Judul: Response Surface Methodology (Rsm) Application In Processing Parameters Optimization Of Indomie Instant Noodle At Pt Indofood Cbp Sukses Makmur, Tbk. Noodle Division In Jakarta
Abstrak: Instant noodle has been one of the alternative foods in terms of rice substitute, especially for urban people who live in big cities. Instant noodles could be stored for several months in room temperature due to low water activity in accordance to low moisture content and fat content. PT Indofood CBP Sukses Makmur, Tbk. Noodle Division is one of the biggest instant noodle producers in Indonesia which produces various brands of instant noodles. This research was aimed to obtain the optimal processing parameters for some Indomie products in 61 gram, 63 gram, and 66 gram weight. The optimization was carried out by statistical approach, called Response Surface Methodology (RSM). Two (2) processing parameters were being optimized, frying temperature IN and OUT (oC). The yields being optimized were final product moisture content (%) and fat content (%). The selected optimum points in line 2 were 3.41519 % for moisture content and 17 % for fat content, with 64.68 rpm for cutter speed, 121.26 0C for frying temperature IN, and 150.08 0C for frying temperature OUT. The selected optimum points in line 8 were 3.49808 % for moisture content and 16.5755 % for fat content, with 44.02 rpm for cutter speed, 124.74 0C for frying temperature IN, and 159.95 0C for frying temperature OUT. The selected optimum points in line 10 were 3.45207 % for moisture content and 16.8164 % for fat content, with 64.13 rpm for cutter speed, 119.83 0C for frying temperature IN, and 154.30 0C for temperature OUT.
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Judul: Analysis and Consumer Preferences Mapping for Instant Fried Noodle in Jabodetabek Area
Abstrak: Mi goreng merupakan varian mi instan yang banyak diminati masyarakat Indonesia. Penelitian bertujuan memperoleh data preferensi konsumen di wilayah Jabodetabek terkait penilaian kepentingan dan kinerja atribut produk, prioritas perbaikan atribut produk, atribut produk yang sesuai dengan harapan responden, gambaran produk ideal, profil sensori produk mi goreng beserta intensitasnya, dan tingkat kesukaan konsumen yang dapat digunakan oleh produsen sebagai acuan dalam pengembangan produk mi goreng instan di masa depan. Metode uji yang digunakan yaitu, Importance Performance Analysis (IPA), gap analysis, serta uji sensori dengan metode Check-All-That-Apply (CATA), Rate-All-That-Apply (RATA), dan rating hedonik. Sampel uji berupa mi goreng instan brand terpilih varian rasa original, ayam bakar limau, dan korean cheese buldak. Hasil uji IPA menunjukkan bahwa atribut aroma dan varian rasa merupakan atribut dengan prioritas utama. Hasil uji gap analysis menunjukkan bahwa atribut ‘ketersediaan di pasaran’ Mie Sedaap goreng mampu memuaskan responden. Berdasarkan metode CATA, atribut sensori rasa asam, aroma cabai, dan warna kuning kemerahan dinilai ideal oleh panelis. Berdasarkan metode gabungan CATA dan RATA, sampel original didominasi oleh warna kuning kecoklatan, rasa umami, mouthfeel bawang, dan aftertaste bawang. Sampel ayam bakar limau didominasi oleh aroma daun jeruk, mouthfeel daun jeruk, dan aftertaste daun jeruk. Sampel korean cheese buldak didominasi oleh aftertaste pedas, mouthfeel pedas, aroma keju, dan warna kuning kemerahan. Ayam bakar limau merupakan varian dengan tingkat kesukaan paling tinggi menurut hasil uji rating hedonik., Fried noodle is a popular variant of instant noodles in Indonesia. The study aims to obtain data about consumer preferences in Jabodetabek which consist of rating importance and performance of product attributes, the priority of product attribute improvement, product attributes that are able to satisfy respondents’expectations, descriptions of ideal products, sensory profile and its intensity, and preference level of the product which can be used as a reference for instant fried noodle product development. The method used consists of Importance Performance Analysis (IPA), gap analysis, and sensory testing using the Check-AllThat-Apply (CATA), Rate-All-That-Apply (RATA), and hedonic rating methods. The samples were selected brand of instant fried noodle in original, lime roasted chicken, and korean cheese buldak flavor The IPA test shows that aroma and flavor variant are the top priority attributes. The gap analysis test shows that the 'availability in the market' attribute of fried Sedaap noodles is able to satisfy respondents. Based on the CATA method, sour taste, chili aroma, and reddish yellow color are considered ideal by panelists. Based on the combined of CATA and RATA methods, the original sample was dominated by brownish yellow color, umami flavor, onion mouthfeel, and onion aftertaste. The lime grilled chicken sample was dominated by lime leaf aroma, lime leaf mouthfeel, and lime leaf aftertaste. The korean cheese buldak sample was dominated by spicy aftertaste, spicy mouthfeel, cheese aroma, and reddish yellow color. Lime grilled chicken has the highest level of liking according to the hedonic rating test result
Keyword: CATA, gap analysis, instant fried noodle, IPA, RATA

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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