Judul: Public Knowledge, Attitude, and Behaviour towards Chinese Rice Wine (Angciu) in Tangerang Region
Abstrak: Peraturan Pemerintah Republik Indonesia Nomor 39 Tahun 2021 menyatakan bahwa setelah 17 Oktober 2024 semua produk makanan wajib bersertifikat halal. Meski demikian, penggunaan arak masak atau angciu di masakan masih ada. Penelitian ini bertujuan untuk mengetahui pengetahuan, sikap, dan perilaku masyarakat Tangerang mengenai angciu dan mengetahui hubungan antarvariabel (karakteristik responden, pengetahuan, sikap, dan perilaku). Metode penelitian yang digunakan adalah survei online melalui tahap penentuan responden, pengembangan kuesioner, survei, dan analisis data (uji deskriptif kuantitatif dan uji Chi-square). Sebanyak 72 dan 69 responden (45.6% dan 43.7%) memiliki pengetahuan yang cukup dan baik mengenai angciu yang biasa digunakan di makanan oriental dan seafoods. Sebanyak 92 dari 158 responden umum (58.2%) dan 68 dari 132 responden muslim (51.52%) tidak memiliki sikap yang sesuai terhadap situasi yang berhubungan dengan angciu. Namun, 84 dari 158 responden umum (53.2%) dan 76 dari 132 responden muslim (57.58%) bisa berperilaku baik terhadap situasi yang berhubungan dengan angciu. Selain itu, ditemukan hubungan signifikan antara jenis kelamin dan pengetahuan, pendidikan dan pengetahuan, jenis kelamin dan sikap, pengetahuan dan sikap, juga sikap dan perilaku terhadap angciu berdasarkan hasil p<0.05 pada taraf 5%., Indonesia’s Government Regulation Number 39 Year 2021 stated that food products must be halal certified after 17 October 2024. Nevertheless, the use of cooking wine or chinese rice wine (angciu) in food still exist. This research aims to know the knowledge, attitude, and behaviour of Tangerang region people about angciu and the relationship between variables (respondents’ characteristics, knowledge, attitude, and behaviour). The research method used online survey and through respondent determination, questionnaire development, survey, and data analysis (quantitative descriptive and Chi-square tests). As much as 72 and 69 participants (45.6% and 43.7%) have sufficient and good information about chinese rice wine is commonly used in chinese foods and seafoods. As much as 92 out of 158 general respondents (58.2%) and 68 out of 132 muslim respondents (51.52%) do not have favourable attitudes in a situation involving angciu. However, 84 out 158 general respondents (53.2%) and 76 out of 132 muslim respondents (57.58%) are mostly able to act positively in a condition concerning angciu. Moreover, the relationships among gender and knowledge, education and knowledge, gender and attitude, knowledge and attitude, and attitude and behaviour on chinese rice wine are found in accordance to the results p<0.05 at 5% level.
Keyword: attitude, behaviour, chinese rice wine, knowledge, online survey

Judul: PENGETAHUAN, SIKAP, DAN PERILAKU PENGELOLA  RUMAH MAKAN DI KOTA PELABUHAN RATU SUKABUMI TERHADAP KEAMANAN PANGAN
Abstrak: Keracunan pangan adalah salah satu permasalahan keamanan pangan yang sering terjadi di Indonesia, dengan salah satu penyebabnya adalah industri jasa boga seperti rumah makan. Penelitian ini bertujuan untuk mengkaji pengetahuan, sikap, dan perilaku pengelola rumah makan terhadap keamanan pangan. Penelitian dilakukan di Kota Pelabuhan Ratu Sukabumi dengan metode survei. Rumah makan yang dipilih adalah rumah makan Padang dan Sunda sebanyak 14 dari 16 rumah makan yang ditemukan berdasarkan survei BPS Sukabumi 2021. Hasil penelitian menunjukkan bahwa dari total 11 pemilik dan 30 pekerja, sebagian besar adalah perempuan dengan persentase berturut-turut 81,8% dan 63,3%. Pemilik sebagian besar berusia dewasa (54,5%), tingkat pendidikan SMP (36,4%), lama kerja > 3 tahun (90,9%), dan rumah makan yang dimiliki merupakan jasaboga golongan A1 (81,8%). Sebagian besar pekerja berusia remaja (80%), tingkat pendidikan SMA/SMK (66,7%), masa kerja tergolong baru (46,7%), dan bekerja pada rumah makan yang termasuk jasaboga golongan A2 berdasarkan Permenkes 2011 (53,3%). Pengetahuan, sikap, dan perilaku keamanan pangan pemilik maupun pekerja sebagian besar sudah termasuk dalam kategori cukup. Berdasarkan analisis Chi-Square, usia, jenis kelamin, dan pendidikan tidak berpengaruh terhadap pengetahuan, sikap dan perilaku pemilik maupun pekerja. Lama kerja berpengaruh terhadap perilaku pekerja tetapi tidak pada pemilik, sedangkan golongan rumah makan berpengaruh terhadap perilaku pemilik maupun pekerja. Analisis Spearman menunjukkan bahwa pengetahuan berpengaruh terhadap sikap pemilik tetapi tidak pada pekerja, sedangkan pengetahuan dan sikap tidak berpengaruh terhadap perilaku pemilik maupun pekerja. Perlu adanya upaya untuk meningkatkan pengetahuan, sikap, dan perilaku pengelola makanan melalui pelatihan keamanan pangan terkait higiene sanitasi yang baik dalam penanganan makanan., Food poisoning is one of the food safety problems often occurs in Indonesia, with foods from food service industries such as restaurants as one of the main sources. This study aims to examine the knowledge, attitudes and behavior of restaurant owners and workers regarding food safety. The research was conducted in the Pelabuhan Ratu Sukabumi city using a survey method. Fourteen out of 16 restaurants found based on the 2021 BPS Sukabumi Survei were comprised of Padang and Sundanese restaurants. The results show that of the 11 owners and 30 workers, the majority are women with a percentage of 81.8% and 63.3%, respectively. Most of the owners are adults (54.5%), have a junior high school level of education (36.4%), have worked for > 3 years (90.9%), and own restaurant categorized as class A1 food service industry (81.8%). Most of the workers are teenagers (80%), with high school/vocational school education level (66.7%), had a relatively new working period (46.7%), and work at restaurant categorized as class A2 food service industry according to Permenkes 2011 (53.3%). Most of the knowledge, attitudes and behavior of food safety owners and workers are classified as sufficient. Based on the Chi-Square analysis, age, gender and education have no effect on knowledge, attitudes and behavior of both owners and workers. Length of service affects the behavior of workers but not the owner, while the category of food service industry affects the behavior of both owners and workers. The Spearman's analysis shows that knowledge affects the attitude of the owner but not the workers, while knowledge and attitudes do not affect
Keyword: attitude, behavior, food safety, knowledge, restaurant

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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