Judul: Industrial Design of Meat Analog Paste with Fat Replacer from Palm Oil
Abstrak: Konsumsi daging sebagai sumber protein pada masyarakat tergolong tinggi. Konsumsi daging yang tinggi membawa dampak negatif bagi kesehatan manusia seperti risiko penyakit jantung hingga kolesterol. Meat analog merupakan inovasi produk berbasis bahan nabati yang dikembangkan dengan nilai gizi menyerupai daging. Pada penelitian ini, pengembangan meat analog menggunakan bahan utama gluten dan kombinasi dengan ISP (isolate soy protein) dengan penambahan fat replacer yang disintesis dari minyak sawit fase olein dan stearin. Penelitian ini bertujuan merencanakan produksi meat analog paste hingga pengembangan model bisnis kanvas. Tahapan dalam penelitian ini terdiri dari percobaan di laboratorium, peramalan permintaan, perhitungan neraca massa, penetapan alur proses produksi, pemilihan mesin produksi, perhitungan waktu siklus produksi, perancangan tata letak industri, penentuan harga pokok produksi, dan model bisnis kanvas. Produksi meat analog paste dengan kapasitas produksi 1 ton per hari dalam 8 jam kerja dilakukan dengan sintesis fat replacer, pembuatan dan pencetakan adonan, pengukusan, dan pengemasan. Mesin produksi yang digunakan antara lain mesin homogenizer, mixer, pencetak, pengukus, dan mesin pengemas vakum. Analisis harga pokok produksi diperoleh Rp36.025 dengan rekomendasi harga jual Rp47.000 per kemasan. Komponen model bisnis kanvas meat analog paste meliputi segmentasi pelanggan, hubungan pelanggan, saluran, proposisi nilai, aktivitas utama, kemitraan utama, struktur biaya, dan arus pendapatan., Consumption of meat as a source of protein in the community is high. High meat consumption negatively impacts human health, such as the risk of heart disease to cholesterol. Meat analog is a product innovation based on vegetable ingredients developed with nutritional value resembling meat. In this study, the development of a meat analog using gluten as the main ingredient and a combination with ISP (isolate soy protein) with the addition of a fat replacer synthesized from palm oil olein and stearin phases. This study aims to plan the production of analog meat paste for the development of a canvas business model. The stages in this research consist of laboratory experiments, demand forecasting, mass balance calculations, determination of production process flow, selection of production machines, an estimate of production cycle time, industrial layout design, determination of cost of goods manufactured, and business model canvas. Production of analog meat paste with a production capacity of 1 ton per day in 8 working hours is carried out by synthesizing fat replacer, making and molding dough, steaming, and packaging. Production machines include a homogenizer, mixer, printer, steamer, and vacuum packaging. Analysis of the cost of production obtained Rp36,025 with a recommended selling price of Rp47,000 per package. The components of the business model canvas include customer segments, customer relationships, channels, value proposition, key activities, key partnerships, cost structure, and revenue streams.
Keyword: business model canvas, cost of production, meat analog paste

Judul: Fat replacer pada Daging Analog Berbasis ISP (Isolate Soy Protein) Sebagai Pangan Fungsional Tinggi Protein
Abstrak: Daging analog merupakan pangan yang terbuat dari protein non hewani dan memiliki sifat-sifat fisik menyerupai daging hewani. Kandungan protein nabati memiliki beberapa keunggulan yaitu kandungan kalori dan asam lemak jenuh yang lebih sedikit daripada daging hewani. Adapun kandungan protein nabati cukup tinggi pada kacang-kacangan misalnya kacang kedelai. Protein nabati dalam kedelai memiliki kandungan sedikit lemak, memungkinkan untuk menambahkan lemak pada daging analog. Adapun lemak yang dapat ditambahkan adalah lemak tidak jenuh seperti olein. Penelitian ini bertujuan mengetahui pengaruh konsentrasi minyak pada emulsi fat replacer dan pengaruh dari waktu resting daging analog berbasis ISP (Isolate Soy Protein). Selain itu, penelitian ini juga bertujuan mengetahui perlakuan optimum pembuatan daging analog berdasarkan karakteristik fisik dan kimia daging analog. Penelitian ini terdiri dari dalam tiga tahap yaitu pembuatan emulsi fat replacer, pembuatan daging analog, dan analisis produk yang meliputi uji analisis fisik dan kimia daging analog menggunakan RSM (respon surface method). Daging analog dibuat dengan metode pengukusan selama 45 menit. Daging analog kemudian diuji karakteristik fisik dan kimia untuk mendapatkan perlakuan optimum. Berdasarkan hasil analisis Kondisi/perlakuan optimum yang terpilih memiliki nilai desirability sebesar 0,567 yaitu pada kondisi/perlakuan waktu resting 35,759 menit dan konsentrasi minyak dalam emulsi fat replacer sebesar 16,124%. Dalam perlakuan tersebut memiliki kadar air 52,920%, kadar lemak 21,831%, kadar protein 13.712%, kadar abu 3,080%, kadar karbohidrat 2,439%, kekerasan 5,937 N, elastisitas 0,975 mm, dan daya kunyah 3,968 N., Meat analogue are foods made from non-animal proteins and have physical properties resembling animal meat. The content of vegetable protein has several advantages, namely calorie content and less saturated fatty acids than animal meat. The content of vegetable protein is quite high in legumes such as soybeans. The vegetable protein in soybeans contains little fat, making it possible to add fat to meat analog. The fat that can be added is unsaturated fat such as olein. This study aims to determine the effect of oil concentration on fat replacer emulsion and the effect of resting time on ISP (Isolate Soy Protein) based meat analog. In addition, this study also aims to determine the optimum treatment for making meat analog based on the physical and chemical properties of meat analog. This research consisted of three stages, namely making fat replacer emulsion, making analog meat, and product analysis which included physical and chemical analysis tests of analog meat using RSM (response surface method). meat analogue was made by steaming method for 45 minutes. The meat analogue then tested for physical and chemical characteristics to obtain the optimum treatment/condition. Based on the results of the analysis, the optimum condition/treatment selected had a desirability value of 0,567, namely in the condition/treatment of 35,759 minutes resting time and oil concentration in fat replacer emulsion of 16,124%. The treatment has a moisture content 52,920%, fat content 21,831%, protein content 13.712%, ash content 3,080%, carbohydrate content 2,439%, hardness 5,937 N, springiness 0,975 mm, and chewiness of 3,968 N.
Keyword: Meat Analogues, Resting Time, Fat Replacer

Judul: Query Expansion based on Bilingual Dictionary Using Conditional Probability
Abstrak: Query expansion is a technique that can be used to bridge vocabulary gaps between queries and documents in the collection. With query expansion, user will be helped to formulate queries well so that user will optimize the search result. In this study, the expansion term was resulted from the translation of bilingual dictionary. Subsequently, several terms of expansion were elected based on the closeness of its relationship with the original query. This research showed that conditional probability can be used to select expansion term in bilingual translation method query expansion. The result of 1000 documents was more than 97% relevan document can be retrieved by this system. The more expansion term used, the larger number relevan document was retrieved.
Keyword: