Judul: Pengembangan Prototipe Daging Artifisial Dengan Pendekatan User Centered Design
Abstrak: Umumnya daging artifisial terbuat dari isolat protein kedelai berbentuk Texturized Soy Protein. Proses defatting dan ekstraksi minyak yang dilakukan dalam proses pembuatan isolat protein membuat kedelai banyak mengalami kontak dengan bahan kimia. Kontak fisik tersebut mempengaruhi karakteristik produk dan menurunkan tingkat penerimaannya. Penelitian ini bertujuan untuk mengembangkan prototipe daging artifisial dengan memahami fitur utama yang harus dimiliki produk untuk menjawab permasalahan vegetarian. Penelitian dilakukan dengan pendekatan User Centered Design dengan melibatkan vegetarian sebagai konsumen target. Pendekatan User Centered Design menggunakan tools berupa kanvas model bisnis dan prototipe produk. Hasil akhir menunjukkan bahwa daging artifisial yang terbuat dari Texturized Soy Protein dapat digantikan oleh prototipe produk daging artifisial yang terbuat dari gluten dan tepung kecambah kacang tunggak dengan tingkat penerimaan konsumen yang lebih tinggi dan karakter fisiologis yang lebih baik.
Keyword: daging artifisial, gluten dan kacang tunggak, user centered design

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: Analisis Variabilitas Curah Hujan Indonesia pada Kejadian ENSO
Abstrak: Indonesia is one of the countries which experiences El Niño and Southern Oscillation (ENSO) impact on rainfall variability. The purpose of this study included to investigate the Indonesian climate variations related to ENSO events and to understand the effect of ENSO on rainfall temporal distributions at Indramayu (6.35°LS, 108.32°BT) and Tabing (0.88°LS, 100.35°BT). Composite analysis method was used to reveal the trend of sea surface temperature anomaly, wind at 850 hPa, OLR and TRMM 3B43 rainfall data, whereas temporal and correlation analysis was used to observe rainfall and nino-3.4 index. When El Niño sea surface temperature anomaly (ASPL) maximum in October-December, 850 hPa wind backwards from west to east along with increased speed and deviation of OLR below the average values in central and eastern equatorial Pacific which indicates the accumulation of rain cloud. La Niña occurrence is indicated by the deviations of sea surface temperature below average. Low pressure center in Asia reached 850 hPa winds and strengthened Walker circulation, the movement of the air mass brought moisture to Indonesia. Based on the composite of TRMM rainfall, it appeared that the El Niño events gave more significant impact at the end of the year (October to December) on East Indonesia, Java and parts of Sumatra and Kalimantan, while La Niña (December to February) in south and eastern part of Indonesia. Monsoonal pattern (Indramayu) showed ENSO impacts more strongly than equatorial (Tabing). The shift of dry season and low rainfall were affected by ASPL fluctuations on nino-3.4 region.
Keyword: TRMM, SPL, Rainfall, OLR, ENSO