Judul: Viability of Probiotics Fermentation Maggot (Hermetia illucens) on Temperature and Storage Time
Abstrak: Maggot (Hermetia illucens) merupakan insekta yang berpotensi dijadikan sebagai probiotik karena memiliki kandungan antimicrobial peptide (AMP) yang mampu menghambat pertumbuhan bakteri patogen pada saluran pencernaan inang. Masa simpan merupakan hal yang harus diperhatikan supaya menjaga kualitas suatu produk. Penelitian ini bertujuan menganalisis viabilitas probiotik fermentasi maggot yang diberi pengaruh lingkungan khususnya suhu dan lama waktu penyimpanan. Penelitian ini menggunakan 48 sampel probiotik fermentasi maggot, terdiri dari 12 perlakuan dan 4 ulangan yang dianalisis menggunakan Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari 2 faktor. Faktor I merupakan perlakuan lama waktu penyimpanan dengan taraf B1: bulan ke-1, B2: bulan ke-2, dan B3: bulan ke-3. Faktor II merupakan suhu penyimpanan dengan taraf yaitu S1: 4°C, S2: 28°C, S3: 38°C, dan S4: 48°C. Parameter yang diamati yaitu kualitas fisik, populasi mikroba, total asam tertitrasi (TAT), dan zona hambat. Hasil penelitian menunjukkan adanya penurunan pada viabilitas probiotik seiring dengan lamanya penyimpanan. Masa simpan bepengaruh pada nilai total asam dan populasi bakteri asam laktat tapi tidak pada populasi mikroba lainnya dan zona hambat., Maggot (Hermetia illucens) is an insect that has potential to be used as a probiotic because it contains antimicrobial peptide (AMP) which can inhibit the growth of pathogenic bacteria in the digestive tract of the host. Shelf life is something that must be considered to maintain the quality of a product. This study aimed to analyze the viability of maggot probiotics which are influenced by the environment, especially temperature and storage time. This study used 48 maggot probiotic samples, consisting of 12 treatments and 4 replications which were analyzed using a completely randomized design (CRD) factorial pattern consisting of 2 factors. First factor was long storage time treatment with levels B1: 1st month, B2: 2nd month, and B3: 3rd month. Second factor is storage temperature with levels S1: 4°C, S2: 28°C, S3: 38°C, and S4: 48°C. The parameters observed were physical quality, population of microbes, titratable acidity (TA), and antimicrobial activity of maggot probiotics. The results showed that there was a decrease in the viability of probiotics along with the length of storage. Shelf life has an effect on the total acid and lactic acid bacteria, but has no effect on the population of other microbes and antimicrobial activity.
Keyword: maggot, probiotics, storage time, temperature, viability

Judul: Pembuatan Probiotik Bakteri Asam Laktat Enkapsulasi Asal Larva Black Soldier Fly dan Pengaruhnya terhadap Daya Simpan
Abstrak: Bakteri asam laktat sebagai kandidat probiotik dapat diisolasi dari larva black soldier fly. Tujuan penelitian ini adalah membuat probiotik enkapsulasi asam laktat asal larva BSF, serta mengetahui pengaruh enkapsulasi terhadap viabilitas probiotik selama penyimpanan 12 minggu pada suhu ruang dan 4°C. Rancangan percobaan yang digunakan pada penelitian untuk pengujian daya simpan adalah Rancangan Acak Lengkap (RAL) pola faktorial dengan dua faktor perlakuan yaitu suhu penyimpanan dan waktu penyimpanan. Parameter yang diamati pada pengamatan daya simpan yaitu jumlah sel dan tingkat ketahanan sel. Kurva pertumbuhan isolat BAL asal larva BSF menunjukkan bahwa kultur bakteri dapat dipanen pada umur 16 jam untuk diproduksi sebagai probiotik. Hasil penelitian menunjukkan bahwa proses enkapsulasi dapat mempertahankan viabilitas probiotik selama proses produksi. Probiotik BAL asal larva BSF yang dienkapsulasi memiliki populasi sebanyak 107 CFU g-1. Probiotik mampu mempertahankan viabilitas yang lebih baik pada penyimpanan suhu 4°C selama 4 minggu., Lactic acid bacteria as probiotic candidates can be isolated from black soldier fly larvae. The purpose of this study was to make lactic acid encapsulated probiotics from BSF larvae, and to determine the effect of encapsulation on probiotic viability during 12 weeks of storage at room temperature and 4°C. The experimental design used in the study to test storability was a factorial completely randomized design with two treatment factors, that is storage temperature and storage time. The parameters observed in the observation of storability are the number of cells and the level of cell resistance. The growth curve of LAB isolates from BSF larvae showed that bacterial cultures could be harvested at 16 hours of age to be produced as probiotics. The results showed that the encapsulation process could maintain the viability of probiotics during the production process. LAB probiotics from encapsulated BSF larvae had a population of 107 CFU g-1. Probiotics were able to maintain better viability at temperature of 4°C for 4 weeks of storage.
Keyword: BSF larvae, encapsulation, probiotic, storage, viability

Judul: Pengenalan Aksara Jawa Tulisan Tangan dengan Menggunakan Ekstraksi Fitur Zoning dan Klasifikasi K-Nearest Neighbour
Abstrak: Various studies on traditional script recognition continued to be developed using various methods. One of them is handwritten Javanese script recognition. This research aims to determine the accuracy of the Zoning Feature Extraction and K-Nearest Neighbour Classification method. The data used in this this research are handwritten Javanese script from 20 different peoples. Each of character images will be transformed into 120 x 120 pixels dimension and will undergo the thinning method. The feature extraction method used is the combination of the zoning method ICZ-ZCZ with the number of zones are 4, 6, 8, 9, 10, 12, 15, 16, 18, 20 and 24. K-Nearest Neighbour is used as the classifier with k values are 1, 3, 5 and 7. The highest accuracy was obtained on 12 zones with k = 1 on K-Nearest Neighbour with a value of 71.5%.
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