Judul: Determination of Adequacy of Heat in Rendang Kepah Sterilization in Cans Using a Pressure Cooker at Rumah Kemasan Batubara
Abstrak: Produk pangan lokal merupakan salah satu produk unggulan Usaha Mikro Kecil dan Menengah (UMKM) yang berpotensi untuk dikembangkan. Salah satu contoh produk pangan lokal dari Sumatera Utara adalah rendang kepah. Umur simpan produk yang pendek serta distribusi yang sulit menjadi masalah bagi pelaku UMKM dalam pengembangan rendang kepah. Sterilisasi dalam kemasan kaleng merupakan solusi yang dapat dilakukan untuk masalah tersebut, namun sterilisasi pada umumnya menggunakan retort komersial yang membutuhkan biaya investasi yang besar, sehingga sulit dijangkau oleh UMKM. Sterilisasi menggunakan panci presto yang telah dimodifikasi dapat menjadi alternatif dari retort komersial dengan biaya investasi yang lebih rendah. Penelitian ini bertujuan untuk mengevaluasi distribusi panas dan kecukupan panas sterilisasi pada pengalengan rendang kepah menggunakan panci presto serta penyusunan Standard Operating Procedures (SOP) dan Instruksi Kerja (IK). Penelitian ini dibagi menjadi tiga tahapan, uji distribusi panas, uji penetrasi panas, serta penyusunan SOP dan IK. Hasil uji distribusi panas yang dilakukan selama 60 menit dengan Come Up Time (CUT) tercapai pada menit ke-44 dan waktu holding selama 10 menit, hasil pengujian menunjukkan penyebaran panas pada panci presto merata. Uji penetrasi panas dilakukan selama 90 menit dan menghasilkan nilai F0 minimal sebesar 5.2 menit, nilai F0 sama dengan 3 menit tercapai pada menit ke-83 setelah proses sterilisasi dimulai. Nilai ini sudah sesuai dengan standar BPOM yaitu nilai minimal F0 yang tercapai adalah 3 menit. Data hasil uji distribusi dan penetrasi panas dijadikan acuan dalam penyusunan SOP dan IK pengalengan rendang kepah., Local food products are one of the potential products of Small Medium Enterprises (SMEs) that have the potential to be developed. Rendang kepah is one example of a local food product from North Sumatera. The product's short shelf life and difficult distribution are problems for SMEs for developing rendang kepah. Sterilization in canned packaging is a solution that can be done to this problem, but sterilization generally uses commercial retorts which require large investment costs, and making it difficult for SMEs to afford. Sterilization with modified pressure cooker can be an alternative to commercial retorts with lower investment costs. This research aims to evaluate the heat distribution and adequacy of sterilization heat in canning rendang kepah using a pressure cooker as well as preparing Standard Operating Procedures (SOP) and Work Instructions (WI). This research was divided into three stages, heat distribution test, heat penetration test, and preparation of SOP and WI. The results of the heat distribution test were carried out for 60 minutes with the Come-Up Time reached at 44 minutes and the holding time was 10 minutes. The test results showed that the heat distribution in the pressure cooker was well distributed. The heat penetration test was carried out for 90 minutes and produced a minimum F0 value is 5.2 minutes. The F0 value equal to 3 minutes was achieved in the 83rd minute after the sterilization process began. This value is in accordance with BPOM standards where the minimum F0 value achieved is 3 minutes. The data from heat distribution and penetration tests is used as a reference in preparing SOP and WI for canning rendang kepah.
Keyword: Pressure cooker, SOP, sterilization, SMEs, work instruction

Judul: Evaluation of the adequacy of Commercial Sterillization Process for Beef Rendang Products Using Retort Pouch Packaging at UMK XYZ.
Abstrak: Produk steril komersial harus memberikan nilai F0 sekurang - kurangnya 3,0 menit pada suhu konstan 121,1oC (250oF) yang dihitung terhadap spora Clostridium botulinum. Nilai F0 akan digunakan sebagai pemenuhan salah satu syarat mendapatkan izin edar produk pangan. Berkaitan dengan hal tersebut, penelitian ini bertujuan melakukan uji kecukupan panas dari produk rendang sapi kemasan retort pouch yang diproses menggunakan panci presto, melakukan evaluasi sensori, dan penyusunan SOP proses sterilisasi rendang sapi. Pada saat magang dilakukan beberapa tahapan, yaitu uji distribusi panas, uji penetrasi panas, evaluasi sensori, dan penyusunan SOP. Hasil penelitian menyatakan bahwa panci presto yang digunakan memiliki keseragaman suhu yang baik dengan CUT 34 menit, nilai F0 minimum dari produk rendang sapi sebesar 5,16 menit dengan waktu 120 menit dan suhu 109oC, dan mengetahui desain alternatif waktu proses menggunakan metode ball. Dari metode tersebut dengan suhu 108oC, 109oC, 110oC dihitung nilai F0 (menit) 4; 4,5; 5; dan 5,16. Penerapan SOP menghasilkan kualitas produk yang lebih seragam, serta mampu menurunkan jumlah kebocoran produk ketika proses pengemasan dan sterilisasi. Hasil uji sensori hedonik secara overall memiliki rerata bernilai 5,9 (suka)., Commercial sterile products must provide an F0 value of at least 3,0 minutes at a constant temperature of 121,1 oC (250o F) calculated against Clostridium botulinum spores. The F0 value will be used as a fulfillment of one of the requirements for obtaining a distribution permit for food products. In this regard, this study aims to test the adequacy of heat from beef rendang packaged in retort pouches, which are processed using a pressure cooker, followed by conducting sensory evaluation and preparing SOPs for the beef rendang sterilization process. During the internship, several stages were carried out, namely the heat distribution test, the heat penetration test, the sensory evaluation of the hedonic rating method, and the preparation of SOPs. The results of the study stated that the pressure cooker used had good temperature uniformity with a CUT of 34 minutes, the minimum F0 value of the beef rendang product was 5,16 minutes with duration 120 minutes and temperatures 109oC, and that alternative processing time designs could be found using the ball method. From this method, at temperatures of 108oC, 109oC, and 110oC, the values of F0 (minutes) were calculated: 4; 4,5; 5; and 5,16. The application of SOP results in a more uniform product quality and is able to reduce the amount of product leakage during the packaging and sterilization processes. The results of the hedonic sensory test as a whole have an average value of 5,9 (like)
Keyword: heat sufficiency test, sensory, SOP

Judul: Construction of Strongly Optimal Binary Linear Code with Minimum Distance 9 and 11
Abstrak: A binary linear code of length n over q F is a subspace of n q F . A code has three parameters that attached to it, namely length, dimension, and minimum distance. A code with length n, dimension k and minimum distance d is often called [n, k, d ]-code. Usually, when two parameters are given, then we want to find a code that has the best value for the last parameter. Based on Gilbert- Varshamov bound, if a [n, k, d ]-code exists and can not be expanded, we call it a strongly optimal code. In this paper, we construct strongly optimal code with minimum distance 9 and 11. In constructing the code, we created a theorem and algorithm based on Gilbert-Varshamov bound before we implement the algorithm to MAPLE programming language. Because of computational limitations, the program can only construct up to k = 10 for d = 9 and k = 12 for d = 11.
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