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The relationship between reinforced concrete column tests and finite element behavior is crucial for understanding and optimizing the structural performance of these elements. Concrete columns are integral components in buildings and infrastructure, and testing them under various conditions provides valuable data on their strength, stiffness, and failure mechanisms. Finite element analysis, on the other hand, is a powerful numerical method used to simulate the complex behavior of structures under different loads. By correlating experimental results from concrete column tests with finite element models, engineers can validate and refine their simulations, ensuring that the computational models accurately represent the physical reality. This iterative process of testing and analysis allows for the development of more reliable and efficient design methodologies, leading to improved structural performance and safety in construction projects. The synergy between experimental testing and finite element behavior not only enhances our understanding of structural dynamics but also contributes to the advancement of innovative and resilient construction practices. The results shows a good coincidence between the experimental and theoretical results.

This study aims to analyse the sensory profile of a low-fat chocolate drink. The chocolate drink is being developed in laboratory of food science and technology department at Universitas Sebelas Maret. The QDA was applied to characterize the sensory profile of the developed product (sample D) and four commercial products (sample A, B, C, and E). 13 panellists were trained to evaluate those samples based on appearance, odour, flavour, basic taste and texture. Further, ANOVA was utilized to differentiate the samples, while PCA and Spider web were applied to analyse the sensory profile of the samples. The results showed that sample D was quite similar to sample A (dominated by cocoa aroma, cocoa flavour, sandiness, undissolved particles, colour, white-cream layer, thickness texture and bitter taste), whereas sample C had similar characteristic to sample E (represented by milky aroma, milky flavour, vanilla flavour and creamy texture). Meanwhile, sample B differed from others for representing malt odour and malt flavour attributes. It is implied from the result that sample A would be the potential competitor for the developed product since they may be in the same market segmentation. Therefore, the strategy of improving the developed product should take a look at the sensory attributes of sample A as a benchmarking.