Judul: Canning of Ready to Eat Mandai in Retort  Pouch
Abstrak: Meningkatnya preferensi konsumen terhadap pilihan makanan sehat telah mendorong perkembangan makanan fermentasi tradisional di pasar modern. Mandai adalah makanan fermentasi tradisional dari Kalimantan yang dibuat menggunakan bahan utama kulit bagian dalam (mesokarp) buah cempedak (Arthocarphus champeden). Mandai merupakan salah satu makanan tradisional favorit di Kalimantan, namun belum banyak dikembangkan teknologi pengolahannya. Aplikasi teknologi pengalengan dapat menjadi solusi untuk meningkatkan mutu dan keamanan mandai. Penelitian ini bertujuan untuk menentukan standardisasi formula mandai siap saji (RTE) sebelum pengalengan dan mempelajari proses pengalengan mandai RTE dengan proses pasteurisasi. Hasil penelitian menunjukan formula standar mandai RTE dihasilkan dengan proses fermentasi selama 15 hari menggunakan larutan garam non-iodium 10%. Proses pengalengan mandai RTE dalam kemasan retort pouch dapat dilakukan pada suhu 85oC selama 10 menit. Proses tersebut dapat memenuhi target pengurangan >6D untuk Lactobacillus spp. Semakin tinggi waktu pemasakan awal yang digunakan pada proses pengalengan mandai menyebabkan meningkatnya nilai pasteurisasi (P85) dan browning index (BI), sedangkan profil tekstur, kandungan protein dan kadar air menurun. Kandungan karbohidrat, lemak, abu, pH dan Aw tidak berubah signifikan. Analisis mutu mikrobiologi menunjukan tidak ditemukannya pertumbuhan E. coli, Salmonella spp., Lactobacillus spp., kapang dan khamir pada seluruh sampel setelah proses pengalengan, sedangkan total mikroba anaerob masih dapat ditemukan dengan populasi yang semakin menurun yaitu dari 2,79 menjadi 2,53, 2,28 dan 1,77 log CFU/g setelah pengalengan dengan variasi waktu pemasakan awal 7,50, 11,25 dan 15,00 menit secara berturut-turut. Hasil uji sensori menunjukan pengalengan juga dapat meningkatkan keberterimaan mandai RTE oleh panelis dibandingkan dengan kontrol, The increase of consumer preference for healthy food choices has encouraged the development of traditional fermented foods in the modern market. Mandai is traditional fermented food from Kalimantan that is made from the inner-skin (mesocarp) of cempedak fruit (Artocarpus champeden) as the main ingredient. Mandai is one of the favorite tradisional food in Kalimantan, but its processing technology is underexplored. The application of canning process provides an alternative solution to improve the quality and safety of mandai. This research aims to determine the standardization of the the ready-to-eat (RTE) mandai formula before canning process and to study the canning of the RTE mandai using thermal pasteurization. The result shows that the standardization of RTE mandai formulation is produced by 15-day fermentation process in 10% non-iodized salt solution. The canning process of RTE mandai can be performed using thermal pasteurization at 85oC for 10 min. This process is sufficient to achieve for > 6 log reduction of Lactobacillus spp. The increase of the pre-canning cooking time affected on the increase of the pasteurization value (P85) and browning index (BI), whereas the texture profile, protein and moisture content decreased. The contents of carbohydrate, fat, ash, pH and Aw did not significantly change. The microbiological quality shows that no growth of E. coli, Salmonella spp., Lactobacillus spp., yeasts and molds were found in all of the samples after the canning process. Whereas, the anaerobic microbial total was not completely inactivated by pasteurization process. It decreased from 2.79 to 2.53, 2.28, and 1.77 log CFU/g on different initial cooking time (7.50, 11.25, 15.00 min, respectively). The application of canning process on RTE mandai
Keyword: acid food, ready to eat food, retort pouch, cempedak, Arthocarphus champeden

Judul: Pre-Treatment dalam Proses Sterilisasi Gulai Domba Menggunakan Kemasan Retort Pouch di CV. XYZ
