Judul: Evaluasi Mutu Fisik, Mikrobiologi, dan Sifat Fungsional Gel Cincau Hijau (Premna Oblongifolia Merr.) dalam Kemasan dengan Perlakuan Pasteurisasi
Abstrak: Green grass (Premna oblongifolia Merr.) jelly is one of functional food, that has been widely studied for it’s beneficial effect. The purposes of this study are to design pasteurization condition of green grass jelly and to study the effect of pasteurization on the jelly properties. Thermal schedule based on 6D concept targetting S. aureus were applied on the product in three combinations of time and temperature. The combinations were 36 minutes in 75°C, 25 minutes in 85°C, and 22 minutes in 95°C. Pasteurization reduced pH value, L value, a value, b value, rate of syneresis, gel strenght, rupture point, and rigidity. Pasteurization also decreased the total of chloropyll, a chlorophyll, b chlorophyll, phenol, and capacity of antioxidant. But, pasteurization increased the total dietary fiber (TDF, SDF, dan IDF). The results showed that the best pasteurization condition was 22 minutes in 95°C based on the physical and functional properties. Physical characteristics of the selected product were 8.24 of pH value, 22.64 of L value, -0.60 of a value, 4.20 of b value, 2.84% of syneresis rate, 493.7105 g/cm2 of gel strength, 3.13 cm of rupture point, and 1.9955 g/cm of rigidity. Moreover, the functional characteristics were 1.2220 mg/L of total chloropyhll , 1.0385 mg/L of a chlorophyll, 0.1838 mg/L of b chlorophyll, 36.1220 mg GAE/L of total phenol, 19.1591 mg AEAC/L of antioxidant capacity, 3.0275% of TDF, 2.1743% of SDF, and 0.8532% of IDF. The product was organoleptically acceptable and microbiologically safe.
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Judul: Gel Cincau Hijau (Premna oblongifolia Merr.) Manis yang Diperkaya dengan Antioksidan dan Flavor Ekstrak Pandan, Lemon, dan Suji
Abstrak: Green grass jelly is a functional food that has many beneficial healt effects, such as an anticancer. Traditional green grass jelly is susceptible to syneresis and of microbial contamination, resulting in a decrease in quality. Previous studies showed that the addition of carrageenan and NaHCO3 has resulted in pasteurized green grass jelly with exterded shelf life. The purpose of this study were to obtain the best formulation of green grass jelly with the addition of pandan, lemon, and suji extracts based on its physical and sensory properties, and to study its functional and microbiological characteristic. Jelly with 10% pandan extract and 5% lemon juice were known to have lower syneresis and was accepted by the panelist. Therefore, were selected as the best product. Lemon flavored jelly was better than pandan jelly in term of antioxidant and total phenol. The antioxidant capacity in green grass jelly with lemon juice was 0.5184 mg AEAC/g w.b and total phenol was 29.6407 mg GAE/g w.b. The antioxidant capacity of green grass jelly with pandan extract was 0.3375 mg AEAC/g w.b and total phenols was 21.9382 mg GAE/g w.b. However, pandan jelly contain a higher amount of chlorophyll (0.0230 mg/g w.b) than the lemon jelly (0.0185 mg/g w.b). Total plate count result showed the bacterial content was < 2,5 x 102 CFU/g, this value met the requirement of SNI that is < 1,0 x 104 CFU/g.
Keyword: antioxidants, pandan leave extract, lemon juice, green grass jelly

Judul: Analisis Fase: Vector Error Correction Model  Bitcoin pada Fase Dominasi (BTC.D) dengan Pergerakan Altscoin
Abstrak: Bitcoin telah mendominasi pasar cryptocurrency, menunjukkan bahwa pergerakan harga alternatif cryptocurrency (Altscoin) sangat bergantung pada pergerakan Bitcoin. Analisis fase dilakukan pada tiga fase, yakni fase tinggi, sedang, dan rendah. Altscoin pada penelitian ini terdiri dari: Ethereum, BNB, XRP, dan ADA. Tujuan penelitian ini adalah untuk melihat pengaruh pergerakan BTC dengan Altscoin pada fase dominasi tinggi, dominasi sedang, dan dominasi rendah menggunakan metode Vector Error Correction Model. Pada fase tinggi dalam jangka panjang, adanya penurunan yang signifikan dari ADA serta tidak signifikan dari lnBNB dan XRP. Pada jangka pendek, adanya penurunan pada lnETH, dimana pada fase tinggi Cryptotrader menyukai Bitcoin sehingga rata-rata harga Altscoin menurun. Pada fase sedang baik jangka panjang maupun pendek, tidak ada kecenderungan pengarahan tren pergerakan dikarenakan fase transisi. Pada fase rendah baik jangka panjang maupun pendek, adanya penurunan pada Bitcoin yang menandakan fase distribusi Bitcoin dan buying position Altscoin sedang dimulai. Hasil peramalan lnBTC pada fase tinggi mencapai nilai USD 9,03 dengan penurunan -1,02%, pada fase sedang mencapai nilai 9,89 dengan kenaikan +0,07%, pada fase rendah mencapai nilai 10,4 dengan penurunan -0,38%.
Keyword: Altscoin, Bitcoin, Vector Error Correction Model