Judul: Formulasi dan Analisis Finansial Produk Mellorin dengan Minyak Kelapa Murni (VCO)
Abstrak: The objective of this study was to investigate the formulation of mellorine using virgin coconut oil (VCO) and it’s financial feasibility. Stabilizers that used in mellorine product were selected by panelists using difference scale 1 – 5. Panelists evaluated mellorine for aroma, flavor, mouth melting, and overall liking. The accepted stabilizers for mellorin is CMC. Mellorin products were selected by panelists using difference test. The most acceptable mellorine product was made from 2/3 (of total fat) VCO with CMC as stabilizer and 12 percent of sucrose combined with 4 percent of glucose as sweetener. The product had 62,15 percent of moisture, 0,81 percent of ash, 3,99 percent of protein, 12,61 percent of fat, 20,42 percent carbohydrate and 3,7 x 104 colonies/gram of total plate count. Financial feasibility of this product at 13 percent interest rate resulted in feasible decision with Rp. 26.183.013,22 of NPV, 44 percent of IRR, 1,44 of net B/C Ratio, 0,6 years of PBP, and 80 percent of BEP.
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Judul: Karakteristik Fisik, Organoleptik, dan Kimia, Melorin Kacang Koro Pedang (Canavalia ensiformis L.)
Abstrak: This research was aimed to assess the influence of the types and concentrations of vegetable oil/fat to the physical, organoleptical, and chemical characteristics of jack bean mellorine. A completely randomized designed was used to study 2 factors (fat/oil types and concentrations). Four formulas studied were mellorine with soybean and coconut oil in 10 % and 15 % concentrations. The result showed that the viscosity (856.70 cP - 1193.33 cP), overrun (23.13 % - 29.12 %), and texture (4.50 mm/5 seconds – 8.80 mm/5 seconds) of the mellorine were increasing with the increase of oil concentration (p < 0.05) while the melting time was not affected by the oil types and concentrations (p > 0.05). Based on organoleptic analysis (colour, flavour, texture, taste, and overall), the data showed that the formulas were not significantly different (p > 0.05). Mellorine with 10 % coconut oil was chosen as best formula due to economical reason. The best formula of mellorine has moisture, ash, fat, protein, and carbohydrate content, were 74.03 ± 0.30 g/100 g, 0.28 ± 0.08 g/100 g, 11.39 ± 0.05 g/100 g, 1.44 g/100 g ± 0.00, and 24.25 ± 0.27 g/100 g respectively.
Keyword: oil/fat, mellorine, jack bean, characteristics

Judul: Penggunaan data spasial dalam struktur raster sebagai komponen sistem informasi geografi
Abstrak: Penggambaran peta dengan komputer merupakan penggambaran peta secara digital yang dikenal dengan nama pendigitasian. Data digitasi peta merupakan data masukan bagi Sistem Informasi Geografi (SIG). SIG merupakan sistem penanganan, dan pengelolaan data dan informasi geografi. Data yang menjadi bahan baku adalah data spasial atau data yang mengacu pada lokasi geografi. Dalam hal ini data dapat berasal dari peta dan data penginderaan jauh. Selain itu data masukan dapat pula berupa data non- spasial. Data ini dihubungkan dengan suatu atribut dari suatu legenda peta. Atribut dapat dicirikan oleh warna atau simbol yang artinya didefinisikan dalam legenda, sehingga pada SIG, data atribut nonspasial disimpan dalam bentuk yang dapat digunakan untuk analisis data. Struktur data spasial yang dipergunakan pada komputer adalah struktur vektor dan struktur raster. Struktur vektor menggambarkan titik, garis, dan poligon yang di- rangkai oleh koordinat-koordinat. Sedangkan struktur raster menyajikan nilai suatu sel kisi (grid cell) atau pixel yang dicatat dalam bentuk matriks. Masing-masing struktur tersebut dapat dikonversikan, yaitu struktur vektor dikonversikan menjadi struktur raster atau sebaliknya. Dengan demikian tidak ada perbe- daan sewaktu digunakan untuk analisis. ...
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