Judul: Desain Model Bisnis Kanvas dan Analisis Finansial  Bisnis Kombucha Cascara KTH Cibulao
Abstrak: Cascara kombucha is a beverage produced by fermenting sweet cascara with SCOBY. This design project aims to develop a small-scale cascara kombucha business that has been formulated in the previous design project with the Forest Farmer Group (KTH) Cibulao. The designed solution is to scale up the kombucha production to a capacity of 828 bottles of kombucha per month, targeting consumers in the Jabodetabek area aged 20-49 years old. The product is sold for IDR25.000 (margin 150.93% of the cost of production IDR9.963) to final consumers and IDR20.000 (margin 100.74%) to re-sellers. CasTIN cascara kombucha 250 ml is positioned as a refreshing drink for consumers. The layout design for the production space of 60.04 m2 is done using the Corelap method, considering production capacity, minimal costs, minimal land area, and production process flow. Shelflife testing indicates that the product is good for consumption for approximately 8 months (storage temperature 4-10°C) and 5 days (room temperature storage). The product is packaged in tightly sealed glass bottles to withstand the pressure of CO2 gas resulting from fermentation activity that may still occur. The business process is modeled using BPMN involving KTH Cibulao as cascara supplier, CasTIN as industry or manufacturer, and consumers. The results of the financial feasibility analysis show that the business is feasible to run with the criteria values of NPV (IDR3.115.137.024) > total capital (IDR64.692.595), Net B/C 94.15, IRR 399%, Payback Period of 11 months, ROI 430.79%, and BEP units at 172 bottles and BEP revenue of IDR1.725.884. The profit sharing from the annual net profit will be distributed to the cascara kombucha business CasTIN 85% and to the Agroindustrial Technology Department of IPB University at 15%.
Keyword: Kombucha, scale up, shelf life, cascara, business process

Judul: Designing Business Process Model and Production Facility Layout for Kombucha Cascara
Abstrak: Proses bisnis kombucha cascara CasTIN melibatkan tiga process participants: KTH Cibulao sebagai pemasok, CasTIN sebagai produsen, dan konsumen/reseller sebagai pelanggan. Proses pascapanen dan pemasokkan bahan baku dilakukan oleh KTH Cibulao untuk mengolah kulit buah kopi menjadi cascara kering lalu dikemas dan dikirimkan ke pihak CasTIN yang telah melakukan pre- order 14 hari sebelum cascara harus diterima. KTH Cibulao akan mengirimkan 10,53 kg cascara per bulan selama masa panen (Maret-Juli. Produksi kombucha dilakukan dalam dua batch dengan total kebutuhan 4,05 kg cascara per bulan. Agar kualitas produk tetap terjaga, distribusi kombucha cascara ke konsumen dilakukan dalam waktu maksimal 2 hari perjalanan. Proses bisnis ini dimodelkan dengan BPMN untuk memudahkan pelaksanaan, monitoring, dan pengelolaan bisnis. Fasilitas produksi terdiri dari 15 departemen yang menyesuaikan kapasitas produksi yaitu 828 botol per bulan. Kebutuhan luas ruangan dilakukan dengan menghitung luas alat produksi, ruang gerak, dan allowance menghasilkan total kebutuhan luas ruang produksi yaitu 56,60 m2. Setelah dilakukan penyesuaian tata letak dengan metode Corelap dan mempertimbangkan aliran produksi, aliran keluar masuk barang, dan efisiensi produksi, luas bangunan ruang produksi mendekati perhitungan kebutuhan luas ruangan yaitu 60,04 m2., The business process of CasTIN's cascara kombucha involves three key process participants: KTH Cibulao as the supplier, CasTIN as the manufacturer, and consumers/resellers. KTH Cibulao handles post-harvest processes and supplies cascara by processing coffee fruit skins into dried cascara, which is then packaged and sent to CasTIN after pre-ordering 14 days in advance. KTH Cibulao provides 10.53 kg of cascara per month during the harvest season (March-July), including annual buffer stock. CasTIN conducts production in two batches, requiring a total of 4.05 kg of cascara per month. Distribution to consumers ensures delivery within 2 days to maintain product quality. BPMN is used to model the business process for ease of implementation, monitoring, and management. The production facility consists of 15 departments with a production capacity of 828 bottles per month. Space requirements are calculated based on production equipment, workspace, and allowances, totaling 56.60 m2. After adjusting layout using Corelap method and considering production flow, material flow, and production efficiency, the actual production space approaches the calculated requirement, totaling 60.04 m2.
Keyword: BPMN, Model proses bisnis, Tata letak ruang produksi, Corelap, Kombucha, Cascara

Judul: Approximation of the Median of Poisson Distribution Using the Relation of Poisson-Gamma Distribution
Abstrak: A major drawback of median is that median cannot usually be defined in closed form, even in the cases where their distribution functions are known. This study gives an approximation of the closed form for the median of the Poisson distribution by using the relation of Poisson-Gamma distribution. The approximation uses elementary techniques based on the monotonicity of certain sequences involving tail probabilities of the Poisson distribution and the Central Limit Theorem. Furthermore, a closed form expression for the mean absolute deviation 􀜧|􀜰􀰒 􀵆 􀜯􀝁􀝀􁈺􀜰􀰒􁈻| is also studied. The median is relevant because of the fact that it minimizes the mean absolute deviation of a Poisson random variable (􀜰􀰒􁈻 by considering median as central tendency.
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