Judul: Increasing the Shelf Life of Blondo in the Cooperative W Purworejo
Abstrak: Kelapa dapat dimanfaatkan menjadi berbagai produk industri, salah satunya minyak kelapa. Produksi minyak kelapa menghasilkan hasil samping berupa blondo. Blondo memiliki karakteristik berwarna putih, kandungan gizi tinggi, dalam empat hari mengeluarkan bau yang tidak sedap, dan umur simpan yang relatif singkat. Penelitian ini bertujuan meningkatkan umur simpan blondo dengan menggunakan bahan tambahan pangan berupa pengawet. Pengawet yang digunakan yaitu natrium benzoat dengan konsentrasi 0,02; 0,06; dan 0,1 g per 50 g blondo. Perlakuan yang diberikan pada sampel yaitu penambahan natrium benzoat sebesar 0 (kontrol); 0,02, 0,06, dan 0,1 g (pengukusan dan tanpa pengukusan). Pengumpulan data dengan observasi lapangan, wawancara, studi literatur, dan hasil eksperimen. Rancangan perobaan mengunakan Rancangan Acak Lengkap (RAL) dengan parameter pengujian yaitu warna, kandungan gizi, dan uji oranoleptik blondo. Berdasarkan hasil pengujian, perlakuan terbaik pada sampel penambahan natrium benzoat 0,02 g dengan pengukusan. Produk ini memiliki kandungan kadar air sebesar 54,44%; protein 9,6%; dan lemak 30,5%. Perlakuan terbaik ini, dapat meningkat umur simpan blondo selama 15-20 hari pada perlakuan pengukusan, dan 10-15 hari pada perlakuan tanpa pengukusan., Coconut can be used for various industrial products, one of which is coconut oil. Coconut oil processing produces a by-product in the form of blondo. The characteristics of blondo are white color, high nutritional content, after four days emits an unpleasant odor, and a relatively short shelf life. This study aims to increase the shelf life of blondo by using food additives in the form of preservatives. The preservative used is sodium benzoate with a concentration of 0.02; 0.06; and 0.1 g per 50 g blondo. The treatment given to the sample was the addition of 0 sodium benzoate (control); 0.02, 0.06, and 0.1 g (steamed and non-steamed). Data were collected by field observations, interviews, literature studies, and experimental results. The experimental design used a completely randomized design (CRD) with test parameters, namely color, nutrient content, and sensory analysis. The results showed that the best treatment for the sample with the addition of 0.02 g of sodium benzoate by steaming. This product had a nutritional content of 54.44% water content; 9.6% protein; and 30.5% fat. The best treatment can increases the shelf life of blondo for 15-20 days in the steaming treatment, and 10- 15 days in the non-steaming treatment.
Keyword: blondo, natrium benzoat, pengukusan, umur simpan

Judul: Analysis of Changes in Coconut Presscake Production Costs at Supplier Level in Koperasi W Purworejo
Abstrak: Pengolahan kelapa (Cocos nucifera L.) secara basah pada tingkat pemasok di Koperasi W menghasilkan minyak klentik, blondo, dan hasil samping berupa tempurung. Minyak klentik dimurnikan oleh Koperasi W menjadi minyak goreng kelapa, sedangkan blondo dijual sebagai bahan campuran makanan. Perbaikan mutu dan lama penyimpanan blondo telah berhasil dilakukan dengan penambahan bahan pengawet berupa natrium benzoat. Penelitian ini bertujuan untuk melakukan analisis perubahan biaya produksi dari upaya perbaikan mutu blondo dan lama penyimpanan yang telah dilakukan. Tahapan penelitian mencakup perumusan masalah dan mencari data melalui studi literatur, wawancara serta observasi lalu pengolahan data untuk harga pokok produksi (HPP), revenue cost ratio (R/C ratio), break event point (BEP), payback period (PP), analisis sensitivitas. Berdasarkan perhitungan diperoleh hasil HPP blondo, minyak klentik, dan tempurung masingmasing sebesar Rp 41.546, Rp 14.643, Rp 1.241, BEP unit sebesar 2.376 kg, 3.986 kg, 118.152 kg, serta BEP Harga masing-masing sebesar 118.498.757, 79.385.988, 146.596.255, nilai PP sebesar 0,12, dan rasio R/C keseluruhan sebesar 1,2. Analisis sensitivitas menunjukkan bahwa penurunan harga jual 20% dan kenaikan harga bahan baku 30% berpengaruh terhadap kelayakan proyek. Berdasarkan pertimbangan kriteria finansial tersebut menunjukkan bahwa kegiatan usaha ini layak untuk dijalankan. Kata kunci: analisis finansial, blondo, kelapa, minyak klentik, Wet processing of coconut (Cocos nucifera L.) at the supplier level in W Cooperative produces crude coconut oil, coconut presscake, and a by-product of coconut shell. Crude coconut oil is purified by W Cooperative into cooking coconut oil, while coconut presscake is sold as an ingredient in food mixtures. Improvements for the better quality and shelf life of coconut presscake habe ben successfully carried out by the addition of a preservative in the form of sodium benzoate. This study aims to to analyze changes in production costs to improve quality and shelf life of blondo that have been carried out. Research stages included the core problem and finding data by literature studies, interviews, and observation, then processing data for cost of goods sold (COGS), revenue cost ratio (R/C ratio), break event point (BEP), payback period (PP), sensitivity analysis. The calculation result showed that the financial feasibility are CGS of coconut presscake, crude coconut oil, and coconut shell is amounted Rp 41.546, Rp 14.643, Rp 1.241, BEP unit of each is 2.376 kg, 3.986 kg, 118.152 kg and BEP in sales Rupiah is 118.498.757, 79.385.988, 146.596.255, PP value is 0,12, and overall R/C ratio is 1,2. Sensitivity analysis showed that the 20% decrease in revenue and 30% increase in raw material expenses, effect on the viability of the project. From the above considerations investment criteria, the business of coconut industry is feasible to be run. Keywords: coconut presscake, crude coconut oil, financial analysis
Keyword: Coconut presscake, Crude coconut oil, Financial analysis

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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