Judul: Perspektif Konsumen Pada Food Pairing Less Sugar Tea Ready to Drink Dan Makanan Pendamping Dengan Metode Check All That Apply (CATA) di Kabupaten Situbondo
Abstrak: Teh merupakan produk minuman yang paling banyak beredar dalam kemasan siap minum (ready to drink). Less sugar tea ready to drink merupakan teh kemasan dengan klaim rendah gula siap saji dan siap dikonsumsi, less sugar tea ready to drink dapat juga dikonsumsi dengan berbagai makanan pendamping. Perpaduan pasangan makanan dan minuman seperti less sugar tea RTD dengan makanan pendampingnya akan menghasilkan sifat sensori jika dikonsumsi secara bersamaan yang disebut juga food pairing. Penelitian ini bertujuan untuk mengidentifikasi karakteristik atribut sensori, emosi, dan needstate dari perpaduan less sugar tea RTD dengan makanan pendampingnya. Penelitian ini dulakukan tahapan awal panelis, Focus Group Discussion (FGD) untuk menentukan atribut sensori, emosi, dan needstate, dan pengujian sensori yang dilakukan secara Home Used Test (HUT). Respon yang didapatkan diolah menggunakan Software XLSTAT dan menghasilkan profil sensori, emosi, dan needstate food pairing less sugar tea RTD. Hasil pengujian menunjukkan konsumen menyukai less sugar tea RTD dipasangkan dengan makanan ringan keripik singkong. Profil “less sugar tea RTD-keripik singkong” didominasi oleh atribut sensori floral aroma, roasted aroma, tea flavor, sweet, astringent, roasted beef aroma, cassava flavor, crunchy, umamy, mouthfeel oily, salty aftertaste, dan bitter afterstate sehingga mendekati pasangan ideal berdasarkan hasil CATA, pasangan ini juga menghasilkan emosi positif seperti satisfied, adventoures, dan energetic saat mengkonsumsinya. Profil less sugar tea RTD dengan makanan pendamping crackers didominasi oleh atribut floral aroma, roasted aroma, tea flavor, sweet, astringent, milky aroma, cheese flavor, crunchy, salty, mouthfeel creamy, salty aftertaste, dan bitter afterstate. Sedangkan emosi negatif muncul ketika mengonsumsi less sugar tea dengan makanan pendamping, biskuit dan creackers yaitu emosi negatif flat, bored, dan dissapointed. Intensitas setiap atribut pada ketiga pasangan sampel mengalami perubahan yaitumeningkat, tetap, atau menurun saat dipasangkan. Pasangan “less sugar tea RTD- Keripik singkong” dinilai memiliki kompleksitas overall flavor yang menghasilkan harmoni yang baik dibandingkan pasangan lainnya. Berdasarkan keseluruhan data yang diperoleh, pasangan “less sugar tea RTD- Keripik singkong” merupakan pasangan terbaik menurt panelis konsumen., Ready-to-drink (RTD) tea is packaged tea that widely available in supermarkets, one of its product is less sugar tea. Less sugar tea RTD had low sugar claims, ready to serve-consume, and was also be consumed with various complementary foods. The combination of less-sugar tea RTD with complementary foods will produce sensory properties if consumed simultaneously, as called food pairing. This study aimed to identify the characteristics of sensory, emotional, and need-state attributes of the combination of less sugar tea RTD and its complementary food. This research was conducted by initial panelist screening, Focus Group Discussion (FGD) to determine sensory atributes, emotions, and need-state, sensory testing conducted by Home Used Test (HUT). The responses obtained were processed using XLSTAT Software and produced a sensory profile, emotions, and needstate food pairing less sugar tea RTD. The results showed that consumers like less sugar tea RTD paired with cassava chips snacks, with sensory attributes i.e., floral aroma, roasted aroma, tea flavor, sweet, astringent, roasted beef aroma, cassava flavor, crunchy, umamy, oily mouthfeel, salty aftertaste, and bitter. It’s close to the ideal pairing based on CATA results. This pairing also produces positive emotions (satisfied, adventurous, and energetic) for consumer. While less sugar
Keyword: Less sugar tea, Home Used Test, Food Pairing, Check All That Apply (CATA)

Judul: Consumer Perception of Food pairing Coffee Ready to  Drink with Check All That Apply (CATA) method
