Judul: Determination of Adequacy of Heat in Rendang Kepah Sterilization in Cans Using a Pressure Cooker at Rumah Kemasan Batubara
Abstrak: Produk pangan lokal merupakan salah satu produk unggulan Usaha Mikro Kecil dan Menengah (UMKM) yang berpotensi untuk dikembangkan. Salah satu contoh produk pangan lokal dari Sumatera Utara adalah rendang kepah. Umur simpan produk yang pendek serta distribusi yang sulit menjadi masalah bagi pelaku UMKM dalam pengembangan rendang kepah. Sterilisasi dalam kemasan kaleng merupakan solusi yang dapat dilakukan untuk masalah tersebut, namun sterilisasi pada umumnya menggunakan retort komersial yang membutuhkan biaya investasi yang besar, sehingga sulit dijangkau oleh UMKM. Sterilisasi menggunakan panci presto yang telah dimodifikasi dapat menjadi alternatif dari retort komersial dengan biaya investasi yang lebih rendah. Penelitian ini bertujuan untuk mengevaluasi distribusi panas dan kecukupan panas sterilisasi pada pengalengan rendang kepah menggunakan panci presto serta penyusunan Standard Operating Procedures (SOP) dan Instruksi Kerja (IK). Penelitian ini dibagi menjadi tiga tahapan, uji distribusi panas, uji penetrasi panas, serta penyusunan SOP dan IK. Hasil uji distribusi panas yang dilakukan selama 60 menit dengan Come Up Time (CUT) tercapai pada menit ke-44 dan waktu holding selama 10 menit, hasil pengujian menunjukkan penyebaran panas pada panci presto merata. Uji penetrasi panas dilakukan selama 90 menit dan menghasilkan nilai F0 minimal sebesar 5.2 menit, nilai F0 sama dengan 3 menit tercapai pada menit ke-83 setelah proses sterilisasi dimulai. Nilai ini sudah sesuai dengan standar BPOM yaitu nilai minimal F0 yang tercapai adalah 3 menit. Data hasil uji distribusi dan penetrasi panas dijadikan acuan dalam penyusunan SOP dan IK pengalengan rendang kepah., Local food products are one of the potential products of Small Medium Enterprises (SMEs) that have the potential to be developed. Rendang kepah is one example of a local food product from North Sumatera. The product's short shelf life and difficult distribution are problems for SMEs for developing rendang kepah. Sterilization in canned packaging is a solution that can be done to this problem, but sterilization generally uses commercial retorts which require large investment costs, and making it difficult for SMEs to afford. Sterilization with modified pressure cooker can be an alternative to commercial retorts with lower investment costs. This research aims to evaluate the heat distribution and adequacy of sterilization heat in canning rendang kepah using a pressure cooker as well as preparing Standard Operating Procedures (SOP) and Work Instructions (WI). This research was divided into three stages, heat distribution test, heat penetration test, and preparation of SOP and WI. The results of the heat distribution test were carried out for 60 minutes with the Come-Up Time reached at 44 minutes and the holding time was 10 minutes. The test results showed that the heat distribution in the pressure cooker was well distributed. The heat penetration test was carried out for 90 minutes and produced a minimum F0 value is 5.2 minutes. The F0 value equal to 3 minutes was achieved in the 83rd minute after the sterilization process began. This value is in accordance with BPOM standards where the minimum F0 value achieved is 3 minutes. The data from heat distribution and penetration tests is used as a reference in preparing SOP and WI for canning rendang kepah.
Keyword: Pressure cooker, SOP, sterilization, SMEs, work instruction

Judul: Evaluation of Thermal Adequacy of  Sterillized Chicken Rendang Products in Retort Pouch Packaging at SME XYZ
Abstrak: Rendang is a food product made from meat-based ingredients cooked with coconut milk and various spices for a considerable amount of time. Rendang has the potential to be developed into a ready-to-eat (RTE) food product with the application of a commercial sterilization process. One of the requirements for obtaining a distribution permit for commercially sterillized food product is that they must have an F0 value of at least 3,0 minutes at a constant temperature of 121,1℃, calculated to inactivate of Clostridium botulinum spores. Related to this matter, a micro and small enterprise (MSE) XYZ need to conduct heat adequacy tests forretort pouch packaged chicken rendang products they produced. This study aims to evaluate the adequacy of the heat process for sterilizing chicken rendang using a pressure cooker, conduct sensory evaluation, and compile SOPs for the chicken rendang sterilization process. The research was conducted in several stages, namely heat distribution test, heat penetration test, sensory evaluation, and SOP development. The results showed that the pressure cooker used had good temperature uniformity with a come up time (CUT) of 34 minutes, the minimum F0 value of chicken rendang products was 3,33 minutes at process time of 80 minutes and a temperature of 109℃. An alternative design of process time using the Ball method has also been prepared for the process temperature of 108℃, 109℃, and 110℃ with an F0 value of 3,3; 3,5; 4; and 5 minutes, respectively. The overall hedonic sensory test result had an average score of 5,9 (liked). The implementation of SOPs results in more uniform product quality., Rendang merupakan produk pangan yang dibuat dengan bahan dasar daging yang dimasak dengan santan dan berbagai macam rempah dalam waktu yang cukup lama. Rendang mempunyai potensi untuk dikembangkan menjadi produk pangan ready to eat (RTE) dengan penerapan proses sterilisasi komersial. Salah satu syarat untuk mendapatkan izin edar bagi produk pangan steril komersial adalah harus mempunyai nilai F0 sekurang-kurangnya 3,0 menit pada suhu konstan 121,1℃ yang dihitung terhadap inaktivasi spora Clostridium botulinum. Berkaitan dengan hal tersebut, usaha mikro kecil (UMK) XYZ perlu melakukan uji kecukupan panas dari produk rendang ayam kemasan retort pouch yang diproduksinya. Penelitian ini bertujuan untuk mengevaluasi kecukupan proses panas rendang ayam steril yang diproses menggunakan panci presto, melakukan evaluasi sensori, dan menyusun SOP proses sterilisasi rendang ayam. Penelitian dilakukan dengan beberapa tahapan, yaitu uji distribusi panas, uji penetrasi panas, evaluasi sensori, dan penyusunan SOP. Hasil penelitian menunjukkan bahwa panci presto yang digunakan memiliki keseragaman suhu yang baik dengan come up time (CUT) 34 menit, nilai F0 minimum dari produk rendang ayam sebesar 3,33 menit pada waktu proses 80 menit dan suhu 109 ℃. Telah disusun pula desain alternatif waktu proses menggunakan metode Ball untuk suhu proses 108 ℃, 109 ℃, dan 110 ℃ dengan nilai F0 berturut turut sebesar 3,3; 3,5; 4; dan 5 menit. Hasil uji sensori hedonik secara overall memiliki nilai rerata tingkat kesukaan sebesar 5,9 (suka). Penerapan POB (Prosedur Operasional Baku) menghasilkan kualitas produk yang lebih seragam.
Keyword: sensory, chicken rendang, heat distribution test, heat penetration test, SOP

Judul: Construction of Strongly Optimal Binary Linear Code with Minimum Distance 9 and 11
Abstrak: A binary linear code of length n over q F is a subspace of n q F . A code has three parameters that attached to it, namely length, dimension, and minimum distance. A code with length n, dimension k and minimum distance d is often called [n, k, d ]-code. Usually, when two parameters are given, then we want to find a code that has the best value for the last parameter. Based on Gilbert- Varshamov bound, if a [n, k, d ]-code exists and can not be expanded, we call it a strongly optimal code. In this paper, we construct strongly optimal code with minimum distance 9 and 11. In constructing the code, we created a theorem and algorithm based on Gilbert-Varshamov bound before we implement the algorithm to MAPLE programming language. Because of computational limitations, the program can only construct up to k = 10 for d = 9 and k = 12 for d = 11.
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