Judul: Analysis Sensory Profile of Palm Sugar (Arenga Pinnata) using Quantitative Descriptive Analysis
Abstrak: The high sugar consumption in Indonesia plays an important role for producers. Palm sugar, a traditional sugar product, is highly favored by consumers as a sweetener in foods and beverages. The sensory quality of a food product greatly affects its acceptance, and therefore, it needs to be well maintained and controlled to remain consistent. Sensory evaluation aims to improve the value characteristics of palm sugar for producers and artisans. Descriptive sensory evaluation provides a detailed sensory profile, but this method is time-consuming and expensive. This study aims to identify the sensory profile of palm sugar using the Quantitative Descriptive Analysis (QDA) method, analyze physicochemical characteristics, and evaluate panelist performance during sensory tests. Eighteen samples of palm sugar from the Bangka Belitung province were evaluated by trained panelists from the LDITP (Laboratory of the Department of Food Science and Technology) IPB. Each palm sugar sample had specific dominant characteristics. The sensory characteristics of the palm sugar samples were categorized into two clusters originating from different regions. The physicochemical properties were presented in the results of color, pH, and Brix value analyses. The color of the palm sugar was yellowish-brown. Meanwhile, the pH values of the 18 palm sugar samples ranged from pH 5.08 to pH 7.27. The Brix values of the palm sugar samples ranged from 10.50 to 15.5 at a 15% concentration. The trained panelists from LDITP exhibited good performance as seen from the parameters of discrimination and repeatability.
Keyword: Palm sugar, Physicochemical, Trained Panelist, Sensory profile, QDA

Judul: Profil sensori deskriptif kecap manis komersial Indonesia
Abstrak: Sweet soy sauce is a popular flavoring agent from Indonesia which is produced by the fermentation of soybean by Aspergillus oryzae with a combination of palm sugar, wheat flour, and salt. Many comercial sweet soy sauces on soy sauce marketshare have different charasteristics for each product. An observation to find out the main characteristic of sweet soy sauce become indispensable. The aim of this research was to obtain the main characteristic of 17 Indonesian comercial sweet soy sauces using sensory descriptive analysis. Descriptive analysis uses a trained panel to specify the intensities of specific atributes, based on a psychopsycal model for intensity scaling. Descriptive analysis consists of three stages,which is panelist selection to choose potential panelists, training to train panelists sensitivity and consistency, and testing to identify the main character of sweet soy sauce. The result showed that sweet sauce sample D has a characteristic bitter taste, while the sweet soy sauce samples F and K have strong sweet taste characteristic. Sweet soy sauce J and G have the same characteristic of bitter taste, samples Q and O have the same characteristic of sour taste, while samples N, M, and L tend to be more similar to the sample P which has savory taste characteristic. Samples C, E, I, A, H, and B have similar characteristics of sweet and salty taste. Mapping of sweet soy sauce products on aroma attributes showed the sample B, K, L, and N have coconut sugar aroma characteristic. Samples M, F, I, A, and P have caramel aroma characteristic. Characteristic acid smell and smoke owned by samples A, G, H, and E, while the samples O, Q, D, and C have the characteristic aroma of palm sugar.
Keyword: 

Judul: Solusi Geometri Schwarzschild untuk Dimensi 4+1 dengan Invarian Rotasi Isotropik.
Abstrak: Metrik Schwarzschild merupakan solusi eksak pertama dari persamaan medan Einstein dengan mangasumsikan metrik statik dan simetris. Metrik Schwarzschild yang ditemukan oleh Karl Schwarzschild masih dalam dimensi 3+1, namun seiring dengan teori-teori terbaru yang menunjukkan bahwa alam semesta tidak hanya di dimensi 3+1. Maka melalui penambahan dimensi, tujuan penelitian ini memperoleh solusi pada geometri Schwarzschild untuk dimensi 4+1 dengan memodifikasi koordinat bola yang invarian rotasi isotropik dan melalui penurunan rumus seperti koordinat bola, simbol Christoffel, dan tensor Ricci. Selain mendapatkan solusi ini, metrik Schwarzschild dimensi 4+1 dapat digunakan sebagai metrik dasar untuk memperoleh solusi blackhole dan wormhole pada dimensi 4+1. Hasil akhirnya, dengan memanfaatkan modifikasi koordinat bola, metrik Schwarzschild dapat dibentuk sehingga diperoleh solusi geometri Schwarzschild untuk dimensi 4+1.
Keyword: metrik Schwarzschild, persamaan medan Einstein, modifikasi koordinat bola, penambahan dimensi, invarian rotasi isotropik