Judul: Characterization of the Physical, Chemical, and  Organoleptic of Lactose-Free Ice Cream with Butterfly Pea Flower (Clitoria  ternatea) Addition.
Abstrak: Es krim bebas laktosa dapat dijadikan pangan alternatif yang aman bagi penderita intoleransi laktosa. Penambahan ekstrak bunga telang dalam pembuatan es krim dapat dimanfaatkan sebagai pewarna alami lokal dan sebagai antioksidan alami. Penelitian ini bertujuan menganalisis sifat fisik, kimia, dan organoleptik es krim bebas laktosa dengan bunga telang (Clitoria ternatea) pada konsentrasi 0% (kontrol), 5%, dan 10%. Analisis meliputi sifat fisik, sifat kimia, dan sifat organoleptik. Penelitian ini akan menggunakan rancangan acak lengkap (RAL) dengan tiga ulangan. Hasil penelitian menunjukkan bahwa penambahan ekstrak bunga telang pada es krim bebas laktosa berpengaruh nyata (p<0,05) terhadap overrun, nilai pH, dan tingkat kemanisan, serta hasil uji hedonik terhadap warna dan mutu hedonik terhadap warna, aroma, rasa manis, dan rasa susu berpengaruh nyata (P<0,05) terhadap parameter es krim yang dihasilkan., Lactose-free ice cream can be used as a safe alternative foods for people with lactose intolerance. The addition of butterfly pea flower extract in making ice cream can be used as a natural local dye and as a natural antioxidants. This study aims to analyze the physical, chemical, and organoleptic of lactose-free ice cream with butterfly pea flower (Clitoria ternatea) at 0% (control), 5%, and 10%. The analysis includes physics characteristics, chemical characteristics, and organoleptic characteristics. This study used completely randomzed design (CRD) with three repetitions. The results showed that the addition of butterfly pea flower extract to lactose-free ice cream had significant effect (p<0,05) on overrun, pH value, and sweetness rate, as well as hedonic test results on colour and hedonic quality on colour, aroma, sweet taste, and milk taste, had significant effect (p<0,05) on the resulting ice cream parameter.
Keyword: butterfly pea flower, ice cream, lactose, milk

Judul: Karakteristik Fisik dan Organoleptik Es Krim dengan Penambahan
Tepung Kentang (Solanum tuberosum L) sebagai Penstabil
Abstrak: Penstabil dalam pembuatan es krim dapat memengaruhi karakteristik dari es krim yang dihasilkan. Penelitian ini bertujuan mengkaji pengaruh penambahan penstabil tepung kentang terhadap karakteristik fisik dan organoleptik es krim yang dihasilkan. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Kelompok (RAK). Karakteristik fisik yang diamati terdiri atas overrun, daya leleh, pH, dan Uji Mikroskop serta diuji menggunakan pengujian One-Way ANOVA. Karakteristik organoleptik yang diamati terdiri atas warna, rasa manis, tekstur, mouthfeel dan aroma susu dari es krim yang dihasilkan, serta dianalisis dengan uji Kruskal-Wallis. Perlakuan dalam penelitian ini adalah kadar penggunaan penstabil tepung kentang 0% (P1), 1,2% (P2), 1,6% (P3), dan 2% (P4). Hasil penelitian menunjukkan bahwa nilai overrun formulasi P2, P3, dan P4 berbeda nyata (p<0,05) lebih tinggi dibandingkan formulasi P1. Daya leleh formulasi P2, P3, dan P4 lebih lama secara signifikan (p<0,05) dibandingkan formulasi P1. Karakteristik organoleptik es krim yang dihasilkan tidak menunjukkan perbedaan nyata terhadap warna, rasa, dan aroma namun, terdapat perbedaan nyata (p<0,05) terhadap tekstur dan mouthfeel. Penambahan tepung kentang es krim mampu memberikan hasil yang optimal sebagai penstabil., Stabilizer in ice cream mixture can affect ice cream characteristics. The objective of this research was to examine the effect of potato flour addition as stabilizer to physical and organoleptical characteristics of ice cream. This research was conducted by Block Randomized Design. Physical characteristics obeserved were overrun, melting point, pH, microscope test of ice cream and One-Way ANOVA method was used for statistical test. Organoleptical characteristics observed were color, taste, texture, flavor and mouthfeel of ice cream and Kruskal- Walis method was used for statistical testing. The treatments given in this study were potato flour level of using 0% (P1), 1,2% (P2), 1,6% (P3), and 2% (P4). the result showed overrun from P2, P3, and P4 formulation was highly significant different than P1 (p<0,05). Melting point results showed significantly different (p<0,05) in each formulation. P2, P3, and P4 formulation had significant longer time to melt than P1. The organoleptical characteristic results showed no significant difference in color, taste, flavor, but significantly different (p<0,05) in texture and mouthfeel. The addition of potato starch to ice cream can provide optimal results as a stabilizer.
Keyword: ice cream, physical charteristic, organoleptical, potato flour

Judul: Pendugaan Curah Hujan Dengan Bayesian Network Studi Kasus: Curah Hujan di Daerah Indramayu
Abstrak: The objective of this study was to built the probabilistic modeling and to compare the Bayesian Networks (BNs) method which considers the spatial dependencies among variables for predict rainfall to Auto Regressive Integrated Moving Average (ARIMA) method which assumes the spatial independencies among variables. This research use rainfall data of 14 stations in period 1979 to 2001 in Indramayu, West Java. A network is generated by K2 algorithm, and this networks is used to built probabilistic model using multinomial BNs. The rainfall prediction is based on the combination of Gaussian BNs and ARIMA (BNARIMA). The result shows that BNARIMA is more effective to represent the spatial dependencies among the stations and to predict rainfall than ARIMA.
Keyword: