Judul: Pengaruh Konsentrasi NaHCO3 (Basa) dan Sakarida terhadap Kemurnian M-DAG (Mono-diasilgliserol).
Abstrak: M-DAG (Mono-diasilgliserol) merupakan emulsifier yang dihasilkan dari reaksi esterifikasi PFAD (Palm Fatty Acid Distillate) dan gliserol. M-DAG hasil esterifikasi memiliki tingkat kemurnian yang rendah, dikarenakan tingginya asam lemak bebas di dalamnya, sehingga dibutuhkan saponifikasi untuk menghilangkan asam lemak bebasnya. Tujuan penelitian ini adalah mencari konsentrasi NaHCO3 (natrium bikarbonat) terbaik pada reaksi saponifikasi dan mengetahui pengaruh penambahan sakarida terhadap kristalisasi M-DAG yang terbentuk. Penelitian ini merupakan penelitian lanjutan dengan perbaikan konsentrasi NaHCO3 dan penambahan sakarida untuk meningkatkan rendemen M-DAG hasil pemurnian. Metode penelitian yang digunakan adalah rancangan acak lengkap dengan 1 faktor, yaitu konsentrasi NaHCO3 (2,5; 5; 7,5; dan 10%) dan kemudian faktor penambahan sakarida (glukosa, GOS, dan maltodekstrin) yang dilakukan secara terpisah. Pengamatan yang dianalisis yaitu rendemen, kadar asam lemak bebas (FFA), kadar abu, pH, stabilitas emulsi, gliserol, dan kadar air (pengaruh sakarida). Konsentrasi NaHCO3 berpengaruh terhadap hasil pemurnian M-DAG. Konsentrasi terbaik adalah basa 10% (b/b) dengan rendemen 49,33%, asam lemak bebas 20,47%, kadar abu 0,8%, pH 7,28, dan stabilitas emulsi 69,6%, gliserol total 0,29%, dan gliserol bebas 0,03%. Konsentrasi basa berpengaruh signifikan terhadap pemurnian M-DAG. Sakarida terbaik dengan penambahan glukosa, hasil rendemen yang diperoleh 34,21% asam lemak bebas 15,69%, kadar abu 1,02%, kadar air 11,02%, pH 7,1, stabilitas emulsi 87,82%, gliserol total 0,35%, dan gliserol bebas 0,04%. Sakarida tidak berpengaruh signifikan terhadap pemurnian M-DAG.
Keyword: Basa, emulsifier, M-DAG (mono-diasilgliserol), pemurnian, sakarida

Judul: Pengaruh Rasio Etanol dan Air serta Konsentrasi NaOH pada Pemurnian Mono-Diasilgliserol
Abstrak: Mono-diacylglycerol (MDAG) is an emulsifier which can be obtained by esterifying glycerol and free fatty acids. Esterification result still contain FFA and TAG fraction that can degrade the quality of MDAG. Therefore, to eliminate the FFA and TAG fractions, needs to be purified by ethanol and water extraction method and saponification using NaOH. The aim of this study was to determine the effect of NaOH and the ratio of ethanol and water to the purification process.The process began by adding hexane to the sample with a ratio of 1:5. Then, NaOH 0,1N was added to the samples as much as 6ml, 30ml for NaOH 0,01N and without adding NaOH. Then samples extracted with ethanol and water with different volume ratio (50:50,75:25). Samples filtered using Whatman number 41 to obtain pure M-DAG. The best product derived from NaOH 0,1N treatment with ethanol and water ratio of 50:50. The result showed that the addition of NaOH with ratio of ethanol-water affect M-DAG purity. M-DAG produced with the yield of 39,68%, pH value of 6, emulsion stability of 72% for 12 hours, width area from MAG is about 5063 unit, 4255 unit for DAG, and 10065 unit for TAG+ALB, free fatty acid level by 13,62%, melting point 520C, has a white colour, dry texture, and odorless.
Keyword: Bogor Agricultural University (IPB), M-DAG, free fatty acids, emulsifier

Judul: Implementation of Spatio-Temporal Change Query in Relational Database.
Abstrak: Geographic object changes in various views. Object changes are recorded using a model of static storage. No historical connection between old version data and new version data has been built. For that, a storage model of spatio-temporal queries that can analyze spatio-temporal changes has been developed. The object changes the geometry are grouped according to the taxonomy of Spatio-Temporal Pattern Change. This research has been able to apply the query patterns change including born, expand, merge, contract, split, normal and die. This query based on geometric (area) changes. The implementation of spatio-temporal change queries represents an object changes continuously with easy, change detection is done by comparing two versions of data. Keyword: spatio-temporal change query, spatio-temporal change pattern.
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