Judul: Studi Kelayakan Pengembangan Industri Minuman Mocktail
Abstrak: Industri kecil menengah merupakan salah satu bagian penting dalam pertumbuhan perekonomian Indonesia. Peran penting IKM adalah mempercepat pemerataan pertumbuhan ekonomi. Salah satu bisnis yang cukup bermunculan adalah bisnis food and beverages. Studi kelayakan industri dilakukan untuk menentukan kelayakan sebuah industri dengan meninjau beberapa aspek, yaitu teknis dan teknologi, manajemen dan SDM, lingkungan, dan finansial. Penelitian ini bertujuan untuk menyusun studi kelayakan dari aspek teknis dan teknologi, finansial, manajemen dan SDM, lingkungan, dan pemasaran serta melakukan analisa bisnis menggunakan BMC. Hasil dari penelitian ini menunjukkan industri minuman mocktail Trihead Beverages memiliki kapasitas produksi sebanyak 1000 botol perbulan. Berdasarkan kelayakan finansial, industri layak untuk dijalankan dengan NPV Rp 107.538.533, IRR sebesar 31.06%, gross B/C ratio sebesar 1.03%, dan PBP selama 4.39 tahun. Analisa bisnis dilakukan menggunakan metode BMC dengan melihat 9 aspek, yaitu customer segments, value propositions, channel, customer relationship, revenue streams, key resources, key activities, key partners, dan cost structure. Hasil dari analisa bisnis dapat dilihat bahwa Trihead Beverages sudah memiliki visi yang jelas untuk bisnis yang akan dijalankan dan merubah fokusnya bukan dengan produksi saja melainkan menjual jasanya juga dengan mengacu kepada BMC 2 yang sudah dibuat., Small and medium industries are an important part of Indonesia's economic growth. The important role of SMEs is to accelerate the distribution of economic growth. One of the emerging businesses is the food and beverages business. Industrial feasibility studies are conducted to determine the feasibility of an industry by reviewing several aspects, namely technical and technology, management and human resources, environment, and finance. This study aims to compile a feasibility study from technical and technological aspects, finance, management and human resources, environment, and marketing as well as conduct business analysis using BMC. The results of this study indicate that the mocktail beverage industry of Trihead Beverages has a production capacity of 1000 bottles per month. Based on financial feasibility, the industry is feasible to run with an NPV of IDR 107,538,533, an IRR of 31.06%, a gross B/C ratio of 1.03%, and a PBP of 4.39 years. Business analysis is carried out using the BMC method by looking at 9 aspects, namely customer segments, value propositions, channels, customer relationships, revenue streams, key resources, key activities, key partners, and cost structure. The results of the business analysis can be seen that Trihead Beverages already has a clear vision for the business to be run and xiv changes its focus not only to production but also selling its services by referring to the BMC 2 that has been made.
Keyword: BMC, gross B/C ratio, IRR, NPV, PBP

Judul: Process Design of Ginger Latte Ready to Drink in PT Fits Mandiri
Abstrak: Perkembangan industri minuman dalam beberapa tahun terakhir menunjukkan tren positif, salah satunya yaitu industri minuman herbal. Ginger latte merupakan salah satu produk inovasi dari PT Fits Mandiri yang berbahan dasar jahe, krimer, dan gula aren. Produk ini memiliki karakteristik total padatan terlarut 14,5, pH 6,23, viskositas 5,75 cP, dan densitas 1092 kg/m3. Namun, dalam pengembangan inovasi ini ditemukan permasalahan. Tujuan dari penelitian ini yaitu menentukan standarisasi proses dan juga spesifikasi bahan baku. Penentuan standarisasi proses produksi dilakukan dengan menghitung kecukupan panas dan pembuatan desain proses. Terdapat dua altenatif proses yang ditawarkan yaitu teknologi UHT-Hot filling dan juga retort. Proses dengan teknologi UHT - Hot fill dapat dilanjutkan jika produk lolos challenge test sedangkan proses dengan teknologi retort dapat langsung diterapkan tanpa melalui uji lainnya. Berdasarkan diskusi dengan mitra, teknologi proses yang dipilih yaitu menggunakan retort. Spesifikasi bahan baku ditentukan dengan cara diskusi bersama mitra dan juga studi literatur. Spesifikasi bahan baku yang ditentukan yang meliputi air dengan kualitas air minum, gula aren dengan titik kritis lolos saringan 200 mesh, krimer nabati yang mengandung lemak 35%, dan ekstrak jahe cair dengan brix 6o. Hasil uji coba ekstraksi jahe menghasilkan rendemen ekstrak jahe sebanyak 50% dengan brix 6o dan jumlah mikroba 4x103., The development of the beverage industry has shown a positive trend nowadays, one of those is the herbal drink industry. Ginger latte is an innovative product from PT Fits Mandiri which is made from ginger, creamer, and palm sugar. This product has the characteristics of total dissolved solids 14.5, pH 6.23, viscosity 5.75 cP, and density 1092 kg/m3. However, in the development of this innovation, problems were found. The purpose of this research is to determine the standardization of the process and the specifications of raw materials. Determination of the standardization of the production process is carried out by calculating the adequacy of heat and making process designs. There are two alternative processes offered, UHT-Hot filling technology and retort. The process with UHT - Hot fill technology can be continued if the product passes the challenge test, while the process with retort technology can be applied directly without going through other tests. Based on discussions with the stakeholder, the selected process technology is using retort. Specifications of raw materials are determined by discussions with stakeholders and the study of the literature. The specified raw material specifications are drinking water, palm sugar with a critical point passing through a 200 mesh filter, vegetable creamer containing 35% fat, and liquid ginger extract with 6o Brix. The trial of ginger extraction resulted in a 50% yield of ginger extract with Brix 6o and total microbes 4x103.
Keyword: ginger extract, hot filling, retort, UHT

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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