Judul: Development of layout design feasibility of ginger production in small scale industry in Bogor (CV. Hijau Daun Group, Sentul Bogor Regency, West Java)
Abstrak: CV Green Leaf Group currently serves companies and individuals in areas of Jakarta, Bogor, Depok, Tangerang and Bekasi, even has regular customers in Bandung, West Java and town of Malang in East Java. The increasing demand, these companies have to increase their production capacity. In addition, quality assurance demands of food is also a particular concern for this company. One effort to meet the standards established it is necessary to redesign the layout and facilities. This is because the actual condition of the layout and facilities assessed to be less efficient due to the layout of the building layout is still preexisting General purpose of this study was to analyze the layout design ginger production to optimize the production processes at the new production site CV Green Leaf Group. In particular, this study aims to (1) identify the characteristics of the consumer purchase decision-making of ginger blended in CV Green Leaf Group, (2) analyze the layout based on the actual conditions of the CV Green Leaf Group, and (3) determine the technical feasibility and technological processing industry Ginger based on the results of the study. The method used in a case study with descriptive and quantitative analysis. The primary data obtained from direct interviews and observations (owner and employees) as well as consumers ginger blended 50 respondents. The secondary data were obtained from the literature and a study related documents. From the results of the study can be explained that the consumer's internal factors include: (a) drinking ginger blended by consumers has become a culture of family members, frequency of drinking ginger blended one to two times the equivalent of two to three glasses a day. Low consumption of ginger blended, resulting in an accurate yet respondents relative amount and accuracy of the process in preparing and drinking ginger blended relatively not regular; (b) encouragement of psychological factors give consumers confidence that drinking ginger blended to provide health benefits, practical. Although knowledge about the health benefits derived from a family habit. Based on the technical aspects of the acquired technology that blended ginger processing industry for raw materials are still available due to the availability of raw materials. Blended ginger production activities follow the pattern of the flow of materials in the production room shaped "L". The facilities owned by CV Green Leaf Group complete enough to produce a blended ginger and financial feasibility analysis, capital investment needed is Rp. 350.000.000, -. Based on financial eligibility criteria are eligible to be developed, demonstrated the value of PBP (2.44 years), BEP (14,000 boxes), NPV generated by the business during the four-year old is Rp. 102.667.209, B / C ratio (1.05) and IRR (26.74%). Decrease in selling price and production cost increases of 10%, blended ginger products processing business is not worth to be developed. While the increase in selling prices and selling prices together with rising production costs 10% of the business is still considered feasible. Therefore, the company expectation is to maintaining or improving the quality of products that have been done such as packaging, companies also should pay attention for the
Keyword: Ginger preparations, layout design, feasibility studies

Judul: Peningkatan Mutu Dan Penerapan Cara Produksi Pangan Yang Baik Pada Industri Rumah Tangga Pangan Minuman Jahe Merah Instan Di Desa Benteng, Ciampea, Bogor
Abstrak: Red ginger have been processed into several foods and beverages, such as instant beverage, ginger candy, ginger pickle, ginger coffee, etc. One of household industry that produces instant red ginger beverages is Jahe Gunung Leutik in Ciampea, Bogor. But, the household industry is still has not applying good manufacturing practices and it is still not has standard formula. Therefore, it is need a deep study to determine the standard formula and to apply manufacturing practices in order to get P-IRT certificate from health department. The methods that used in deciding the best formula are analysis of rehydration time, analysis of color, and hedonic test. The formula that used in the test was formula with ratio sugar and red ginger 1:2 (A), 1:1 (B), and 1:3 (C). After that, product from the best formula will be analyzed with proximate analysis in order to meet the requirement of P-IRT certificate’s submission. Moreover, feasibility analysis will be undertaken in this industry. The results showed that rehydration time in all three samples still include in instant beverages because its rapid rehydration time. Color analysis and hedonic test also showed no significant differences between the samples. Therefore, the formula with the ratio of 1:3 was chosen because it is the cheapest material usage. Moreover, Standard Operating Procedure (SOP) that controlled several aspect on industry from purchasing raw materials, production processes, until product shipment has been created according to the obtained formula. The best formula obtained from this experiment is analyzed its chemical composition and the results of moisture content, ash content, fat content, protein content and carbohydrate content are 1.16%, 1.17%, 0.08%, 0.46%, and 97.13% respectively. And after following several processed of certification, the household industry got the P-IRT number as follow 61232010110099. Feasibility analysis also undertaken by this household industry and the conclusion is this industry is feasible from the financial side.
Keyword: 

Judul: Transisi Fasa Materi Hadronik ke Materi Kuark pada Inti Bintang Neutron.
Abstrak: Bintang neutron terdiri dari beberapa lapisan yang disusun oleh materi nuklir yang berbeda dengan kerapatan yang semakin tinggi ketika mendekati pusat bintang. Inti luar bintang neutron disusun oleh materi hadronik (nukleon, lepton, dan hyperon), sedangkan inti dalam bintang neutron disusun oleh kuark-kuark bebas (up, down, strange) yang saling berinteraksi. Tujuan penelitian ini adalah mempelajari bagaimana transisi dari inti luar ke inti dalam bintang neutron dengan menggunakan pendekatan RMF (Relativistic Mean Field) untuk materi hadronik dan CIDDM (Confined Isospin Density Dependent Mass) untuk materi kuark. Tekanan transisi diperoleh ketika potensial kimia barion materi hadronik dan materi kuark bernilai sama. Nilai tekanan transisi dengan parameter SU6-TM1 sekitar 87 MeV/fm3 dan diperoleh massa maksimum bintang neutron yaitu 1.92M dengan jari-jari sekitar 8.62 km. Nilai tekanan transisi dengan parameter SU6-G2 sekitar 53 MeV/fm3 dan massa maksimum bintang neutron yaitu 1.88M dengan jari-jari sekitar 8.16 km. Jenis transisi fasa adalah orde satu ditandai dengan diskontinuitas dalam kerapatan energi (adanya mixed phase). Parameter-parameter pada model nuklir yang digunakan menyebabkan perbedaan kekakuan persamaan keadaan (EOS) dari materi hadronik dan materi kuark sehingga nilai tekanan transisi dari fasa hadronik ke fasa kuark juga berbeda.
Keyword: bintang neutron, persamaan keadaan, transisi fasa