Judul: Bandrek Honey Beverage Formulation at PT Liza Herbal International
Abstrak: Dalam perindustrian, product life cycle dapat digunakan untuk menentukan fase hidup dan kebutuhan suatu produk. Dari product life cycle bandrek PT Liza Herbal International, diketahui bahwa bandrek sedang memasuki fase decline atau penurunan penjualan. Oleh karena itu, berdasarkan penyebabnya, dibutuhkan inovasi berupa formulasi untuk meningkatkan citra dan penjualan bandrek. Sebanyak 13 formulasi dengan bahan baku dan metode yang berbeda menghasilkan 1 formula dengan bahan baku dan metode produksi tetap. Formula tersebut dikembangkan menjadi 9 formula bandrek dengan konsentrasi jahe dan gula aren berbeda, kemudian dianalisis secara proksimat dan organoleptik. Hasil penelitian menunjukkan 1 formula yang paling disukai panelis dengan karakteristik fisikokimia terbaik. Formula tersebut kemudian divariasi menggunakan madu bubuk untuk memperluas pangsa pasar dan memperkaya manfaat bandrek. Penelitian ini divalidasi dengan analisis kelayakan finansial dan dilengkapi dengan saran tata letak area produksi., In industry, the product life cycle can be used to determine the life phase and needs of a product. From product life cycle of PT Liza Herbal International’s bandrek, it is known that bandrek is entering a decline phase or sales decline. Therefore, based on the cause, innovation in the form of formulations is needed to improve the image and sales of bandrek. A total of 13 formulations with different raw materials and methods resulted in 1 formula with fixed raw materials and production methods. The formula was developed into 9 bandrek formulas with different concentrations of ginger and palm sugar, then analyzed proximately and organoleptically. The results showed 1 formula that was most preferred by the panelists with the best physicochemical characteristics. The formula was then varied using powdered honey to expand market share and enrich the benefits of bandrek. This study was validated by a financial feasibility analysis and equipped with suggestions for the layout of the production area.
Keyword: bandrek, formulasi, product life cycle, formulation

Judul: Palm Creamer Bandrek Drink Formulation at PT Liza Herbal International.
Abstrak: Bandrek yang diproduksi oleh PT Liza Herbal Internasional dengan merek dagang “Starbandrek” mengalami penurunan penjualan. Permasalahan ini merujuk pada teori product life cycle yaitu tahap decline. Oleh sebab itu, dilakukan pengembangan inovasi produk sejenis untuk memperpanjang daur hidup produk. Bandrek Sigeulis merupakan serbuk minuman bandrek yang terbuat dari jahe merah, cabai jawa, kayu manis, dan cengkih. Bahan tambahan yang dapat meningkatkan nilai tambah dan keunikan bandrek yaitu non dairy creamer sawit. Metode yang digunakan yaitu metode kuantitatif. Penelitian dibagi menjadi beberapa fase, yaitu fase eksplorasi, fase pendefinisian masalah, fase ideasi, fase pengembangan prototipe serta fase validasi. Formula minuman bandrek yang diperoleh dari uji organoleptik adalah 50 gram jahe, 8 gram rempah, 40 gram gula pasir, penambahan gula aren sebanyak 13% dan penambahan krimer sebanyak 6,45%. Bandrek krimer memiliki kadar air 1,01% dan kadar abu 1,01% sesuai dengan SNI serbuk minuman tradisional. Hasil penelitian berhasil menghasilkan formula terbaik dengan kemasan baru yang lebih disukai konsumen, proses produksi yang efisien, tata letak produksi yang efisien, dan hasil analisis usaha bandrek krimer yang dinilai layak berdasarkan aspek finansial karena memiliki B/C ratio > 1., Bandrek produced by PT Liza Herbal Internasional with the trademark “Starbandrek” experienced a decline in sales. This problem refers to the product life cycle theory, namely the decline stage. Therefore, the development of similar product innovations is carried out to extend the product life cycle. Bandrek Sigeulis is a bandrek drink made from red ginger, Javanese chili, cinnamon, and cloves. Additional ingredients that can increase the added value and uniqueness of bandrek are palm non dairy creamer. The method used is quantitative method. The research is divided into several phases, namely the exploration phase, the problem definition phase, the ideation phase, the prototype development phase and the validation phase. The bandrek drink formula obtained from the organoleptic test is 50 grams of ginger, 8 grams of spices, 40 grams of granulated sugar, the addition of 13% palm sugar and the addition of 6.45% creamer. Bandrek creamer has a water content of 1.01% and an ash content of 1.01% in accordance with the SNI for traditional beverage powders. The results of the research succeeded in producing the best formula with new packaging that is preferred by consumers, an efficient production process, an efficient production layout, and the results of an analysis of the creamer bandrek business which were considered feasible based on the financial aspect because it has a B/C ratio > 1.
Keyword: bandrek, formulation, herbs, non dairy creamer, herbal, formulasi

Judul: Metrik Einstein (Anti-) Self-Dual Berdimensi Empat dengan Metode Cartan
Abstrak: Gravitational field equation can be formulated in differential forms (differential geometry), which describes gravity as a manifestation of the curvature of space-time. Curvature of space-time is characterized by a metric that satisfies the gravitational field equation. With differential forms it can be formulated the (anti-) self-dual Einstein equation, which is a modification of the Cartan structure in (anti-) self-dual basis. Calculation of (anti-) self-dual metric with (anti-) self-dual Einstein equation is simpler than the calculation using Christoffel symbols.
Keyword: