Judul: Mempelajari perubahan karakteristik gula kelapa pangandaran dalam aliran rantai pasok kecap manis x
Abstrak: In soy sauce industry, coconut sugar is one of the raw material that has the biggest contribution on determining soy sauce finish product's quality through its flavour and taste. When producing soy suce, there are lots of coconut sugar that stick to its packaging material so that it can't be used to produce soy sauce anymore. This problem results big number of loss. To decrease or eliminate this loss, the research about characteristic changing during the Pangandaran's coconut sugar supply chain is needed. This research conducted in three phases. The f ~ spth ase is perceiving coconut sugar's condition and characteristic at Pangandaran's coconut sugar supplier, start fiom collecting the sap (nira), cooking the sap, through saving the coconut sugar in wholesaler's storage. Next phase is perceiving coconut sugar's condition and characteristic in soy sauce industry, start from the day that coconut sugar arrive at the factory until the coconut sugar is ready to cook as soy sauce's raw material. The last phase is analyzing the coconut sugar's characteristic which include physics and chemical analysis. The physics and chemical analysis which is done is consist the water content, pH, Total plate count, and the percentage of dirt analysis.
Keyword: 

Judul: Profil sensori deskriptif kecap manis komersial Indonesia
Abstrak: Sweet soy sauce is a popular flavoring agent from Indonesia which is produced by the fermentation of soybean by Aspergillus oryzae with a combination of palm sugar, wheat flour, and salt. Many comercial sweet soy sauces on soy sauce marketshare have different charasteristics for each product. An observation to find out the main characteristic of sweet soy sauce become indispensable. The aim of this research was to obtain the main characteristic of 17 Indonesian comercial sweet soy sauces using sensory descriptive analysis. Descriptive analysis uses a trained panel to specify the intensities of specific atributes, based on a psychopsycal model for intensity scaling. Descriptive analysis consists of three stages,which is panelist selection to choose potential panelists, training to train panelists sensitivity and consistency, and testing to identify the main character of sweet soy sauce. The result showed that sweet sauce sample D has a characteristic bitter taste, while the sweet soy sauce samples F and K have strong sweet taste characteristic. Sweet soy sauce J and G have the same characteristic of bitter taste, samples Q and O have the same characteristic of sour taste, while samples N, M, and L tend to be more similar to the sample P which has savory taste characteristic. Samples C, E, I, A, H, and B have similar characteristics of sweet and salty taste. Mapping of sweet soy sauce products on aroma attributes showed the sample B, K, L, and N have coconut sugar aroma characteristic. Samples M, F, I, A, and P have caramel aroma characteristic. Characteristic acid smell and smoke owned by samples A, G, H, and E, while the samples O, Q, D, and C have the characteristic aroma of palm sugar.
Keyword: 

Judul: Solusi Geometri Schwarzschild untuk Dimensi 4+1 dengan Invarian Rotasi Isotropik
Abstrak: Metrik Schwarzschild merupakan solusi eksak pertama dari persamaan medan Einstein dengan mangasumsikan metrik statik dan simetris. Metrik Schwarzschild yang ditemukan oleh Karl Schwarzschild masih dalam dimensi 3+1, namun seiring dengan teori-teori terbaru yang menunjukkan bahwa alam semesta tidak hanya di dimensi 3+1. Maka melalui penambahan dimensi, tujuan penelitian ini memperoleh solusi pada geometri Schwarzschild untuk dimensi 4+1 dengan memodifikasi koordinat bola yang invarian rotasi isotropik dan melalui penurunan rumus seperti koordinat bola, simbol Christoffel, dan tensor Ricci. Selain mendapatkan solusi ini, metrik Schwarzschild dimensi 4+1 dapat digunakan sebagai metrik dasar untuk memperoleh solusi blackhole dan wormhole pada dimensi 4+1. Hasil akhirnya, dengan memanfaatkan modifikasi koordinat bola, metrik Schwarzschild dapat dibentuk sehingga diperoleh solusi geometri Schwarzschild untuk dimensi 4+1.
Keyword: metrik Schwarzschild, persamaan medan Einstein, modifikasi koordinat bola, penambahan dimensi, invarian rotasi isotropik