Judul: Evaluasi Sensori Profil Permen Pelega Tenggorokan Menggunakan Metode Emotional Sensory Mapping, Flash Profile, dan Check-All-That-Apply
Abstrak: The development of lozenge products by manufacturers increases competition. Developing and improving the sensory aspect by knowing consumer responses to the sensory and emotional attributes of lozenges is necessary to win market competition. This research aims to identify the sensory and emotional profiles that arise from consuming lozenges and obtain references for developing lozenges based on consumer preferences. This research was carried out in several stages such as focus group discussions (FGD), then sensory evaluations of lozenges based on Emotional Sensory Mapping (ESM), Flash Profile (FP), and Check-All-That-Apply (CATA) methods, and then data analysis with XLSTAT software. The samples used were 6 lozenges products, 5 of the samples are based on the results of Top Brand Index survey by Top Brand Award in 2023. While, the other one is from IPB researcher. The samples were tested to untrainted panelits. According to the panelists on FP, the products are classified into 3 clusters. Cluster 1 consists of product 341 with minty and bitter as dominant attributes, cluster 2 includes product 165 and 210 with sticky attribute, and cluster 3 contains product 859, 537, and 628 whose dominant attributes are minty aftertaste, minty aroma, firm, and sour. Based on CATA, the most ideal lozenge attributes products are sweet taste, sweet aroma, sweet aftertaste, minty, minty aroma, minty aftertaste, herbs, and herbs aroma attributes. These ideal attributes are closely related with product 210, 628, and 859. Based on ESM, product 341 is the only product that produces negative emotion. The panelists felt regret after consuming it. Product improvements are carried out by comparing the elicitation rates of the CATA method between each product and the ideal product and prioritizing the attributes that are relatively owned by each product and then referring to the attributes that fall into the ideal, liking and “must have” as a result of CATA analysis. The attributes that fall into these three are sweet, minty aroma, and sweet aroma., Perkembangan produk permen pelega tenggorokan (lozenge) oleh produsen meningkatkan persaingan. Pengembangan dan peningkatan aspek sensorik dengan mengetahui respon konsumen terhadap atribut sensorik dan emosional lozenge diperlukan untuk memenangkan persaingan pasar. Penelitian ini bertujuan untuk mengetahui profil sensorik dan emosional yang timbul dari konsumsi lozenge dan mendapatkan referensi pengembangan lozenge berdasarkan preferensi konsumen. Penelitian ini dilakukan dengan beberapa tahapan seperti focus group discussion (FGD), kemudian evaluasi sensorik lozenge dilakukan berdasarkan metode Emotional Sensory Mapping (ESM), Flash Profile (FP), dan Check-All-That-Apply (CATA), lalu analisa data dengan perangkat lunak XLSTAT. Sampel yang digunakan berjumlah 6 produk lozenge, 5 sampel diperole berdasarkan hasil survei Top Brand Index oleh Top Brand Award pada tahun 2023. Sedangkan satu sampel lainnya berasal dari peneliti IPB. Sampel diuji kepada panelis tak terlatih. Hasil perolehan data panelis pada metode FP mengklasifikasikan produk-produk tersebut menjadi 3 cluster. Cluster 1 terdiri dari produk 341 dengan atribut dominan minty dan pahit, cluster 2 meliputi produk 165 dan 210 dengan atribut sticky, dan cluster 3 berisi produk 859, 537, dan 628 yang atribut dominannya adalah kenang rasa minty, aroma minty, firm, dan asam. Berdasarkan CATA, atribut lozenge yang paling ideal adalah atribut rasa manis, aroma
Keyword: CATA, emotion, flash profile, lozenges

Judul: Sensory Evaluation Instant chocolate powdered drink with CATA (Check-All-That-Apply), Emotional Sensory and IPM (Ideal Profile Method) methods.
Abstrak: Minuman serbuk instan coklat merupakan produk olahan coklat yang cukup digemari di Indonesia sehingga menarik minat beberapa perusahaan untuk mengembangkan produk tersebut. Pengembangan produk dapat dilakukan melalui aspek sensori dan emosi yang mempengaruhi keputusan konsumen untuk membeli produk. Selain kedua aspek tersebut, branding yang disukai dan dapat menonjolkan ciri khas produk akan memberikan nilai tambah terhadap produk. Untuk memperoleh ketiga aspek tersebut dapat dilakukan evaluasi sensori berbasis konsumen melalui metode CATA (Check-All-That-Apply) dan IPM (Ideal Profile Method). Penelitian ini bertujuan mengindentifikasi profil sensori dan emosi, serta menentukan warna, jenis musik, dan keadaan lingkungan yang berasosiasi terhadap flavor produk untuk mengembangkan produk ideal dan branding yang disukai konsumen. Metode CATA digunakan untuk memperoleh profil sensori dan emosi (Emotional mapping sensory) produk serta memperoleh profil jenis musik, warna dan lingkungan yang berasosiasi terhadap flavor setiap produk. Metode IPM digunakan untuk mengembangkan produk dengan mengoptimalkan atribut sensori yang ideal menurut konsumen. Sampel yang digunakan sebanyak 5 variasi minuman serbuk instan rasa coklat yang beredar dipasaran Indonesia. Profil produk minuman serbuk instan coklat yang paling disukai konsumen berdasarkan hasil CATA adalah salty, chocolate, chocolate flavor, mouth coating, toasted flavor, dan dense, dengan atribut warna barn red, atribut musik blues dan pop, atribut keadan lingkungan cold, dan atribut emosi satidfied, confident dan energetic. Profil ideal sensori yang termasuk ke dalam kategori must have yang harus dimiliki suatu produk ideal adalah bitter, milky, mouth coating, dan viscosity. Hasil uji IPM menunjukan produk C, D dan E mendekati karakteristik produk ideal dimana diperlukan peningkatan atribut bitter dan penurunan viscosity, milky, mouth coating pada produk C, peningkatan seluruh atribut pada produk D dan pada produk E atribut bitter, mouth coating dan viscosity perlu ditingkatkan, sedangkan atribut milky perlu diturunkan intesitasnya.
Keyword: Check-All-That-Apply, Ideal Profile Method, Sensory Evaluation, Emotional mapping sensory, Instant Chocolate Powdered Drink

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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