Judul: Formulasi Wafer Roll Berbasis Flaxseed (Linum usitatissimum) dan Biji Labu Kuning (Cucurbita Moschata) sebagai Camilan Mengandung Asam Lemak Esensial.
Abstrak: Anak-anak dan orang dewasa di Indonesia mengalami defisiensi asupan asam lemak. Penelitian ini bertujuan untuk mengembangkan produk berupa wafer roll berbasis tepung biji rami kuning, biji rami cokelat, dan biji labu kuning sebagai makanan tambahan yang dapat meningkatkan asupan asam lemak. Desain penelitian ini adalah Rancangan acak lengkap dengan contoh sebanyak 30 orang. Hasil organoleptik menunjukkan bahwa uji hedonik dan uji mutu hedonik ketiga formula dapat diterima oleh panelis. Perbandingan formula (biji rami kuning dan biji rami cokelat) yaitu F1 20:80, F2 30:70, dan F3 40:60. Tidak berbeda nyata antar formula (p>0.05), kecuali mutu warna, tekstur, dan sisa rasa pahit. Hasil analisis gizi menunjukkan perbedaan nyata pada kadar air, lemak, dan asam lemak (p<0.05). Formula terpilih berdasarkan uji rangking adalah formula F1. Hasil analisis 100 gram Wafer roll F1 memiliki kadar (%bb) air 2.70, abu 2.42, lemak 31.93, n-3 3.55, n-6 5.1, n-9 14, protein 12.84, dan karbohidrat 50.11. Kontribusi satu takaran saji (25 g) terhadap AKG anak-anak 4-6 tahun sebesar 8.1% energi, 8.8% protein, 12.4% lemak, 5.5% karbohidrat, n-3 94.4%, dan n-6 12.3%.
Keyword: asam lemak, biji labu kuning, biji rami, camilan

Judul: Development of Biscuits with the Addition of Flax Seeds as Finger Food for Toddlers with Omega-3 Deficiency
Abstrak: Kekurangan zat gizi selama masa percepatan pertumbuhan otak, yaitu antara trimester terakhir kehamilan dan dua tahun pertama masa kanak-kanak dapat merusak fungsi otak. Biji rami mengandung jumlah yang cukup dari Asam α-Linolenat (ALA), sejenis asam lemak omega-3. ALA bermanfaat untuk perkembangan otak bayi. Penelitian ini bertujuan mengembangkan produk biskuit dengan penambahan biji rami sebagai finger food bagi baduta dengan defisiensi omega-3. Penelitian berupa experimental study dengan rancangan acak lengkap terdiri dari tiga formula dengan perbandingan shortening : biji rami giling F0 (100%:0%), F1 (93%:7%), serta F2 (87%:13%). Prosedur penelitian uji organoleptik, uji karakteristik fisik, analisis proksimat, serta analisis profil asam lemak dilakukan untuk menentukan formula terpilih dengan hasil F1. Biskuit formula terpilih mengandung kadar air 3,17%, kadar abu 1,36%, lemak 31,17%, protein 5,13%, karbohidrat 59,14%, omega-3 0,64 g/100 g biskuit, serta omega-6 23,64 g/100 g biskuit. Satu takaran saji biskuit setara 37,6 g terdiri dari 2 keping memberikan kontribusi energi 15% (203 kkal) dan 34% (0,24 g) terhadap angka kecukupan energi dan omega-3 anak usia 1-3 tahun berturut-turut., Insufficient nutrient intake during the critical period of accelerated brain growth, which occurs from the last trimester of pregnancy through the first two years of childhood, can adversely affect brain function. Flaxseed contains a significant amount of α-Linolenic Acid (ALA), a type of omega-3 fatty acid. ALA is beneficial for infant brain development. This research aims to develop biscuits with the addition of flaxseed as a finger food for toddlers with omega-3 deficiency. The study is an experimental design with a completely randomized arrangement comprising three formulas with shortening: ground flaxseed ratios of F0 (100%:0%), F1 (93%:7%), and F2 (87%:13%). Organoleptic and physical characteristics test, proximate analysis, and fatty acid profile analysis were conducted to determine the selected formula, resulting in F1. The selected biscuit formula contains 3.17% moisture, 1.36% ash, 31.17% fat, 5.13% protein, 59.14% carbohydrates, 0.64 g/100 g of omega-3, and 23.64 g/100 g of omega-6. One serving size of biscuits equivalent to 37.6 g contributes 15% (203 kcal) and 34% (0.24 g) of energy and omega-3 adequacy for children aged 1-3 years, respectively.
Keyword: biscuit formula, deficiency, flax seed, brain development, omega-3

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.
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