Judul: Design of Retort Pouch Packaging and Shelf Life Estimation for Commercial Sterilized Goat Tongseng Product by MSMEs
Abstrak: Produk olahan peternakan penting bagi masyarakat sebagai sumber protein kedua setelah hasil perikanan. Daging kambing sering diolah menjadi sate, sop, soto, gulai, tongseng, dan lainnya. Namun, produk daging kambing siap saji dalam kemasan masih langka karena mayoritas diproduksi saat dipesan. UMKM Produk Steril Komersial seperti HnR Food mengembangkan produk Ready to Eat (RTE) sesuai permintaan konsumen. Sterilisasi dan kemasan yang tepat penting untuk kualitas dan umur simpan produk RTE. Produk RTE memiliki umur simpan lebih lama dengan pengemasan yang sesuai. Pengujian umur simpan dilakukan dengan metode ASLT model Arrhenius. Kemasan retort pouch bag telah sesuai dengan desain proses sterilisasi yang telah ditentukan dan dapat digunakan sebagai kemasan alternatif untuk menggantikan kemasan kaleng dengan harga yang lebih terjangkau. Umur simpan dari produk tongseng kambing yang dikemas dengan kemasan retort pouch bag berhasil untuk diketahui dengan nilai umur simpan yang didapatkan 93 hari atau sekitar 3 bulan pada suhu 25°C dan dapat mencapai 170 hari atau kurang lebih 6 bulan apabila disimpan pada suhu 4°C., Processed livestock products are important to the community as the second source of animal protein after fishery products. Goat meat is commonly prepared as satay, soup, stew, tongseng, and others. However, ready-to-eat goat meat products in packaging are still rare because they are mostly produced upon order. MSME commercial sterilized products like HnR Food developed Ready to Eat (RTE) products according to consumer demand. Proper sterilization and packaging are crucial for RTE product quality and shelf life. RTE products have a longer shelf life with appropriate packaging. Shelf life testing was conducted using the ASLT Arrhenius model. The retort pouch bag packaging was suitable for the specified sterilization process and offered a more affordable alternative to cans. The shelf life of tongseng goat product in the retort pouch bag was determined to be 93 days or approximately 3 months at 25°C and could extend up to 170 days or approximately 6 months when stored at 4°C.
Keyword: Arrhenius, commercial sterilized products, goat tongseng, retort packaging, shelf life

Judul: Thermal Process Design for Sterilization of Goat Tongseng Products in Retort Pouches at HnR Food.
Abstrak: Produk pangan steril harus memiliki nilai F0 sekurang-kurangnya 3,0 menit yang dihitung berdasarkan spora Clostridium botulinum. Produk sterilisasi rentan terhadap kerusakan pada proses sterilisasi sehingga dibutuhkan kemasan dan desain proses yang sesuai untuk meningkatkan kemungkinan keberhasilan proses sterilisasi. Pada saat produta dilakukan beberapa tahapan yaitu pengujian distribusi panas, pengujian desain proses sterilisasi, dan pengujian penetrasi panas tongseng kambing degan desain proses yang terpilih. Hasil pengujian menunjukkan bahwa retort yang digunakan HnR Food memiliki keseragaman suhu yang baik. Retort mencapai CUT selama 12 menit 45 detik. Desain proses memperhatikan beberapa aspek yaitu penyusunan kemasan dalam retort, suhu sealing kemasan, tekanan pada saat shock cooling dan proses venting. Penyusunan dilakukan secara diagonal, suhu sealing kemasan 150℃, tekanan pada saat shock cooling stabil di 1 atm dan dilakukan proses venting sebelum proses sterilisasi. Berdasarkan desain proses tersebut, nilai F0 (menit) yang didapat adalah 4,539; 9,145; 7,115; 9,292; 7,317; 10,227. Nilai F0 juga dihitung secara manual dengan metode trapesium dan nilai F0 perhitungan tidak berbeda jauh dengan F0 pada alat. Desain proses yang terpilih kemudian dijadikan SOP untuk proses sterilisasi selanjutnya., A sterile food product must have an F0 value of at least 3.0 minutes calculated on the basis of Clostridium botulinum spores. Sterilization products are susceptible to damage during the sterilization process, so proper packaging and process design are required to increase the probability of the success of the sterilization process. When the product is carried out several stages, namely testing the heat distribution, testing the design of the sterilization process, and testing the heat penetration of the goat tongseng with the selected process design. The test results show that the retort used by HnR Food has good temperature uniformity. The retort reached CUT in 12 minutes 45 seconds. The process design takes into account several aspects, namely the preparation of the packaging in the retort, the packaging sealing temperature, the shock cooling pressure and the venting process. The preparation is done diagonally, the packaging sealing temperature is 150℃, the shock cooling pressure is stable at 1 atm and the venting process is carried out before the sterilization process. Based on the process design, the value of F0 (minutes) obtained is 4.539; 9.145; 7.115; 9,292; 7.317; 10,227. The F0 value is also calculated manually using the trapezoidal method and the calculated F0 value is not much different from t on the tool. The selected process design is then used as the SOP for the next sterilization process.
Keyword: Heat distribution, retort pouch, sterilization, SOP

Judul: Identifikasi campuran nada pada suara piano menggunakan codebook
Abstrak: It has been identified blend of tones, either as a single tone or a mix tones using the mel-frequency cepstrum coefficients (MFCC) as feature extraction and modeling of codebook for pattern recognition. The voices which used are the sound of piano and identified as 12 single-tones and 66 mix of tones recorded with 11 kHz on the duration of 1 second. The making of codebook is applied step by step, that is the codebook with the blend and the codebook of tones (single and mixed tones) which was developed using clustering techniques. The results of research showed that the optimum number of codewords is 20 with width of frames is 256 data, with an accuracy is 98.2%. However, there are some tones which are difficult to be identified, they are CC#, CD, CF, and A#B which has accuracy of each below 50%. For C# tone is more often recognized as C#D# tone, for the CC# tone is more often identified as C tone, for CD tone is more often recognized as C# tone, the CF tone is more often identified as C# tone and CF# tone, while for the A#B tone is more often identified with A# tone. Some errors happen in this recognition because those tones have similiar signal pattern so that they have the vector points which adjacent to each other.
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