Judul: Kajian Pengeringan Manisan Mangga (Mangifera Indica L.) Menggunakan Hot Air Rotary Oven
Abstrak: Processing of mango become dry candied is one of a method to improve the added value and to extend the shelf life of the product. The objectives of this study was to investigate the effect of adding sugar concentration and drying temperature to the drying rate and quality of mango candied. The treatments of sugar concentration of 40 o and 60 oBrix and temperature of 40 oC, 45 oC, and 50 oC were applied to this research. Air velocity of hot air rotary oven that used in this experiments was 2 m/sec. The result showed that sugar concentration and drying temperature affected the drying rate. The lower sugar concentration and higher drying temperature was accelerate the drying rate. Drying temperature affected colour and hardness of mango candied. Mango candied that was processed using hot air rotary oven with 40 oBrix of sugar concentration and 40 oC of drying temperature resulting the best quality of mango candied based on parameter quality of hardness, colour, and organoleptic test.
Keyword: hot air rotary oven, drying, candied mango

Judul: Karakteristik Pengeringan Dan Evaluasi Mutu Pada Potongan Mangga (Mangifera Indica, L.) Varietas Arumanis Dengan Praperlakuan Dehidrasi Osmotik.
Abstrak: Drying with osmotic dehydration pretreatment of mango slices is one of efforts to extend the shelf life of mangoes. Drying characteristics of chitosan coated arumanis mango slices pretreated by osmotic dehydration was investigated in this research. The osmotic solution used was 42 and 66 oBrix. Drying rate, decrease of moisture content, moisture content equilibrium, drying constant, and shrinkage coefficient has been used as a drying characteristic parameters. In addition, the quality evaluation of the dried mango was performed. The quality was determined by image processing and sensory evaluation methods. The drying experiments were carried out at temperature of 40, 50, and 60 oC at fixed absolute humidity. Drying temperature and osmotic dehydration affected the parameters of drying characteristics. The highest drying rate and decreasing moisture content was obtained at 60 °C drying temperature. From all levels of drying temperature, drying rate and decreasing moisture content fresh mango slices higher than other tratments. Fresh mango slices also has the highest equilibrium moisture content. From all drying treatments, osmosed noncoated mango slices has a better quality than others treatments.
Keyword: 

Judul: Truncated Stop Loss as a Optimal Solution of Reinsurance Agreement in One-Period Model
Abstrak: Reinsurance is one of risk management efforts of an insurance company, which is called the cedent. Similar with insurance, reinsurance constitutes the cedent to pay the premium. We consider one-period reinsurance model and derive a rule which minimizes the ruin probability of the cedent for a fixed reinsurance premium. Therefore, it is needed to construct an optimal reinsurance agreement for the cedent. The premium is calculated according to four different principles, i.e. economic, generalized zero-utility, Esscher, and mean-variance principles. Stop loss is a reinsurance contract which protect the insurance company for losses that exceed a certain amount. The result of this research shows that a truncated stop loss is an optimal agreement in the class of all reinsurance contracts with various premiums calculated using above mentioned principles.
Keyword: