Judul: Peningkatan Mutu Dan Penerapan Cara Produksi Pangan Yang Baik Pada Industri Rumah Tangga Pangan Minuman Jahe Merah Instan Di Desa Benteng, Ciampea, Bogor
Abstrak: Red ginger have been processed into several foods and beverages, such as instant beverage, ginger candy, ginger pickle, ginger coffee, etc. One of household industry that produces instant red ginger beverages is Jahe Gunung Leutik in Ciampea, Bogor. But, the household industry is still has not applying good manufacturing practices and it is still not has standard formula. Therefore, it is need a deep study to determine the standard formula and to apply manufacturing practices in order to get P-IRT certificate from health department. The methods that used in deciding the best formula are analysis of rehydration time, analysis of color, and hedonic test. The formula that used in the test was formula with ratio sugar and red ginger 1:2 (A), 1:1 (B), and 1:3 (C). After that, product from the best formula will be analyzed with proximate analysis in order to meet the requirement of P-IRT certificate’s submission. Moreover, feasibility analysis will be undertaken in this industry. The results showed that rehydration time in all three samples still include in instant beverages because its rapid rehydration time. Color analysis and hedonic test also showed no significant differences between the samples. Therefore, the formula with the ratio of 1:3 was chosen because it is the cheapest material usage. Moreover, Standard Operating Procedure (SOP) that controlled several aspect on industry from purchasing raw materials, production processes, until product shipment has been created according to the obtained formula. The best formula obtained from this experiment is analyzed its chemical composition and the results of moisture content, ash content, fat content, protein content and carbohydrate content are 1.16%, 1.17%, 0.08%, 0.46%, and 97.13% respectively. And after following several processed of certification, the household industry got the P-IRT number as follow 61232010110099. Feasibility analysis also undertaken by this household industry and the conclusion is this industry is feasible from the financial side.
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Judul: Product Development of Herbal Ginger Syrup
Abstrak: Jahe merupakan komoditas rempah-rempah yang banyak dikonsumsi dan diketahui manfaatnya, sehingga berpotensi untuk dikembangkan baik dalam pembuatan produk makanan maupun minuman. Selain komponen bahan aktif minyak atsiri, jahe juga memiliki kandungan pati berkisar 45-55% dari bobot rimpang kering. Dalam pembuatan minuman herbal, pati merupakan hasil samping dalam proses ekstraksi bahan aktif. Penelitian ini bertujuan untuk memanfaatkan kandungan pati dengan bantuan enzim alfa amilase serta meningkatkan penerimaan konsumen dengan penambahan rempah-rempah. Metode yang digunakan adalah Human Centered Design (HCD) yang diawali dari identifikasi masalah, verifikasi masalah, ideasi, prototipe, dan verifikasi solusi. Hasil observasi terhadap produk komersial menunjukkan tingkat rasa pedas terbilang rendah dibandingkan tingkat rasa manis pada produk. Prototyping sirup jahe merah dilakukan sebanyak 3 kali. Prototype 1 berdasarkan hasil uji organoleptik sudah menunjukkan beberapa parameter telah sesuai preferensi konsumen, namun masih terdapat beberapa parameter yang perlu diperbaiki. Selain itu, prototype 1 memiliki konsistensi yang kental dan berkabut, terdapat sedikit after-taste pahit, serta setelah disimpan di kulkas selama 24 jam produk membentuk gumpalan keras seperti gel. Prototype 2 telah memiliki konsistensi yang baik, namun rasa pahit yang dihasilkan masih terdeteksi. Hasil uji organoleptik prototype 3 menunjukkan tingkat rasa pedas dan rasa manis telah sesuai dengan preferensi konsumen dengan aroma yang lebih wangi dan manis. Formulasi terpilih sirup jahe merah menggunakan 250 g jahe merah, 125 g gula kristal, 500 g air, dan 35 g rempah-rempah., Product Development of Herbal Ginger Syrup. Supervised by TITI CANDRA SUNARTI. Ginger is a spice commodity that is widely consumed and its benefits are known, so it has the potential to be developed both in the manufacture of food and beverage products. In addition to the active ingredient components of essential oils, ginger also has a starch content ranging from 45-55% of the dry rhizome weight. In the manufacture of herbal drinks, starch is a by-product in the process of extracting the active ingredients. This study aims to utilize the starch content with the help of the enzyme alpha amylase and increase consumer acceptance with the addition of spices. The method used is Human Centered Design (HCD) which begins with problem identification, problem verification, ideation, prototype, and solution verification. The results of observations on commercial products show that the level of spicy taste is relatively low compared to the level of sweetness in the product. The red ginger syrup prototype was carried out 3 times. Prototype 1 based on the results of organoleptic tests has shown that several parameters are in accordance with consumer preferences, but there are still some parameters that need to be improved. In addition, prototype 1 has a thick and cloudy consistency, there is a slight bitter after-taste, and after being stored in the refrigerator for 24 hours the product forms hard lumps like gel. Prototype 2 already has a good consistency, but the resulting bitter taste is still detectable. The results of the organoleptic test of prototype 3 show that the level of spicy and sweet taste is in accordance with consumer preferences with a more fragrant and sweet aroma. The selected formulation of red ginger syrup uses 250 g of red ginger,
Keyword: alpha amylase, red ginger, starch, low sugar, red ginger syrup

Judul: Kruskal Coordinates in 4+1 Dimensional Schwarzschild  Spacetime Geometry
Abstrak: Koordinat Kruskal adalah hasil ekstensi maksimal dari koordinatSchwarzschild yang menimbulkan interpretasi baru tentang keberadaan wormhole. Secara teori, wormhole adalah struktur yang menghubungkan dua titik berbeda dalam ruangwaktu. Namun, ukuran wormhole terlalu kecil untuk dapat dilalui dan tidak stabil sehingga mudah runtuh. Penelitian ini bertujuan mendapatkan solusi koordinat Kruskal untuk geometri Scwarzschild pada dimensi yang lebih tinggi yang dapat berguna untuk menganalisis kestabilan wormhole. Penelitian ini dilakukan melalui penambahan dimensi ruang dari 3+1 dimensi menjadi 4+1 dimensi untuk mendapatkan geometri Schwarzschild, koordinat Eddington-Finkelstein, dan koordinat Kruskal dengan memanfaatkan gerak radial foton. Hasil akhirnya, solusi geometri ruangwaktu Schwarzschild dalam koordinat Kruskal dapat dibentuk dan diilustrasikan dalam diagram Kruskal. Diagram tersebut menunjukan sebuah black hole, white hole, dan dua alam semesta yang dihubungkan oleh wormhole., The Kruskal coordinates are the maximal extension of the Schwarzschild coordinates which give rise to new interpretations of the existence of wormholes. In theory, a wormhole is a structure that connects two different points in spacetime. However, the size of the wormhole is too small to pass through and is unstable so that it collapses easily. This study aims to obtain Kruskal coordinate solutions for the Scwarzschild geometry in higher dimensions which can be useful for analyzing wormhole stability. This research was carried out by adding space from 3+1 dimensions to 4+1 dimensions to obtain Schwarzschild geometry, Eddington Finkelstein coordinates, and Kruskal coordinates by utilizing the radial motion of photons. The final result, the solution of the Schwarzschild spacetime geometry in Kruskal coordinates can be formed and illustrated in a Kruskal diagram. The diagram shows a black hole, a white hole, and the two universes connected by a wormhole.
Keyword: Schwarzschild geometry, Eddington-Finkelstein coordinates, Kruskal coordinates, radial motion of photons, wormhole