Judul: Perancangan Proses Produksi Telur Asin Rendah Kolesterol
Abstrak: Telur asin merupakan produk olahan telur yang digemari masyarakat, tetapi mengandung kolesterol yang melebihi batasan konsumsi harian manusia. Tahap pengolahan, telur asin direndam dalam larutan khusus guna menurunkan kandungan kolesterol di dalam telur. Proses ini melibatkan pengaturan waktu pemeraman, konsentrasi larutan, dan bahan-bahan lainnya untuk mencapai hasil yang diinginkan. Formulasi telur asin yang terpilih yaitu pemeraman selama 12 hari dalam larutan garam 32,5% yang dicampur bawang putih, sereh, dan daun jeruk cincang, perendaman dalam larutan soda 20% selama 4 jam, dan dikukus selama satu jam. Kadar kolesterol sebesar 233,39 mg/100 g pada hari pertama dan mengalami penurunan menjadi 131,61 mg/100 g pada hari kesepuluh., Salted eggs are a popular egg product among the community, but they contain cholesterol that exceeds the daily human consumption limit. In the processing stage, the salted eggs are immersed in a special solution to reduce the cholesterol content inside the eggs. This process involves adjusting the soaking time, solution concentration, and other ingredients to achieve the desired results. The selected salted egg formulation is marinating for 12 days in 32.5% salt solution mixed with garlic, lemongrass, and chopped lime leaves, marinating in 20% soda solution for 4 hours, and steaming for one hour. The cholesterol level was measured at 233.39 mg/100g on the first day and decreased to 131.61 mg/100g on the tenth day.
Keyword: Soda solution, Low Cholesterol Salted Eggs, Process Design, Standardized Salted Eggs

Judul: Scale Up and Financial Feasibility Analysis of Low Cholesterol Salted Egg Production in Cilincing - North Jakarta
Abstrak: Telur asin merupakan produk olahan telur yang digemari oleh mayoritas masyarakat, tetapi mengandung kadar kolesterol melebihi batasan asupan harian bagi manusia. Produk telur asin rendah kolesterol menjadi jawaban atas keresahan masyarakat. Data permintaan telur bebek asin di 6000 gerai Indomaret Jabodetabek menunjukkan adanya kebutuhan pasokan harian minimum sebanyak 6000 butir/hari ke setiap gerai. Pemenuhan kebutuhan pasokan di gerai Indomaret dilakukan dengan penggandaan skala proses produksi dari skala laboratorium ke skala industri. Penggandaan skala menggunakan acuan proses produksi skala laboratorium sejumlah 120 butir dengan formulasi pemeraman selama 12 hari dalam larutan garam dengan perbandingan garam dan air adalah 1:2 yang dicampur bawang putih, sereh, dan daun jeruk cincang, perendaman dalam larutan soda 20% selama empat jam, dan pengukusan selama satu jam yang ditingkatkan skala proses produksinya menjadi kapasitas produksi skala industri sebesar 3000 butir. Peralatan yang digunakan pada titik fokus penggandaan skala proses adalah jacketed mixing tank, container box, rak pemeraman, tangki larutan soda, soda generator, dan steamer. Pendirian industri telur asin rendah kolesterol dikatakan layak dengan kriteria NPV sebesar Rp5.405.113.928, IRR sebesar 14,37%, Net B/C sebesar 1,18, dan PBP selama 1,5 tahun. Analisis sensitivitas menunjukkan penurunan harga jual dengan nilai switching value 16,68% memiliki pengaruh yang lebih sensitif terhadap perubahan arus kas dibandingkan peningkatan biaya operasional produksi dengan nilai switching value 30,32%., Salted eggs are a processed egg product favored by the majority of the population, but they contain a cholesterol level that exceeds the daily intake limit for humans. Low-cholesterol salted egg products provide an answer to the concerns of the community. Data on demand for salted duck eggs at 6000 Indomaret outlets in Jabodetabek shows a minimum daily supply requirement of 6000 eggs per day per outlet. The fulfillment of supply needs at Indomaret outlets is achieved by scaling up the production process from laboratory scale to industrial scale. Scaling up is based on a production process reference from the laboratory scale of 120 eggs with a 12-day curing formulation in a salt solution with a salt-to-water ratio of 1:2, mixed with chopped garlic, lemongrass, and citrus leaves, soaked in a 20% soda solution for four hours, and steamed for one hour. This scaled-up production process increases the industrial-scale production capacity to 3000 eggs. The equipment used at the focal point of the scaling-up process includes a jacketed mixing tank, container box, curing rack, soda solution tank, soda generator, and steamer. The establishment of a low-cholesterol salted egg industry is deemed feasible with an NPV criterion of Rp5,405,113,928, IRR of 14.37%, Net B/C of 1.18, and PBP of 1.5 years. Sensitivity analysis shows that a decrease in selling price with a switching value of 16.68% has a more sensitive impact on cash flow changes compared to an increase in production operational costs with a switching value of 30.32%.
Keyword: telur asin, rendah kolesterol, penggandaan skala, neraca massa, neraca energi, peralatan industri, konsentrasi larutan garam, konsentrasi larutan soda, analisis kelayakan finansial, Salted egg, low cholesterol, scale up, mass balance, energy balance, industrial equipment, concentration of salt solution, concentration of soda solution, financial feasibility analysis

Judul: Pendugaan Curah Hujan Dengan Bayesian Network Studi Kasus: Curah Hujan di Daerah Indramayu
Abstrak: The objective of this study was to built the probabilistic modeling and to compare the Bayesian Networks (BNs) method which considers the spatial dependencies among variables for predict rainfall to Auto Regressive Integrated Moving Average (ARIMA) method which assumes the spatial independencies among variables. This research use rainfall data of 14 stations in period 1979 to 2001 in Indramayu, West Java. A network is generated by K2 algorithm, and this networks is used to built probabilistic model using multinomial BNs. The rainfall prediction is based on the combination of Gaussian BNs and ARIMA (BNARIMA). The result shows that BNARIMA is more effective to represent the spatial dependencies among the stations and to predict rainfall than ARIMA.
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