Judul: Kajian rekayasa proses penggorengan hampa dan kelayakan usaha produksi keripik pisang
Abstrak: Vacuum frying is a new technology that can be used to improve quality attributes of fried food because of low temperatures process. The objectives of this study is to assess the effects of oil temperatures and exposure time of frying on physic-chemical and organoleptic properties of banana chips to get a better quality products, to determine packaging material that can extend shelf life of banana chips, to predict shelf life of banana chips using the method of acceleration and to calculate production costs and the business feasibility of vacuum fried banana chips. The quality parameters tested include water content, fat content, colour, thickness and organoleptic test. Banana chips were fried in oils with temperature of 60, 70, 80, and 90 °C and time of frying 30, 45, 60 and 75 minutes. The result showed that the temperature and frying time is significantly influence the quality and characteristics of the products. The best quality of banana chips obtained at frying temperature of 80 ˚ C for 60 minutes. Aluminum foil can maintain the shelf life of banana chips for 115 days of storage, while the PP is only for 70.6 days of storage based on water content parameter . Banana chips business eligible to run if production capacity is 4 kg or more.
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Judul: Optimasi Proses Penggorengan Hampa (Vacuum Frying) Keripik Ikan Tongkol (Euthynnus Affinis).
Abstrak: Tongkol is a fish that belongs to the groups of high protein and low fat. Tongkol production in Mentawai Islands are very high, and the post-harvest handling has not done well, so it reduces the shelf life of fresh tongkol fish. The post-harvest handling of tongkol, such as vacuum frying are required to diversify tongkol fish, increase the shelf life, and to give more added value of tongkol fish. Vacuum frying has several advantages compared with frying in general, some of its benefits are vacuum frying does not change the color of the product, the product are more crispy, has a natural smell, and the most important is the products has a high shelf life. The aim of this research were to determine the effect of temperature and frying time to physico-chemical characteristic of fish chips, to determine the best temperature and frying time, and to determine the production cost of tongkol chips. Three oil temperatures for vacuum frying (80, 90, 100ºC) and three frying time (80, 90, 100 minutes) were considered. The temperature and time of frying significantly influenced yield, moisture content, fat content and protein content. The best fish chips were produced by vacuum frying at 100ºC for 90 minutes. The production cost of fish chips for every 100 grams is 14.000 Rupiahs.
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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.
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