Judul: Process and Product Design Fruit Leather from Rejected Calina Papaya
Abstrak: Pepaya afkir merupakan kategori buah yang kualitasnya tidak memenuhi standar yang sudah ditentukan. Tujuan proyek ini mendapatkan desain proses dan produk olahan pepaya afkir yang dapat diaplikasikan pada skala kecil di KN Jaya Farm dan sesuai dengan minat Masyarakat. Tahapan proyek ini yaitu fase eksplorasi, pendefinisian masalah, ideasi, pengembangan prototipe, dan validasi. Observasi lapang dan wawancara dilakukan dengan mitra KN Jaya Farm. Permasalahan yang diketahui yaitu banyaknya pepaya afkir yang belum termanfaatkan. Ide solusi dari permasalahan yaitu diperlukan usaha diversifikasi produk olahan dari Pepaya Calina, yaitu fruit leather. Pengembangan prototipe dilakukan dengan desain proses pemasakan dan pengeringan. Pemasakan dilakukan pada suhu 80oC selama 3 sampai 5 menit dan pengeringan dilakukan pada suhu 50oC selama 18 jam. Formula terbaik untuk fruit leather yaitu Pepaya Calina (500 gram), mangga (250 gram), gula pasir (112,5 gram), air (30 gram), icing sugar (20 gram), pektin (7,5 gram), kulit jeruk nipis (2,5 gram), dan asam sitrat (1,5 gram), dengan rendemen sebesar 25,11%. Hasil organoleptik menghasilkan nilai rata-rata disukai berdasarkan parameter warna, aroma, rasa, dan tekstur. Desain produk dilakukan dengan memilih kemasan toples plastik Polyethylene Terephthalate (PET) serta label. uji penerimaan target konsumen terhadap produk menyatakan bahwa 93,7% responden menyatakan produk layak untuk dijual dan 85,7% responden berminat untuk membeli produk fruit leather., Rejected papaya is a category of fruit whose quality does not meet predetermined standards. The aim of this project is to obtain a process design and processed product of rejected papaya that can be applied on a small scale at KN Jaya Farm and in accordance with the interests of the community. The stages of this project are the exploration phase, problem definition, ideation, prototype development, and validation. Field observations and interviews were conducted with KN Jaya Farm partners. The known problem is the large number of rejected papayas that have not been utilized. The idea of a solution to the problem is that it is necessary to diversify processed products from Calina Papaya, namely fruit leather. Prototype development is done by designing the cooking and drying process. Cooking is done at 80oC for 3 to 5 minutes and drying is done at 50oC for 18 hours. The best formula for fruit leather is papaya calina (500 grams), mango (250 grams), sugar (112.5 grams), water (30 grams), icing sugar (20 grams), pectin (7.5 grams), skin lime (2.5 grams), and citric acid (1.5 grams), with a yield of 25.11%. The organoleptic results yielded the preferred average values based on the parameters of color, aroma, taste and texture. Product design is done by choosing Polyethylene Terephthalate (PET) plastic jar packaging and labels. test of consumer acceptance of the product stated that 93.7% of respondents said the product was fit for sale and 85.7% of respondents were interested in buying fruit leather products.
Keyword: product diversification, formulation, fruit leather, calina papaya, validation

Judul: Process and Product Design of Sukade Calina Papaya Rejected
Abstrak: Pepaya calina afkir yang ada di KN Jaya Farm berjumlah cukup besar dan saat ini dimanfaatkan untuk konsumsi sendiri dalam jumlah yang kecil atau dijual murah ke pasar. Salah satu kategori pepaya afkir yang ada adalah pepaya yang masih terlalu muda sehingga berpotensi untuk diolah menjadi produk pangan seperti sukade. Prosedur penelitian yang digunakan dalam desain proses dan produk meliputi tahap karakterisasi buah pepaya calina muda sebagai identifikasi awal bahan baku penelitian, tahap desain proses pengolahan produk sukade, tahap desain produk sukade yang mencakup formulasi produk, karakterisasi produk terpilih dan desain kemasan produk sukade, serta tahap terakhir yaitu pengujian penerimaan konsumen terhadap produk sukade terpilih yang sudah dirancang dalam penelitian. Hasil desain proses pengolahan sukade meliputi perbaikan dan penyesuaian proses pemotongan, pencucian, perendaman dalam larutan kapur sirih, pencucian kembali, pemblansiran, pemasakan, pewarnaan, perendaman dalam larutan gula dan pewarna selama 24 jam serta pengeringan pada suhu 70℃ selama 5 jam. Hasil desain produk meliputi formulasi terpilih dari produk sukade dengan komposisi pepaya calina muda, gula pasir, bubuk kapur sirih, asam sitrat, vanili bubuk, pewarna alami dari bahan dasar saffron, dan air yang digunakan untuk pemasakan dan perendaman sukade. Hasil uji karakteristik produk sukade mengikuti syarat mutu manisan buah kering dengan kadar air akhir produk sebesar 11,765%. Hasil penilaian dan penerimaan konsumen menyatakan 100% produk sukade sudah layak untuk dijual dengan minat beli konsumen sebesar 89,7%. Penelitian lanjutan yang perlu dilakukan adalah pengujian umur simpan dan peningkatan skala produksi., There are quite a large quantities of rejected calina papaya at KN Jaya Farm which are used for self-consumption or by sold cheaply to the market. One category of rejected papaya that exists is unripe papaya so it has the potential to be processed into food products such as sukade. The research procedures used in process and product design are the characterization stage of unripe calina papaya as the initial identification of research raw materials, the process design stage of the sukade product, the product design stage of sukade which includes the product formulation, the characterization of selected product and the packaging design of sukade product. The last stage is testing consumer acceptance of selected sukade product that have been designed in the research. The results of the process design stage include repair and modification process of cutting, washing, soaking in whiting solution, backwashing, blanching, cooking (boiling), coloring, soaking in sugar and color solution for 24 hours and the last is drying process with drying oven at 70℃ for 5 hours. The results of the sukade product design stage is the selected formulation include unripe calina papaya, granulated sugar, whiting powder, citric acid, vanilla powder, natural color made from saffron base, and water which are used for cooking and soaking sukade in sugar. The test results for the characteristics of sukade product followed the quality requirements for candied dried fruit with a final product moisture content of 11.765%. The results of the consumer evaluation and acceptance stated that 100% of sukade products were suitable for sale with a consumer buying interest of 89.7%. Suggested further research is testing the shelf life and increasing the production
Keyword: calina papaya, dried sweets, process design, processed product, sukade

Judul: Approximation of the Median of Poisson Distribution Using the Relation of Poisson-Gamma Distribution
Abstrak: A major drawback of median is that median cannot usually be defined in closed form, even in the cases where their distribution functions are known. This study gives an approximation of the closed form for the median of the Poisson distribution by using the relation of Poisson-Gamma distribution. The approximation uses elementary techniques based on the monotonicity of certain sequences involving tail probabilities of the Poisson distribution and the Central Limit Theorem. Furthermore, a closed form expression for the mean absolute deviation 􀜧|􀜰􀰒 􀵆 􀜯􀝁􀝀􁈺􀜰􀰒􁈻| is also studied. The median is relevant because of the fact that it minimizes the mean absolute deviation of a Poisson random variable (􀜰􀰒􁈻 by considering median as central tendency.
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