Abstrak: Proses sterilisasi komersial dalam pengolahan pangan bertujuan untuk membunuh mikroba dan spora dalam kemasan hermetis sehingga dapat memperpanjang umur simpan produk pangan. Salah satu kemasan pangan steril komersial adalah retort pouch. Produk yang dikemas dengan retort pouch memiliki resiko pecah yang tinggi selama sterilisasi, sehingga perlu dilakukan proses perlakuan pendahuluan (pre-treatment). Tujuan penelitian ini adalah menentukan perlakuan pendahuluan berupa lama waktu perebusan daging dan suhu kuah yang tepat terhadap daya tahan kemasan dan mutu gulai setelah sterilisasi dalam kemasan retort pouch pada CV. XYZ. Pre-treatment yang diberikan dalam penelitian ini berupa suhu kuah gulai pada saat pemasukan ke dalam kemasan yaitu 60oC, 70oC, dan 80oC serta pre-treatment berupa lama waktu perebusan daging yaitu 5 dan 10 menit. Analisis yang dilakukan adalah pengamatan terhadap daya tahan kemasan, uji tekstur daging menggunakan Texture Analyzer, dan uji sensori menggunakan metode uji rating hedonik. Hasil penelitian menunjukkan bahwa seluruh kombinasi pre-treatment tidak berpengaruh terhadap daya tahan kemasan. Tekstur daging yang lebih empuk didapatkan pada pemberian pre-treatment berupa lama waktu perebusan daging 10 menit. Berdasarkan hasil uji sensori, secara keseluruhan panelis cenderung menyukai seluruh sampel dan rerata skor hedonik yang didapatkan tidak berbeda nyata satu sama lain., The commercial sterilization process in food processing aims to kill microbes and spores in hermetic packaging so as to extend the shelf life of food products. One of the commercial sterile food packaging is retort pouch. Products packaged in retort pouches have a high risk of breaking during sterilization, so it is necessary to carry out a pre-treatment process. The purpose of this study was to determine the pre-treatment in the form of length of time to boil the meat and the appropriate temperature of the sauce on the durability of the packaging and the quality of the curry after sterilization in retort pouch packaging on CV. XYZ. The pre-treatment given in this study was in the form of the temperature of the curry sauce at the time of entry into the package, namely 60oC, 70oC, and 80oC and the pre-treatment in the form of boiling time of meat was 5 and 10 minutes. The analysis carried out was observing the durability of the packaging, testing the texture of the meat using a Texture Analyzer, and sensory testing using the hedonic rating test method. The results showed that all pre-treatment combinations had no effect on the durability of the packaging. The softer texture of the meat was obtained when the pre-treatment was given in the form of a 10-minute boiling time. Based on the results of the sensory test, overall the panelists tend to like the entire sample and the average hedonic scores obtained are not significantly different from each other.
Keyword: retort pouch, lamb curry, pressure cooker, sterilization, pre-treatment

Judul: Hamiltonian formulation for linear waves motion in two layers fluid
Abstrak: The surface wave could be considered as a wave that separates two fluids, namely water and air. Based on this assumption, it is introduced the interfacial wave, a wave between two layers of fluid with different density. The formulation of interfacial waves motion begins with deriving the base equation of irrotational ideal fluid. Furthermore, according to irrotational fluid assumption, the base equation can be stated in velocity potential. In this derivation, the fluids domain is assumed to be restricted by rigid lid boundary conditions, both at the upper and lower limit. Therefore, the interfacial waves motion can be explained in a hamiltonian formulation. In the hamiltonian formulation, total energy is defined as the sum of kinetic and potential energy. The hamiltonian system is obtained from reduction of kinetic energy by using the Dirichlet Neumann Operator. The resulted kinetic energy equation is nonlinear. Therefore, this form is linearized by first part of the Taylor expansion. This linearization gives a dispersion relation of linear wave. Based on this dispersion relation, the phase speed of the linear wave depends on the density ratio of the two layers fluid.
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