Judul: Formulation of High Fiber Kepok Banana (Musa acuminata balbisiana C.) Muffin with Okara Flour Substitution
Abstrak: Muffin merupakan quick bread yang proses pembuatannya tidak memerlukan tahap fermentasi. Pada penelitian ini, muffin pisang kepok (Musa acuminata balbisiana C.) dengan substitusi tepung ampas tahu diharapkan dapat disukai oleh kelompok usia dewasa karena memiliki kandungan gizi yang baik khususnya kandungan serat pangan. Tujuan dari penelitian ini adalah untuk mengembangkan produk muffin pisang kepok (Musa acuminata balbisiana C.) tinggi serat pangan dengan substitusi tepung ampas tahu. Penelitian ini menggunakan rancangan acak lengkap dengan variasi tepung terigu dan tepung ampas tahu yaitu 100:0 (F0), 80:20 (F1), 70:30 (F2), dan 60:40 (F3). Analisis yang dilakukan dalam penelitian ini meliputi uji organoleptik, analisis kandungan zat gizi, dan analisis kandungan serat pangan. Hasil penelitian menunjukkan bahwa muffin formula terbaik adalah pada variasi tepung terigu dan tepung ampas tahu 80:20. Muffin formula terbaik mengandung kadar air 35,32%, kadar abu 1,85%, kadar lemak 12,17%, kadar protein 6,60%, kadar karbohidrat 44,06%, kadar serat pangan tidak larut 4,92%, kadar serat pangan larut 1,17%. Muffin formula terbaik sudah memenuhi syarat klaim kandungan zat gizi tinggi serat pangan untuk pangan olahan dengan kadar serat pangan total sebesar 6,1% dan dapat memenuhi 20,3% kebutuhan serat menurut Acuan Label Gizi (ALG) untuk kelompok umum., Muffin is a quick bread whose manufacturing process does not require fermentation stage. In this study, a high-fiber kepok banana muffin (Musa acuminata balbisiana C.) with okara flour substitution are expected to be liked by the adult age group because they have good nutritional content, especially dietary fiber content. This study aimed to develop a high-fiber kepok banana muffin (Musa acuminata balbisiana C.) with okara flour substitution. This research used a completely randomized design with variations of wheat flour and okara flour as much as 100:0 (F0), 80:20 (F1), 70:30 (F2), and 60:40 (F3). The analysis conducted in this study included organoleptic test, nutrient content analysis, and dietary fiber content analysis. The results showed that the best muffin formula was the 80:20 variation of wheat flour and okara flour. The best muffin formula contains 35.32% moisture content, 1.85% ash content, 12.17% fat content, 6.60% protein content, 44.06% carbohydrate content, 4.92% insoluble dietary fiber content, and 1.17% soluble dietary fiber content. The best muffin formula has met the requirements for high fiber food claims for processed food with a total dietary fiber content of 6.1% and can provide 22.3% of fiber needs based on the Nutrient Reference Values (NRVs) for general population.
Keyword: high fiber, kepok banana, muffin, okara flour

Judul: Optimasi Formula dan Proses Pembuatan Muffin Berbasis Substitusi Tepung Jagung dan Ubi Jalar Kuning
Abstrak: Nowadays, the high domestic consumption of wheat-based bakery product has increased the amount of imported wheat flour in Indonesia. Food diversification using local resources becomes one of the solutions to reduce the cost associated with imported wheat flour. The objective of this research is to make composite flour (consists of corn flour and sweet potato flour) substituted muffins that is sensory acceptable by consumers. This research is divided into 3 stages namely formula optimization using mixture design technique, process optimization using response surface methodology, and final product analysis, which consists of texture analysis and proximate analysis. Hedonic rating test is carried out to collect the response from 70 untrained panelists. The results showed that the formula with 4% wheat flour, 86% corn flour, and 10% sweet potato flour was selected as optimal formula while the process with 39 minutes of baking time and 158°C of baking temperature was chosen as optimal process. The hardness score of muffin produced from optimal formula and process is equivalent to 107.3 gf. The final product contained 18,84% moisture, 1.48% ash, 4.78% protein, 18.23% fat, 56.67% carbohydrate, and 0.26% crude fiber.
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Judul: Implementation of Spatio-Temporal Change Query in Relational Database.
Abstrak: Geographic object changes in various views. Object changes are recorded using a model of static storage. No historical connection between old version data and new version data has been built. For that, a storage model of spatio-temporal queries that can analyze spatio-temporal changes has been developed. The object changes the geometry are grouped according to the taxonomy of Spatio-Temporal Pattern Change. This research has been able to apply the query patterns change including born, expand, merge, contract, split, normal and die. This query based on geometric (area) changes. The implementation of spatio-temporal change queries represents an object changes continuously with easy, change detection is done by comparing two versions of data. Keyword: spatio-temporal change query, spatio-temporal change pattern.
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