Judul: Industrial Design of Meat Analog Paste with Fat Replacer from Palm Oil
Abstrak: Konsumsi daging sebagai sumber protein pada masyarakat tergolong tinggi. Konsumsi daging yang tinggi membawa dampak negatif bagi kesehatan manusia seperti risiko penyakit jantung hingga kolesterol. Meat analog merupakan inovasi produk berbasis bahan nabati yang dikembangkan dengan nilai gizi menyerupai daging. Pada penelitian ini, pengembangan meat analog menggunakan bahan utama gluten dan kombinasi dengan ISP (isolate soy protein) dengan penambahan fat replacer yang disintesis dari minyak sawit fase olein dan stearin. Penelitian ini bertujuan merencanakan produksi meat analog paste hingga pengembangan model bisnis kanvas. Tahapan dalam penelitian ini terdiri dari percobaan di laboratorium, peramalan permintaan, perhitungan neraca massa, penetapan alur proses produksi, pemilihan mesin produksi, perhitungan waktu siklus produksi, perancangan tata letak industri, penentuan harga pokok produksi, dan model bisnis kanvas. Produksi meat analog paste dengan kapasitas produksi 1 ton per hari dalam 8 jam kerja dilakukan dengan sintesis fat replacer, pembuatan dan pencetakan adonan, pengukusan, dan pengemasan. Mesin produksi yang digunakan antara lain mesin homogenizer, mixer, pencetak, pengukus, dan mesin pengemas vakum. Analisis harga pokok produksi diperoleh Rp36.025 dengan rekomendasi harga jual Rp47.000 per kemasan. Komponen model bisnis kanvas meat analog paste meliputi segmentasi pelanggan, hubungan pelanggan, saluran, proposisi nilai, aktivitas utama, kemitraan utama, struktur biaya, dan arus pendapatan., Consumption of meat as a source of protein in the community is high. High meat consumption negatively impacts human health, such as the risk of heart disease to cholesterol. Meat analog is a product innovation based on vegetable ingredients developed with nutritional value resembling meat. In this study, the development of a meat analog using gluten as the main ingredient and a combination with ISP (isolate soy protein) with the addition of a fat replacer synthesized from palm oil olein and stearin phases. This study aims to plan the production of analog meat paste for the development of a canvas business model. The stages in this research consist of laboratory experiments, demand forecasting, mass balance calculations, determination of production process flow, selection of production machines, an estimate of production cycle time, industrial layout design, determination of cost of goods manufactured, and business model canvas. Production of analog meat paste with a production capacity of 1 ton per day in 8 working hours is carried out by synthesizing fat replacer, making and molding dough, steaming, and packaging. Production machines include a homogenizer, mixer, printer, steamer, and vacuum packaging. Analysis of the cost of production obtained Rp36,025 with a recommended selling price of Rp47,000 per package. The components of the business model canvas include customer segments, customer relationships, channels, value proposition, key activities, key partnerships, cost structure, and revenue streams.
Keyword: business model canvas, cost of production, meat analog paste

Judul: Pengembangan Produk Meat Analog Paste Dengan Fat Replacer Dari Minyak Sawit, Product Development of Meat Analog Paste With Palm Oil Based Fat Replacer
Abstrak: Daging analog merupakan bahan pangan nabati yang diproses sebagai pengganti daging hewani. Produk yang dikembangkan ialah meat analog paste dengan penambahan fat replacer dari sawit yang siap disubstitusi ke dalam produk olahan daging. Tujuan dari penelitian ialah menghasilkan formulasi meat analog paste yang dapat disubstitusi ke dalam produk olahan daging. Penelitian ini terdiri dari dua tahapan penelitian yaitu pembuatan meat analog paste dan aplikasi meat analog paste ke dalam produk olahan daging. Analisis tahap pertama meliputi pengujian proksimat meliputi pengujian kadar air, kadar abu, kadar karbohidrat, dan kadar protein. Analisis tahap kedua meliputi pengujian kadar lemak dan organoleptik dari perlakuan terbaik pada penelitian tahap pertama. Hasil menunjukkan bahwa perlakuan konsentrasi fase minyak sebesar 45% menjadi perlakuan terbaik dengan kadar protein sebesar 15.04% dan kadar lemak sebesar 19.24%. Meat analog paste dengan perlakuan tersebut selanjutnya diaplikasikan ke dalam proses pembuatan sosis dengan substitusi meat analog paste secara bertahap dari 0%, 25%, dan 50%. Hasil pengujian kadar lemak bahwa terdapat penurunan kadar lemak sebesar 4.78% pada sosis dengan substitusi sebagian meat analog paste. Pada uji hedonik, sosis yang paling disukai panelis adalah yang tanpa penambahan meat analog paste, diikuti dengan 25% dan 50% substitusi meat analog paste berdasarkan parameter warna, kekenyalan, aroma, rasa dan tekstur., Meat analog is a vegetable food that is processed as a substitute for animal meat. The product developed is a meat analog paste with the addition of fat replacer from palm oil that ready to be substituted into processed meat products. This research aims to produce a meat analog paste formulation that can be substituted into processed meat products. This research was conducted in two steps of research, namely the manufacture of meat analog paste and the application of meat analog paste into processed meat products. The first step of analysis is proximate testing that consist testing water content, ash content, carbohydrate content, and protein content. The second step of analysis is testing the fat content and organoleptic best treatment in the first step of research. The results showed that the treatment with 45% oil phase concentration was the best treatment with 15.04% protein content and 19.24% fat content. Meat analog paste with this treatment is then applied to the sausage-making process by substituting meat analog paste in stages from 0%, 25%, and 50%. The results of the fat content test showed that there was a decrease in fat content of 4.78% in the product by substitution with meat analog paste. In the hedonic test, the panelists' favorite sausage was sausage without the addition of meat analog paste, followed by 25% and 50% substitution of meat analog paste based on the parameters of color, firmness, aroma, taste and texture
Keyword: fat content, fat replacer, meat analog, palm oil

Judul: Query Expansion based on Bilingual Dictionary Using Conditional Probability
Abstrak: Query expansion is a technique that can be used to bridge vocabulary gaps between queries and documents in the collection. With query expansion, user will be helped to formulate queries well so that user will optimize the search result. In this study, the expansion term was resulted from the translation of bilingual dictionary. Subsequently, several terms of expansion were elected based on the closeness of its relationship with the original query. This research showed that conditional probability can be used to select expansion term in bilingual translation method query expansion. The result of 1000 documents was more than 97% relevan document can be retrieved by this system. The more expansion term used, the larger number relevan document was retrieved.
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