Judul: The Formulation of High Fiber Violet Bites Made From Purple Sweet Potato Extrudate and Black Soybean
Abstrak: Serat pangan memiliki berbagai manfaat bagi tubuh, seperti membantu dalam proses laksasi, metabolisme lemak, anti-kanker, dan anti-inflamasi. Sebanyak 95,4% masyarakat Indonesia kurang mengonsumsi serat. Ubi jalar ungu dan kedelai hitam merupakan bahan pangan yang tinggi serat dan memiliki potensi antioksidan tinggi. Penelitian ini bertujuan mendapatkan formula terbaik produk violet bites yang terbuat dari ekstrudat ubi jalar ungu dan kedelai hitam. Tahapan penelitian ini meliputi pembuatan formula, evaluasi sensori, analisis kandungan serat, analisis kandungan zat gizi makro, dan analisis kapasitas antioksidan. Penelitian ini menggunakan empat formula dengan perbedaan rasio ekstrudat ubi jalar ungu dan kedelai hitam, yaitu F1 (80:20), F2 (70:30), F3 (60:40), F4 (50:50). Formula terpilih berdasarkan hasil evaluasi sensori dan kandungan serat pangan adalah F2 dengan kandungan air 10,14%; abu 2,52%; protein 7,20%; lemak 8,89%; karbohidrat total 71,24%; serat pangan 13,50% basis basah. Kandungan serat formula terpilih lebih tinggi daripada snack bar komersial dan dapat diklaim sebagai produk tinggi serat. Dua takaran saji per hari dari formula terpilih dapat berkontribusi 10,4-15,2% terhadap kebutuhan energi dan 25,6-37,8% terhadap kebutuhan serat sehari untuk dewasa. Kapasitas antioksidan dari formula terpilih setara dengan 548,34 mg vitamin C per 100 gram., Dietary fiber had benefits for laxative process, fat metabolism, anti-cancer, and anti-inflamation. 95.4% Indonesian people consumed less fiber. Purple sweet potato and black soybean are high fiber foods and have a potency of high antioxidant capacity. This research aimed to develop the best formula of violet bites made from purple sweet potato extrudate and black soybean. This research steps include formula development, sensory evaluation, fiber analysis, macro nutrient analysis, and antioxidant capacity analysis. This research used four formulas with different ratios of purple sweet potato extrudate and black soybean, i.e F1 (80:20), F2 (70:30), F3 (60:40), F4 (50:50). The selected formula based on sensory evaluation and dietary fiber content was F2 which contains 10.14% water, 2.52% ash, 7.20% protein, 8.89% fat, 71.24% total carbohydrate, and 13.50% dietary fiber of wet basis. The dietary fiber content of the selected formula was higher than the commercial bar and might be claimed as a high fiber food. Two serving size of the selected formula can contribute 10.4-15.2% to daily energy need and 25.6-37.8% to daily dietary fiber need of adults. The antioxidant capacity of the selected formula was equivalent to 548.34 mg vitamin C per 100 gram.
Keyword: ekstrudat ubi jalar ungu, kapasitas antioksidan, kedelai hitam, serat

Judul: Formulasi Goguma Ppang Tinggi Serat Berbahan Ubi Cilembu (Ipomoea batatas L.) dan Kacang Merah (Phaseolus vulgaris)
Abstrak: Konsumsi serat masyarakat Indonesia perlu diperhatikan karena termasuk kategori kurang, yaitu sebesar 10,5 g. Ubi cilembu dan kacang merah merupakan salah satu bahan yang mengandung serat tinggi. Penelitian ini bertujuan mendapatkan formula terbaik produk Goguma Ppang berbahan dasar ubi cilembu dan kacang merah. Tahapan penelitian ini meliputi pembuatan formula, uji fisik, evaluasi sensori, uji kandungan zat gizi makro dan serat. Penelitian ini menggunakan empat formula dengan perbedaan rasio ubi cilembu dan kacang merah, yaitu F0 (100:0), F1 (90:10), F2 (80:20), dan F3 (70:30). Formula formula terbaik yang dipilih berdasarkan evaluasi sensori, uji fisik dan kandungan serat adalah F2 dengan kandungan air, abu, protein, lemak, karbohidrat dan serat masing-masing 41,84%, 1,27%, 3,14%, 9,82%, 43,96%, dan 7,21%. Kandungan serat formula terpilih lebih tinggi dibandingkan produk yang berada di pasaran dan dapat di klaim sebagai produk yang tinggi serat. Dua takaran saji per hari dari formula terpilih berkontribusi 4,70–6,93% terhadap kebutuhan energi dan 8,77–12,98% terhadap kebutuhan serat dalam sehari orang dewasa., Indonesian people need to focus on fiber consumption because it is included in the deficient category, namely 10.5 g. Cilembu sweet potatoes and red beans are ingredients that contain high fiber. This research aimed to obtain the best formula for Goguma Ppang products made from Cilembu sweet potatoes and red beans. The stages of this research include formula development, physical tests, sensory evaluation, macronutrient- and fiber- analysis. This research used four formulas with different ratios of Cilembu sweet potato and red beans, namely F0 (100:0), F1 (90:10), F2 (80:20), and F3 (70:30). The best formula selected based on sensory evaluation, physical tests and fiber content was F2 with content of moisture, crude mineral, protein, fat, carbohydrate and fiber i.e. 41.84, 1.27, 3.14, 9.82, 43.96 and 7.21 respectively. The fiber content of the selected formula is higher than commercial product and can be claimed as a high fiber product. Two servings per day of the selected formula contribute 4.70–6.93% to the energy needs and 8,77–12.98% to the daily fiber needs of adults.
Keyword: Cilembu sweet potato, fiber, goguma ppang, red bean

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.
Keyword: