Judul: Shelf Life Prediction of Melinjo Chips Using Critical Moisture  Content Approach
Abstrak: Emping melinjo adalah makanan olahan khas daerah Banten yang berpotensi dalam pertumbuhan ekonomi. Setiap industri pangan wajib mencantumkan informasi umur simpan. Emping melinjo rentan mengalami kerusakan karena peningkatan kadar air saat penyimpanan. Sehingga perlu dilakukan pendugaan umur simpan emping melinjo dengan pendekatan kadar air kritis. Tujuan dari penelitian ini adalah untuk mengidentifikasi karakteristik produk emping melinjo, mendapatkan kadar air kesetimbangan pada RH tertentu, model persamaan sorpsi isotermis yang tepat, dan umur simpan pada kemasan aluminium foil dan PP. Hasil penelitian menunjukkan karaterikstik emping melinjo sudah memenuhi standar SNI. kadar air kesetimbangan produk meningkat berbanding lurus dengan kelembaban relatif. Model yang tepat menggambarkan kurva sorpsi isotermis emping melinjo adalah model Henderson. Emping asin original memiliki umur simpan berturut-turut pada kemasan aluminium foil dan PP yaitu 173 hari dan 48 hari pada RH 75%, serta 151 hari dan 42 hari pada RH 80%. Emping pedas manis memiliki umur simpan 129 hari dan 36 hari pada RH 75%, serta 113 hari dan 32 hari pada RH 80%., Melinjo chips are a processed food of the Banten which has potential in economic growth. Every food industry has to include shelf life information. Melinjo chips are susceptible to damage due to increased water content during storage. So it is necessary to estimate the shelf life of melinjo chips using a critical water content approach. The aim of this research is to identify the characteristics of melinjo chips products, obtain the equilibrium water content at a certain RH, the correct isothermic sorption equation model, and the shelf life of the melinjo chip in aluminum foil and PP packaging. The results of the research show that the characteristics of melinjo chips already meet SNI standards. The equilibrium moisture content of the product increases in direct proportion to the relative humidity. Henderson model is the correct model to describes the isotheric sorption curve of melinjo chips. The shelf life of the original salty melinjo chips is 173 days in aluminum foil packaging and 48 days in PP packaging at 75% RH. At 80% RH, the shelf life is 151 days in aluminum foil packaging and 42 days in PP packaging. As for the sweet-spicy melinjo chips, their shelf life is 129 days in aluminum foil packaging and 36 days in PP packaging at 75% RH, while at 80% RH, the shelf life is 113 days in aluminum foil packaging and 32 days in PP packaging.
Keyword: melinjo chips, critical moisture content, relative humidity, shelf life

Judul: Nutritional Analysis and Shelf Life Estimation of  Banana Chips by Accelerated Shelf-Life Testing (ASLT)
Abstrak: Produk yang ingin diperdagangkan di Indonesia harus memiliki label pada kemasannya. Keterangan yang wajib dicantumkan pada label adalah tanggal kadaluarsa produk. Informasi nilai gizi merupakan informasi penting bagi konsumen karena dapat mempengaruhi pola makan konsumen. Tujuan penelitian ini adalah menganalisis komposisi gizi, mengidentifikasi perubahan mutu pada berbagai suhu, dan menghitung umur simpan produk keripik pisang. Analisis gizi dilakukan menggunakan metode analisis proksimat terhadap tiga varian rasa keripik pisang. Perubahan mutu yang diamati adalah susut bobot, kadar air, kadar asam lemak bebas (%FFA), dan mutu organoleptik keripik pisang yang disimpan pada suhu kamar (30±1° C), 40±1° C, dan 50±1° C. Umur simpan dihitung menggunakan metode Accelerated Shelf-Life Testing (ASLT) melalui persamaan Arrhenius. Seratus gram keripik pisang rasa balado, sapi panggang, dan jagung bakar masing- masing mengandung air 2.80 g, 2.54 g, dan 2.62 g; karbohidrat 69.77 g, 67.49 g, dan 71.25 g; protein 1.05 g, 1.38 g, dan 1.05 g; lemak 22.58 g, 23.18 g, dan 21.78 g; serta energi total 486.47 kkal, 474.50 kkal, dan 470.19 kkal. Perubahan mutu yang terjadi adalah kenaikan bobot keripik, kadar air, dan kadar asam lemak bebas serta penurunan tingkat kesukaan terhadap keripik pisang. Umur simpan keripik pisang adalah 265 hari pada suhu penyimpanan 25°C., A product traded in Indonesia must have a label on its packaging. Information that must have included is its expired date. Nutritional information is important for consumers because it could relate to the consumer dietary patterns. The purpose of this study was to analyze nutrient composition, identify quality changes at various temperatures, and calculate the shelf life of banana chips. Nutritional analysis was carried to proximate analysis in three flavors of banana chips. Quality changes observed included weight loss, moisture content, free fatty acid levels (%FFA), and organoleptic at room temperature (30±1°C), 40±1°C, and 50±1°C. The shelf life of the product estimated with Accelerated Shelf-Life Testing (ASLT) method. A hundred grams of balado, barbecue, and roasted corn flavored banana chips respectively contains water 2.80 g, 2.54 g, and 2.62 g; carbohydrates 69.77 g, 67.49 g and 71.25 g; protein 1.05 g, 1.38 g, and 1.05 g; fat of 22.58 g, 23.18 g, and 21.78 g; and total energy 486.47 kcal, 474.50 kcal, and 470.19 kcal. Quality changes that occur are an increase in the weight of chips, moisture content, and levels of freefatty acids and a decrease in the level of preference for banana chips. The shelf life of banana chips is 265 days at storage temperature of 25°C.
Keyword: accelerated shelf-life testing, banana chips, nutrition fact, shelf life

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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