Judul: Thermal Process Design for Sterilization of Goat Tongseng Products in Retort Pouches at HnR Food.
Abstrak: Produk pangan steril harus memiliki nilai F0 sekurang-kurangnya 3,0 menit yang dihitung berdasarkan spora Clostridium botulinum. Produk sterilisasi rentan terhadap kerusakan pada proses sterilisasi sehingga dibutuhkan kemasan dan desain proses yang sesuai untuk meningkatkan kemungkinan keberhasilan proses sterilisasi. Pada saat produta dilakukan beberapa tahapan yaitu pengujian distribusi panas, pengujian desain proses sterilisasi, dan pengujian penetrasi panas tongseng kambing degan desain proses yang terpilih. Hasil pengujian menunjukkan bahwa retort yang digunakan HnR Food memiliki keseragaman suhu yang baik. Retort mencapai CUT selama 12 menit 45 detik. Desain proses memperhatikan beberapa aspek yaitu penyusunan kemasan dalam retort, suhu sealing kemasan, tekanan pada saat shock cooling dan proses venting. Penyusunan dilakukan secara diagonal, suhu sealing kemasan 150℃, tekanan pada saat shock cooling stabil di 1 atm dan dilakukan proses venting sebelum proses sterilisasi. Berdasarkan desain proses tersebut, nilai F0 (menit) yang didapat adalah 4,539; 9,145; 7,115; 9,292; 7,317; 10,227. Nilai F0 juga dihitung secara manual dengan metode trapesium dan nilai F0 perhitungan tidak berbeda jauh dengan F0 pada alat. Desain proses yang terpilih kemudian dijadikan SOP untuk proses sterilisasi selanjutnya., A sterile food product must have an F0 value of at least 3.0 minutes calculated on the basis of Clostridium botulinum spores. Sterilization products are susceptible to damage during the sterilization process, so proper packaging and process design are required to increase the probability of the success of the sterilization process. When the product is carried out several stages, namely testing the heat distribution, testing the design of the sterilization process, and testing the heat penetration of the goat tongseng with the selected process design. The test results show that the retort used by HnR Food has good temperature uniformity. The retort reached CUT in 12 minutes 45 seconds. The process design takes into account several aspects, namely the preparation of the packaging in the retort, the packaging sealing temperature, the shock cooling pressure and the venting process. The preparation is done diagonally, the packaging sealing temperature is 150℃, the shock cooling pressure is stable at 1 atm and the venting process is carried out before the sterilization process. Based on the process design, the value of F0 (minutes) obtained is 4.539; 9.145; 7.115; 9,292; 7.317; 10,227. The F0 value is also calculated manually using the trapezoidal method and the calculated F0 value is not much different from t on the tool. The selected process design is then used as the SOP for the next sterilization process.
Keyword: Heat distribution, retort pouch, sterilization, SOP

Judul: Evaluation of the adequacy of Commercial Sterillization Process for Beef Rendang Products Using Retort Pouch Packaging at UMK XYZ.
Abstrak: Produk steril komersial harus memberikan nilai F0 sekurang - kurangnya 3,0 menit pada suhu konstan 121,1oC (250oF) yang dihitung terhadap spora Clostridium botulinum. Nilai F0 akan digunakan sebagai pemenuhan salah satu syarat mendapatkan izin edar produk pangan. Berkaitan dengan hal tersebut, penelitian ini bertujuan melakukan uji kecukupan panas dari produk rendang sapi kemasan retort pouch yang diproses menggunakan panci presto, melakukan evaluasi sensori, dan penyusunan SOP proses sterilisasi rendang sapi. Pada saat magang dilakukan beberapa tahapan, yaitu uji distribusi panas, uji penetrasi panas, evaluasi sensori, dan penyusunan SOP. Hasil penelitian menyatakan bahwa panci presto yang digunakan memiliki keseragaman suhu yang baik dengan CUT 34 menit, nilai F0 minimum dari produk rendang sapi sebesar 5,16 menit dengan waktu 120 menit dan suhu 109oC, dan mengetahui desain alternatif waktu proses menggunakan metode ball. Dari metode tersebut dengan suhu 108oC, 109oC, 110oC dihitung nilai F0 (menit) 4; 4,5; 5; dan 5,16. Penerapan SOP menghasilkan kualitas produk yang lebih seragam, serta mampu menurunkan jumlah kebocoran produk ketika proses pengemasan dan sterilisasi. Hasil uji sensori hedonik secara overall memiliki rerata bernilai 5,9 (suka)., Commercial sterile products must provide an F0 value of at least 3,0 minutes at a constant temperature of 121,1 oC (250o F) calculated against Clostridium botulinum spores. The F0 value will be used as a fulfillment of one of the requirements for obtaining a distribution permit for food products. In this regard, this study aims to test the adequacy of heat from beef rendang packaged in retort pouches, which are processed using a pressure cooker, followed by conducting sensory evaluation and preparing SOPs for the beef rendang sterilization process. During the internship, several stages were carried out, namely the heat distribution test, the heat penetration test, the sensory evaluation of the hedonic rating method, and the preparation of SOPs. The results of the study stated that the pressure cooker used had good temperature uniformity with a CUT of 34 minutes, the minimum F0 value of the beef rendang product was 5,16 minutes with duration 120 minutes and temperatures 109oC, and that alternative processing time designs could be found using the ball method. From this method, at temperatures of 108oC, 109oC, and 110oC, the values of F0 (minutes) were calculated: 4; 4,5; 5; and 5,16. The application of SOP results in a more uniform product quality and is able to reduce the amount of product leakage during the packaging and sterilization processes. The results of the hedonic sensory test as a whole have an average value of 5,9 (like)
Keyword: heat sufficiency test, sensory, SOP

Judul: Query Expansion based on Bilingual Dictionary Using Conditional Probability
Abstrak: Query expansion is a technique that can be used to bridge vocabulary gaps between queries and documents in the collection. With query expansion, user will be helped to formulate queries well so that user will optimize the search result. In this study, the expansion term was resulted from the translation of bilingual dictionary. Subsequently, several terms of expansion were elected based on the closeness of its relationship with the original query. This research showed that conditional probability can be used to select expansion term in bilingual translation method query expansion. The result of 1000 documents was more than 97% relevan document can be retrieved by this system. The more expansion term used, the larger number relevan document was retrieved.
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