Judul: Evaluasi Kualitas Pati Sagu di Unit Pengolahan Sagu Tanah Baru - Bogor
Abstrak: ABSTRAK VIAMITHA ASDELIANA. Evaluasi Kualitas Pati Sagu di Unit Pengolahan Sagu Tanah Baru – Bogor. Dibimbing oleh NIKEN AYU PERMATASARI. Unit pengolahan sagu di Tanah Baru, Bogor merupakan unit pengolahan skala kecil, dimana proses produksi dilakukan masih secara sederhana, belum seragam, kurang efisien, dan kurang higienis. Kualitas pati sagu yang dihasilkan belum pernah dilakukan pengujian sebelumnya. Penelitian ini bertujuan mengetahui karakteristik pati sagu yang dihasilkan dan memberikan usulan perbaikan pada unit pengolahan sagu di Tanah Baru, Bogor. Karakterisasi pati sagu dilakukan dengan analisa proksimat berdasarkan standar mutu yang berlaku SNI-01-3729-2008 tentang tepung sagu. Hasil uji karakteristik pati sagu didapatkan tiga parameter yang belum sesuai dengan standar mutu yaitu kadar air, jumlah kapang, dan kehalusan (lolos ayakan 100 mesh). Analisis dengan neraca massa menunjukkan masih banyak proses yang masih tidak sesuai dan terjadi loss. Perbaikan yang diusulkan antara lain pembuatan alat penyaring air sederhana, rumah pengering, serta alat pengayak sederhana. Kata kunci: evaluasi, kualitas, neraca massa, pati sagu ABSTRACT Viamitha Asdeliana. Quality Evaluation of Sago Starch in the Sago Processing Unit at Tanah Baru – Bogor. Supervised NIKEN AYU PERMATASARI. The sago processing unit in Tanah Baru, Bogor is a small-scale processing unit where the production process is still carried out simply, unequally, inefficiently and unhygienically. The quality of the sago starch produced also has never been tested before. This study aims to determine the characteristics of the sago starch produced and provide suggestions to improve the sago processing unit in Tanah Baru, Bogor. The characterization of sago starch was carried out by proximate analysis that is based on quality standard applied (SNI-01-3729-2008 of Sago Flour). The characteristic test of sago starch result that three parameters it isn’t in accordance with the quality standard, i.e water content, amount of mold, and fineness (passed through 100 mesh sieve). Analysis with mass balance shows that there are still many processes that are not suitable and there are also many losses. The improvements suggested are to manufacture a simple water filter, a greenhouse effect, and a simple sieving device. Keywords: evaluation, mass balance, sago starch, quality.
Keyword: evaluation, mass balance, sago starch, quality

Judul: Penentuan Titik Kritis Proses Produksi Pati Sagu di Unit Pengolahan Sagu Tanah Baru - Bogor
Abstrak: Unit pengolahan sagu di Tanah Baru – Bogor merupakan industri skala kecil dengan proses produksi yang masih sederhana dan kurang memperhatikan kebersihan baik dari bahan baku, pekerja, maupun lingkungan kerja. Hal tersebut akan mempengaruhi mutu produk yang dihasilkan. Penelitian ini bertujuan untuk menentukan titik kritis pada proses produksi pati sagu di Unit Pengolahan Sagu. Hasil penetapan titik kritis (CCP) pada proses produksi pati sagu yaitu, pengendapan, pencucian, penjemuran, dan pengayakan. Setiap proses produksi yang termasuk CCP ditetapkan batas kritis. Batas kritis untuk pengendapan (CCP 1) adalah jumlah cemaran mikroba maks 104. Batas kritis pencucian (CCP 2) yaitu pati yang dihasilkan tidak ada kotoran atau benda asing. Batas kritis penjemuran (CCP 3) yaitu kadar air maks 13%. Batas kritis pengayakan (CCP 4) adalah pati sagu yang dihasilkan harus lolos ayakan 100 mesh minimal 95% dan tidak boleh ada benda asing., The sago processing unit in Tanah Baru – Bogor is a small-scale industry with a production process that is still simple and does not concern to the cleanliness of raw materials, workers, and the work environment. It will be affected to the quality of the product. This study aims to determine the critical point in the production process of sago starch in the Sago Processing Unit. The results of determining the critical point (CCP) in the production process of sago starch, namely, precipitation, washing, drying, and sifting. Every production process that includes CCP is set a critical limit. The critical limit for precipitation (CCP 1) is the maximum amount of microbial contamination of 104. The critical limit for washing (CCP 2) is that the starch produced is free of impurities or foreign matter. The critical limit for drying (CCP 3) is the maximum moisture content of 13%. The critical sieving limit (CCP 4) is that the sago starch produced must pass a 100-mesh sieve of at least 95% and there should be no foreign matter.
Keyword: sago starch, CCP, Critical limit

Judul: Hamiltonian formulation for linear waves motion in two layers fluid
Abstrak: The surface wave could be considered as a wave that separates two fluids, namely water and air. Based on this assumption, it is introduced the interfacial wave, a wave between two layers of fluid with different density. The formulation of interfacial waves motion begins with deriving the base equation of irrotational ideal fluid. Furthermore, according to irrotational fluid assumption, the base equation can be stated in velocity potential. In this derivation, the fluids domain is assumed to be restricted by rigid lid boundary conditions, both at the upper and lower limit. Therefore, the interfacial waves motion can be explained in a hamiltonian formulation. In the hamiltonian formulation, total energy is defined as the sum of kinetic and potential energy. The hamiltonian system is obtained from reduction of kinetic energy by using the Dirichlet Neumann Operator. The resulted kinetic energy equation is nonlinear. Therefore, this form is linearized by first part of the Taylor expansion. This linearization gives a dispersion relation of linear wave. Based on this dispersion relation, the phase speed of the linear wave depends on the density ratio of the two layers fluid.
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