Judul: Characterization of Polysaccharide Components of Cassava Peels
Abstrak: Pengolahan ubi kayu menghasilkan limbah berupa kulit dalam jumlah besar berkontribusi signifikan pada pencemaran lingkungan. Pemanfaatan komponen polisakarida kulit ubi kayu sebagai bahan baku industri pangan dan bioteknologi dinilai sangat potensial, namun faktor jenis varietas tanaman dapat menyebabkan perbedaan nilai komponen penyusun kulit ubi kayu. Penelitian ini bertujuan untuk mengkarakterisasi komponen polisakarida dari kulit 10 genotipe ubi kayu hasil pemuliaan IPB. Karakterisasi dilakukan dengan melakukan analisis kuantitatif kadar air, kadar pati dan kadar serat kasar metode van Soest pada tepung kulit ubi kayu. Hasil analisis kemudian dievaluasi dengan studi literatur. Hasil dari analisis total pati tepung kulit ubi kayu berkisar antara 54.49-61.86%. Kadar NDF dari sampel tepung kulit ubi kayu berkisar antara 10.99-23.87%. Sedangkan kadar ADF bernilai lebih kecil yaitu antara 8.04-16.97%. Uji lanjutan van Soest dengan penggunaan asam kuat menunjukkan kadar selulosa dan lignin sampel tepung kulit ubi kayu hasil pemuliaan masing-masing berkisar antara 5.14-15.20% dan 1.26-4.92%. Kadar hemiselulosa didefinisikan sebagai nilai dari acid detergent soluble dan dihitung dengan mengurangi kadar NDF dengan ADF dari sampel, hasil didapatkan berkisar antara 2.57-9.02%.
Keyword: polysaccharide, cassava peels, starch, crude fiber, cellulose

Judul: Karakterisasi dan Analisis Kluster Tepung Singkong Terfermentasi Varietas Indonesia
Abstrak: Indonesia has various types of cassava with different physicochemical characteristics. Cassava can be processed into fermented cassava flour (FCF), which is an intermediate cassava-based product used as a raw material in food industries. To enhance the database of cassava varieties in Indonesia, this study aimed to characterize the chemical composition and pasting profiles of FCF produced from 28 different Indonesian cassava varieties. The FCF samples were analyzed in terms of chemical composition (moisture, ash, protein, fat, carbohydrate, starch, amylose, amylopectin, and cyanide content) and their pasting properties (peak viscosity, hot paste viscosity, breakdown viscosity, final viscosity, setback viscosity, pasting temperature, peak time, and gel strength). The chemical composition data were subsequently analyzed using Principal Component Analysis (PCA) and Agglomerative Hierarchical Clustering (AHC). This research discovered that the 28 cassava varieties had a significant effect on moisture, ash, protein, fat, carbohydrate, starch, amylose, amylopectin, cyanide content, and gel strength (p<0.05). The highest productivity value of cassava was in UK 1. However, when combined with the FCF yield, the most efficient variety for FCF production was Barokah. The most potential cassava variety in FCF production had high cyanide and ash content that exceeded SNI. Thus, further decreasing method is needed. A decrease in ash content is needed for UK1, Darul Hidayah, Manggu Bogor, and Kubar B, while a decrease in cyanide content is needed for Barokah, Gajah B, Randu, and Genjah Bayam. Some varieties were potential for tapioca raw material, namely UK 1, Barokah, and Malang 4. The result of pasting properties showed a relatively wide range of each parameter, indicating a potential wide range of food application. The PCA of chemical composition visualized the relationships and similarities among the different cassava varieties based on their ash, starch, amylose, amylopectin, and cyanide content. Based on the same factors, three clusters of FCF were identified: the first cluster had the lowest level of ash, starch, and amylopectin content but has the highest amylose and cyanide content; the second cluster displayed demonstrated the highest ash content and the lowest cyanide content, and the last cluster exhibited the highest levels of starch, amylopectin, but intermediate ash, amylose, and cyanide content. These findings successfully identified cassava varieties with a potential application as a food ingredient., Indonesia memiliki berbagai jenis singkong dengan karakteristik fisikokimia yang berbeda-beda. Singkong dapat diolah menjadi tepung singkong terfermentasi atau fermented cassava flour (FCF) yang merupakan produk antara untuk bahan baku industri makanan. Untuk meningkatkan data varietas singkong di Indonesia, penelitian ini mengkarakterisasi komposisi kimia dan sifat pasta pada FCF yang dihasilkan dari 28 varietas singkong berbeda yang ada di Indonesia. Sampel FCF dianalisis kandungan kimianya (kadar air, abu, protein, lemak, karbohidrat, pati, amilosa, amilopektin, dan sianida) dan sifat pasta (viskositas puncak, viskositas jatuh, viskositas pasta panas, viskositas akhir, viskositas balik, suhu pasting, waktu puncak, dan kekuatan gel). Data komposisi kimia selanjutnya dianalisis menggunakan Principal Component Analysis (PCA) dan Agglomerative Hierarchical Clustering (AHC). Penelitian ini memperlihatkan bahwa 28 varietas ubi kayu berpengaruh signifikan terhadap kadar air, abu, protein, lemak, karbohidrat, pati, amilosa, amilopektin, sianida, dan kekuatan gel (p<0,05). Nilai produktivitas umbi singkong tertinggi ada di
Keyword: cassava, characterization, cluster, fermented, flour

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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