Judul: Sensory Evaluation of 3 In 1 Instant Coffee and  Cookies with Home Use Based Test
Abstrak: Kopi instan 3 in 1 seringkali dikonsumsi bersama dengan makanan pendamping berupa makanan kecil atau snack. Penelitian ini bertujuan menentukan profil sensori yang muncul serta disukai oleh konsumen dari konsumsi kopi instan 3 in 1 dan cookies secara berpasangan (food pairing) melalui pengujian sensori serta menentukan pasangan ideal kopi instan 3 in 1- cookies dan analisis data dengan metode CATA (Check-All-That-Apply). Sampel yang akan digunakan adalah kopi instan 3 in 1 merek komersial A, kukis cokelat merek komersial B varian double choco, kukis cokelat merek komersial B varian classic, dan kukis cokelat merek komersial C varian rich chocolate. Tahapan penelitian terbagi menjadi 5 tahap utama, yaitu literature review, survei konsumen melalui kuesioner online, Focus Group Discussion (FGD), uji sensori secara food pairing berbasis home use test, dan analisis dan pengolahan data dengan metode CATA (Check-All-That-Apply) beserta pengolahan intensitas. Berdasarkan survei terhadap 400 orang responden melalui kuesioner online, snack yang paling diminati menjadi makanan pendamping kopi instan 3 in 1 adalah cookies. Profil sensori yang paling disukai oleh konsumen ketika kopi instan 3 in 1 dan cookies dikonsumsi sebagai food pairing adalah milky aroma, roasted aroma, caramel aroma, rasa asin, rasa caramel, mouthfeel creamy, dan mouthfeel viscosity. Milky aroma, mouthfeel creamy, dan mouthfeel viscosity berasosiasi dengan atribut ideal yang diinginkan konsumen. Terdapat juga atribut sweet aroma, roasted aroma, rasa milky, rasa pahit, aftertaste manis, dan aftertaste pahit yang menjadi atribut ideal yang diinginkan konsumen. Ketika dikonsumsi secara berpasangan, terdapat penurunan, kesamaan, dan peningkatan beberapa intensitas atribut sensori. Pasangan produk paling ideal menurut konsumen adalah pasangan sampel dengan kode 002, yaitu pasangan kopi instan 3 in 1 merek komersial A dengan kukis cokelat merek komersial B varian classic., This 3 in 1 instant coffee is often consumed along with side this, such as snacks. This research aims to determine the sensory profile that appears and preferred by the consumers form the consumption of 3 in 1 instant coffee - cookies as food pairing through sensory testing, determine the ideal match if 3 in 1 instant coffee and cookies, and analyze data using the CATA (Check-All-That-Apply) method with home use-based test. Samples to be used were commercial brand A for 3 in 1 instant coffee, commercial brand B in double choco variant for chocolate cookies, commercial brand B in classic variant for chocolate cookies, and commercial brand C in rich chocolate variant for chocolate cookies. This research divided into 5 main stages, namely literature review, consumers survey with online questionnaire, Focus Group Discussion (FGD), sensory evaluation by food pairing method with home use based test, and CATA (Check-All-That-Apply) data and intensity analysis. Based on survey of 400 respondents through an online questionnaire, the most preferred snack to complement 3 in 1 instant coffee was cookies. The compatibility of 3 in 1 instant coffee and cookies consumption can be done through sensory tests by means of food pairing to determine the sensory profile that appears when the two products are consumed. The sensory profile most preferred by consumers when 3 in 1 instant coffee and cookies consumed as food pairing were milky aroma, roasted aroma, caramel
Keyword: CATA, Cookies, Food Pairing, Kopi Instan 3 In 1, Profil Sensori, 3 In 1 Instant Coffee, Sensory Profile

Judul: Consumer Perception of Food pairing Coffee Ready to  Drink with Check All That Apply (CATA) method
