Judul: Pengeringan Gula Semut Kelapa Menggunakan Prototipe Pengering Tipe Rak (Tray Dryer)
Abstrak: The main focus of this study are to determine the best drying conditions by observing physical and chemical changes in Coconut palm sugar during the drying process. Drying coconut palm sugars aims to reduce the amount of excess water in the coconut palm sugar and improve the taste of coconut palm sugar. Coconut palm sugar has dried golden brown to brown a bit dark. Analysis of coconut palm sugar that has been dried at different drying conditions obtained water content between 2.01% - 6.33%, ash content of between 1.66% - 2.38%; insoluble matter content between 0.67% - 0.79%; levels reducing sugar content between 7.84% - 8.27%; sucrose levels between 74.99% - 75.62% and total sugar content between 87.16% - 87.47%. Coconut palm sugar is the most preferred by the panelists Coconut palm sugar are dried using a temperature of 70 °C for 60 min. Coconut palm sugar are dried in this condition has the highest assessment score for color, aroma, texture and flavor. Results of chemical analysis of the dried coconut palm sugar also shows that the product is the best coconut palm sugar are dried using a temperature of 70 °C for 60 min to yield 72.24. %; Water content 2.76%; ash content 1.88%; levels of insoluble materials 0.7%, total sugar 87.17 %; sucrose content of 75.23%; and reducing sugar content of 7.99%.
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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.
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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