Judul: Alteration Characteristics during Storage and Shelf-Life of  Instant Formula Liquid Food Formula Containing Catfish and Moringa Leaf  Powder
Abstrak: Makanan formula cair instan berbahan tepung lele (Clarias gariepinus) dan tepung daun kelor (Moringa oleifera) memiliki kandungan gizi yang tinggi protein dan kalsium yang dapat dimanfaatkan sebagai makanan selingan untuk membantu meningkatkan status gizi penderita gizi kurang. Makanan formula cair dibuat dalam bentuk instan untuk memperpanjang umur simpan, namun selama penyimpanan makanan cair instan dapat mengalami penurunan kualitas yang berpengaruh terhadap menurunnya kandungan gizi. Penelitian ini bertujuan untuk mengamati perubahan kualitas selama 42 hari penyimpanan pada tiga suhu yang berbeda (25°C, 35°C and 40°C) serta pendugaan umur simpan makanan cair instan. Perubahan mutu dianalisis menggunakan parameter kritis (aktivitas air dan ketengikan) serta parameter pendukung (proksimat, kalsium, bioavailabilitas kalsium dan daya cerna protein). Umur simpan dihitung menggunakan metode Accelerated Shelf-Life Testing (ASLT) model Arrhenius. Hasil penelitian menunjukkan terdapat perubahan signifikan pada batas aman makanan formula cair instan untuk kadar air, kadar abu, lemak, kadar kalsium dan bioavailabilitas kalsium. Sensori (warna, rasa, aroma dan kekentalan) tidak menunjukkan adanya perubahan yang signifikan, namun kecerahan warna berubah signifikan selama penyimpanan. Hasil pendugaan umur simpan menunjukkan kualitas makanan formula cair instan dapat bertahan selama 70 hari berdasarkan parameter aktivitas air., Formula instant liquid food containing catfish flour and moringa leaf powder has high protein and calcium which can be used as a snack to help improvement nutritonal status for malnourished patients. Liquid food was made in instant form to extend shelf-life, however the decreasing quality of instant liquid food can happen which affects the decrease of nutritional content. This research aimed to analyze quality due to storage period for 42 days at various temperature (25°C, 35°C and 40°C) and estimated shelf life of instant liquid food. Quality changes were analyzed using critical parameters (activity water and rancidity) and additional parameters (proximate, calcium, Ca bioavailability analysis and protein digestibility). Estimated of shelf life was analyzed using Arrhenius Accelerated Shelf-Life Testing model. The result showed that there were significant changes in water content, ash content, fat content, calcium level, calcium bioavailability during storage, but the changes that occur were still within safe limit. Sensory (color, taste, aroma and viscosity) did not show any significant changes, but the brightness of the color changed significantly during storage. The study showed that the storage time of formula instant liquid food containing catfish flour and Moringa leaf powder is about 70 days.
Keyword: Clarias gariepinus, instant liquid food, Moringa oleifera, shelf life, quality

Judul: Modifikasi Makanan Cair Instan Tinggi Protein dan Kalsium dengan Penambahan Tepung Ikan Lele (Clarias gariepinus) dan Daun Kelor (Moringa oleifera).
Abstrak: Masalah balita gizi kurang seperti wasting dan stunting di Indonesia perlu menjadi perhatian berbagai pihak karena tidak hanya berdampak pada masalah kesehatan tetapi juga kerugian ekonomi negara. Balita gizi kurang rentan terkena infeksi yang dapat menyebabkan kekurangan protein dan kalsium. Tujuan penelitian ini yaitu untuk mempelajari formulasi makanan cair instan modifikasi tinggi protein dan kalsium dengan penambahan tepung ikan lele (Clarias gariepinus) dan tepung daun kelor (Moringa oleifera) untuk balita gizi kurang. Metode yang digunakan untuk analisis protein yaitu metode Kjeldahl sedangkan analisis kalsium menggunakan metode Spektrometer ICP-OES. Formula terpilih berdasarkan uji organoleptik adalah formula F1 dengan karakteristik produk berwarna hijau cerah, rasa manis yang cukup, aroma amis dan aroma langu yang lemah, mouthfeel dan aftertaste yang lemah, serta memiliki tekstur yang encer. Sifat fisik formula terpilih yaitu viskositas 7.1cP, osmolaritas 780 mOsmol/kgH2O, dan total padatan terlarut 21oBrix. Kandungan gizi formula terpilih yakni energi sebesar 115 kkal/100 mL, kadar air (5.82%), kadar abu (3.74%), lemak sebesar 1.07 g/100 kkal, protein sebesar 4.1 g/100 kkal, karbohidrat total sebesar 18.5 g/100 kkal, dan kalsium sebesar 127.85 mg/100 kkal. Makanan cair instan modifikasi per takaran saji yakni 60 g yang dilarutkan kedalam 200 mL air matang dapat memberikan kontribusi protein 36.2% dan kalsium 45.1% AKG anak usia 1-3 tahun. Produk ini merupakan pangan tinggi protein dan tinggi kalsium bagi anak usia 1-3 tahun.
Keyword: kalsium, makanan cair instan, protein, tepung daun kelor, tepung lele

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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