750 plus. Setelah itu Sambal Kering Andaliman digiling selama 2 menit dengan blender Panasonic MX-GX1011. Mesin yang disarankan untuk penggandaan skala adalah pengupas bawang dengan sistem aspirasi, bowl chopper untuk menggiling bahan segar, hammer mill untuk menggiling bahan baku kering dan produk akhir, serta mesin pengisi bubuk semi otomatis untuk mempercepat pengisian produk.
Keyword: Bumbu, kondimen, sambal kering, scale up, standardisasi proses

Judul: Formulasi dan Proses Produksi Produk Sambal Andaliman dalam Kemasan
Abstrak: Andaliman is one of spices that can grow in Indonesia, especially in North Sumatera. The Andaliman’s uniqueness is special sensory characteristic, like trigeminal sensation on the tongue. The research was conducted to determine andaliman sauce formulation that have the best physical, chemical, and organoleptic characteristic, to know andaliman sauce stability during storage, and to know testing parameters that can be monitor according to andaliman sauce stability. Sample were added by citric acid (0.05%, 0.10%, 0.20%, 0.30%, and 0.60%) to reach pH ≤ 4. Four andaliman consentration (0%, 3%, 5%, and 7%) were added to chosen sample, to obtain the best physical (viscosity, color), chemical (pH, total phenol), and organoleptic characteristic. Stability of the best sample were tested at 30 oC dan 37 oC during storage The result indicates that pH optimal of andaliman sauce can be reach by added 0.60 % citrate acid and to get andaliman sauce with optimal physic characteristic and organoleptic can be reach by adding 5 % andaliman. Stability of andaliman sauce can be determined by Aw, viscosity, and TPC parameter.
Keyword: stability, formulation, andaliman sauce, andaliman

Judul: Metrik Einstein (Anti-) Self-Dual Berdimensi Empat dengan Metode Cartan
Abstrak: Gravitational field equation can be formulated in differential forms (differential geometry), which describes gravity as a manifestation of the curvature of space-time. Curvature of space-time is characterized by a metric that satisfies the gravitational field equation. With differential forms it can be formulated the (anti-) self-dual Einstein equation, which is a modification of the Cartan structure in (anti-) self-dual basis. Calculation of (anti-) self-dual metric with (anti-) self-dual Einstein equation is simpler than the calculation using Christoffel symbols.
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