Judul: Desain Basis Data Rantai Pasok Specialty Coffee Indonesia
Abstrak: Ketertelusuran penting untuk dijadikan standar pada semua tahap rantai pasok specialty coffee. Penggunaan basis data memudahkan untuk menyimpan informasi yang didapatkan dari rantai pasok specialty coffee. Penelitian ini dibatasi pada pengembangan desain basis data untuk menyimpan informasi-informasi yang terdapat pada rantai pasok specialty coffee. Desain basis data dikembangkan melalui tiga tahap, yaitu analisis yang meliputi studi literatur pada dua sumber literatur, wawancara kepada pemanggang specialty coffee, dan survei pada 21 produk di sebelas toko daring, pengembangan desain logis, dan validasi. Analisis menghasilkan informasi mengenai alur rantai pasok specialty coffee beserta atributatributnya. Atribut jenis, karakter rasa, berat bersih, harga, ukuran gilingan, dan roastery muncul pada semua produk yang disurvei. Informasi tersebut ditransformasikan menjadi sembilan belas entitas dalam bentuk entity relationship diagram dan dilengkapi dengan kamus data. Hasil validasi desain basis data menunjukkan bahwa basis data sudah sesuai dengan informasi yang ada di lapangan. Desain basis data ini dapat digunakan sebagai pedoman untuk menyimpan informasi rantai pasok specialty coffee mulai dari penanaman hingga retail., Traceability is an important standard at all specialty coffee supply chain stages. The database can be used to facilitate the storage of information obtained from the specialty coffee supply chain. This research is limited to developing a database design to store information in the specialty coffee supply chain. The database design was developed through three stages, analysis which included a literature study on two sources, interviews with specniialty coffee roaster, and surveys on 21 products in eleven online stores, logical design development, and validation. Analysis produces information about the flow of the specialty coffee supply chain and its attributes. All surveyed products showed attributes of species, taste, netto, price, grind size, and roastery. Then information is transformed into nineteen entities in the form of an entity relationship diagram and is equipped with a data dictionary. The results of the validation of the database design show that the database is compatible with the information in the field. This database design can be used as a guideline for storing specialty coffee supply chain information from planting to retailing.
Keyword: ketertelusuran, rantai pasok, basis data, specialty coffee, traceability, supply chain, database

Judul: Designing Digital Interaction Education of Local Specialty Coffee using Double Diamond Design Process
Abstrak: Indonesia memiliki 20 jenis specialty coffee dengan karakteristik yang bervariasi dari berbagai daerah. Penilaian konsumen terhadap rasa, minat untuk beli, dan preferensi meningkat ketika diberikan informasi subjektif mengenai kopi yang akan dikonsumsi. Informasi mengenai kopi yang sulit dipahami oleh konsumen kopi akan menjadi halangan dalam mencoba kopi baru. Eksperimen yang berhubungan dengan interaksi dalam dunia kopi sudah dilakukan sebelumnya, dalam bentuk robot pemberi rekomendasi kopi dan nampan yang memuat informasi kopi yang diseduh. Tujuan dari penelitian ini adalah merancang dan membuat interaksi baru yang bertujuan meningkatkan minat dan edukasi specialty coffee lokal. Penelitian ini menggunakan metode double diamond yang berisi empat fase. Fase discover untuk mencari data melalui survei dan wawancara. Fase define untuk menentukan masalah inti melalui metode affinity diagram. Fase develop untuk menghasilkan ide-ide melalui metode brainstorming dan diskusi. Fase deliver untuk merancang ide lebih jauh yang memiliki prioritas tinggi dan yang paling sesuai penerapan terhadap masalah yang ingin diselesaikan., Indonesia has 20 types of specialty coffee with differing characteristics that originate from different areas. Consumers' judgment of taste, willingness to buy, and preference increases when given subjective information of the coffee that will be consumed. Information about coffee that is difficult to understand by consumers may be an obstacle that hinders them from trying new types of coffee. Experiments about interaction in the coffee sector has been done before, such as a robot coffee recommender and a tray that gives info on the coffee consumed. The goal of this research is to design and develop a new interaction with the goal of increasing interest and education about local specialty coffee. This research uses the Double Diamond method that has four phases. Discovery phase is to look for data through a survey and interviews. Define phase is to look for the central problem through the affinity diagram method. Develop phase is to generate ideas for the prototype using brainstorming and discussion method. Deliver phase is to further design the ideas that have high priority to develop and the applicable ones to reach a solution for the problems found.
Keyword: design interaction, double diamond, specialty coffee

Judul: Durability of Specific Immunoglobulin (Ig) Y Againts Influenza and Covid-19 in Sunscreen
Abstrak: The benefit of specific immunoglobulin Y (Ig Y) as an active ingredient in personal care products such as sunscreen has not been properly studied. Our study aims to evaluate the reliability of specific IgY against influenza and the COVID-19 virus in a sample sunscreen product. Specific IgY influenza and COVID-19 viruses were inserted in the sample sunscreen at two concentrations of 0.1% and 0.25%. Three treatments were observed: control (C) sunscreen without IgY, treatment 1 (T1) sunscreen with 0.1% IgY, and treatment 2 (T2) sunscreen with 0.25% IgY. Organoleptic observations were carried out to monitor changes in aroma, color, and texture, and sunscreen sampling was done every week for 6 weeks. The durability of IgY was evaluated using an enzyme-linked immunosorbent assay (ELISA) and a neutralization assay. Organoleptic observation from weeks 1 to 6 showed consistency in its aroma, color, and texture. Enzyme-linked immunosorbent assay and neutralization assay (NA) results of the T1 and T2 groups showed negative results except for sample T1 at week 5, which showed a positive result in the Influenza A ELISA. Based on the results, it seems that IgY concentrations of 0.1% or 0.25% were not optimal. However, this negative result might be due to low concentration of the IgY and the presence of beeswax, which inhibits IgY and causes it to dissolve in distilled water, thus preventing it from being detected in the assay.
Keyword: Immunoglobulin Y, Sunscreen, Influenza, COVID-19, Biological Activity