Judul: Aplikasi pelapis antimikroba dari kayu manis pada lempuk durian
Abstrak: Lempuk durian is a processed food that have a shape like a ‘dodol’. The ingredients of lempuk durian is ripe durian mix with sugar in the ratio 1:1/4 kg. Generally, lempuk durian have a time of endurance about three weeks and after it exceeded the time of endurance, this lempuk durian will be covered by mold. This research has a purpose to obtain the optimal concentration of antimicrobial from cinnamon’s powder in the edible coating, also to understand the effect toward lempuk durian storage process at various temperatures (10, 30, and 35°C). This research consists of three steps: 1) characterization of lempuk durian, 2) determination of antimicrobial concentration in the edible coating kitosan, and 3) application of edible coating toward lempuk durian. Based on the analysis, edible coating with AM cinnamon’s powder in the 11% concentration, have a higher inhibition power toward A.niger compared by edible coating without AM that have 3.72 mm diameter of clear zone. It shows that cinnamon’s powder able to inhibit A. niger. Based on the result of moisture content, fat, and free fatty acis (FFA) analysis, it’s known that the best treatment is edible coating that using AM because it able to prevent the water vapour transmition, lipid, and gas during storage process, so that the amount of microbe on product are smaller. Based on organoleptik test for all parameter (colour, aroma, flavor, and texture), generally panelist prefer on lempuk durian that coated by AM up to 24 days of storage at 10 degree of temperature.
Keyword: Lempuk durian, Edible coating, Aantimicrobial, Cinnamons powder, A.niger

Judul: Study of flavour changes of edible coated minimally processed durian during storage
Abstrak: Durian merupakan salah satu buah-buahan yang mempunyai konsumen cukup besar. Selama ini konsumen sering sulit untuk memilih buah durian yang telah matang, sehingga sering kecewa setelah mengupasnya. Hal ini membawa konsekuensi untuk memasarkan buah durian yang telah diproses minimal (minimally processed durian), sehingga konsumen dapat melihat langsung kondisi daging buah dan dapat membeli sesuai dengan kebutuhan dan selera konsumen. Dibalik keuntungan tersebut, buah durian terolah minimal bersifat mudah rusak. Salah satu alternatif yang dapat dilakukan untuk menekan laju kerusakan buah durian terolah minimal serta memperpanjang masa simpannya adalah melapisi buah durian terolah minimal dengan pelapis yang dapat dimakan (edible coating) dikombinasikan dengan penyimpanan pada suhu rendah.
Keyword: Durio zibethinus Murr., Minimally Processed Fruits, Edible film, Low methoxy pectin, Flavor, Durian

Judul: Basis of Social Theories for Social Enterprises: Integrative Literature Review
Abstrak: Social enterprise is a hybrid organization aiming to achieve economic and social values that exist as an effective mechanism for creating value in the form of society, economy and environment. The development of social enterprise is considered to have contributed in increasing innovation as well as being a mechanism for ensuring economic development that is in line with social justice. However, the development of theory and study of social enterprise is still lagging behind in practice. The social enterprise conception is a conception that is still considered as a "young term" category in the social sciences and has not shown clear consistency linking social theories to the development of social enterprise. This study aims to identify the basic theories of social enterprise and social theories for social enterprise with used an integrated literature review approach with data sources from Scopus and ProQuest. The results of the study found that socio-economic theory is the basis for social enterprise theory. This study also found the linkages of 7 social theories for social enterprise and the mapping of social theory architecture for social enterprise which is studied on classical and contemporary social theories.
Keyword: integrative literature review, social economic, social enterprise, social theory