Judul: Analysis of Changes in Coconut Presscake Production Costs at Supplier Level in Koperasi W Purworejo
Abstrak: Pengolahan kelapa (Cocos nucifera L.) secara basah pada tingkat pemasok di Koperasi W menghasilkan minyak klentik, blondo, dan hasil samping berupa tempurung. Minyak klentik dimurnikan oleh Koperasi W menjadi minyak goreng kelapa, sedangkan blondo dijual sebagai bahan campuran makanan. Perbaikan mutu dan lama penyimpanan blondo telah berhasil dilakukan dengan penambahan bahan pengawet berupa natrium benzoat. Penelitian ini bertujuan untuk melakukan analisis perubahan biaya produksi dari upaya perbaikan mutu blondo dan lama penyimpanan yang telah dilakukan. Tahapan penelitian mencakup perumusan masalah dan mencari data melalui studi literatur, wawancara serta observasi lalu pengolahan data untuk harga pokok produksi (HPP), revenue cost ratio (R/C ratio), break event point (BEP), payback period (PP), analisis sensitivitas. Berdasarkan perhitungan diperoleh hasil HPP blondo, minyak klentik, dan tempurung masingmasing sebesar Rp 41.546, Rp 14.643, Rp 1.241, BEP unit sebesar 2.376 kg, 3.986 kg, 118.152 kg, serta BEP Harga masing-masing sebesar 118.498.757, 79.385.988, 146.596.255, nilai PP sebesar 0,12, dan rasio R/C keseluruhan sebesar 1,2. Analisis sensitivitas menunjukkan bahwa penurunan harga jual 20% dan kenaikan harga bahan baku 30% berpengaruh terhadap kelayakan proyek. Berdasarkan pertimbangan kriteria finansial tersebut menunjukkan bahwa kegiatan usaha ini layak untuk dijalankan. Kata kunci: analisis finansial, blondo, kelapa, minyak klentik, Wet processing of coconut (Cocos nucifera L.) at the supplier level in W Cooperative produces crude coconut oil, coconut presscake, and a by-product of coconut shell. Crude coconut oil is purified by W Cooperative into cooking coconut oil, while coconut presscake is sold as an ingredient in food mixtures. Improvements for the better quality and shelf life of coconut presscake habe ben successfully carried out by the addition of a preservative in the form of sodium benzoate. This study aims to to analyze changes in production costs to improve quality and shelf life of blondo that have been carried out. Research stages included the core problem and finding data by literature studies, interviews, and observation, then processing data for cost of goods sold (COGS), revenue cost ratio (R/C ratio), break event point (BEP), payback period (PP), sensitivity analysis. The calculation result showed that the financial feasibility are CGS of coconut presscake, crude coconut oil, and coconut shell is amounted Rp 41.546, Rp 14.643, Rp 1.241, BEP unit of each is 2.376 kg, 3.986 kg, 118.152 kg and BEP in sales Rupiah is 118.498.757, 79.385.988, 146.596.255, PP value is 0,12, and overall R/C ratio is 1,2. Sensitivity analysis showed that the 20% decrease in revenue and 30% increase in raw material expenses, effect on the viability of the project. From the above considerations investment criteria, the business of coconut industry is feasible to be run. Keywords: coconut presscake, crude coconut oil, financial analysis
Keyword: Coconut presscake, Crude coconut oil, Financial analysis

Judul: Analysis of Changes in Coconut Syrup  Production Costs After Designing the Improvement of Coconut Liquid Sugar  (Syrup) Production Process
Abstrak: Sirup kelapa yang diproduksi oleh Koperasi W mulai didistribusikan dan diekspor, namun masih terdapat kendala berupa endapan pada sirup. Perbaikan proses produksi telah berhasil dilakukan untuk mengatasi endapan yang terbentuk pada produk akhir sirup kelapa dengan penambahan susu 0,4% (v/v) pada pemasakan pertama nira tidak menghasilkan endapan, memiliki tingkat kesukaan panelis yang lebih tinggi pada uji organoleptik serta memiliki tingkat kekentalan, kadar air dan proksimat yang baik. Perbaikan proses produksi sirup kelapa dengan penambahan bahan koagulan mempengaruhi harga jual produk sirup kelapa dan faktor biaya lainnya. Proyek ini bertujuan untuk menganalisis pengaruh perubahan biaya produksi terhadap faktor biaya setelah perbaikan proses produksi dengan penambahan bahan tambahan koagulan susu. Analisis biaya produksi dilakukan dengan analisis kuantitatif yaitu mengukur tingkat kelayakan sirup kelapa berdasarkan perubahan nilai Harga Pokok Penjualan (HPP) Produk, Break Even Point (BEP), Revenue Cost Ratio (R/C), Benefit-Cost Ratio (B/C) serta Payback Period dan analisis sensitivitas dengan asumsi faktor biaya bahan baku nira dan biaya bahan tambahan koagulan. Hasil analisis biaya menunjukkan (HPP) Produk meningkat menjadi Rp 34.276/botol, BEP yang harus dicapai sebanyak 7.590 botol, nilai R/C 1,17, nilai B/C 1,39 dan PBP selama 8,621 bulan. Nilai R/C dan B/C yang lebih besar dari 1 menunjukkan bisnis ini layak dijalankan selama usaha berjalan sesuai dengan asumsi dan parameter teknis yang ditentukan. Analisis sensitivitas yang dihitung pada beberapa faktor perubahan menunjukkan bahwa produksi gula cair (sirup) kelapa mengalami kerugian atau tidak layak untuk dilanjutkan pada keadaan kenaikan biaya bahan baku dan kenaikan biaya bahan koagulan secara bersamaan., The coconut syrup produced by W cooperative has begun to be distributed and exported, but there are still obstacles in the form of deposits in the syrup. Improvements in the production process have been successfully carried out to overcome the deposits formed in the final product of coconut syrup with the addition of 0.4% (v/v) milk on the first cooking of the sap which does not produce sediment, has a higher level of panelist preference in organoleptic tests and has a viscosity level. , moisture content and good proximate. Improving the coconut syrup production process with the addition of coagulant ingredients affects the selling price of coconut syrup products and other cost factors. This project aims to analyze the effect of changes in production costs on cost factors after improving the production process by adding milk coagulant additives. Production cost analysis is carried out by quantitative analysis, namely measuring the feasibility of coconut syrup based on changes in the value of the Product Cost of Goods Sold (HPP), Break Even Point (BEP), Revenue Cost Ratio (R/C), Benefit-Cost Ratio (B/C) and Payback Period and sensitivity analysis with the assumption of the cost of raw material sap and the cost of coagulant additives. The results of the cost analysis showed (HPP) the product increased to Rp. 34,276/bottle, the BEP to be achieved was 7,590 bottles, the R/C value was 1.17, the B/C value was 1.39 and the PBP was 8.621 months. R/C and B/C values greater than 1 indicate that this business is feasible to run as long as the business runs according to the assumptions and technical
Keyword: cost analysis, sensitivity analysis, coconut syrup

Judul: Metrik Einstein (Anti-) Self-Dual Berdimensi Empat dengan Metode Cartan
Abstrak: Gravitational field equation can be formulated in differential forms (differential geometry), which describes gravity as a manifestation of the curvature of space-time. Curvature of space-time is characterized by a metric that satisfies the gravitational field equation. With differential forms it can be formulated the (anti-) self-dual Einstein equation, which is a modification of the Cartan structure in (anti-) self-dual basis. Calculation of (anti-) self-dual metric with (anti-) self-dual Einstein equation is simpler than the calculation using Christoffel symbols.
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