Judul: Kajian pemanfaatan tepung ubi jalar ungu (Ipomoea batatas (L) Lam.) dalam pembuatan spreads ubi jalar
Abstrak: Purple sweet potato (Ipomoea babatas cv. Ayamurasaki) contains high amounts of anthocyanin. Processing purple sweet potato becoming flour will make it more available to be used in various product, like spreads. Aim of this research is to obtain flours with highest color intensity and anthocyanin content, an optimal recipe for producing sweet potato spreads, and describe characteristic of sweet potato spreads. The results showed that flour steamed 10 minutes and dried with sun light has the highest total anthocyanin (183,44 mg cyE/100g) and the best color appearance (L 40.25; a 13.29; b -3.74; ohue 344.37o; and C 13.81). Then, the purple sweet potato flour was used to make sweet potato spreads. Addition of 9% purple sweet potato flour and 0.6% glycerol monostearate with 30 minutes of mixing at 500C and 15 minutes of homogenization gave optimum emulsion stability for sweet potato spreads. Sweet potato spreads was divided into three different formula based on the ratio of shortening and oil. The result showed that ratio of shortening and oil had significant effect to spreadability, brightness, consumer acceptance, and emulsion stability of sweet potato spreads. Based on the fourth parameter, it was concluded that sweet potato spreads with 2:1 ratio of shortening to oil was the most optimum formula.
Keyword: 

Judul: Optimasi Formula dan Proses Ekstrusi Ubi Jalar Ungu dengan Response Surface Methodology
Abstrak: Ubi jalar ungu (Ipomoea batatas var. Ayamurasaki) sebagai salah satu komoditas pertanian yang unggul karena warnanya yang menarik, mudah didapat, dan manfaat kesehatannya. Industri keripik ubi jalar hanya menggunakan ubi jalar dengan ukuran tertentu. Petani pun terkena imbas karena penyerapan hasil panen oleh industri tidak maksimal. Pengolahan ubi jalar ungu menjadi produk olahan menggunakan ekstruder pada skala industri masih belum dapat ditemui. Penelitian ini bertujuan untuk menentukan formula dan parameter proses ekstrusi ubi jalar ungu yang optimum untuk menghasilkan produk dengan karakteristik mutu yang baik. Ubi jalar ungu yang diolah dengan teknik ekstrusi menggunakan ekstruder ulir ganda pemasak (BEX-DS-2256). Optimasi formula dan proses dilakukan menggunakan Response Surface Methodology (RSM) dengan rancangan Combine D-Optimal pada program Design Expert 12.0. Percobaan dilakukan dengan 22 perlakuan yang merupakan kombinasi faktor-faktor konsentrasi ubi jalar ungu (60–70%), tepung tapioka (20–25%), tepung ubi jalar ungu (10–15%), dan suhu ekstrusi (60–70 oC). Perlakuan yang optimum adalah dengan konsentrasi ubi jalar ungu 62.66%, tepung tapioka 22.34%, tepung ubi jalar ungu 15%, dan suhu ekstrusi 62.53 oC. Kombinasi formula dan proses tersebut menghasilkan adonan ubi jalar ungu dengan kadar air 49.34% (bb), kelengketan 711.67 gf, dan derajat gelatinisasi 52.06% dengan nilai desirability 0.76., Purple sweet potato (Ipomoea batatas var. Ayamurasaki) is one of the leading agricultural commodities due to its attractive color, availability, and health benefits. The sweet potato chip industry only uses sweet potatoes of a certain size. Farmers are also affected because the absorption of crops by the industry is not optimal. The development process of turning purple sweet potatoes into processed products using industrial scale extruders is still can’t be found. This study aimed to determine the optimum formula and extrusion process of the purple sweet potato to produce a product with good quality characteristics. Purple sweet potato was processed by extrusion technique using a double screw extruder (BEX-DS-2256). The optimization of formulas and processes was carried out using the Response Surface Methodology (RSM) with the Combine D-Optimal design in the Design Expert 12.0 program. The experiment conducted 22 treatments that were a combination of purple sweet potato concentration (60–70%), tapioca flour (20–25%), purple sweet potato flour (10–15%), and extrusion temperature (60–70 oC). The optimum treatment was with a concentration of 62.66% purple sweet potato, 22.34% tapioca flour, 15% purple sweet potato flour, and an extrusion temperature of 62.53 oC. The combination of these formulas and processes resulted in purple sweet potato dough with a moisture content of 49.34% (bb), stickiness of 711.67 gf, and degree of gelatinization of 52.06% with a desirability value of 0.76.
Keyword: derajat gelatinisasi, ekstruder, kelengketan, optimasi, ubi jalar ungu

Judul: Hubungan Ciri-Ciri Pribadi dan Perilaku Kepemimpinan Kepala Desa dalam Perencanaan Pembangunan Desa
Abstrak: Undang-Undang No. 5 Tahun 1979 menetapkan Kepala Desa sebagai pejabat pemerintahan tertinggi didesa. Diantara Kepala Desa terdapat perbedaan-perbedaan dalam melaksanakan tugasnya, karena berbedanya ciri - ciri pribadi yang mempengaruhi perilaku kepemimpinan Kepala Desa. Ciri - ciri pribadi adalah suatu ciri atau sifat seseorang yang bersumber dari unsur keturunan (hereditas) dan berkembang sesuai dengan keadaan lingkungannya. Perilaku kepemimpinan adalah tindak-tanduk seseorang dalam mengarahkan,membimbing dan mendorong orang lain agar bertingkah laku sesuai dengan yang dikehendakinya.
Keyword: