Judul: Pengaruh Heat Moisture Treatment terhadap Laju Retrogradasi pada Gel Pati Sagu (Metroxylon sp.) dan Pati Aren (Arenga pinnata)
Abstrak: Starch is a carbohydrate reserves that are found in various plants and is the second largest source of carbohydrates after cellulose. One starch derived from palm. As for example of the palm starch sources is sago (Metroxylon sp) and sugar palm (Arenga pinnata). Native starch usually has a limited functional properties for a specific process. Modification of starch is usually done to improve the functional properties of starch for a particular purpose. Physical modification such as heat moisture treatment (HMT) has the potential to increase the functional properties of native starch. The purpose of this research was to study the effects of HMT on the rate of starch retrogradasi through the rate of sineresys, the changing textural properties, water content and water activity (aw) during storage. Modification of HMT performed with the method of autoclaving at a temperature of 60 minutes 120oC to sago starch and 90 minutes for arenga starch where previously made starch moisture content of 20%. The rate of sineresis was measured by using centrifuge method, whereas the characteristics of the texture was measured by using texture analyzer. Further analysis was the measurement of water content of starch gels using the oven method and measurement of water activity (aw) using the aw meters. Result of RVA measurement show that HMT can increase the gelatinization temperature, lower breakdown and increasing the setback. This research proved that HMT increases the rate of sineresis of sago and arenga starch gel and can make the texture more rigid. In addition, modification of HMT also increases the fragility of the gels and the moisture content was decreases. Decreasing in aw also occur due to the influence of the HMT. The value of the lowest aw occurred at Sagu HMT starch gel although the rate of decline in the value of the highest aw occurs in the sagu alami starch. Based on the results of the study it can be concluded that the Sagu HMT starch sensitive to heat treatment compared to Aren HMT starch, sagu alami and arenga starch. This is apparent from the highest of increasing a rate of syneresis, increasing in the rate of the elastic modulus, the highest of declining the rate of the strains value, and the highest of the rate of gel moisture content decreasing.
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Judul: The Effect of Heat Moisture Treatment of Sago (Metroxylon sago sp) and Arenga (Arenga pinnataa mer) Starches Noodles Quality
Abstrak: Sago (Metroxylon sago sp) and arenga (arenga piñataa merr) starches were commonly used to make starch noodles in Indonesia. In native forms, starch does not always have the appropriate physical and chemical properties for certain types of processing in noodles manufacturing. Physical modification such as heat moisture treatment is applied in order to improve starch physical properties. It is expected to make the starch more suitable for starch noodles manufacturing. This study aims to analyze starch noodles made from sago and arenga starches in their native, HMT, and composite (ratio 1:1) forms based on the quality parameter measured (cooking quality and textural quality) and also to compare which starch noodles that has better qualities. Heat moisture treatment was conducted with autoclaving the starch (20% moisture content) for 60 min for sago starch and 90 min for arenga starch at the temperature of 120oC. Starch noodles were made by kneading, extruding, boiling, cooling and drying. Based on cooking quality, HMT had significantly lowered the cooking quality where the HMT sago and arenga starch noodles had higher cooking loss (19.26% & 19.34%) and longer cooking time (7min & 8min) compare to starch noodles made from native sago and arenga starches. On their textural properties, HMT sago and arenga starch noodles had lower extension modulus but less sticky (lower adhesiveness value) compare to starch noodles made from native sago and arenga starches.
Keyword: Bogor Agricultural University (IPB), noodles, heat moisture treatment, starch, arenga, saga

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.
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