Judul: Increasing the Shelf Life of Blondo in the Cooperative W Purworejo
Abstrak: Kelapa dapat dimanfaatkan menjadi berbagai produk industri, salah satunya minyak kelapa. Produksi minyak kelapa menghasilkan hasil samping berupa blondo. Blondo memiliki karakteristik berwarna putih, kandungan gizi tinggi, dalam empat hari mengeluarkan bau yang tidak sedap, dan umur simpan yang relatif singkat. Penelitian ini bertujuan meningkatkan umur simpan blondo dengan menggunakan bahan tambahan pangan berupa pengawet. Pengawet yang digunakan yaitu natrium benzoat dengan konsentrasi 0,02; 0,06; dan 0,1 g per 50 g blondo. Perlakuan yang diberikan pada sampel yaitu penambahan natrium benzoat sebesar 0 (kontrol); 0,02, 0,06, dan 0,1 g (pengukusan dan tanpa pengukusan). Pengumpulan data dengan observasi lapangan, wawancara, studi literatur, dan hasil eksperimen. Rancangan perobaan mengunakan Rancangan Acak Lengkap (RAL) dengan parameter pengujian yaitu warna, kandungan gizi, dan uji oranoleptik blondo. Berdasarkan hasil pengujian, perlakuan terbaik pada sampel penambahan natrium benzoat 0,02 g dengan pengukusan. Produk ini memiliki kandungan kadar air sebesar 54,44%; protein 9,6%; dan lemak 30,5%. Perlakuan terbaik ini, dapat meningkat umur simpan blondo selama 15-20 hari pada perlakuan pengukusan, dan 10-15 hari pada perlakuan tanpa pengukusan., Coconut can be used for various industrial products, one of which is coconut oil. Coconut oil processing produces a by-product in the form of blondo. The characteristics of blondo are white color, high nutritional content, after four days emits an unpleasant odor, and a relatively short shelf life. This study aims to increase the shelf life of blondo by using food additives in the form of preservatives. The preservative used is sodium benzoate with a concentration of 0.02; 0.06; and 0.1 g per 50 g blondo. The treatment given to the sample was the addition of 0 sodium benzoate (control); 0.02, 0.06, and 0.1 g (steamed and non-steamed). Data were collected by field observations, interviews, literature studies, and experimental results. The experimental design used a completely randomized design (CRD) with test parameters, namely color, nutrient content, and sensory analysis. The results showed that the best treatment for the sample with the addition of 0.02 g of sodium benzoate by steaming. This product had a nutritional content of 54.44% water content; 9.6% protein; and 30.5% fat. The best treatment can increases the shelf life of blondo for 15-20 days in the steaming treatment, and 10- 15 days in the non-steaming treatment.
Keyword: blondo, natrium benzoat, pengukusan, umur simpan

Judul: Analysis of the Effect of Blanching and Vacuum Packaging  on the Quality Characteristics of Kopyor Coconut Flesh during Cold Storage
Abstrak: Kelapa kopyor (Cocos nucifera L. var. Kopyor) dihasilkan dari mutasi genetik alami sehingga memiliki karakteristik buah unik. Produksi kelapa kopyor masih terbatas dan hanya tersebar di beberapa daerah sentral saja seperti di Pulau Jawa yaitu Bogor dan Pati. Hal tersebut menyebabkan distribusi kelapa kopyor terhambat. Pengawetan dengan blansir dan pengemasan vakum diharapkan dapat mempertahankan mutu daging kelapa kopyor agar tahan lama dan tetap segar selama proses distribusi hingga sampai di tangan konsumen. Penelitian ini bertujuan menguji pengaruh blansir dan pengemasan vakum terhadap karakteristik mutu daging kelapa kopyor selama penyimpanan dingin (5°C). Pengujian produk meliputi analisis mikrobiologi dengan angka lempeng total, analisis fisik dengan uji warna, analisis kimia mencakup asam lemak bebas, dan pH; serta uji rating hedonik. Penyimpanan dilakukan selama 6 minggu dan pengamatan dilakukan setiap 2 minggu sekali. Hasil terbaik, yaitu daging kelapa kopyor dengan kombinasi perlakuan blansir dan vakum pada minggu ke-6, memiliki nilai angka lempeng total < 1 x 10 koloni/g, L 85,72 (putih cerah), a* -0,69 (sedikit hijau), b* 2,05 (sedikit kuning), kadar asam lemak bebas 0,37%, pH 7,07 (netral) serta uji rating hedonik dengan nilai atribut warna sebesar 5 (sangat suka), atribut aroma, tekstur, rasa, dan keseluruhan adalah 4 (suka) dengan skala nilai 1 (sangat tidak suka) – 5 (sangat suka). Kombinasi perlakuan blansir dan vakum dapat mempertahankan mutu daging kelapa kopyor hingga minggu ke-6 penyimpanan di suhu dingin dan dapat diterima dengan baik oleh konsumen., Kopyor coconut (Cocos nucifera L. var. Kopyor) is produced from natural genetic mutations, giving it unique fruit characteristics. The production of kopyor coconut is still limited and concentrated in a few central regions, such as Bogor and Pati on the island of Java. This limitation hampers the distribution of kopyor coconut. Preservation through blanching and vacuum packaging is expected to maintain the quality of kopyor coconut flesh, ensuring it remains durable and fresh throughout the distribution process until it reaches consumers. This study aims to examine the effects of blanching and vacuum packaging on the quality characteristics of kopyor coconut flesh during cold storage (5 °C). Product testing includes microbiological analysis with total plate counts, physical analysis with color tests, chemical analysis including free fatty acids and pH, and hedonic rating tests. The storage lasted for 6 weeks with observations every 2 weeks. The best results, achieved with a combination of blanching and vacuum packaging in the 6th week, showed total plate counts value of < 1 x 10 colony/g, L 85,72 (bright white), a* -0,69 (slight green), b* 2,05 (slight green), free fatty acid content of 0,37%, pH 7,07 (neutral), and hedonic rating test with color attribute value of 5 (liked very much), aroma, texture, taste, and overall attribute value are 4 (liked) on a scale of 1 (disliked very much) – 5 (liked very much). The combination of blanching and vacuum packaging can maintain the quality of kopyor coconut flesh for up to 6 weeks in cold storage and is well-received by consumers.
Keyword: angka lempeng total, blansir, kelapa kopyor, pengemasan vakum, rating hedonik

Judul: Metrik Einstein (Anti-) Self-Dual Berdimensi Empat dengan Metode Cartan
Abstrak: Gravitational field equation can be formulated in differential forms (differential geometry), which describes gravity as a manifestation of the curvature of space-time. Curvature of space-time is characterized by a metric that satisfies the gravitational field equation. With differential forms it can be formulated the (anti-) self-dual Einstein equation, which is a modification of the Cartan structure in (anti-) self-dual basis. Calculation of (anti-) self-dual metric with (anti-) self-dual Einstein equation is simpler than the calculation using Christoffel symbols.
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