Judul: Correlation Analysis between Iodine Value and Solid Fat Content on Oil Blend of Product X at PT XYZ
Abstrak: Analisis kandungan lemak padat pada proses produksi produk x di PT XYZ perlu dilakukan untuk menentukan kondisi kristalisasi yang sesuai karena dapat berpengaruh terhadap tekstur produk. Namun, waktu analisis cukup lama sehingga dibutuhkan analisis alternatif, seperti analisis bilangan iod. Penelitian ini bertujuan menganalisis korelasi antara bilangan iod dan kandungan lemak padat pada campuran minyak produk x dan menghasilkan persamaan regresi untuk menentukan kandungan lemak padat sehingga proses produksi lebih efisien. Analisis yang dilakukan terdiri dari bilangan iod, kandungan lemak padat, komposisi asam lemak, dan titik leleh pada campuran minyak dengan kombinasi formula berupa rasio kelapa sawit : olein sawit : stearin sawit. Analisis kandungan lemak padat dilakukan pada suhu 10, 20, 30, 40 °C. Hasil penelitian menunjukkan hubungan korelasi negatif yang kuat antara bilangan iod dan kandungan lemak padat dengan koefisien determinasi yang tinggi. Hasil validasi persamaan regresi menunjukkan persentase akurasi yang tinggi pada suhu 10, 20, 30 °C, sedangkan pada suhu 40 °C lebih rendah. Berdasarkan hasil tersebut, persamaan regresi dapat dijadikan alternatif bagi perusahaan. Hasil uji titik leleh menunjukkan nilai yang meningkat dari formula I sampai VII sesuai dengan komposisi olein yang menurun dan stearin yang meningkat, Solid fat content (SFC) analysis in the production process of product x is required to determine the appropriate crystallization condition which will affect the product texture. However, SFC analysis takes a long time, therefore an alternative analysis is needed such as iodine value (IV) analysis. This research aims to analyze the correlation between IV and SFC of product x’ oil blend and provide a regression equation to determine the SFC, therefore the production process will be more efficient. The conducted analysis consists of IV, SFC, fatty acid content and slip melting point (SMP) on oil blends with the formula combination ratio of palm oil : palm olein : palm stearin. The SFC was observed in temperature of 10, 20, 30, 40 °C. The result showed a strong negative correlation between IV and SFC with a high determination coefficient. The validation showed a high accuracy at 10, 20, 30 °C, while at 40 °C showed lower value. Based on these results, regression equation can be used as an alternative for the company. The SMP analysis results showed an increasing value from formula I to formula VII according to the decreasing olein and increasing stearin component.
Keyword: Bilangan Iod, Kandungan Lemak Padat, Korelasi, Minyak Sawit, Correlation, Iodine Value, Palm Oil, Solid Fat Content

Judul: Karakteristik campuran minyak sawit dan olein sawit pada berbagai proporsi di pt sinar meadow  international Indonesia
Abstrak: Margarine and shortening are the main products of PT Sinar Meadow International Indonesia. Those products are made from several types of oil that is blended and it is called oil blend. The main aim of oil blending was to make desired characteristics of fat that suitable for margarine and shortening. The desired characteristics of end products were measured using two parameters, they were solid fat content (SFC) using low-resolution Nuclear Magnetic Resonance (NMR) and slip melting point (SMP). This research used palm oil and palm olein as the object. The aim of the research is to determine the characteristics of oil blend in term of SFC and SMP. Several formula combinations were conducted with ratio of palm oil: 1st palm olein or 2nd palm olein (1:1, 1:0, 1:9, 2:8, 3:7, 4:6, 6:4, 7:3, 8:2, 9:1 ,0:1). The SFC of oil blend from those combinations were observed in four points of temperatures, 10ºC, 20ºC, 30ºC, and 40ºC. The SFC of oil blend charactheristics tended to have inapropriate in 10ºC, stable and can be predicted well in 20ºC, 30ºC, and 40ºC. SFC relation 10ºC, 20ºC, and 30ºC tended to create linear curves however in 40ºC tended to create polynomial curve. The second formulation that used the second palm oil had larger gap then the first one. The melting point of each formulation was influenced by the melting point of the raw material. If more palm olein is added, the curve is will be more decreased. The result of each temperature represents the purpose of end products such as stick margarine, soft tube margarine, whipped tub margarine, liquid margarine, and industrial margarine.
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Judul: Perilaku Reproduksi dan Karakteristik Mikrohabitat tempat Bertelur Burung Gosong (Megapodius reinwardtii Dummont 1823) Di Taman Buru Pulau Moyo
Abstrak: Burung gasang (Megapodius reinwardtii) merupakan jenis burung terestrial yang selalu berpasangan sepanjang hidupnya. Burung ini dilindungi berdasarkan SK Menteri Kehutanan No. 882/Kpts-II/1992 tanggal 28 September 1992. Penyebaran satwa ini hanya terbatas di wilayah Indonesia bagian timur.
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