Judul: Evaluasi Mutu Fisik, Mikrobiologi, dan Sifat Fungsional Gel Cincau Hijau (Premna Oblongifolia Merr.) dalam Kemasan dengan Perlakuan Pasteurisasi
Abstrak: Green grass (Premna oblongifolia Merr.) jelly is one of functional food, that has been widely studied for it’s beneficial effect. The purposes of this study are to design pasteurization condition of green grass jelly and to study the effect of pasteurization on the jelly properties. Thermal schedule based on 6D concept targetting S. aureus were applied on the product in three combinations of time and temperature. The combinations were 36 minutes in 75°C, 25 minutes in 85°C, and 22 minutes in 95°C. Pasteurization reduced pH value, L value, a value, b value, rate of syneresis, gel strenght, rupture point, and rigidity. Pasteurization also decreased the total of chloropyll, a chlorophyll, b chlorophyll, phenol, and capacity of antioxidant. But, pasteurization increased the total dietary fiber (TDF, SDF, dan IDF). The results showed that the best pasteurization condition was 22 minutes in 95°C based on the physical and functional properties. Physical characteristics of the selected product were 8.24 of pH value, 22.64 of L value, -0.60 of a value, 4.20 of b value, 2.84% of syneresis rate, 493.7105 g/cm2 of gel strength, 3.13 cm of rupture point, and 1.9955 g/cm of rigidity. Moreover, the functional characteristics were 1.2220 mg/L of total chloropyhll , 1.0385 mg/L of a chlorophyll, 0.1838 mg/L of b chlorophyll, 36.1220 mg GAE/L of total phenol, 19.1591 mg AEAC/L of antioxidant capacity, 3.0275% of TDF, 2.1743% of SDF, and 0.8532% of IDF. The product was organoleptically acceptable and microbiologically safe.
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Judul: Karakteristik Fisik, Organoleptik, dan Fungsional Gel Cincau Hijau Manis (Premna oblongifolia Merr.) Terpasteurisasi.
Abstrak: Green grass jelly (Premna oblongifolia Merr.) can be processed into pasteurized green grass jelly product. The purpose of this study was to determine the type and concentration of sweeteners that could increase physical, organoleptic, and functional characteristics of pasteurized green grass jelly so the product would be more acceptable and have better characteristics. In this study, sucrose, sorbitol, and aspartame were used as sweeteners. The addition of sucrose with concentration of 12% showed the best physical characteristics and organoleptic results. Then, sucrose was replaced by aspartame and sorbitol in order to have low calorie sweetened green grass jelly. Sweetener equivalence organoleptic test was used to determine the sweetness level of the sweeteners that equaled 12% sucrose concentration. Aspartame and sorbitol concentrations that had sweetness level equaled 12% sucrose concentration were 0.05% and 13% respectively. Furthermore, the addition of sorbitol and aspartame did not have any significant impact on the physical and the organoleptic characteristics of the product. However, the functional characteristic analysis showed that sample with 0.05% aspartame concentration had the highest antioxidant capacity of 1.13 mgAEAC/100g and sample with 13% sorbitol concentration had the highest fenol of 156.90 mg GAE/100g. In conclusion the addition of sweeteners to green grass jelly can increase the physical, sensory, and functional characteristics of the product significantly.
Keyword: sensory properties, physical properties sweeteners, green grass jelly, Functional properties

Judul: Analisis Fase: Vector Error Correction Model  Bitcoin pada Fase Dominasi (BTC.D) dengan Pergerakan Altscoin
Abstrak: Bitcoin telah mendominasi pasar cryptocurrency, menunjukkan bahwa pergerakan harga alternatif cryptocurrency (Altscoin) sangat bergantung pada pergerakan Bitcoin. Analisis fase dilakukan pada tiga fase, yakni fase tinggi, sedang, dan rendah. Altscoin pada penelitian ini terdiri dari: Ethereum, BNB, XRP, dan ADA. Tujuan penelitian ini adalah untuk melihat pengaruh pergerakan BTC dengan Altscoin pada fase dominasi tinggi, dominasi sedang, dan dominasi rendah menggunakan metode Vector Error Correction Model. Pada fase tinggi dalam jangka panjang, adanya penurunan yang signifikan dari ADA serta tidak signifikan dari lnBNB dan XRP. Pada jangka pendek, adanya penurunan pada lnETH, dimana pada fase tinggi Cryptotrader menyukai Bitcoin sehingga rata-rata harga Altscoin menurun. Pada fase sedang baik jangka panjang maupun pendek, tidak ada kecenderungan pengarahan tren pergerakan dikarenakan fase transisi. Pada fase rendah baik jangka panjang maupun pendek, adanya penurunan pada Bitcoin yang menandakan fase distribusi Bitcoin dan buying position Altscoin sedang dimulai. Hasil peramalan lnBTC pada fase tinggi mencapai nilai USD 9,03 dengan penurunan -1,02%, pada fase sedang mencapai nilai 9,89 dengan kenaikan +0,07%, pada fase rendah mencapai nilai 10,4 dengan penurunan -0,38%.
Keyword: Altscoin, Bitcoin, Vector Error Correction Model