Judul: Use of Red Ginger Skin Flour in Making Sweet Bread
Abstrak: Jahe merah (Zingiber officinale var. Rubrum) merupakan salah satu varietas dari tanaman jahe (Zingiber officinale) mempunyai rimpang kecil, aroma yang tajam, dan rasa sangat pedas. Kulit jahe diperoleh dari hasil pengupasan jahe, dan langsung dibuang ke lingkungan tanpa dilakukan pengolahan. Kulit jahe merah mengandung aktivitas antioksidan, mengandung karbohidrat, protein, lemak, mineral dan serat pangan. Kulit tersebut diolah menjadi tepung, digunakan sebagai bahan yang ditambahkan pada pembuatan roti manis. Penelitian bertujuan mempelajari proses pengolahan kulit jahe merah yang diubah menjadi tepung untuk memaksimalkan potensi dari kulit jahe merah, membuatnya lebih tahan lama, menjadi produk yang bernilai tinggi, mengetahui berapa banyak komposisi tepung terigu dan tepung kulit jahe merah yang digunakan pada pembuatan roti manis, serta mengetahui kandungan gizi pada roti manis formula terpilih. Penelitian meliputi persiapan bahan baku tepung kulit jahe merah, analisis proksimat tepung, penentuan formula roti manis, pembuatan roti manis, analisis proksimat roti manis, serat pangan, dan aktivitas air roti manis formula terpilih. Metode analisis pada penentuan formula roti manis menggunakan uji Anova One Way dengan uji lanjut Duncan. Hasil analisis proksimat tepung kulit jahe merah, kadar air (8,77 ± 0,02), abu (10,74 ± 0,42), lemak (4,91 ± 1,47), protein (6,57 ± 0,45), karbohidrat (69,02 ± 0,61). Penambahan tepung kulit jahe merah pada pembuatan roti manis sebesar 5% dari total tepung terigu menjadi formulasi yang paling banyak disukai panelis. Penggunaan tepung kulit jahe merah pada pembuatan roti manis sebagai pemberi rasa dan aroma pada roti manis yang dihasilkan. Roti manis yang terpilih memiliki kadar air (17,16 ± 0,02), abu (11,63 ± 0,38), lemak (2,41 ± 0,08), protein (8,94 ± 0,21), karbohidrat (59,86 ± 0,24), serat pangan (4,56%), dan aw (0,85). Produk roti manis tepung kulit jahe merah ini telah memenuhi klaim pangan sumber serat., Red ginger (Zingiber officinale var. Rubrum) is one of the varieties of the ginger plant (Zingiber officinale) which has a small rhizome, sharp aroma and very spicy taste. Ginger skin is obtained from peeling ginger and immediately disposed of into the environment without processing. Red ginger skin contains antioxidant activity, contains carbohydrates, proteins, fats, minerals and dietary fiber. The skin is processed into flour, used as an ingredient added to the manufacture of sweet bread. The aim of this research is to study the process of processing red ginger skin into flour to maximize the potential of red ginger skin, to make it more durable, to become a high-value product, to find out how much wheat flour and red ginger skin flour are used in the manufacture of sweet bread, and determine the nutritional content of the selected sweet bread formula. The research included preparation of red ginger skin flour, proximate analysis of flour, determination of sweetbread formula, manufacture of sweetbread, proximate analysis of sweetbread, dietary fiber, and water activity of selected sweetbread formulas. The analytical method for determining the sweetbread formula uses the One Way Anova test with Duncan's advanced test. The results of proximate analysis of red ginger skin flour, water content (8,77 ± 0,02), ash (10,74 ± 0,42), fat (4,91 ± 1,47), protein (6,57 ± 0,45), carbohydrates (69,02 ± 0,61). The addition of red
Keyword: flour, red ginger skin, sweet bread

Judul: Product Development of Herbal Ginger Syrup
