Judul: Pengaruh Jenis dan Konsentrasi Bahan Penstabil pada Velva Nenas (Ananas comosus (L) Merr)
Abstrak: Velva nenas (Ananas cornosus (L) Men) merupakan produk olahan dari puree buah nenas dengan campuran gula dan bahan penstabil yang dibekukan sehingga diperoleh produk dengan tekstur yang halus dan menyerupai es krim. Keunggulan dari velva fruit adalah kadar lemak yang rendah, kandungan vitamin C dan serat kasarnya yang tinggi serta harganya yang relatif lebih murah. Penelitian ini bertujuan untuk mempelajari pengaruh jenis dan konsentrasi bahan penstabil pada velva nenas, sehingga diharapkan dapat menghasilkan velva nenas yang disukai. Penelitian pendahuluan telah dilaksanakan untuk memperoleh kolnbinasi konsentrasi puree dan gula yang disukai dengan menggunakan uji organoleptik, untuk menguji kombinasi buah dan air yaitu 1:2, l:l, dan 2:1, dan konsentrasi gula yaitu 15%, 20%, dan 25%. Bahan penstabil yang digunakan pada penelitian pendahuluan adalah CMC 0.5%, sedangkan untuk penelitian utama menggunakan CMC dan alginat dengan konsentrasi 0.00%, 0.25%, 0.50%, 0.75%, dan 1.00%. Hasil dari penelitian pendahuluan menunjukkan bahwa semua koinbinasi yang diteliti sangat potensial dijadikan awal penelitian utaina. Pada penelitian utalna dilakukan pengamatan terhadap overrun, total asam tertitiasi, kadar air, dan uji organoleptik. Kombinasi konsentrasi pure dan gula tidak beipengaruh pada aroma, wama, dan tekstw tetapi berpengaruh sangat nyata @<0.01) terhadap rasa. Ole11 sebab itu pada penelitian utama digunakan produk yang paling disukai dari segi rasa tersebut, yaitu dengall kombinasi konsentrasi pure:air 1:2 dan gula 25%.
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Judul: Pengaruh Jenis dan Konsentrasi Pati terhadap Karakteristik Tepung Nanas (Ananas Comocus (L) Merr) dan Pengaruh CMC Terhadap Karakteristik Velva Berbahan Dasar Tepung Nanas
Abstrak: Pineapple (Ananas comocus (L) Merr) was one kind of fruits in tropical and subtropical area, that contains vitamin C and fiber. Pineapple was a good material for making velva. In the present study, pineapple velva was produced from fresh pineapple puree and pineapple powder. The advantages of pineapple powder for making velva were it is shelf stable at room temperature, and it is simple in serving, packaging, and transportation. The purpose from this research were to evaluate the effect of type and concentration of starch as filler in making pineapple powder and the difference of velva prepared from fresh pineapple puree and that from pineapple powder. The study consist of three stage, i.e. preparation stage, First Experiment, and Second Experiment. The preparation stage consists of making velva from pineapple puree and the determination of objective quality of pineapple velva. The First Experiment consist of making pineapple powder with the addition of starch as filler (tapioca, maizena, and sago), and the selection the best formulae of pineapple powder. The Second Experiment consists of making velva from pineapple powder with the addition of CMC as stabilizer (0%, 0.25%, and 0.5%), organoleptic test, and the selection the best formulae of velva from pineapple powder. The result of pineapple velva objective quality in the preparation stage was used as standard for quality of velva in the later stage. Pineapple velva objective quality consist of viscosity, overrun, melting time, total solid, pH, and vitamin C content. The result show that the best formulae of pineapple powder was the one that used cornstarch with 15% concentration. The result of velva from pineapple powder showed that the viscosity, total solid, and melting time tend to increase with the increase of concentration of CMC, but the overrun, pH, and vitamin C content tend to decrease with the increase of concentration of CMC. The velva from pineapple powder objective quality and the organoleptic test showed that the best formulae is the velva from pineapple powder with the addition 0.25% concentration of CMC
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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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