Abstrak: Produk olahan kopi berkembang pesat karena menyesuaikan dengan kebutuhan konsumen. Pengembangan produk minuman kopi seperti kopi instan menjadi sangat diminati. Kopi ready to drink (RTD) adalah produk minuman kopi yang siap saji dan siap dikonsumsi sehingga dinilai lebih praktis. Kopi RTD sering dikonsumsi dengan berbagai makanan pendamping. Perpaduan pasangan makanan dan minuman seperti kopi RTD dengan makanan pendampingnya akan menghasilkan sifat sensori jika dikonsumsi secara bersamaan yang disebut dengan Food Pairing. Penelitian ini bertujuan untuk mengetahui karakteristik atribut sensori dari perpaduan kopi RTD dengan makanan pendampingnya, serta perubahan intensitas atribut sensori yang terdapat pada perpaduan kopi RTD dengan makanan pendampingnya. Penelitian ini dilakukan dengan screening awal panelis, Focus Group Discussion (FGD) untuk menentukan atribut sensori, dan pengujian sensori yang dilakukan secara Home Used Test (HUT). Respon yang didapatkan diolah menggunakan software XLSTAT dan menghasilkan profil sensori food pairing kopi RTD. Hasil pengujian menunjukkan konsumen menyukai kopi RTD yang dipasangkan dengan wafer cokelat. Profil pasangan “Kopi-Wafer Cokelat” memiliki tekstur creamy, thick, rasa sweet dan cokelat sehingga mendekati pasangan ideal berdasarkan hasil CATA, pasangan ini juga menghasilkan emosi positif seperti happy dan satisfied saat mengkonsumsinya. Profil pasangan “Kopi-Biskuit Kelapa” memiliki tekstur crunchy, rasa pahit dari kopi, coffee flavor, dan coconut flavor, pasangan ini juga menghasilkan emosi quite menurut panelis. Profil pasangan “Kopi-Keripik kentang” memiliki tekstur crispyness, rasa salty, umamy, roasted beef, dan mouthfeel oily, pasangan ini menghasilkan emosi-emosi negatif seperti bored dan flat menurut panelis. Intensitas setiap atribut pada ketiga pasangan sampel mengalami perubahan yaitu meningkat,tetap, atau menurun saat dipasangkan. Pasangan “Kopi-Wafer Cokelat” dinilai memiliki kompleksitas overall flavor yang banyak dan menghasilkan harmoni yang baik dibandingkan pasangan lainnya. Pasangan “Kopi-Wafer Cokelat” juga dinilai memiliki keseimbangan flavor yang sangat seimbang yaitu tidak ada yang saling mendominasi. Berdasarkan keseluruhan hasil data yang didapatkan, pasangan “Kopi-Wafer Cokelat” merupakan pasangan terbaik menurut panelis konsumen., Coffee products expand at the same rate as consumer needs. The cultivation of coffee beverage products such as instant coffee generates considerable interest. Ready-to-drink (RTD) coffee is a ready-to-drink coffee beverage that is convenient to consume. RTD coffee pairs well with a variety of foods. When food and beverage sets such as RTD coffee and its complementary nourishments are consumed concurrently, a sensory trait called Food Pairing occurs. The purpose of this study was to determine the sensory attribute characteristics of RTD coffee and its nourishments used CATA method, as well as the sensory attribute intensity change in RTD coffee and its nourishments with modified RATA method. The research process was carried out by initial screening of the panelists, followed by Focus Group Discussion (FGD) to determine sensory attribute and sensory testing, which was carried out using the Home Used Test (HUT). Responses were processed using statistical software XLSTAT and generated a food pairing sensory profile of RTD coffee. The results showed that consumers like RTD coffee paired with chocolate wafer. The "Coffee-Chocolate Wafer" profile features a creamy and thick texture along with a sweet and chocolate flavor, making it near-ideal food set based on CATA result, this pair also produces positive emotions such as happy and satisfied when consuming them. The "Coffee- Coconut
Keyword: Kopi RTD, Food Pairing, CATA, JAB, HUT

Judul: Dynamical System of Hepatitis B in Three Groups with Vaccination
Abstrak: The aim of this study is to modify the hepatitis B transmission model in three age groups involving vaccination from the model conducted by Zhoe and Zhang.The method used is to analyze the stability of the fixed point and its basic reproduction number (R_0). Performed stability analysis and numerical simulation to see population dynamics. Next, a sensitivity analysis of the parameters was carried out to see its effect on R_0. From the analysis obtained two fixed points, namely non-endemic and endemic fixed points. Non-endemic fixed points are locally asymptotically stable if R_0 <1 Meanwhile, the endemic fixed point is locally asymptotically stable if R_0 > 1. Hepatitis vaccination affects the number of susceptible population, because the more successful the vaccination, the smaller the number of susceptible populations so that the smaller the population will be infected.
Keyword: Dynamic, Hepatitis B, Vaccine, Mathematical model