Judul: Analisis Pengeringan pada proses Pembuatan Lembaran Buah (Fruit Leather) Pepaya
Abstrak: Papaya is a perishable horticultural products. To increase shelf life and added value of the fruit, papaya can be processed into semi-moisturized products such as "fruit leather". The purpose of this study was to determine blanching temperature and drying temperature optimum in the production of papaya fruit leather. The study used papaya Calina IPB-9 with a maturity of 85% - 90%. The temperature blanching performed 80 oC, 90 oC, and 100 oC, and the control (without blanching). While the temperature treatment of the drying is 40 oC, 50 oC, and 60 oC. The results showed that blanching treatment was not significant effect on drying rate and quality of papaya fruit leather. Without blanching treatment produce slight frown and bright colors of fruit leather, and also the fruit leather has the scent of papaya fruit. Drying treatment was significant effect on drying rate and quality of fruit leather. The higher of drying temperature increase the drying rate, but fruit leather has a high wrinkles and dark colors. The result showed that without blanching and drying at a temperature of 40 oC are optimum operation in production papaya fruit leather
Keyword: drying temperature, blanching temperature, papaya fruit leather, papaya

Judul: Kajian pengeringan manisan pepaya (Carica papaya) menggunakan hot air rotary oven., Asessments of drying of candied papaya (Carica papaya) by using hot air rotary oven
Abstrak: Papaya is a fruit that is easily damaged and relatively has low shelf life. To increase the added value of papaya, this fruit is dried to become dry candied papaya. The objective of this research is to assess the performance of hot air rotary oven dryer on candied papaya drying process and determine the optimum temperature for drying process of candied papaya. Papaya fruit with varieties of Calina IPB-9 with the maturity level of 80 % is used as a raw material for making candied papaya. The treatments that conducted were blanching temperature and drying temperature. The blanching temperatures are 80 °C and 90 °C while the drying temperatures are 45, 60, and 75 °C. The results showed that blanching temperature have no effect on the candied papaya drying process while drying temperature could accelerate the drying rate. Candied papaya that treated by blanching temperature of 80 °C and drying temperature of 60 °C resulting in the best quality based acceptance of taste’s criteria.
Keyword: optimum temperature., dryer, candied papaya, papaya

Judul: Solusi Geometri Schwarzschild untuk Dimensi 4+1 dengan Invarian Rotasi Isotropik.
Abstrak: Metrik Schwarzschild merupakan solusi eksak pertama dari persamaan medan Einstein dengan mangasumsikan metrik statik dan simetris. Metrik Schwarzschild yang ditemukan oleh Karl Schwarzschild masih dalam dimensi 3+1, namun seiring dengan teori-teori terbaru yang menunjukkan bahwa alam semesta tidak hanya di dimensi 3+1. Maka melalui penambahan dimensi, tujuan penelitian ini memperoleh solusi pada geometri Schwarzschild untuk dimensi 4+1 dengan memodifikasi koordinat bola yang invarian rotasi isotropik dan melalui penurunan rumus seperti koordinat bola, simbol Christoffel, dan tensor Ricci. Selain mendapatkan solusi ini, metrik Schwarzschild dimensi 4+1 dapat digunakan sebagai metrik dasar untuk memperoleh solusi blackhole dan wormhole pada dimensi 4+1. Hasil akhirnya, dengan memanfaatkan modifikasi koordinat bola, metrik Schwarzschild dapat dibentuk sehingga diperoleh solusi geometri Schwarzschild untuk dimensi 4+1.
Keyword: metrik Schwarzschild, persamaan medan Einstein, modifikasi koordinat bola, penambahan dimensi, invarian rotasi isotropik