Judul: Evaluasi Sensori Profil Permen Pelega Tenggorokan Menggunakan Metode Emotional Sensory Mapping, Flash Profile, dan Check-All-That-Apply
Abstrak: The development of lozenge products by manufacturers increases competition. Developing and improving the sensory aspect by knowing consumer responses to the sensory and emotional attributes of lozenges is necessary to win market competition. This research aims to identify the sensory and emotional profiles that arise from consuming lozenges and obtain references for developing lozenges based on consumer preferences. This research was carried out in several stages such as focus group discussions (FGD), then sensory evaluations of lozenges based on Emotional Sensory Mapping (ESM), Flash Profile (FP), and Check-All-That-Apply (CATA) methods, and then data analysis with XLSTAT software. The samples used were 6 lozenges products, 5 of the samples are based on the results of Top Brand Index survey by Top Brand Award in 2023. While, the other one is from IPB researcher. The samples were tested to untrainted panelits. According to the panelists on FP, the products are classified into 3 clusters. Cluster 1 consists of product 341 with minty and bitter as dominant attributes, cluster 2 includes product 165 and 210 with sticky attribute, and cluster 3 contains product 859, 537, and 628 whose dominant attributes are minty aftertaste, minty aroma, firm, and sour. Based on CATA, the most ideal lozenge attributes products are sweet taste, sweet aroma, sweet aftertaste, minty, minty aroma, minty aftertaste, herbs, and herbs aroma attributes. These ideal attributes are closely related with product 210, 628, and 859. Based on ESM, product 341 is the only product that produces negative emotion. The panelists felt regret after consuming it. Product improvements are carried out by comparing the elicitation rates of the CATA method between each product and the ideal product and prioritizing the attributes that are relatively owned by each product and then referring to the attributes that fall into the ideal, liking and “must have” as a result of CATA analysis. The attributes that fall into these three are sweet, minty aroma, and sweet aroma., Perkembangan produk permen pelega tenggorokan (lozenge) oleh produsen meningkatkan persaingan. Pengembangan dan peningkatan aspek sensorik dengan mengetahui respon konsumen terhadap atribut sensorik dan emosional lozenge diperlukan untuk memenangkan persaingan pasar. Penelitian ini bertujuan untuk mengetahui profil sensorik dan emosional yang timbul dari konsumsi lozenge dan mendapatkan referensi pengembangan lozenge berdasarkan preferensi konsumen. Penelitian ini dilakukan dengan beberapa tahapan seperti focus group discussion (FGD), kemudian evaluasi sensorik lozenge dilakukan berdasarkan metode Emotional Sensory Mapping (ESM), Flash Profile (FP), dan Check-All-That-Apply (CATA), lalu analisa data dengan perangkat lunak XLSTAT. Sampel yang digunakan berjumlah 6 produk lozenge, 5 sampel diperole berdasarkan hasil survei Top Brand Index oleh Top Brand Award pada tahun 2023. Sedangkan satu sampel lainnya berasal dari peneliti IPB. Sampel diuji kepada panelis tak terlatih. Hasil perolehan data panelis pada metode FP mengklasifikasikan produk-produk tersebut menjadi 3 cluster. Cluster 1 terdiri dari produk 341 dengan atribut dominan minty dan pahit, cluster 2 meliputi produk 165 dan 210 dengan atribut sticky, dan cluster 3 berisi produk 859, 537, dan 628 yang atribut dominannya adalah kenang rasa minty, aroma minty, firm, dan asam. Berdasarkan CATA, atribut lozenge yang paling ideal adalah atribut rasa manis, aroma
Keyword: CATA, emotion, flash profile, lozenges

Judul: Profil Sensori dan Respon Emosi Produk Minuman Kopi Latte Komersial
Abstrak: Perkembangan pesat konsumsi kopi di Indonesia menjadikan banyaknya inovasi variasi, jenis pengolahan, dan jenis produk kopi bermunculan di pasaran. Salah satu yang digemari oleh masyarakat adalah minuman kopi dalam kemasan. Banyaknya produk kopi yang dipasarkan menjadikan adanya persaingan antar produsen sehingga perlu dilakukan perbaikan dan pengembangan kualitas produk agar dapat bersaing di pasaran. Proses perkembangan tersebut dapat dilakukan dengan memenuhi preferensi konsumen yang dipengaruhi oleh atribut sensori produk dan respon emosi yang muncul terhadap produk. Penelitian ini bertujuan mengetahui profil sensori minuman kopi latte dalam kemasan komersial menggunakan metode CATA (Check-All-That-Apply) dan respon emosinya dengan metode EsSense25. Digunakan 4 produk minuman kopi latte dalam kemasan komersial yang diujikan kepada 40 panelis konsumen. Data hasil pengujian kemudian diolah menggunakan XLSTAT. Berdasarkan hasil analisis, produk dengan kode 259 dianggap paling mirip profil sensorinya dengan produk ideal menurut preferensi konsumen. Atribut sensori yang masuk dalam kategori must have, liking, dan ideal, yaitu atribut sensori milky, caramel flavor, dan creamy dapat dijadikan atribut acuan untuk pengembangan produk. Seluruh produk yang diujikan memiliki respon emosi yang positif, di antaranya adventerous, calm, pleasant, active, dan interested., The rapid growth of coffee consumption in Indonesia has led to the emergence of numerous innovations in variety, processing methods, and coffee products in the market. One of the favored choices among consumers is packaged coffee beverages. However, the abundance of coffee products has intensified competition among manufacturers, prompting the need for continual improvement and quality development to stay competitive. This entails aligning with consumer preferences influenced by sensory attributes and emotional responses to products. This study aims to determine the sensory profile of commercially packaged latte coffee beverages using the CATA (Check-All-That-Apply) method and assess their emotional responses through the EsSense25 method. Fourty consumer panelists evaluated four commercially packaged latte coffee products, with the data analyzed using XLSTAT software. Results revealed that products with code 259 considered the closest in sensory profile to the ideal product according to consumer preferences. Key sensory attributes identified for product development are the attributes that belongs to must have, liking, and ideal, included milky, caramel flavor, dan creamy. All tested products elicited positive emotional responses, including adventerous, calm, pleasant, active, and interested.
Keyword: CATA, EsSense25, Packaged Latte Coffee Beverage, Sensory Attributes

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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