Judul: Pengembangan Pasar Produkl Olahan Ubi Jalar dengan Metode Human-Centered Design
Abstrak: Tujuan dari penelitian ini adalah memberikan nilai tambah pada tepung ubi jalar dengan mengidentifikasi permasalahan yang dapat diselesaikan oleh produk olahan ubi jalar serta merancang model bisnis yang sesuai untuk menyelesaikan masalah tersebut. Metode yang digunakan adalah Human-Centered Design (HCD). Tahapan dari penelitian adalah inspirasi, yang dilakukan dengan observasi dan eksplorasi masalah, ideasi, prototipe, pengumpulan umpan balik, dan verifikasi. Penderita diabetes melitus tipe 2 seringkali kesulitan dalam menjaga pola hidp yang baik karena keterbatasan waktu, kesulitan mencari makanan yang tepat, rasa lapar yang berlebih, dan terbatasnya produk di pasaran. Hal ini membuat mereka membutuhkan produk yang dapat menjaga gula darahnya stabil, mengenyangkan dalam waktu yang cukup lama, praktis, rendah kalori dan tinggi serat. Umpan balik dari kukis ubi jalar menunjukkan kesesuaian dengan pelanggan dan harga penjualan sebesar Rp 5.000,- untuk berat bersih 45 gram
Keyword: Human-Centered Design, sweet potato, type 2 diabetes mellitus, cookies

Judul: Modifikasi Fisik Tepung Ubi Jalar dan Aplikasinya dalam Pengembangan Produk Bihun
Abstrak: Diabetes mellitus is a degenerative disease that can be prevented by adjusting the diet either by consume low glycemic index food. Heat moisture treatment-cooling is a process that can reduce the glycemic index of a food products. The aims of this research are to determine sweet potatoes suitability for sweet potato bihon production and to see the effect of heat moisture treatment-cooling for reducing glycemic index of sweet potato bihon. Three varieties of sweet potatoes are used, i.e. Ayamurasaki, Beta-1, and Sawentar. Modification is conducted by heat moisture treatment-cooling two cycles with temperature of heating (121oC) and temperature of cooling 4 °C. Bihon was made by a single screw extruder with die diameter of 0.6 mm and temperature of 92oC. Analysis were conducted on the chemical, physical, functional and organoleptic properties. Ayamurasaki varieties is selected products based on organoleptic and physical properties testing. Glycemic index of native and modified Ayamurasaki bihon are 57.2 and 50.7 respectively.
Keyword: sweet potato, heat moisture treatment-cooling, glycemic index, bihon

Judul: Posisi Filogenetik Kura-Kura Carettochelys Insculpta  (Reptillia: Testudinata)
Abstrak: Carettochelys insculpta is an endemic freshwater turtle of southern Papua and northern Australia. Phylogenetic position of this turtle is remain unresolved until now. Most of the research conducted show close relationships of C. insculpta and members of Trionychidae family. However, some of the research show distance between C. insculpta and members of Trionychidae family. This research is conducted to analyze phylogenetic relationship between C. insculpta and other members of Testudinata using 12S rRNA, 16S rRNA, and both gene as markers. DNA samples were obtained from three different organisms of C. insculpta. Two species used as outgroups were Alligator mississippiensis and Iguana iguana. Phylogenetic analysis was carried out using Neighbor-Joining method with Felsenstein 1981 (F81) modeltest. A polytomy tree of Testudinata was produced by using 12S rRNA gene. However, analysis using 16S rRNA and both genes as markers confirmed that C. insculpta was located between the Chelonidae and the Trionychidae family.
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