Judul: Peningkatan Umur Simpan Tempe Bacem dengan Metode Vakum pada Beberapa Kondisi Penyimpanan
Abstrak: Tempe bacem is a kind of tempe product that has spicy and sweet taste. The shelf life of this product is very short. The objective of this research was to increase tempe bacem’s shelf life by vacuum and non-vacuum packaging that stored in different conditions. Tempe that used in this research was in round form with 5 cm of diameters and 1 cm of thick. Tempe bacem was processed by selected formula, packaged by vacuum and non-vacuum and then stored in room condition (26-300C) and refrigerator condition (100C). Total protein in this product was 33.7% (db), fat 0.9% (db), ash 3.0% (db), carbohydrate 66% (db), while antioxidant capacity was 194.65 mgAEAC/100 g tempe. The pH value in tempe bacem was 5.7, lightness 35.9, hardness 2848.5 gram force, total TPC 1.8x103 CFU/g and total koliform <3.0 MPN/g. The shelf life of tempe bacem that packaged by non-vacuum method in room condition was 2 days, and in refrigerator condition was 6 days. The shelf life of tempe bacem that packaged by vacuum method in room condition was 3 days and in refrigerator condition was 18 days.
Keyword: Bogor Agricultural University (IPB), tempe bacem, shelf life, vacuum packaging

Judul: The Impact of Blanching and Vacuum Packaging to The Shelf Life of Fresh Seasoned Tempe
Abstrak: Tempe is an indigenous fermented food from Indonesia, prepared by the action of molds, Rhizopus sp., on cooked soybeans. In 2012, up to 60% of soybean production went to tempe industry with consumption of tempe reaching 8.5 kg per person per year in Indonesia. However, the export of tempe seems still impossible due to its perishable characteristic whose shelf life is very short. Preblanching and vacuum packaging were expected to extend the shelf life of tempe. This research was aimed to study the application of blanching and vacuum packaging on the shelf life of fresh-seasoned tempe. Steam blanching of 80 oC for three minutes was selected from pre-investigation for pre-treatment of the tempe without inducing cooked-tempe characteristic. The result of main research revealed that steam blanching and vacuum packaging were able to extend the shelf life of fresh-seasoned tempe for two days in room temperature (23-24 oC), 32 days in refrigeration temperature (4-6 oC), and 49 days in chilling temperature (0-4 oC). The pH of tempe was found increasing during storage with texture getting overstuffed or tender during storage.
Keyword: Bogor Agricultural University, vacuum packaging, storage temperature, shelf life, Fresh-seasoned tempe

Judul: Identifikasi Karakter Pada Plat Nomor Kendaraan Menggunakan Ekstraksi Fitur ICZ dan ZCZ dengan Metode Klasifikasi K-NN
Abstrak: License plate is a unique code consisting of letters and numbers arrangement. Each vehicle has a license plate that serve as the identity code of the vehicle itself. Since license plates are unique, it often used for recording, such as in the parking area. The character identification characters on the license plates are made automatically using the input in the form of license plate images to facilitate the recording process. K-NN classification and feature extraction ICZ and ZCZ used in the identification of character identification. ICZ and ZCZ feature extraction obtain features by computing the character centroids and divide the image into n equal zones then computing the average distance from the character centroid to every pixel in the image. The character identification accuracy using 14 zones and ICZ are 97.00% while using ICZ+ZCZ feature extraction are 98.17%. The license plate identification accuracy using feature extraction plates ICZ+ZCZ are 72.31% for zero tolerance and 89.23% for one fault tolerance.
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