Judul: Processed Product Design Based on Coffee Fruit Peel at KTH Cibulao
Abstrak: Petani yang masuk ke dalam Kelompok Tani Hutan (KTH) Cibulao rata-rata menghasilkan 4 kwintal kopi per 3 bulan, pengolahan biji kopi menjadi satu- satunya keluaran dari pengolahan buah kopi, sehingga dengan presentase 40% terdapat hasil samping berupa kulit buah kopi yang kaya akan antioksidan, serat tinggi dan keunggulan lainnya yang dapat dimanfaatkan menjadi produk olahan pangan sebagai nilai tambah dari kulit buah kopi. Penelitian ini bertujuan mengembangkan produk olahan pangan dengan memanfaatkan hasil samping kulit buah kopi Cibulao dengan menetapkan alternatif solusi berdasarkan kriteria keberhasilan desain produk yaitu enak, mudah dikonsumsi, segar, dan menyehatkan dengan memperhatikan ketersediaan bahan baku dan alat sederhana. Rancangan desain produk berbasis kulit buah kopi pada penelitian ini sudah diuji pada produk dan menghasilkan antioksidan pada nilai IC50 produk kombucha cascara sebesar 26.049 mg/l ppm yang merupakan kategori antioksidan sangat kuat karena nilainya kurang dari 50 ppm, serta telah melewati tahap uji konsumen melalui metode hedonik skala 1-4 dengan kriteria (1) Sangat Tidak Suka ; (2) Tidak Suka ; (3) Suka ; (4) Sangat Suka. dengan hasil perhitungan rata-rata pada setiap parameter masuk ke dalam katergori suka dan sangat suka., Farmers who are part of the Cibulao Forest Farmer Group (KTH) produce an average of 4 quintals of coffee per 3 months, coffee bean processing is the only output from coffee cherries processing, so that with a percentage of 40% there is a by-product in the form of rich coffee berry skin. of antioxidants, high fiber and other advantages that can be utilized into processed food products as added value from coffee pod skins. This research aims to develop processed food products by utilizing the by-products of Cibulao coffee pod skin by determining alternative solutions based on product design success criteria, namely delicious, easy to consume, fresh, and healthy by taking into account the availability of raw materials and simple tools. The product design based on coffee pods in this study has been tested on products and produces antioxidants at the IC50 value of kombucha cascara products of 26,049 mg/l ppm which is a very strong antioxidant category because the value is less than 50 ppm, and has passed the consumer test stage through the method hedonic scale 1-4 with criteria (1) Very Dislike; (2) Dislike ; (3) Likes ; (4) Really Like. with the results of the average calculation on each parameter into the like and really like category.
Keyword: cascara, cherry coffee peel, Cibulao, kombucha, jam slices

Judul: Cost Analysis of Cherry Coffee Peel-based Product Development at KTH Cibulao
Abstrak: KTH Cibulao merupakan kelompok tani hutan di Kampung Cibulao, Desa Tugu Utara, Kecamatan Cisarua, Kabupaten Bogor, menjadi salah satu sentra produksi kopi berkualitas tinggi di Jawa Barat. Petani kopi di sana mampu menghasilkan rata-rata 400 kg kopi dalam tiga bulan dan saat musim panen raya, total hasil panen mencapai 3 ton per hektar. Dalam pengolahan kopi, kulit buah kopi menjadi hasil samping yang melimpah dan mencapai 41,2% dari bobot buah kopi yang diolah. Melihat pasar yang meningkat untuk produk berbasis penyegar seperti kopi dan teh, maka dirancang pembuatan produk berbasis kulit buah kopi kering seperti teh cascara, kombucha cascara, dan selai lembaran cascara. Perancangan produk tersebut memerlukan perhitungan perencanaan produksi, harga pokok produksi, dan harga jual. Perencanaan produksi didasarkan pada ketersediaan bahan baku di KTH Cibulao. Rancangan ini mengacu pada basis 40 kg kulit buah kopi kering sebagai bahan baku dengan hasil produksi yaitu 100 kemasan teh cascara berukuran 100 g, 267 kemasan teh cascara jar berukuran 30 g, 2133 botol kombucha cascara berukuran 250 mL, dan 700 pak selai lembaran cascara berisi 4 lembaran dengan ukuran 8 x 8 cm dan berat 96 g. Adapun harga jual untuk setiap produk adalah sebagai berikut: teh cascara kemasan 100 g seharga Rp27.000, teh cascara jar kemasan 30 g seharga Rp23.000, kombucha cascara seharga Rp20.000, dan selai lembaran cascara seharga Rp20.000. Rancangan desain ini memberikan nilai tambah sebesar 22,04% bagi petani kopi di KTH Cibulao dan 77,96% untuk TIN IPB University sebagai pengelola olahan produk. Dengan demikian, desain ini diharapkan dapat mendukung perekonomian petani dan memberikan manfaat bagi para pemangku kepentingan dalam pengolahan produk kulit buah kopi., KTH Cibulao is a forest farmer group located in Kampung Cibulao, North Tugu Village, Cisarua District, Bogor Regency, and is one of the high-quality coffee production centers in West Java. Coffee farmers there are capable of producing an average of 4 quintals of coffee every three months, and during the peak harvest season, the total yield can reach 3 tons per hectare. In coffee processing, coffee peel become abundant by-products, constituting 41.2% of the processed coffee fruit's weight. Observing the growing market demand for refreshing products like coffee and tea, the design of products based on dried cherry coffee peel, such as cascara tea, cascara kombucha, and cascara jam, was formulated. The product design requires production planning, cost of production, and pricing calculations. The production planning is based on the availability of raw materials at KTH Cibulao. This design is based on 40 kg of dried cherry coffee peel-based as raw material, with the following production outputs 100 packages of cascara tea in 100 g size, 267 packages of cascara tea in 30 g size, 2133 bottles of cascara kombucha in 250 mL size, and 700 packs of cascara jam, each containing 4 sheets measuring 8 x 8 cm and weighing 96 g. The selling prices for each product are as follows cascara tea in 100 g packaging is priced at Rp27.000, cascara tea in 30 g packaging is priced at Rp23.000, cascara kombucha is priced at Rp20.000, and cascara jam is priced at Rp20.000. This design
Keyword: cascara, kulit buah kopi, nilai tambah, harga pokok produksi, perencanaan produksi, added value, cherry coffee peel, cost of production

Judul: Approximation of the Median of Poisson Distribution Using the Relation of Poisson-Gamma Distribution
Abstrak: A major drawback of median is that median cannot usually be defined in closed form, even in the cases where their distribution functions are known. This study gives an approximation of the closed form for the median of the Poisson distribution by using the relation of Poisson-Gamma distribution. The approximation uses elementary techniques based on the monotonicity of certain sequences involving tail probabilities of the Poisson distribution and the Central Limit Theorem. Furthermore, a closed form expression for the mean absolute deviation 􀜧|􀜰􀰒 􀵆 􀜯􀝁􀝀􁈺􀜰􀰒􁈻| is also studied. The median is relevant because of the fact that it minimizes the mean absolute deviation of a Poisson random variable (􀜰􀰒􁈻 by considering median as central tendency.
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