Judul: Evaluasi Kecukupan Proses Sterilisasi Rendang Sapi Dalam Kaleng Di Pt Langit Cerah Sukses
Abstrak: Rendang adalah makanan tradisional daging dengan rempah-rempah yang kaya dan santan. Masakan ini berasal dari Sumatera Barat, Indonesia. Bahan dasar rendang ialah daging sapi, santan dan campuran rempah-rempah yang dihancurkan, termasuk cabai, serai, lengkuas, kunyit, jahe, bawang putih, bawang, dan rempah lainnya. Salah satu cara untuk memperpanjang umur simpan rendang adalah proses pengalengan. Faktor penting yang berperan dalam proses pengalengan adalah proses sterilisasi. Penelitian ini bertujuan untuk mengetahui proses sterilisasi produk rendang kaleng yang optimal di PT Langit Cerah Sukses. Melalui uji distribusi panas, dapat dilihat beberapa parameter yang terkait dengan proses sterilisasi, meliputi waktu venting, come-up time (CUT), dan posisi titik terdingin di retort. Melalui data uji penetrasi panas dapat digunakan untuk menentukan kecukupan proses sterilisasi dilakukan dengan menggunakan metode umum. Setelah evaluasi, hasil CUT yang didapat dari penelitian ini adalah sebesar 18 menit dan nilai F0 sebesar 12,68 menit.
Keyword: Rendang, sterilisasi, Come Up Time, F0

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: Hybrid solar cells of ZnO nanoparticles/chlorophyll was modified metal ions (Zn2+ and Cu2+ )
Abstrak: Zinc Oxide (ZnO) is a n-type semiconductor with a wide the energy band (Band Gap) is 3.37 eV at room temperature and 3.34 eV at low temperature with a large exiton binding energy is 60 meV. ZnO has been synthesized by hydrothermal method, resulting in a decrease in particle size over the duration of the hydrothermal changes. Crystallographic structure of ZnO were characterized using XRD, has shown the characteristic pattern of a hexagonal wurtzite structure, the crystallite size increases to changes in particle size. Changes in particle size has also led to a change in the absorption peak of ZnO as has been demonstrated posted under test using the optical properties of UV-Vis spectrophotometer. Changes of this uptake has also led to changes in the energy band gap, which increases its band gap energy of the particle size. In electronic applications, especially in solar cells. Chlorophyll is considered less effective, because of their very nature are easily degraded as a result of several reactions which are acid, lighting and temperature. The results of the stability test using a halogen lamp 34 W/m2 for 5 hours, that the substitution of chlorophyll with metal ions Zn2+ and Cu2+ has been shown to form more stable than natural chlorophyll. The characterization of the optical properties, the combination of ZnO / chlorophyll in the form of hybrid films has led to a shift in the absorption region of ZnO becomes more widely from the UV to Visible. ZnO/chlorophyll has absorption range of 350-515 nm, ZnO / Zn-feofitin 332-401 nm and 332-632 nm for Cu-feofitin. The combination of ZnO/chlorophyll and CuSCN as a solid electrolite in hybrid solar cell, a modified chlorophyll with metal ions Zn2+ and Cu2+ has been shown to form a more stable I-V curve. It is characterized by its fill factor value greater than natural chlorophyll. Nevertheless, solar cells with natural chlorophyll has been able to produce higher efficiency values of chlorophyll were substituted.
Keyword: Hydrothermal, ZnO/Chlorophyll modified, Hybrid Solar Cell