Judul: The Effect of Pediococcus pentosaceus Starter Addition to Physicochemical Characteristics of Sorghum Flour and Its Application Potential to Various Products
Abstrak: Pengolahan tepung sorgum di PT Gluten Free Indonesia memiliki beberapa kondisi, yaitu teknik pelunakan beras sorgum secara spontan dengan air tidak dapat dikendalikan, karakteristik fisikokimia tepung sorgum, dan potensi penerapan tepung sorgum pada produk yang belum diketahui. Tujuan dari proyek ini adalah mengetahui pengaruh penambahan starter Pediococcus pentosaceus terhadap karakteristik fisikokimia tepung sorgum dan memberikan rekomendasi penerapan tepung sorgum pada berbagai jenis produk. Berdasarkan hasil pengujian, diketahui bahwa penambahan starter Pediococcus pentosaceus pada perendaman beras sorgum berpengaruh terhadap karakteristik fisikokimia tepung, yaitu kadar protein, kadar air, derajat putih, daya serap air, kelarutan, dan swelling power. Berdasarkan uji organoleptik, tepung sorgum yang dibuat dari pelunakan secaracspontan lebih disukai penerapannya pada mi dan coating batter (dengan penambahan variabel telur). Sedangkan tepung sorgum yang dibuat dari proses pelunakan dengan penambahan starter Pediococcus pentosaceus lebih disukai penerapannya pada cake dan cookies., The processing of sorghum flour in PT Gluten Free Indonesia still has several conditions, such as the uncontrollable softening process, the physicochemical characteristics of sorghum flour that are not yet known, and the application potential to various products. The purpose of this project is to determine the effect of adding Pediococcus pentosaceus starter on the physicochemical characteristics of sorghum flour to provide recommendations for the application of sorghum flour to products. Based on the tests result, the addition of Pediococcus pentosaceus starter in the soaking process affects the physicochemical characteristics of flour, which are protein content, water content, white degree value, water absorption, solubility, and swelling power. Then based on the organoleptic test, sorghum flour made from the spontaneous softening process is preferred for noodle and coating batter (with additional eggs) applications. Meanwhile, sorghum flour made from a softening process with the addition of Pediococcus pentosaceus starter is preferred for cakes and cookies.
Keyword: penerapan produk, starter Pediococcus pentosaceus, tepung sorgum, karakteristik fisikokimia

Judul: Improvement of Sorghum Flour Production Process  to Increase Production Yield Using (LAB) Pediococcus pentosaceus
Abstrak: Sorgum merupakan jenis serealia yang dapat dimanfaatkan sebagai bahan baku makanan pokok seperti pati dan tepung. Salah satu perusahaan yang memproduksi pati yakni PT Gluten Free Indonesia. Proses pembuatan tepung sorgum memiliki kendala dalam aspek rendemen yang disebabkan oleh biji sorgum yang keras. Tugas Akhir ini ditujukan untuk merancang perbaikan proses produksi tepung sorgum untuk peningkatan rendemen produksi. Rancangan proses perbaikan produksi dilakukan sebanyak tiga kali iterasi dengan variabel perlakuan lama waktu perendaman (12,24,dan 48 jam), perlakuan perendaman menggunakan starter bakteri asam laktat (BAL) Pediococcus pentosaceus yang ditumbuhkan pada media whey tahu dan MRS B selama 12, 24, dan 48 jam. Prototipe 3 yang dihasilkan dari proses iterasi ketiga menunjukan peningkatan rendemen yang cukup tinggi dibandingkan proses kontrol yaitu sebanyak 45.14% dengan syarat mutu lolo ayakan 100 mesh. Penambahan BAL dalam proses perendaman dan metode penggilingan kering yang dilakukan dapat meningkatkan rendemen produksi tepung sorgum.
Keyword: fermentation, pediococcus pentosaceus, sorghum flour, yield, yield

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.
Keyword: