Judul: Edible Film dari Perpaduan Karaginan, Selulosa Bakteri, dan Nanokarbon dengan Penaut Silang Asam Sitrat
Abstrak: Edible film is a film made of food grade materials. The film has mechanical properties and can act as a barrier so that it can prolong the shelf life of food products. Carrageenan is a base material of film derived from seaweed (Eucheuma cottonii). Addition of glycerol, bacterial cellulose, nanocarbons, and citric acid were used as compatibilizers to improve the mechanical properties of the carrageenan film. The optimum composition of edible film composed of glycerol, bacterial cellulose, nanocarbon 1.5%, and citric acid 10% increased tensile strength up to 160% and decrease of water vapor permeability up to 42% as compared to the carrageenan film. Tensile strength and water vapor permeability values met the standard for edible film as food packaging. The result of infrared spectrum showed the formation of the new functional groups on 1717 cm-1 that caused by the addition of citric acid crosslinker. Luminescence of nanocarbon can be detected using ultraviolet light at wavelength of 366 nm with the presence of blue color
Keyword: Bogor Agricultural University (IPB), water vapor permeability, nanocarbon, mechanical properties, citric acid crosslinker, carrageenan

Judul: Film Edibel Berbahan Dasar Karaginan dengan Tambahan Tepung Porang (Amorphophallus onchophyllus) dan Selulosa
Abstrak: Edible film is thin layer made of food grade materials and increase shelf life of food product. Carrageenan derived from seaweed (Euchema cottoni) is polysaccharide that can be used for producing edible film. Konjac flour, cellulose, and glycerol were added as compatibilizers which can improve physical properties of the edible film. The added konjac flour were 2.5, 5.0, 7.5, 10.0, and 12.5% b/v. Cellulose and glycerol used were 0.1 and 0.75 g, respectively. Addition of konjac flour less than 10% decrease the tensile strength up to 2.87 MPa, in contrast to addition of 12.5% that increased the tensile strength of the film up to 5.60 MPa. The film containing 12.5% konjac flour showed the highest elongation (42.09%) and the lowest water vapor permeability (0.0423 ng m m-2 s-1 Pa-1). Infra red spectra of the films showed no new functional group formation. Thermal analysis showed that all films were decomposed by exothermic and endothermic reaction
Keyword: water vapor permeability, mechanical properties, konjac flour, cellulose, carrageenan

Judul: Query Expansion based on Bilingual Dictionary Using Conditional Probability
Abstrak: Query expansion is a technique that can be used to bridge vocabulary gaps between queries and documents in the collection. With query expansion, user will be helped to formulate queries well so that user will optimize the search result. In this study, the expansion term was resulted from the translation of bilingual dictionary. Subsequently, several terms of expansion were elected based on the closeness of its relationship with the original query. This research showed that conditional probability can be used to select expansion term in bilingual translation method query expansion. The result of 1000 documents was more than 97% relevan document can be retrieved by this system. The more expansion term used, the larger number relevan document was retrieved.
Keyword: