Judul: Analysis Sensory Profile of Palm Sugar (Arenga Pinnata) using Quantitative Descriptive Analysis
Abstrak: The high sugar consumption in Indonesia plays an important role for producers. Palm sugar, a traditional sugar product, is highly favored by consumers as a sweetener in foods and beverages. The sensory quality of a food product greatly affects its acceptance, and therefore, it needs to be well maintained and controlled to remain consistent. Sensory evaluation aims to improve the value characteristics of palm sugar for producers and artisans. Descriptive sensory evaluation provides a detailed sensory profile, but this method is time-consuming and expensive. This study aims to identify the sensory profile of palm sugar using the Quantitative Descriptive Analysis (QDA) method, analyze physicochemical characteristics, and evaluate panelist performance during sensory tests. Eighteen samples of palm sugar from the Bangka Belitung province were evaluated by trained panelists from the LDITP (Laboratory of the Department of Food Science and Technology) IPB. Each palm sugar sample had specific dominant characteristics. The sensory characteristics of the palm sugar samples were categorized into two clusters originating from different regions. The physicochemical properties were presented in the results of color, pH, and Brix value analyses. The color of the palm sugar was yellowish-brown. Meanwhile, the pH values of the 18 palm sugar samples ranged from pH 5.08 to pH 7.27. The Brix values of the palm sugar samples ranged from 10.50 to 15.5 at a 15% concentration. The trained panelists from LDITP exhibited good performance as seen from the parameters of discrimination and repeatability.
Keyword: Palm sugar, Physicochemical, Trained Panelist, Sensory profile, QDA

Judul: Profil Sensori Minuman Sari Buah Jeruk dengan Metode  Quantitative Descriptive Analysis (QDA) dan Optimized  Descriptive Profile (ODP) di PT XYZ
Abstrak: Minuman sari buah jeruk merupakan minuman populer di masyarakat yang hadir dalam bentuk minuman serbuk instan dan minuman ready to drink. Minuman sari buah jeruk sangat berpotensi dikembangkan di Indonesia. Evaluasi sensori berperan meningkatkan mutu minuman sari buah jeruk di perusahaan. Evaluasi sensori deskriptif menggunakan metode konvensional menyajikan profil sensori yang lengkap, namun metode ini memerlukan waktu yang lama dan biaya yang besar. Penelitian ini menggunakan metode Quantitative Descriptive Analysis (QDA) dan Optimized Descriptive Profile (ODP). Penelitian ini bertujuan mengidentifikasi metode Optimized descriptive profile (ODP) memiliki keefektifan yang sama dengan metode konvensional atau Quantitative Descriptive Analysis (QDA), dan mengevaluasi kinerja panelis dalam melakukan uji sensori. Sampel yang digunakan yaitu 6 produk minuman sari buah jeruk komersial dengan menggunakan panelis terlatih dan semi terlatih karyawan PT XYZ. Hasil pengujian 6 produk minuman sari buah jeruk komersial yaitu masing-masing produk memiliki karakteristik dominan yang spesifik. Profil sensori minuman sari buah jeruk metode QDA dan ODP memiliki kemiripan dari atribut dominan yang dihasilkan, namun uji statistik t-test menghasilkan sedikit perbedaan pada beberapa atribut. Sampel produk minuman sari buah jeruk C pada metode ODP tidak berbeda nyata dengan metode QDA pada taraf signifikansi 0,05 untuk semua atribut. Panelis semi terlatih PT XYZ Lokasi II memiliki kemampuan repeatability dan reproducibility yang tidak jauh berbeda dengan panelis terlatih PT XYZ Lokasi, Orange juice drink is a popular drink in the community which comes in the form of instant powdered drinks and ready-to-drink beverages. Orange juice drink has the potential to be developed in Indonesia. Sensory evaluation plays a role in improving the quality of orange juice drinks in the company. Descriptive sensory evaluation using conventional methods presents a complete sensory profile, but this method requires a long time and costs a lot. This study uses Quantitative Descriptive Analysis (QDA) and Optimized Descriptive Profile (ODP) methods. This study aims to identify the Optimized descriptive profile (ODP) method which has the same effectiveness as the conventional method or Quantitative Descriptive Analysis (QDA), and evaluate the performance of panelists in conducting sensory tests. The samples used were 6 commercial orange juice drink products using trained panelists and semi-trained PT XYZ employees. The test results for 6 commercial orange juice drink products have a specific dominant characteristic. The sensory profile of the orange juice drink in the QDA and ODP methods has similarities in the resulting dominant attributes, but the t-test statistical test produces slight differences in some attributes. Sample of orange drink C in the ODP method was not significantly different from the QDA method at a significance level of 0.05 for all attributes. Semi-trained panelists at PT XYZ Location II have repeatability and reproducibility capabilities that are not much different from the trained panelists at PT XYZ Location 1.
Keyword: Orange, Drinks, Optimized Descriptive Profile, Quantitative Descriptive Analysis, Sensory

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