Judul: Pengaruh Kondisi Ekstrusi terhadap Perubahan Kandungan Serat Pangan: Studi Meta-Analisis
Abstrak: Dietary fiber is part of a plant or carbohydrate analog resistant to digestion and absorption in the human small intestine but can be fermented in the large intestine. Based on its solubility, dietary fiber consists of soluble dietary fiber and insoluble dietary fiber. Soluble dietary fiber includes pectin, mucilages, and gums; insoluble dietary fiber contains cellulose, hemicellulose, and lignin. Quality food fiber has a minimum presentation of 10% soluble dietary fiber, but insoluble dietary fiber generally has a more incredible amount than soluble dietary fiber. Several methods, including extrusion, can do increasing soluble dietary fiber. This study aims to determine the effect of extrusion conditions such as temperature, screw speed, and moisture content on dietary fiber content through a meta-analysis study. This study consisted of searched research questions, purchasing inclusion and exclusion extraction, literature search, data extraction, and statistical analysis using the OpenMEE application. Data analysis used the value of the Hedges'd effect size (standardized mean difference/SMD) with a 95% confidence interval (CI) collected in the random effects model. The results showed that the overall effect size of soluble dietary fiber was 3,845 with a p-value <0,001, meaning a significant increase. Insoluble dietary fiber shows an overall effect size value of -1,537 with a p-value <0,001, meaning a significant decrease. In contrast to total dietary fiber, the overall effect size was 0,244 and the p-value was 0,436, which did not show significant changes. This is because in the extrusion process, the β-1.4 glycoside bond is broken in insoluble fiber, so it undergoes a transition to soluble dietary fiber, so that the total change in dietary fiber does not occur significantly. Subgroup analysis showed that temperature, screw speed, and moisture content could improve the quality of dietary fiber. With an interval of temperature 100 < x ≤ 130◦C, screw speed of 100 < x ≤ 200 rpm, and moisture content of 5 ≤ x ≤ 20% showed an increase in soluble dietary fiber and a decrease in maximum insoluble dietary fiber.
Keyword: Extrusion, meta-analysis, polysaccharides, soluble dietary fiber

Judul: Mempelajari Pengaruh Pre-conditioner, Kecepatan Ulir, dan Substitusi Gandum Utuh Terhadap Ekstrusi
Abstrak: Extrusion cooking is the process of forcing a material to flow under a variety of conditions through a shaped hole (die) at a predetermined rate to achieve various resulting products. This research was done to learn the influences of pre-conditioner, screw speed, and whole wheat substitusion in extrusion process.Several extrusion treatments were studied, as follows: pre-conditioner treatment, wheat proportion (0 %, 5 %, and 10 %), and screw speed (350 rpm, 360 rpm, and 370 rpm). Pre-conditioner, wheat proportion, and screw speed found to affect the product in different ways. Pre-conditioning treatment increases the product’s moisture, gelatinisation degree, WSI (Water Solubility Index), WAI (Water Absorbtion Index), hardness and product’s length but it decreases the product’s bulk density. The higher wheat proportion between 0 % to 10 % increases gelatinisation degree, WSI, hardness, and bulk density. On the other hand, increasing of screw speed around 350 rpm to 370 rpm will increases gelatinisation degree, WSI, product’s length, hardness, but decreases product’s expansion degree.
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Judul: Rancang Bangun Arsitektur Penanganan Dini Mualaf pada Aplikasi Hijrah ID dengan Metode UML Development System
Abstrak: Berdasarkan data dari Mualaf Center Indonesia bahwa tren mualaf tiap tahun meningkat dengan persentase sekitar 31,2% selama 4 tahun terakhir. Tantangan dan hambatan dialami mualaf antara lain adanya ancaman atau intimidasi dari keluarga atau kerabat dekat sehingga menyebabkan kondisi psikologis mualaf menjadi terganggu dan menghambat proses belajar agama Islam. Hijrah ID adalah sebuah aplikasi berbasis Android yang memberikan layanan untuk penanganan dini bila hal-hal yang tidak diinginkan terjadi pada mualaf serta pembelajaran mengenai agama Islam. Metode pengembangan aplikasi HIJRAH ID menggunakan UML Development System. Hijrah ID memiliki lima fitur utama di dalamnya, yakni fitur Ta’shil, Konsultasi, Artikel, Jadwal Kajian, dan Panic Button. Hasil dari penelitian ini berupa rancangan prototipe Panic Button. Panic Button merupakan suatu layanan untuk membantu mualaf ketika sedang memerlukan bantuan yang harus ditindak secara cepat tanggap sehingga harapannya mengurangi tindakan yang tidak diinginkan. Panic Button menghubungkan mualaf dengan ustaz berdasarkan posisi saat menekan panic button dan memberikan perizinan oleh ustaz.
Keyword: Android, mualaf, panic button