Judul: Karakteristik Pemanasan Pada Proses Pengalengan Gel Cincau Hitam (Mesona palustris)
Abstrak: In Indonesia, the black cincau is known as traditional foodstuff uses as a variation of variety of drinks. However, in the market, packaging of black cincau jelly still not hygienic. Packaging of black cincau jelly can increase the added value of these products, especially for the consumers.. This research aims to study the heat penetration parameters during the sterilization process, determines the cold point of products in cans, as well as determining and comparing 0 F by using a general methods and formula methods during canning processof the black cincau jelly. Research using raw material dried plants of black cincau (Mesona palustris) the leaves and stems of the ratio 3:2. Raw materials are added with water, aquerous solution abu qi, tapioca, and sugar. Cans size that used in this reaseach is 306 x 405 (8.5 cm x 11 cm) produced by United Can Company. The research begins with measuring the distribution of heat, determinating the cold point, and measuring the 0 F . In addition, conducted are observations of pH, sineresis, total dissolved solid, gel strength, microbiology analysis, and organoleptic test. Black cincau jelly belongs to low-acis foods with the value of the pH is 5.6 for repetition 1 and 5.9 for repetition 2, so that required commercial sterilization that capable for deactivate Clostridium botulinum spores. The cold point of black cincau jelly is at the center geometry of cans. Using diference temperature process resulted in a significant diference to the value of 0 F . General method is usually used to evaluate a thermal process, whereas formula method used to design a thermal process.
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Judul: Karakteristik rheologi gel cincau hitam (Mesona palustris BL)
Abstrak: Black grass jelly or often called as black jelly (“cincau” in Indonesian) was produced by boiling parts of black grass jelly plant to get the extract of black jelly. These parts include roots, stems, and leaves. Prior to boiling tapioca is added to the extract in order to set a gel after heating. Every part of black grass jelly plant produces different extract from other parts. The concentration of tapioca is important to get a self – standing black grass jelly. The aim of this research is to investigate the rheological characteristics of black grass jelly produced from every part of black grass jelly plant. The rheological characteristics are measured by viscosity test, uniaxial compression test, puncture test, and relaxation test. Black grass jelly from leaves extract has a higher viscosity than black grass jelly from roots and stems extracts. The engineering stresses obtained from uniaxial compression tests of black grass jelly produced from roots, stems, and leaves extracts were 43.02 (±27.94) kPa, 12.95 (±5.71) kPa, and 389.98 (±168.77) kPa, respectively. Those values were equal to true stresses of 5.43 (±3.51) kPa, 1.33 (±0.59) kPa, and 50.85 (±21.15) kPa, respectively. The stress values from puncture test of black grass jelly (4% b/v tapioca/liter extract) were 0.28 (±0.0084) kPa, 0.29 (±0.0362) kPa, and 4.90 (±0.1393) kPa, respectively. The values for black grass jelly with 10% b/v tapioca/liter extract were 0.73 (±0.0279) kPa, 0.85 (±0.0279) kPa, and 8.86 (±0.2785) kPa, respectively. The results of viscosity test, uniaxial compression test, and puncture test showed that leaves extract produces the firmest black grass jelly. Stems extract are produced the weakest jelly. Both stems and roots extracts produced sticky jelly. Firmer black grass jelly has a good ability to relax after the jelly is compressed instantaneously until certain strain value. This was shown by the relaxation test. The research concludes that black grass jelly from leaves extract has the best rheological characteristics compared to the jelly from other extracts. The rheological characteristics indicate that composites of other extracts (roots and stems) with leaves extract might be potential ingredients for black grass jelly.
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Judul: Implementasi Enterprise Resource Planning (ERP) Berbasis Odoo Pada Penjadwalan Tenaga Kerja dengan Metode Tibrewale, Philippe, dan Browne
Abstrak: Teknologi informasi sebagai unsur penting bagi dunia usaha untuk bersaing dengan banyak pihak. Integrasi teknologi infromasi di seluruh divisi perusahaan dapat memberikan dampak secara tepat dan cepat dalam mengambil keputusan, ERP (enterprise resource planning) adalah software berbasis open source yang dapat diimplementasikan pada perusahaan maupun industri kecil seperti sektor UKM (usaha kecil menegah). Salah satu software berbasiskan open source yang digunakan dalam penelitian adalah Aplikasi ODOO. Penelitian ini bertujuan untuk menyelesaikan permasalahan pada UKM PT. XYZ, yaitu jadwal kerja karyawan yang belum optimal dan masih sederhana. Tahapan penelitian berupa anlisa permasalahan pada unit usaha, dibuat BPMN (Business Process Model and Notation), penjadwalan ulang karyawan dengan metode algoritma Tribewale, Phillipe, dan Browne, selanjutnya dilakukan implementasi jadwal terbaru karyawan PT. XYZ pada modul planning atau pernjadwalan karyawan. kemudian tahap selanjutnya yaitu penilaian efektifitas jadwal kerja karyawan pada PT. XYZ. Hasil penelitian berupa jadwal kerja terbaru karyawan pada aplikasi ODOO yang terdiri dari 45 staf karyawan produksi yang bekerja dalam 5 hari selama seminggu. Jadwal kerja terdiri dari 3 shift pagi, siang, dan malam. PT. XYZ dapat menyelesaikan satu permasalahan jadwal kerja karyawan dengan memanfaatkan teknologi informasi dan sistem ERP (enterprise resource planning) pada aplikasi ODOO dan penjadwalan secara sistematis bagi karyawan. Kata kunci: ERP (enterprise resource planning), ODOO, Penjadwalan karyawan, UKM (Usaha Kecil Menengah).
Keyword: ERP (enterprise resource planning), ODOO, employee scheduling, SMEs (Small and Medium Enterprises)