Judul: Website System Analysis and Design for  Digital Marketing Development of Sago Noodles and Its Products at Pondok Sagu  Metro
Abstrak: Untuk menambah minat dan mengedukasi konsumen terhadap produk pangan berbahan dasar baku sagu serta mengurangi peran gandum dalam produk pangan di Indonesia, diperlukan sistem informasi yang mudah digunakan dan dapat diakses oleh semua golongan masyarakat. Pondok Sagu Metro adalah UMKM yang bergerak di bisnis pangan dengan menggunakan pati sagu dalam produk pangan yang dibuatnya. Tujuan dari penelitian ini adalah memetakan model bisnis di PSM hingga analisis dan desain sistem situs web dapat dirancang. Penelitian dilakukan dengan metode desain keteknikan serta pengembangan prototipe dengan fokus membuat situs web yang dapat membantu meningkatkan minat dan pengetahuan konsumen terhadap produk pangan sagu. Prototipe satu dibangun dengan fokus mengembangkan fungsi blog untuk menyebarkan konten edukasi. Prototipe dua dibangun dengan fokus mengembangkan katalog produk yang dijual di PSM. Situs web yang dibuat divalidasi oleh pihak PSM dan dinyatakan dapat digunakan sebagai situs web untuk PSM, To increase interest and educate consumer on food products based on sago and to reduce the role wheat has on food products in Indonesia, it needs an information system that is easy to use and can be accessed by the people. Pondok Sagu Metro is an SME that is involved in the food industry that uses sago starch in their food products. The aim of this research is to map the business model in PSM so that website system analysis and design can be developed. This research uses engineering methods and prototype development. Business model canvas is used to model the business and to find problems in their marketing. The prototype is developed with a focus on developing websites that can help increase interest and consumer knowledge on sago food products. The first prototype is developed with a focus on creating a blog system to spread education content. The second prototype is developed with a focus on creating a product catalogue that shows all available products for purchase in PSM. The website is then validated by PSM and declared usable as a primary website to be used by PSM
Keyword: situs web, blog, produk, sagu

Judul: Implementation of Standard Operating Procedure to Improve The Quality of Sago Noodles at Pondok Sagu Metro
Abstrak: Pondok Sagu Metro merupakan salah satu mitra Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian (BB Pascapanen) dalam pengembangan produk berbasis sagu. Produk yang dihasilkan Pondok Sagu Metro adalah olahan pati sagu dalam bentuk mie kering dan mie basah. Pondok Sagu Metro termasuk bisnis yang baru berjalan sehingga memiliki masalah dalam segi produk dan bisnis. Produk yang dihasilkan memiliki kualitas yang tidak seragam pada kadar air, warna dan bercak putih. Kegiatan penelitian ini terdiri atas lima fase, yaitu eksplorasi, pendefinisian masalah, ideasi, pengembangan prototipe dan validasi. Solusi yang ditawarkan untuk permasalahan pada penelitian ini adalah memperbaiki kualitas produk dengan melakukan standarisasi proses produksi melalui penyusunan Standard Operating Procedure (SOP). Penyusunan SOP dilakukan dengan identifikasi proses produksi, penentuan titik kritis, penetapan standar proses, penyusunan dokumen SOP dan validasi SOP melalui simulasi produksi dan uji kualitas produk. Hasil dari penelitian ini adalah standarisasi proses produksi yang terdokumentasi. Penerapan SOP menghasilkan kualitas produk yang lebih seragam dibandingkan produk tanpa penerapan SOP., Pondok Sago Metro is one of the partners of Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian (BB Pascapanen) in product development based on sago . Pondok Sago Metro products are processed sago starch in the form of dry noodles and raw noodles. Pondok Sago Metro is a new business, so they have some problems with products and business. The product has inconsistent quality of on the water level , color and white patches .This research activity consists of five phase , namely exploration , problems definition, ideation , the development of prototype and validation. The solution offered for the problems in this study is to improve product quality by standardizing the production process through the preparation of Standard Operating Procedure (SOP). SOP preparation is carried out by identifying the production process, determining critical points, setting process standards, compiling SOP documents and SOP validation through production simulation and product quality tests. The result of this study is a documented standardization of the production process. The application of SOP results in more consistent product quality than products without SOP implementation.
Keyword: sago starch, noodle, SOP

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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