Judul: Heat Adequacy Testing in Commercial Sterile Stewed Chicken Production in PT Tama Cokelat Indonesia
Abstrak: PT Tama Cokelat Indonesia sedang mengembangkan produk ayam ungkep yang dikemas secara hermetis, disterilisasi, dan disimpan di suhu ruang. Sterilisasi ayam ungkep dilakukan menggunakan panci presto dengan beberapa modifikasi. Peraturan Badan Pengawas Obat dan Makanan (BPOM) Nomor 27 Tahun 2021 menetapkan pangan steril komersial harus memenuhi nilai F0 minimal sama dengan 3,0 menit. Penelitian ini bertujuan melakukan uji kecukupan panas pada proses sterilisasi ayam ungkep menggunakan panci presto sehingga mencapai nilai F0 minimal 3,0 menit. Tahap penelitian meliputi identifikasi proses produksi ayam ungkep, uji distribusi panas panci presto, uji penetrasi panas produk ayam ungkep, perhitungan nilai F0 ayam ungkep, penyusunan desain proses sterilisasi alternatif menggunakan metode Ball, dan penetapan SOP sterilisasi. Panci presto yang digunakan memiliki profil distribusi panas yang baik dan mampu mempertahankan keseragaman suhunya pada 110 ℃. Proses sterilisasi ayam ungkep pada suhu 110 ℃ selama 80 menit menghasilkan nilai F0 sebesar 3,46 menit. Jika suhu 110 °C tidak tercapai, maka proses sterilisasi dapat dilakukan pada suhu 108 °C selama 108,95 menit untuk mencapai nilai F0 3,46 menit., PT Tama Cokelat Indonesia is developing a stewed chicken product thas is hermetically packaged, sterilized, and stored at room temperature. The sterilization of stewed chicken was carried out using a pressure cooker with several modifications and adjustments. Regulation of the Badan Pengawas Obat dan Makanan (BPOM) Number 27 of 2021 stipulated that commercial sterile food must meet a minimum F0 value of 3.0 minutes. This study aimed to test the adequacy of heat in the process of sterilize stewed chicken using a pressure cooker so that a minimum F0 value of 3.0 minutes can be achieved. The heat sufficiency process can be fulfilled with an F0 value obtained at least 3.0 minutes. The research phase included the identification of the stewed chicken production process, pressure cooker heat distribution test, heat penetration test for stewed chicken products, calculation of F0 value for stewed chicken, design of an alternative sterilization process using the Ball method, and establishment of sterilization SOPs. The pressure cooker used had a good heat distribution profile and could maintain a uniform temperature at 110 ℃. The process of sterilized stewed chicken at 110 ℃ for 80 minutes resulted in an F0 value of 3.46 minutes. If a temperature of 110 °C was not attained, then the sterilization process could be conducted at 108 °C for 108.95 minutes to achieve an F0 value of 3.46 minutes.
Keyword: Heat adequacy, Pressure cooker, Sterilization, Stewed chicken

Judul: Determine of Heat Adequacy and Sensory Evaluation of PT XYZ Sterile Opor Ayam Products
Abstrak: Opor ayam merupakan salah satu olahan daging ayam yang dimasak dengan menambahkan bumbu rempah-rempah dan santan. Opor ayam memiliki potensi untuk dikembangkan menjadi produk pangan yang praktis dan tahan lama dengan penerapan teknologi pengemasan yang baik. Aspek penting yang perlu diperhatikan dalam pengolahan opor ayam steril selain kemasan retort pouch yaitu proses sterilisasi. Indikator keamanan opor ayam steril diamati dari nilai kecukupan panas pada saat proses sterilisasi. Penelitian ini bertujuan untuk menentukan kecukupan panas dari proses sterilisasi produk opor ayam steril di PT XYZ serta penerimaan konsumen terhadap sensori dari produk yang telah diproses sesuai dengan hasil uji kecukupan panas. Penelitian dibagi menjadi dua tahapan, yaitu tahap pendahuluan yaitu pembuatan opor ayam dan tahap utama yaitu, uji kecukupan panas dan uji rating hedonik. Hasil uji distribusi panas menunjukkan bahwa panas di dalam panci presto dapat menyebar secara merata. Berdasarkan uji penetrasi panas, kecukupan panas pada opor ayam steril dalam memenuhi standar pangan steril komersial dapat dicapai dengan waktu sterilisasi selama 70 menit dengan nilai F0 terendah yang dihasilkan 4,8 menit. Hasil uji rating hedonik mendapatkan respon positif, baik dari segi komentar dan nilai dari seluruh atribut yang diuji menunjukkan bahwa opor ayam steril PT XYZ dapat diterima secara agak suka hingga suka oleh panelis., Opor ayam is one of a processed chicken meat cuisine cooked by adding spices and coconut milk. Opor ayam has the potential to be developed into a practical and durable food product with the application of a good packaging technology. An important aspect that needs to be considered in the processing of sterile opor ayam aside from using retort pouch packaging, which is the sterilisation process. The safety indicator of sterile opor ayam is observed from the value of heat adequacy during the sterilisation process. This study aims to determine the heat adequacy of the sterilisation process of sterile opor ayam products at PT XYZ as well as consumer acceptance of the sensory of products that have been processed according to the results of the heat adequacy test. The research was divided into two stages, namely the preliminary stage of making opor ayam and the main stage, namely, heat adequacy test and hedonic rating test. The results of the heat distribution test showed that the heat in the pressure cooker could spread evenly. Based on the heat penetration test, heat adequacy in sterile chicken curry can be achieved with a sterilisation period of 70 minutes with the lowest F0 value produced at 4.8 minutes. The results of the hedonic rating test obtained a positive response, both in terms of comments and values of all attributes tested, indicating that PT XYZ's sterile opor ayam can be accepted by having likeability by the panelists.
Keyword: Heat adequacy test, hedonic rating test, opor ayam

Judul: Dynamics Model for Rural and Urban Economic Growth
Abstrak: Lewis theory of structural change has focused on mechanisms that allow countries to transform their domestic economic structure to a more modern economy. The proposed model deals with the mechanism of interaction between rural and urban Economic. This model is concerned with the process of labor transfer from rural to urban areas. This study aims to model the dynamics of economic growth in rural and urban areas, including determining the equilibrium solution and to carry out simulation of the model. The simulation results show that the transfer of labor from rural to urban areas will increase the rate of change of capital so that structural changes can be realized. In addition, increased propensity to save in rural areas will also accelerate structural change
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