Judul: Penentuan Titik Kritis Proses Produksi Pati Sagu di Unit Pengolahan Sagu Tanah Baru - Bogor
Abstrak: Unit pengolahan sagu di Tanah Baru – Bogor merupakan industri skala kecil dengan proses produksi yang masih sederhana dan kurang memperhatikan kebersihan baik dari bahan baku, pekerja, maupun lingkungan kerja. Hal tersebut akan mempengaruhi mutu produk yang dihasilkan. Penelitian ini bertujuan untuk menentukan titik kritis pada proses produksi pati sagu di Unit Pengolahan Sagu. Hasil penetapan titik kritis (CCP) pada proses produksi pati sagu yaitu, pengendapan, pencucian, penjemuran, dan pengayakan. Setiap proses produksi yang termasuk CCP ditetapkan batas kritis. Batas kritis untuk pengendapan (CCP 1) adalah jumlah cemaran mikroba maks 104. Batas kritis pencucian (CCP 2) yaitu pati yang dihasilkan tidak ada kotoran atau benda asing. Batas kritis penjemuran (CCP 3) yaitu kadar air maks 13%. Batas kritis pengayakan (CCP 4) adalah pati sagu yang dihasilkan harus lolos ayakan 100 mesh minimal 95% dan tidak boleh ada benda asing., The sago processing unit in Tanah Baru – Bogor is a small-scale industry with a production process that is still simple and does not concern to the cleanliness of raw materials, workers, and the work environment. It will be affected to the quality of the product. This study aims to determine the critical point in the production process of sago starch in the Sago Processing Unit. The results of determining the critical point (CCP) in the production process of sago starch, namely, precipitation, washing, drying, and sifting. Every production process that includes CCP is set a critical limit. The critical limit for precipitation (CCP 1) is the maximum amount of microbial contamination of 104. The critical limit for washing (CCP 2) is that the starch produced is free of impurities or foreign matter. The critical limit for drying (CCP 3) is the maximum moisture content of 13%. The critical sieving limit (CCP 4) is that the sago starch produced must pass a 100-mesh sieve of at least 95% and there should be no foreign matter.
Keyword: sago starch, CCP, Critical limit

Judul: Perbaikan Proses Produksi Pati Sagu dengan Desain Rumah  Pengering
Abstrak: Unit pengolahan sagu di Tanah Baru - Bogor merupakan rumah produksi yang menghasilkan pati sagu dengan skala kecil. Proses pengeringan pati sagu masih dilakukan secara sederhana yaitu dengan menghamparkan tampah-tampah berisi pati sagu basah dibawah panas matahari langsung. Cara pengeringan seperti ini dianggap kurang efektif karena pati sagu yang dihasilkan berada dibawah standar mutu yang ditetapkan, antara lain: kehalusan lolos ayakan yang kurang dari 95%, waktu pengeringan yang lama hingga 2-3 hari dalam satu siklus produksi, banyak kontaminasi benda asing serta kadar air yang tinggi sekitar 18,22% sehingga mudah terserang mikroorganisme. Metode yang digunakan adalah Human Centered Design (HCD) yang terdiri dari identifikasi masalah, verifikasi masalah, ideasi, pembuatan prototipe dan verifikasi solusi. Ide solusi yang ditawarkan untuk permasalahan pada penelitian ini adalah perbaikan unit pengolahan sagu dengan menekankan pada proses pengeringannya berupa pembuatan desain rumah pengering yang efektif dan efisien dengan mempertimbangkan kemampuan unit pengolahan sagu dalam mengimplementasikannya., The sago processing unit in Tanah Baru - Bogor is a small scale production house where the sago starch has been produced. The drying process of sago starch was still carried out conventionally by spreading tampah that contain wet sago starch under the direct sunlight. This drying method was considered as less effective way since the quality of sago starch produced has below the applied standard for instance as fineness of passing sieve which less than 95%, overlong drying time which up to 2-3 days in one cycle production, high contamination of impurities, and high water content around 18.22% so that it is easily attacked by any microorganisms. The Human Centered Design (HCD) method has been used in this research which consists of problem identification, problem verification, ideation, prototyping, and solution verification. The suggested idea solution for the problem in this research was the improvement of sago processing unit by emphasizing the drying method in the form of designing an effective and efficient drying house by considering the ability of sago starch production house for the implementation.
Keyword: Human Centered Design, house dryer, sago starch

Judul: Metrik Einstein (Anti-) Self-Dual Berdimensi Empat dengan Metode Cartan
Abstrak: Gravitational field equation can be formulated in differential forms (differential geometry), which describes gravity as a manifestation of the curvature of space-time. Curvature of space-time is characterized by a metric that satisfies the gravitational field equation. With differential forms it can be formulated the (anti-) self-dual Einstein equation, which is a modification of the Cartan structure in (anti-) self-dual basis. Calculation of (anti-) self-dual metric with (anti-) self-dual Einstein equation is simpler than the calculation using Christoffel symbols.
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