Judul: Penyelenggaraan Makanan Pada SMA Negeri Cahaya Madani Banten Boarding School dan Penilaian Menu Makanan pada Siswa
Abstrak: This research aims to know the foodservice and assesment of food menu in SMAN Cahaya Madani Banten Boarding School (CMBBS). The research design used cross sectional study, data collected in July-August in 2012. Total sample in this study is 87 students. Foodservice process in SMAN CMBBS consists of menu planner, implementation, and monitoring. Food service in SMAN CMBBS have not gone well because of labor shortages which amount only 6 people. Hygiene and sanitation assessment refer to Keputusan Menteri Kesehatan Republik Indonesia Nomor 1096/Menkes/SK/VI/2011 about Hygiene and sanitation requirements for food services. SMAN CMBBS generally not quite feasible in food service hygiene and sanitation. Students acceptance for menu quality has good enough for texture, smell, and taste, but in color, student feel rice menu and vegetables menu was less attractive. Food menu assessment for boys and girls student not too different.
Keyword: Bogor Agricultural University (IPB), assessment of food menu, foodservice

Judul: Penyelenggaraan Makanan, Daya Terima Makanan, dan Tingkat Asupan Siswa Asrama Kelas Unggulan SMA 1 Pemali Bangka Belitung
Abstrak: The general objective of this study were to assess food service management, food acceptance, and the consumption’s level of students boarding school dormitory SMA 1 Pemali Bangka Belitung. The research was conducted in May-July 2013 with a cross sectional design. Subjects was purposively chosen with the total of 71 students. A total of51.0% criticalcomponent of food service management the have implemented which consists ofplanning, purchasing, storing, processing, servicing,personal hygiene, andsanitation.Spearman correlation analysis showed that the preference level for taste of food was significantly associated (p<0.05)withenergy and protein sufficiency level. The preference level for temperature of food was significantly associated(p<0.05) with sufficiency levels of phosphorus. Preference level for temperature of food was significantly associated (p<0.05)with compliance level of energy and iron. The level of compliance was significantly associated (p<0.05)with sufficiency level of energy, iron, phosphorus, and zinc. Energy, protein, fosfor, iron intake from dormitory was significantly negatively associated(p<0.05) with intake from non dormitory.
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Judul: Penyusunan Overlap Graph menggunakan Suffix Tree pada DNA Sequence
Abstrak: The DNA sequence assembly is very important in genome analysis. This step aims to reconstruct contigous DNA fragment (contigs) from short fragment by concatenating fragments based on the overlap region among them. This method employs overlap graph for solving the problems. In this graph, nodes represent fragments and edges represent overlap. This research developed a software for constructing overlap graph using suffix tree. The evaluation was conducted by measuring the number of nodes, number of edges, and the execution time in many values of minimum overlap. The minimum overlap is defined as the minimum length of substring which is considered as the overlap region between two fragments. The evaluation results showed that the number of nodes, the number of edges, and the execution time were increased with the decreasing of the minimum overlap value.
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