Judul: Perancangan  Scale Up dan Tata Letak Produksi Abon Nabati di PT Jamur Yasa Sriwijaya - Meatless Kingdom
Abstrak: Meningkatnya kesadaran akan hidup sehat mendorong pengembangan solusi yang inovatif. Abon nabati merupakan salah satu produk dengan potensi pengembangan yang signifikan. Penelitian ini bertujuan untuk memberikan gambaran mengenai perencanaan industri yang meliputi perancangan scale up, pemilihan alat dan mesin produksi, serta perancagan tata letak industri. Metode Desain Keteknikan digunakan agar perencanaan industri abon optimal. Penggandaan skala mengacu pada formulasi skala laboratorium. Produksi skala industri sebesar 300 kg/bulan dengan kapasitas produksi abon per produksi sebesar 37,5 kg. Pemilihan mesin disesuaikan dengan kondisi dan kapasitas per proses. Perancangan tata letak menggunakan algortima CORELAP untuk mendapatkan hasil perancangan yang efektif dan efisien dan memerlukan luas bangunan sebesar 92,31 m2
Keyword: vegetable floss, production, layout

Judul: Pengembangan Produk Abon Nabati Berbahan Dasar Buah Kluwih di Meatless Kingdom
Abstrak: Abon yang terbuat dari daging merupakan produk yang sudah dikenal dikalangan masyarakat. Abon nabati merupakan bentuk diversifikasi dari produk abon. Penelitian ini bertujuan untuk mengetahui formulasi abon nabati dari buah kluwih, beserta karakteristik dan tingkat kesukaannya. Penelitian ini dilakukan menggunakan metode human-centered design. Beberapa tahap yang dilakukan dalam pengmbangan abon ini antara lain eksplorasi, pendefinisian masalah, ideasi, pengembangan prototipe dan validasi solusi. Pengembangan prototipe abon nabati dilakukan melalui dua iterasi. Iterasi pertama menunjukkan abon nabati yang hanya disukai pada parameter warna. Pengembangan prototipe kedua dengan penambahan kelapa, hasil validasi solusi menunjukkan abon nabati yang dikembangkan disukai secara keseluruhan. Dengan karakteristik proksimat kadar air (6,05%); kadar abu (2,29%); kadar protein (2,07%); kadar lemak (27,80%); kadar karbohidrat (61,79%)., Meat floss is a product that is well known among the public. Vegetable floss is a form of diversification of floss products. This study aims to determine the formulation of vegetable floss from breadnut, along with its characteristics and level of preference. This research was conducted using the human-centered design method. Several stages were carried out in the development of this floss including exploration, problem definition, ideation, prototype development and solution validation. The development of the vegetable floss prototype was carried out through two iterations. The first iteration shows vegetable shredded which is only liked on the color parameter. The development of the second prototype with the addition of coconut, the results of the solution validation showed that the shredded vegetable developed was liked overall. With proximate characteristics of water content (6.05%); ash content (2.29%); protein content (2.07%); fat content (27.80%); carbohydrate content (61.79%).
Keyword: breadnut, formulation, hedonic test, proximate test, vegetable floss

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.
Keyword: