Judul: Biofilm Berbahan Dasar Polisakarida dari Karaginan dan Tepung Kacang Hijau
Abstrak: Biofilm is a film made of biopolymer materials, such as polysaccharide, protein, and fat so it can be more biodegradable. The aim of this research was to produce a film from carrageenan and mungbean flour and assess the film permeability properties to water vapor. The film was made of seaweed extract, called carrageenan, mungbean flour, and glycerol addition. The composition of flour was based on percent of w/v, i.e. 1%, 2.5%, 5%, and 10%. The presence of carrageenan in this film was showed by fourier transform infra-red in wave number 1230.58 cm-1 which is the characteristic of functional group in carrageenan, namely sulfate esters. The film with flour composition 2.5% had the highest tensile strength value as compared to other films, that is 531.19 MPa. The best water vapor permeability property to film was in film with flour concentration of 2.5% was 13.01 ngm/m2sPa. However, based on the thermogravimetry-differential thermal analysis curve, the films were less homogeneous.
Keyword: 

Judul: Edible Film dari Perpaduan Karaginan, Selulosa Bakteri, dan Nanokarbon dengan Penaut Silang Asam Sitrat
Abstrak: Edible film is a film made of food grade materials. The film has mechanical properties and can act as a barrier so that it can prolong the shelf life of food products. Carrageenan is a base material of film derived from seaweed (Eucheuma cottonii). Addition of glycerol, bacterial cellulose, nanocarbons, and citric acid were used as compatibilizers to improve the mechanical properties of the carrageenan film. The optimum composition of edible film composed of glycerol, bacterial cellulose, nanocarbon 1.5%, and citric acid 10% increased tensile strength up to 160% and decrease of water vapor permeability up to 42% as compared to the carrageenan film. Tensile strength and water vapor permeability values met the standard for edible film as food packaging. The result of infrared spectrum showed the formation of the new functional groups on 1717 cm-1 that caused by the addition of citric acid crosslinker. Luminescence of nanocarbon can be detected using ultraviolet light at wavelength of 366 nm with the presence of blue color
Keyword: Bogor Agricultural University (IPB), water vapor permeability, nanocarbon, mechanical properties, citric acid crosslinker, carrageenan

Judul: Query Expansion based on Bilingual Dictionary Using Conditional Probability
Abstrak: Query expansion is a technique that can be used to bridge vocabulary gaps between queries and documents in the collection. With query expansion, user will be helped to formulate queries well so that user will optimize the search result. In this study, the expansion term was resulted from the translation of bilingual dictionary. Subsequently, several terms of expansion were elected based on the closeness of its relationship with the original query. This research showed that conditional probability can be used to select expansion term in bilingual translation method query expansion. The result of 1000 documents was more than 97% relevan document can be retrieved by this system. The more expansion term used, the larger number relevan document was retrieved.
Keyword: