Judul: Kajian Penggunaan Ice Gel sebagai Media Pendingin pada Kemasan untuk Distribusi Sawi Hijau (Brassica juncea L.)
Abstrak: The green cabbage is one of vegetable which is susceptible by heat, so it can wilted easily. The way to keep the freshness of green cabbage is by cooling the comodity using cold storage. Ice gel is kind of liquid cold storage which is used to store the crops at low temperature. Based on the idea, if need some study about the using of ice gel as cold storage in packaging to ditribute green cabbage. The used method was designing pattern of placement of ice gel inside packaging. Four pieces of ice gels with dimension 30x20x3 cm with 1 kg of weight were placed in the packaging with two position. Parameters which are measured were temperature distribution and changes of green cabbages quality. The characteristic of ice gel with dimension 30x20x3 cm and 1 kg of weight had frozen temperature -7 ⁰C, melting temperature 0.5⁰C, and long liquidation 850 minutes. Temperature distribution of green cabbage with hydrocooling or without hydrocooling inside ice gel cold storage in first position had stability of temperature between 22 ⁰C-24 ⁰C during 1400-1500 minutes, meanwhile for second position can stand under 20 ⁰C relatively during 1600-1800 minutes. Ice gel has good effect to all measured parameters of green cabbages.
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Judul: Penggunaan Ice Gel sebagai Media Pendingin Selada Air (Nasturtium officinale L.) dalam Kemasan Pembawa dari Packing House ke Buyer
Abstrak: Selada air merupakan sayuran daun yang rentan terhadap dehidrasi sehingga mudah layu. Upaya untuk mempertahankan kesegaran selada air dengan perlakuan dingin. Pendinginan yang dilakukan biasanya menggunakan pecahan es dan kertas doorslag sebagai media pembatas antara sayuran dengan pecahan es. Pencairan dari es menyebabkan adanya genangan air menjadikan sayuran mudah cepat membusuk serta kertas mengotori selada air. Berdasarkan hal tersebut, dilakukan penelitian penggunaan ice gel sebagai media pendingin pengganti dari pecahan es dalam kemasan selada air. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penggunaan ice gel terhadap perubahan mutu (kesegaran) dan mengukur tingkat kontaminasi mikroba pada selada air. Penelitian dilakukan dengan merancang posisi media pendingin dalam kotak dengan dimensi 50x40x32 cm yang diisi 30 ikat selada air. Hasil terbaik dari penelitian ini adalah selada air dengan media pendingin ice gel dalam kotak. Hal ini dikarenakan penurunan mutu selada air lebih lambat serta kontaminasi mikroba rendah (2.25x10⁷ CFU/g).
Keyword: selada air, pecahan es, ice gel, kemasan

Judul: Sistem Pengklasifikasian Entitas pada Pesan Twitter Menggunakan Ekspresi Regular dan Naïve Bayes
Abstrak: The widespread use of social networks like Twitter encourages some institutions to find out the entities that are discussed and the sentiment toward the entities. This research aims to build a system that can extract entities in tweets and classify the sentiment from the tweets. Entity extraction process is done using regular expressions. Writing regular expressions can capture the diverse entities. Sentiment classification is performed using naïve Bayes classification with Multinomial and Bernoulli models. Sentiment in this research consists of three classes, namely positive, negative, and neutral. Before entering the classification, tweets are normalized by replacing the non-standard words with the standard ones. The test results show that regular expression is quite effective for the entity extraction process. As for the results of the classification, naïve Bayes method produces high accuracy (96.75% for Multinomial and 96.33% for Bernoulli). However, the accuracy obtained depends on the neutral class which amounts to 97.88% for Multinomial and 99.95% for Bernoulli, while the positive class are 85.66% and 33.13% and negative class are 33.67% and 0%.
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