Judul: Analisis Produksi Chicken Nugget dan Evaluasi Tata Cara Penyajian Terhadap Tingkat Kesukaan Konsumen di PT Charoen Pokphand Indonesia, Salatiga
Abstrak: Chicken nugget is a processed meat products which formed, cooked, and freezed, made of ground beef mixed with allowed food additive and covered with coating material. Efforts to improve the efficiency and quality of product is needed to maintain the company's competitiveness. Analysis of physical quality will be done for batters pick up, breaders pick up, cooking loss, freezing loss and hardness measurement values with texture analyzer to determine the quality of the product. The resulting chicken nugget has pick up batter 7.86%, pick up breader 25.61%, cooking loss 6.50%, freezing loss 0.50%. The hardness of samples was high in the Metode 3 and was low in the Metode 1. Organoleptic test was conducted to determine the level of consumer acceptance of product frying process. The most preferable chicken nugget based on organoleptic test is chicken nugget with fried processing Metode 3.
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Judul: Evaluasi Efektivitas Sanitasi pada Proses Produksi Chicken Nugget di PT Belfoods Indonesia
Abstrak: PT Belfoods Indonesia is a food company with chicken nugget as the main product. The objectives of this research is to evaluate the effectiveness of sanitation on employees, equipments, and environments of the chicken nugget processing. The evaluation was conducted by distributing questionnaires to assess employees’ understanding about sanitation. The effectiveness of sanitation was evaluated by analyzing microbial load on the palms, equipments and the air after sanitation and the final products. More than 50% of employees understand in hygiene and sanitation very well but 4% doesn’t comprehend the concept. Sanitation process established by the company is effective to reduce the microbial load on the palms, machines, and the air except at the freezing conveyor. Unfortunately, employees and equipments sanitation has not been consistently done in accordance with regulations set by the company. This could pottentially increase the microbial load on the final products.
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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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