Abstrak: Produk olahan kopi berkembang pesat karena menyesuaikan dengan kebutuhan konsumen. Pengembangan produk minuman kopi seperti kopi instan menjadi sangat diminati. Kopi ready to drink (RTD) adalah produk minuman kopi yang siap saji dan siap dikonsumsi sehingga dinilai lebih praktis. Kopi RTD sering dikonsumsi dengan berbagai makanan pendamping. Perpaduan pasangan makanan dan minuman seperti kopi RTD dengan makanan pendampingnya akan menghasilkan sifat sensori jika dikonsumsi secara bersamaan yang disebut dengan Food Pairing. Penelitian ini bertujuan untuk mengetahui karakteristik atribut sensori dari perpaduan kopi RTD dengan makanan pendampingnya, serta perubahan intensitas atribut sensori yang terdapat pada perpaduan kopi RTD dengan makanan pendampingnya. Penelitian ini dilakukan dengan screening awal panelis, Focus Group Discussion (FGD) untuk menentukan atribut sensori, dan pengujian sensori yang dilakukan secara Home Used Test (HUT). Respon yang didapatkan diolah menggunakan software XLSTAT dan menghasilkan profil sensori food pairing kopi RTD. Hasil pengujian menunjukkan konsumen menyukai kopi RTD yang dipasangkan dengan wafer cokelat. Profil pasangan “Kopi-Wafer Cokelat” memiliki tekstur creamy, thick, rasa sweet dan cokelat sehingga mendekati pasangan ideal berdasarkan hasil CATA, pasangan ini juga menghasilkan emosi positif seperti happy dan satisfied saat mengkonsumsinya. Profil pasangan “Kopi-Biskuit Kelapa” memiliki tekstur crunchy, rasa pahit dari kopi, coffee flavor, dan coconut flavor, pasangan ini juga menghasilkan emosi quite menurut panelis. Profil pasangan “Kopi-Keripik kentang” memiliki tekstur crispyness, rasa salty, umamy, roasted beef, dan mouthfeel oily, pasangan ini menghasilkan emosi-emosi negatif seperti bored dan flat menurut panelis. Intensitas setiap atribut pada ketiga pasangan sampel mengalami perubahan yaitu meningkat,tetap, atau menurun saat dipasangkan. Pasangan “Kopi-Wafer Cokelat” dinilai memiliki kompleksitas overall flavor yang banyak dan menghasilkan harmoni yang baik dibandingkan pasangan lainnya. Pasangan “Kopi-Wafer Cokelat” juga dinilai memiliki keseimbangan flavor yang sangat seimbang yaitu tidak ada yang saling mendominasi. Berdasarkan keseluruhan hasil data yang didapatkan, pasangan “Kopi-Wafer Cokelat” merupakan pasangan terbaik menurut panelis konsumen., Coffee products expand at the same rate as consumer needs. The cultivation of coffee beverage products such as instant coffee generates considerable interest. Ready-to-drink (RTD) coffee is a ready-to-drink coffee beverage that is convenient to consume. RTD coffee pairs well with a variety of foods. When food and beverage sets such as RTD coffee and its complementary nourishments are consumed concurrently, a sensory trait called Food Pairing occurs. The purpose of this study was to determine the sensory attribute characteristics of RTD coffee and its nourishments used CATA method, as well as the sensory attribute intensity change in RTD coffee and its nourishments with modified RATA method. The research process was carried out by initial screening of the panelists, followed by Focus Group Discussion (FGD) to determine sensory attribute and sensory testing, which was carried out using the Home Used Test (HUT). Responses were processed using statistical software XLSTAT and generated a food pairing sensory profile of RTD coffee. The results showed that consumers like RTD coffee paired with chocolate wafer. The "Coffee-Chocolate Wafer" profile features a creamy and thick texture along with a sweet and chocolate flavor, making it near-ideal food set based on CATA result, this pair also produces positive emotions such as happy and satisfied when consuming them. The "Coffee- Coconut
Keyword: Kopi RTD, Food Pairing, CATA, JAB, HUT

Judul: The Solution of Nonlinear Volterra Integral Equation using Linearization Method.
Abstrak: Many natural phenomena can be explained by mathematical models. One of those models is in the form of Volterra integral equation, which is usually nonlinear. Analitically, a nonlinear form is difficult to solve. Therefore, this research is aimed to discuss solution of Volterra integral equation using linearization method. Linearization is done to nonlinear integrand with Taylor series expansion. According to this linearization, a numerical solution of Volterra integral equation is obtained using MATLAB 7.0.1 software. Validity of this method is tested by comparing the approximate with the exact solution. The result of this research shows that the numerical solution agree with the exact solution quite well.
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