Abstrak: Jahe merupakan komoditas rempah-rempah yang banyak dikonsumsi dan diketahui manfaatnya, sehingga berpotensi untuk dikembangkan baik dalam pembuatan produk makanan maupun minuman. Selain komponen bahan aktif minyak atsiri, jahe juga memiliki kandungan pati berkisar 45-55% dari bobot rimpang kering. Dalam pembuatan minuman herbal, pati merupakan hasil samping dalam proses ekstraksi bahan aktif. Penelitian ini bertujuan untuk memanfaatkan kandungan pati dengan bantuan enzim alfa amilase serta meningkatkan penerimaan konsumen dengan penambahan rempah-rempah. Metode yang digunakan adalah Human Centered Design (HCD) yang diawali dari identifikasi masalah, verifikasi masalah, ideasi, prototipe, dan verifikasi solusi. Hasil observasi terhadap produk komersial menunjukkan tingkat rasa pedas terbilang rendah dibandingkan tingkat rasa manis pada produk. Prototyping sirup jahe merah dilakukan sebanyak 3 kali. Prototype 1 berdasarkan hasil uji organoleptik sudah menunjukkan beberapa parameter telah sesuai preferensi konsumen, namun masih terdapat beberapa parameter yang perlu diperbaiki. Selain itu, prototype 1 memiliki konsistensi yang kental dan berkabut, terdapat sedikit after-taste pahit, serta setelah disimpan di kulkas selama 24 jam produk membentuk gumpalan keras seperti gel. Prototype 2 telah memiliki konsistensi yang baik, namun rasa pahit yang dihasilkan masih terdeteksi. Hasil uji organoleptik prototype 3 menunjukkan tingkat rasa pedas dan rasa manis telah sesuai dengan preferensi konsumen dengan aroma yang lebih wangi dan manis. Formulasi terpilih sirup jahe merah menggunakan 250 g jahe merah, 125 g gula kristal, 500 g air, dan 35 g rempah-rempah., Product Development of Herbal Ginger Syrup. Supervised by TITI CANDRA SUNARTI. Ginger is a spice commodity that is widely consumed and its benefits are known, so it has the potential to be developed both in the manufacture of food and beverage products. In addition to the active ingredient components of essential oils, ginger also has a starch content ranging from 45-55% of the dry rhizome weight. In the manufacture of herbal drinks, starch is a by-product in the process of extracting the active ingredients. This study aims to utilize the starch content with the help of the enzyme alpha amylase and increase consumer acceptance with the addition of spices. The method used is Human Centered Design (HCD) which begins with problem identification, problem verification, ideation, prototype, and solution verification. The results of observations on commercial products show that the level of spicy taste is relatively low compared to the level of sweetness in the product. The red ginger syrup prototype was carried out 3 times. Prototype 1 based on the results of organoleptic tests has shown that several parameters are in accordance with consumer preferences, but there are still some parameters that need to be improved. In addition, prototype 1 has a thick and cloudy consistency, there is a slight bitter after-taste, and after being stored in the refrigerator for 24 hours the product forms hard lumps like gel. Prototype 2 already has a good consistency, but the resulting bitter taste is still detectable. The results of the organoleptic test of prototype 3 show that the level of spicy and sweet taste is in accordance with consumer preferences with a more fragrant and sweet aroma. The selected formulation of red ginger syrup uses 250 g of red ginger,
Keyword: alpha amylase, red ginger, starch, low sugar, red ginger syrup

Judul: Implementasi Space Time Composite (STC) Data Model Menggunakan Model Data Relasional
Abstrak: The data model is a concept that describes the data stored in the database and the relationship between the data to the user in logic. Development of data models is very important in the design of the database as the basis of the stage of database design to be made. This study aims to apply the concept of Space Time Composite (STC) on the Model Data storage vector data types that can store enough information and describes the process of drafting objects and objects spatiotemporal evolution over time. From the results of the test queries on the data model that have been created, queries in a system are acquired that can help display the information preparation of objects from time to time and know the history of the object polygon and arc that has undergone changes in topology.
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