Judul: Development of Mangosteen Infusion Tea (Garcinia mangostana L.) Mixed with Blueberry.
Abstrak: Mangosteen infusion tea (MIT) is a tea product consisted of dried mangosteen pericarp (DMP). MIT has an unpleasant taste but has many benefits. An alternative to increase mangosteen pericarp (MP) consumption is using salt-bitter mixture interaction by soaking in 10% salt solution and taste masking using sweet-sour flavor from stevia and blueberry. This research aimed to develop MIT mixed with blueberry to meet optimal formula and determine its quality. MIT was mixed with blueberry and the formula optimized by Mixture Design D-optimal based on the value of non-sensory responses lightness (L) and oHue of MIT blueberry was measured by Hunter La*b*, Total Phenolic Content (TPC), and sensory responses including color, blueberry odor, sweet, grouping taste (bitter, astringent, aftertaste and sour) and overall liking. Three components were constrained as DMP (60-70%), blueberry powder (20-30%), and stevia (5-10%). The result of optimal formula consisted of 64.20% DMP, 26.59% blueberry powder, 9.21% stevia with desirability value 0.858. The lightness value of optimum formula was 23.80, oHue was 261, TPC value was 3.07 g GAE/100 g. Sensory evaluation score results for color, blueberry odor, sweet, grouping taste, and overall liking were 7.62, 5.50, 6.22, 6.41, and 6.77 respectively. Total viable count and yeast & mold of the optimal formula was 6.1x101 CFU/g, and 3.2x101 CFU/g has complied with Indonesian Regular Standard for black tea in tea bag packaging. The result of sensory and consumer acceptance test showed that MIT mixed with blueberry have potential market proven by 88% of consumer accepted MIT mixed with blueberry and 77% willing to buy if it sold on the market.
Keyword: Consumer acceptance, mangosteen infusion tea, product development, D-optimal, taste masking

Judul: Optimasi Proses Pengeringan Semprot dan Formulasi Minuman Instan Fungsional Ekstrak Kulit Buah Manggis (Garcinia mangostana L.) dengan Teknologi Effervescent.
Abstrak: Mangosteen (Garcinia mangostana L.) is one of world most famous tropical fruits by its unique flavors and aromas. Newest researches reveal that within the extract of mangosteen pericarp contains many kinds of bioactive compounds. Some researches have proved that the extract of mangosteen rind had beneficial properties such anti-oxidant, anti-microbial, cancer prevention, etc. Considering the advantages, many food product based on the mangosteen extract, especially “ready to drink product” was developed. Nevertheless, there are problems occurs specially dealing with the stability of the product during storage. Consider as watery based product, the bioactive compounds containing within the product are easily degrading during several periods of storage. To solve that stability problem, this research was conducted to give alternative product which is hopefully more stable during storage. The product which was developed in this research was instant based product by using spray drying technology and adopted the one of pharmaceutical drugs form, the effervescent. The main reason effervescent based product was chosen because it can deliver the good acceptance of the product to the consumer especially the one which has not pleasant flavor. The extract of mangosteen it self contains a lot of bioactive compound which is usually well-known by its unpleasant taste. In other words, by using effervescent technology, giving the product it self other advantage such easily self-solving and having a good acceptance because of sparkling sensation. Therefore, the product will be able to be consumed conveniently. Based on the research result, the best condition to spray dry the extract of mangosteen pericarp was by inlet spray dryer temperature 160 oC, outlet temperature 82 ± 2 oC, fluid rate 12.14 ml/minute and added by 15 % of maltodextrin dextrose equivalent 15-20. The powder contain 25,01 ± 5,29 mg/g dry encapsulated extract or 1,13 ± 0,02 mg/g dry matter of anthocyanin, 188,40 ± 0.04 mg/g dry encapsulated extract or 8,9 ± 0,00 mg/g dry matter fenolic compound, and 0,59 ± 0,00 mg/g dry matter of -mangostin, one of most abundant xanthones groups compounds. All this properties are giving a donation to anti-oxidant properties by amount 428.72 ± 1,65 mg equivalent to ascorbic acid/g dry matter.The chosen formulation has composition mangosteen extract powder, aspartame, sodium bicarbonate, citric acid, malic acid, PEG and sorbitol.
Keyword: 

Judul: Kerusakan bantalan rel kereta api di wilaya inspeksi 2 jalan dan bangunan perusahaan jawatan kereta api (pjka),cirebon
Abstrak: Kereta api merupakan salah satu sarana angkutan yang murah, cepat dan aman serta dapat mengangkut barang dalam jumlah besar. Kelancaran operasi sarana angkutan tersebut banyak ditentukan oleh kondisi jalan rel, termasuk kondisi bantalannya. Dalam hal ini bantalan rel kereta api dapat dibuat dari kayu, logam, atau beton. Namun demikian kayu merupakan bahan yang paling banyak digunakan sebagai pembuat bantalan rel kereta api di berbagai negara. Kenyataan menunjukkan bahwa kayu yang digunakan sebagai bantalan rel kereta api sering mengalami berbagai macam kerusakan yang menyebabkan bantalan tidak berfungsi lagi atau menurun fungsinya. Di Indonesia, informasi mengenai jenis dan tingkat kerusakan bantalan kayu masih sangat kurang, pada- hal informasi tersebut sangat penting sebagai dasar pertimbangan dalam rangka pemeliharaan jalan kereta api, agar umur pakainya (service life) lebih lama.
Keyword: bantalan rel