Judul: Scale-up and Standard Operating Procedures for Sweet Premix Production at PT LeGitt Boga Mandiri
Abstrak: PT LeGitt Boga Mandiri merupakan usaha perseroan terbatas dalam bidang food and beverage yang memproduksi roti burger, roti sandroll, dan tepung panko (fresh breadcrumb). Perusahaan telah mengembangkan tepung savoury premix untuk tepung salut ayam dan udang. Perusahaan berencana untuk memperluas bisnisnya dengan mengembangkan produk tepung sweet premix. Agar proses yang dikembangkan di laboratorium dapat dijalankan dalam skala besar, maka diperlukan Standard Operating Procedure (SOP) sebagai pedoman serta penggandaan skala produksi. Berdasarkan tahap identifikasi proses, pembuatan sweet premix terdiri dari tahap pengayakan, penimbangan, pencampuran, pengemasan, dan penyimpanan sementara. Proses tersebut dilakukan menggunakan mesin vibrating screen separator (pengayak), planetary mixer, horizontal ribbon mixer, mesin jahit, dan metal detector. Hasil perhitungan neraca massa menunjukkan bahwa loss produksi yang dihasilkan 0,96%. Hasil dari penelitian ini adalah standarisasi proses dalam dokumen SOP serta rancangan penggunaan mesin dan peralatan., PT LeGitt Boga Mandiri is a limited liability company in the food and beverage sector that produces burger buns, sandroll buns, and panko flour (fresh breadcrumb). The company has developed savoury premix flour for chicken and shrimp salute flour. The company plans to expand its business by developing sweet premix flour products. In order for the process developed in the laboratory to be carried out on a large scale, a Standard Operating Procedure (SOP) is needed as a guideline as well as multiplication of production scale. Based on the process identification stage, the manufacture of sweet premix consists of sieving, weighing, mixing, packaging, and temporary storage. The process is carried out using a vibrating screen separator, planetary mixer, horizontal ribbon mixer, sewing machine, and metal detector. The results of the mass balance calculation show that the resulting production loss is 0.96%. The result of this research is the standardization of the process in the SOP document as well as the design of the use of machinery and equipment.
Keyword: scale up, SOP, sweet premix

Judul: Development of Sweet Premix Flour at LeGitt Boga Mandiri Company
Abstrak: Tepung sweet premix adalah salah satu jenis tepung premix yang berasal dari campuran bahan-bahan yaitu gula, susu, tepung, bubuk essence, dan bahan lainnya dengan tujuan meningkatkan efisiensi dalam penggunaannya. Tepung sweet premix ini yang kemudian diaplikasikan menjadi corn dog. Corn dog merupakan produk yang berasal dari adonan atau batter yang diaplikasikan ke permukaan isian yaitu sosis dan melalui proses penggorengan dengan menambahkan tepung roti pada permukaan batter yang telah diaplikasikan. Desain proyek ini terdiri dari prototyping 0,1,2, dan 3. Pengujian pada setiap prototipe terdiri uji organoleptik, daya lekat, densitas, dimensi, kadar air tepung, dan kadar lemak produk kemudian dari seluruh pengujian tersebut dilakukan rankingan produk dengan metode indeks efektivitas dengan bobot parameter disesuaikan dengan target parameter pada prototipe 0-3. Prototipe 0-3 masing-masing dengan tiga iterasi dengan target parameter prototipe 0 produk terbaik dari tiga sumber yaitu dari competitor dan studi literatur diperoleh perlakuan terbaik yaitu prototipe A(UMKM) sampel kompetitor, prototipe 1 target parameter daya lekat diperoleh ranking produk yaitu prototipe 1A dengan nilai daya lekat sebesar 4,26, prototipe 2 target parameter tekstur diperoleh ranking produk terbaik yaitu prototipe 2C dengan nilai tekstur 4,43, dan prototipe 3 target parameter rasa diperoleh ranking produk terbaik yaitu prototipe 3C dengan nilai rasa berdasarkan uji organoleptik sebesar 4 dan berdasarkan uji beda nyata prototipe 3 dengan 3 iterasi dibandingkan dengan prototipe kontrol (2C) tidak berbeda nyata maka pengaruh komposisi susu tidak berpengaruh terhadap kesukaan konsumen terhadap rasa. Prototipe akhir yang terpilih dilakukan pengujian karakteristik gizi produk tepung sweet premix yaitu diperoleh hasil pengujian yaitu 8,6% kadar air, 0,73% kadar abu, 9,43% kadar lemak, 4% kadar protein, 13% kadar serat, dan 64,24% kadar karbohidrat., Sweet premix flour is a type of premix flour that comes from a mixture of ingredients, namely sugar, milk, flour, essence powder, and other ingredients with the aim of increasing efficiency in its use. This sweet premix flour is then applied to corn dogs. Corn dog is a product that comes from a dough or batter that is applied to the surface of the filling, namely sausages and goes through a frying process by adding bread flour to the surface of the batter that has been applied. The project design consists of prototyping 0,1,2, and 3. Tests on each prototype consisted of organoleptic tests, adhesion of bread to sausages, density, dimensions, flour moisture content, and product fat content. Then from all these tests, product ranking was carried out using the effectiveness index method with parameter weights adjusted to the target parameters on prototype 0-3. Prototype 0-3 each with three iterations with the target parameter prototype 0 the best product from three sources, namely from competitors and literature studies obtained the best treatment, namely prototype A (MSMEs) competitor sample, prototype 1 target parameter of adhesion obtained product ranking, namely prototype 1A with a stickiness value of 4.26, prototype 2 target texture parameter obtained the best product ranking, namely prototype 2C with a texture value of 4.43, and prototype 3 target parameter taste obtained the best product ranking, namely prototype 3C with a taste value based on an organoleptic test of 4 and based on
Keyword: Corn dog, Product development, Prototyping, Sweet premix flour

Judul: Posisi Filogenetik Kura-Kura Carettochelys Insculpta  (Reptillia: Testudinata)
Abstrak: Carettochelys insculpta is an endemic freshwater turtle of southern Papua and northern Australia. Phylogenetic position of this turtle is remain unresolved until now. Most of the research conducted show close relationships of C. insculpta and members of Trionychidae family. However, some of the research show distance between C. insculpta and members of Trionychidae family. This research is conducted to analyze phylogenetic relationship between C. insculpta and other members of Testudinata using 12S rRNA, 16S rRNA, and both gene as markers. DNA samples were obtained from three different organisms of C. insculpta. Two species used as outgroups were Alligator mississippiensis and Iguana iguana. Phylogenetic analysis was carried out using Neighbor-Joining method with Felsenstein 1981 (F81) modeltest. A polytomy tree of Testudinata was produced by using 12S rRNA gene. However, analysis using 16S rRNA and both genes as markers confirmed that C. insculpta was located between the Chelonidae and the Trionychidae family.
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