Judul: Evaluasi Sensori Produk Gule Domba dalam Kemasan Retort Pouch dengan Metode RATA (Rate-All-That-Apply)
Abstrak: Gule domba dalam kemasan retort pouch merupakan produk olahan daging dalam kemasan yang sedang dikembangkan oleh CV XYZ. Proses pengembangan suatu produk memerlukan tahap evaluasi sensori untuk mengetahui respon sensori terhadap produk. Evaluasi sensori dilakukan dengan metode RATA (Rate-All-That-Apply). Penelitian ini bertujuan mendeskripsikan profil atribut sensori produk gule domba dalam kemasan retort pouch dan kaleng berdasarkan persepsi konsumen serta mengidentifikasi perbedaan tingkat kesukaan konsumen secara overall dan atribut sensori produk gule domba dalam kemasan retort pouch dan kaleng. Tahapan penelitian ini yaitu focus group discussion, seleksi panelis, persiapan dan penyajian sampel dengan dua sampel uji, pengujian sensori, dan analisis data menggunakan uji-t sampel independen. Hasil pengujian menunjukkan bahwa gule domba dalam kemasan retort pouch dan kaleng memiliki atribut sensori yaitu rasa manis, asin, gurih, pedas, aroma rempah bumbu gule, aroma prengus domba, warna cokelat jingga, tekstur berserat, tekstur empuk, kenampakan berminyak, bersantan, dan kental. Selain itu, teridentifikasi perbedaan yang signifikan pada tingkat kesukaan konsumen secara overall. Gule domba dalam kemasan retort pouch lebih disukai dibandingkan dengan gule domba dalam kemasan kaleng. Kemudian, teridentifikasi perbedaan yang signifikan pada atribut sensori rasa gurih, pedas, aroma rempah bumbu gule, aroma prengus domba, warna cokelat jingga, tekstur berserat, kenampakan bersantan, dan kekentalan., Lamb curry in retort pouch packaging is packaged meat product that is being developed by CV XYZ. The process of developing a product requires sensory evaluation to determine the sensory response of the product. Sensory evaluation was carried out using RATA (Rate-All-That-Apply) method. This study aims to describe sensory attributes profile of lamb curry product in retort pouch and can packaging based on consumer perceptions and identify differences in overall level of consumer preference and sensory attributes of lamb curry products in retort pouch and can packaging. This research is divided into five stages, are focus group discussion, panelist selection, sample preparation, sensory testing, and data analysis using independent sample t-test. The results show that the lamb curry in retort pouch and can packaging has sensory attributes, namely sweet, salty, savory, spicy, curry spices aroma, prengus aroma, orange brown color, fibrous, tender, oily, coconut milk appearance, and thickness. In addition, a significant difference were identified in the overall level of consumer preference. Lamb curry in retort pouch packaging is preferable to lamb curry in cans. Then, significant differences were identified in sensory attributes of savory, spicy, curry spices aroma, prengus aroma, orange brown color, fibrous, coconut milk appearance, and thickness.
Keyword: atribut sensori, gule domba, RATA (Rate-All-That-Apply), retort pouch

Judul: Pre-Treatment dalam Proses Sterilisasi Gulai Domba Menggunakan Kemasan Retort Pouch di CV. XYZ
Abstrak: Proses sterilisasi komersial dalam pengolahan pangan bertujuan untuk membunuh mikroba dan spora dalam kemasan hermetis sehingga dapat memperpanjang umur simpan produk pangan. Salah satu kemasan pangan steril komersial adalah retort pouch. Produk yang dikemas dengan retort pouch memiliki resiko pecah yang tinggi selama sterilisasi, sehingga perlu dilakukan proses perlakuan pendahuluan (pre-treatment). Tujuan penelitian ini adalah menentukan perlakuan pendahuluan berupa lama waktu perebusan daging dan suhu kuah yang tepat terhadap daya tahan kemasan dan mutu gulai setelah sterilisasi dalam kemasan retort pouch pada CV. XYZ. Pre-treatment yang diberikan dalam penelitian ini berupa suhu kuah gulai pada saat pemasukan ke dalam kemasan yaitu 60oC, 70oC, dan 80oC serta pre-treatment berupa lama waktu perebusan daging yaitu 5 dan 10 menit. Analisis yang dilakukan adalah pengamatan terhadap daya tahan kemasan, uji tekstur daging menggunakan Texture Analyzer, dan uji sensori menggunakan metode uji rating hedonik. Hasil penelitian menunjukkan bahwa seluruh kombinasi pre-treatment tidak berpengaruh terhadap daya tahan kemasan. Tekstur daging yang lebih empuk didapatkan pada pemberian pre-treatment berupa lama waktu perebusan daging 10 menit. Berdasarkan hasil uji sensori, secara keseluruhan panelis cenderung menyukai seluruh sampel dan rerata skor hedonik yang didapatkan tidak berbeda nyata satu sama lain., The commercial sterilization process in food processing aims to kill microbes and spores in hermetic packaging so as to extend the shelf life of food products. One of the commercial sterile food packaging is retort pouch. Products packaged in retort pouches have a high risk of breaking during sterilization, so it is necessary to carry out a pre-treatment process. The purpose of this study was to determine the pre-treatment in the form of length of time to boil the meat and the appropriate temperature of the sauce on the durability of the packaging and the quality of the curry after sterilization in retort pouch packaging on CV. XYZ. The pre-treatment given in this study was in the form of the temperature of the curry sauce at the time of entry into the package, namely 60oC, 70oC, and 80oC and the pre-treatment in the form of boiling time of meat was 5 and 10 minutes. The analysis carried out was observing the durability of the packaging, testing the texture of the meat using a Texture Analyzer, and sensory testing using the hedonic rating test method. The results showed that all pre-treatment combinations had no effect on the durability of the packaging. The softer texture of the meat was obtained when the pre-treatment was given in the form of a 10-minute boiling time. Based on the results of the sensory test, overall the panelists tend to like the entire sample and the average hedonic scores obtained are not significantly different from each other.
Keyword: retort pouch, lamb curry, pressure cooker, sterilization, pre-treatment

Judul: Hamiltonian formulation for linear waves motion in two layers fluid
Abstrak: The surface wave could be considered as a wave that separates two fluids, namely water and air. Based on this assumption, it is introduced the interfacial wave, a wave between two layers of fluid with different density. The formulation of interfacial waves motion begins with deriving the base equation of irrotational ideal fluid. Furthermore, according to irrotational fluid assumption, the base equation can be stated in velocity potential. In this derivation, the fluids domain is assumed to be restricted by rigid lid boundary conditions, both at the upper and lower limit. Therefore, the interfacial waves motion can be explained in a hamiltonian formulation. In the hamiltonian formulation, total energy is defined as the sum of kinetic and potential energy. The hamiltonian system is obtained from reduction of kinetic energy by using the Dirichlet Neumann Operator. The resulted kinetic energy equation is nonlinear. Therefore, this form is linearized by first part of the Taylor expansion. This linearization gives a dispersion relation of linear wave. Based on this dispersion relation, the phase speed of the linear wave depends on the density ratio of the two layers fluid.
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