Judul: Systematic Review: Commercial Sterilization Process for Products with Gravy in Retort Pouch Packaging
Abstrak: Pengembangan produk berkuah siap santap dalam retort pouch didasari oleh keinginan masyarakat untuk mendapatkan produk yang cepat disantap, tahan pada suhu ruang, mudah dibawa, dan tidak cepat rusak. Pada umumnya, pembuatan produk berkuah dalam retort pouch dilakukan dengan menyiapkan bahan utama, menyiapkan kuah, memasukkan kedua bahan ke dalam kantong, dan melakukan sterilisasi. Parameter yang perlu dilihat dalam proses termal produk berkuah adalah karakteristik retort pouch, karakteristik produk, dan karakteristik proses (alat yang digunakan dan kondisi proses). Penelitian ini dilaksanakan dengan cara telaah pustaka dengan memasukkan berbagai kata kunci ke dalam mesin pencarian jurnal. Seleksi dan pengujian rujukan menghasilkan data sekunder sebanyak 12 artikel. Telaah pustaka menunjukkan proses sterilisasi produk menggunakan suhu, tekanan, dan bobot isi yang setara, retort pouch yang stabil setelah melalui proses termal, nilai F0 yang di atas standar minimal, terdapat perubahan mutu fisik seperti warna dan tekstur, dan terdapat perubahan mutu kimia selama penyimpanan 6 bulan. Jenis perangkat retort yang digunakan juga berpengaruh pada efisiensi penetrasi panas. Perangkat retort steam air terbukti memberikan penetrasi panas yang lebih baik daripada perangkat retort water immersion., The development of ready-to-eat products with gravy in retort pouches is based on the public's will to get a product that is quick to eat, able to withstand room temperature, easy to carry, and does not quickly deteriorate. In general, the making process of products in gravy in retort pouches is done by preparing the main ingredients, preparing the gravy, putting both ingredients into the pouch, and conducting sterilization. The parameters that need to be looked at in the retort process of products in gravy are retort pouch characteristics, characteristics of the product, and characteristics of the process (utilized tools and the process condition). This research was carried out by means of a literature review by entering various keywords into a journal search engine. Selection and testing of references yielded secondary data of 12 articles. Literature review showed that the product sterilization process used equivalent temperature, pressure, and weight of contents, the retort pouch was stable after going through the retort process, the F0 value was above the minimum standard, there were changes in physical quality such as color and texture, and there were changes in chemical quality during 6 months of storage. The type of retort device used also influenced the heat penetration efficiency. Steam-air retort devices were proven to provide better heat penetration than water immersion retort devices.
Keyword: chemical quality, curry, physical quality, products with gravy, retort pouches

Judul: Pre-Treatment dalam Proses Sterilisasi Gulai Domba Menggunakan Kemasan Retort Pouch di CV. XYZ
Abstrak: Proses sterilisasi komersial dalam pengolahan pangan bertujuan untuk membunuh mikroba dan spora dalam kemasan hermetis sehingga dapat memperpanjang umur simpan produk pangan. Salah satu kemasan pangan steril komersial adalah retort pouch. Produk yang dikemas dengan retort pouch memiliki resiko pecah yang tinggi selama sterilisasi, sehingga perlu dilakukan proses perlakuan pendahuluan (pre-treatment). Tujuan penelitian ini adalah menentukan perlakuan pendahuluan berupa lama waktu perebusan daging dan suhu kuah yang tepat terhadap daya tahan kemasan dan mutu gulai setelah sterilisasi dalam kemasan retort pouch pada CV. XYZ. Pre-treatment yang diberikan dalam penelitian ini berupa suhu kuah gulai pada saat pemasukan ke dalam kemasan yaitu 60oC, 70oC, dan 80oC serta pre-treatment berupa lama waktu perebusan daging yaitu 5 dan 10 menit. Analisis yang dilakukan adalah pengamatan terhadap daya tahan kemasan, uji tekstur daging menggunakan Texture Analyzer, dan uji sensori menggunakan metode uji rating hedonik. Hasil penelitian menunjukkan bahwa seluruh kombinasi pre-treatment tidak berpengaruh terhadap daya tahan kemasan. Tekstur daging yang lebih empuk didapatkan pada pemberian pre-treatment berupa lama waktu perebusan daging 10 menit. Berdasarkan hasil uji sensori, secara keseluruhan panelis cenderung menyukai seluruh sampel dan rerata skor hedonik yang didapatkan tidak berbeda nyata satu sama lain., The commercial sterilization process in food processing aims to kill microbes and spores in hermetic packaging so as to extend the shelf life of food products. One of the commercial sterile food packaging is retort pouch. Products packaged in retort pouches have a high risk of breaking during sterilization, so it is necessary to carry out a pre-treatment process. The purpose of this study was to determine the pre-treatment in the form of length of time to boil the meat and the appropriate temperature of the sauce on the durability of the packaging and the quality of the curry after sterilization in retort pouch packaging on CV. XYZ. The pre-treatment given in this study was in the form of the temperature of the curry sauce at the time of entry into the package, namely 60oC, 70oC, and 80oC and the pre-treatment in the form of boiling time of meat was 5 and 10 minutes. The analysis carried out was observing the durability of the packaging, testing the texture of the meat using a Texture Analyzer, and sensory testing using the hedonic rating test method. The results showed that all pre-treatment combinations had no effect on the durability of the packaging. The softer texture of the meat was obtained when the pre-treatment was given in the form of a 10-minute boiling time. Based on the results of the sensory test, overall the panelists tend to like the entire sample and the average hedonic scores obtained are not significantly different from each other.
Keyword: retort pouch, lamb curry, pressure cooker, sterilization, pre-treatment

Judul: Penentuan Nilai Eigen dan Vektor Eigen dari Matriks Tridiagonal 2-Toeplitz dengan Pendekatan Polinomial Chebyshev
Abstrak: The eigenvalues and eigenvectors of a matrix can be determined by finding its characteristic polynomials. The characteristic polynomials of a tridiagonal 2-Toeplitz matrix is shown to be closely connected to polynomials which satisfy the Chebyshev recurrence relationship. If the order of the matrix is odd, then the eigenvalues are found explicitly in terms of the Chebyshev zeros and the eigenvectors are found in terms of the polynomials satisfying the recurrence relationship. For even ordered matrices, the situation is more complicated. The problem in these cases is that although the Chebyshev recurrence formula is still applied, its initial values are not generating Chebyshev polynomials
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