Mie merupakan produk makanan yang sangat populer dan banyak dikonsumsi oleh masyarakat Indonesia. Namun ternyata mie bukanlah merupakan makanan yang dianggap istimewa, hal ini terjadi karena umumnya kandungan gizi produk mie dan olahannya masih rendah, terutama kandungan protein dan mineralnya (Prananto, dkk.2003). Bila ditinjau dari segi nilai gizi, mie sarat akan karbohidrat dan zat tenaga (energi) dengan kandungan protein yang relatif rendah. Kandungan gizi mie sangat bervariasi, tergantung pada jenis, jumlah dan kualitas bahan penyusunnya, serta cara pembuatan dan penyimpanannya. (Astawan, 2005). Salah satu bahan yang dapat meningkatkan nilai gizi mie adalah tulang ikan tenggiri. Unsur utama dari tulang ikan tenggiri terdiri dari kalsium, fosfor, dan karbonat sedangkan yang terdapat dalam jumlah kecil adalah magnesium, sodium, fitat, klorida, sulfat, strontium. Persantase berat kalsium pada ikan secara umum adalah 0,1 – 1,0%, dimana rasio kalsium dan fosfor adalah 0,7 – 1,6% (Anonim, 2007). Penelitian ini bertujuan untuk mengetahui tingkat kesukaan panelis terhadap mie basah dengan penambahan tepung tulang ikan tenggiri serta menentukan mutu kimia mie basah yang meliputi kadar air, dan kadar kalsium. Hasil penelitian memperlihatkan bahwa penambahan tepung tulang ikan tenggiri pada pembuatan mie basah menyebabkan tingkat penerimaan panelis yang berbeda nyata pada warna dan aroma, sedangkan kelengketan dan tekstur  berbeda tidak nyata. Mie basah yang paling disukai adalah perlakuan dengan penambahan 10%.  Kadar air mie yg paling disukai panelis masih memenuhi nilai standar yaitu sebesar 24,5%, serta kadar kalsium dapat meningkat sebanyak 4,53% bila dibanding perlakuan kontrol.

This study aims to determine the effect of temperature and roasting time the quality of cocoa powder by SNI, to determine the effect of roasting time (100 o C and 115 o C) for the quality of cocoa powder (physical, chemical, biological, and organoleptic) ABSTRAKPenelitian bertujuan mengetahui : 1) pengaruh suhu dan lama penyangraian terhadap mutu bubuk coklat berdasarkan SNI, 2) pengaruh suhu penyangraian nibs (100 o C dan 115 o C) terhadap mutu bubuk coklat (sifat fisik, kimia, biologi, dan organoleptik) dan 3) pengaruh lama penyangraian nibs 30, 60, 90 dan 120 menit terhadap mutu bubuk coklat. Variabel pengamatan : kadar lemak, kadar air, pH, cemaran mikroba (jumlah koloni bakteri, jamur, Escherichia coli), kehalusan, dan sifat organoleptik. Data dianalisa dengan sidik ragam terdapat beda nyata akan dilakukan uji DMRT 5%. Warna bubuk dan flavor dianalisa dengan uji organoleptik dengan kruskal-wallis. Data mutu bubuk coklat yang diperoleh dibandingkan mutu bubuk coklat SNI. Pengaruh suhu dan lama penyangraian nibs yang diperoleh memenuhi mutu SNI. Pengaruh suhu penyangraian menghasilkan kualitas bubuk coklat (pH, kadar air, kadar lemak) dan sifat organoleptik yang berbeda, sedangkan tingkat kelembutan, cemaran mikroba, bubuk coklat tidak berbeda. Pengaruh lama penyangraian nibs menghasilkan kualitas bubuk coklat (pH, kadar air, kadar lemak) dan sifat organoleptik yang berbeda. Tingkat kelembutan dan cemaran mikroba tidak berbeda.Kata kunci : bubuk coklat, suhu, lama penyangraian

The purpose of this research was to analyze the correlation between topography with fatigue of worker, height of tree with fatigue of worker, topography and height of tree with fatigue of worker and fatigue of worker with productivity of palm oil harvesting. The analytical method used in this research was the analysis of correlation and linear regression. Based on the results of this study concluded that there was a weak correlation (r = 0,214), but significant and in the same direction (positive) between topography with fatigue of palm oil harvester by linear regression equation ̂1 = 3,037 + 0,067 X1, there was a sufficient strong correlation (r = 0,501), but significant and in the same direction (positive) between height of tree with fatigue of palm oil harvester by linear regression equation ̂1 = 0,307+ 0,408 X2, there was a sufficient strong (R = 0,598) and significant correlation between topography and height of tree with fatigue of palm oil harvester by linear regression equation ̂1 = -1,383+ 0,104 X1 + 0,466 X2, and there was a weak correlation (r = -0,373), but significant and not in the same direction (negative) between fatigue with work productivity of palm oil harvester by linear regression equation ̂2 = 379,243 -23,495 X.

The objective of the study was to evaluate the changing pattern of free fatty acid (FFA) and smoke pints of packaged and standard palm olein oil in frying kerupuk jalin. The other objective was to determine the end use of both frying oils during deep fying of kerupuk jalin.  Continous deep frying with three replicates had been done for10 hours using special grade and regular frying oil without the addition of fresh oil during frying study.  The result indicated that The FFA content of both packaged and regular oils increased linearly with increasing frying time, up to 10 hours.   In addition, smoke point of the oils decreased linearly with increasing frying time.  Based on FFA of the oil, the packaged oil could last 1,4 longer than regular oil during frying of kerupuk jalin.

PT Mitra Kerinci is a company established in West Sumatra Province which is engaged in tea plantations and tea processing in its factories. PT Mitra Kerinci produces an average of 7,000 kg or 7 tons of green tea shoots per day. The production process for processing tea shoots, the factory sometimes does not reach the production target in accordance with the production target of the company. The goal of research  to determine the amount of the contribution of the motion study to the standard time and determine the amount of the contribution of the standard time to the increase in productivity in the final drying process at Ball Tea station, the production of tea shoots at PT. Kerinci Partners. This research an experimental research type and uses the same subject research design (treatment by subject design), namely the treatment is imposed on the same subject. The results of time calculations after the motion study on the process flow map reached 15,676.02 seconds. Then proceed with the calculation of the cycle time which reaches 825.41 seconds with the actual standard deviation obtained at 3.58 and the standard deviation of the subgroup distribution is 1.79. After knowing the results of the average cycle time, the actual standard deviation and the standard deviation of the subgroup distribution, the data uniformity test was continued, starting with calculating the BKA and BKB. The BKA calculation results obtained 830.78 and the BKB reached 820.04. So that in the data uniformity test the results reached 0.908. In the series of movements of the left and right hands after the repair, a cycle time of 825.41 seconds / unit of Ball Tea was obtained from the previous time, reaching 906.66 units / Ball Tea and getting a time difference of 81.25 seconds. In the calculation of the standard time, the normal time calculation is carried out first, after it is known that the result of the adjustment calculation reaches 1.12 so that the normal time is obtained with a total of 924.45 seconds. Continue to calculate the standard time and the results reach 1423.65 seconds with an allowance of 54%. This contributed to an increase in productivity by 5.7%.