Judul: Penambahan Bakteri Selulolitik Streptomyces untuk Perbaikan Proses Tepung Kasava Terfermentasi
Abstrak: Cassava is an important agricultural commodity in Indonesia. Cassava has a high-carbohydrate contained, so it is often used as food. But have limitations in the utilization due to the presence of acid cyanide (HCN) contained. Fermentation of cassava flouring submerged culture method involving cellulolytic bacteria, lactic acid bacteria (LAB) and yeast is one effort to overcome these problems. This study used a starter microorganisms from cellulolytic bacteria of the genus Streptomyces (KBM 2, KBM 6, KBM 7 and KBM 10), LAB from pickle mustard, and commercial bakery yeast. The result of the conducted selection process, indicated that the KBM 10 had the highest activity on cassava substrat 0,489 nkat/ ml on the second day of incubation. Out of all the fermentation process which is done by some combination of starter, flour quality analysis showed that SBK 3-1 treatment with the addition of 50 ml cellulolytic bacteria in one day fermentation period gives the highest value in whiteness of 88% and a decreasing 99%.
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Judul: Study of Local Cellulolytic Bacteria Effect to Quality of Fermented Cassava Flour.
Abstrak: Cassava is one of the food sources of energy as its main component are starch and fibres. Limitations of its utilization is due to cyanide acid content (HCN) in cassava. Modification of cassava products should be conducted to increase the value added of cassava as food source. One of effort that can be done is using lactid acid bacteria, cellulolytic bacteria, and yeast in fermented cassava. The objective of this research is to investigate the effect of local cellulolytic bacteria in the fermentation process and product quality of cassava flour produced. Cellulolytic bacterial isolates used were C11-1 with the highest activity 1.755 nkat / ml after three days of incubation. Beside that, lactic acid bacteria that was isolated from the brine of fermented pickle mustard and commercial bakery yeast were added in this fermentation. The combination of culture that has shown good results seen from flour quality tests is the E.1 treatment with the addition of 30 ml cellulolytic bacteria (3.9 x 1011 cfu/ml) in 24 hours. This can be seen from the highest whiteness of flour amounted to 88.23% and the low concentration of HCN 0.20 ppm
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Judul: Pengukuran Engagement pada Permainan Orbital-X, Permainan Pertahanan Menara Sirkular
Abstrak: Jenis permainan pertahanan menara (tower defense) adalah sebuah gaya permainan yang memiliki tantangan tersendiri untuk menyusun sebuah strategi melawan musuh dengan menempatkan menara pertahanan yang tepat. Permainan dalam tugas akhir ini adalah permainan pertahanan menara yang memiliki konsep berbeda, yaitu dengan menaruh menara pertahanan di posisi tengah dan menara lainnya berputar sirkula. Sebelum permainan disebarkan, dibuat 2 buah kuesioner, yaitu kuesioner pra-permainan dan pasca permainan untuk mengukur engagement pemain. Kuesioner pra-permainan diberikan kepada 5 orang. Kemudian, mereka diberi waktu untuk memainkan Orbital-X selama satu minggu. Setelah itu, kelima responden diberikan kuesioner pasca permainan untuk mengukur engagement ketika bermain. Hasil pengukuran engagement pada aspek immersion, pemain sangat setuju dengan pertanyaan “Saya dapat dengan mudah menggunakan kontrol Orbital-X dan saya dapat menguasainya dengan cepat” dan pemain sangat tidak setuju dengan pertanyaan “Interaksi yang terjadi dalam dunia game yang saya mainkan sama halnya seperti saya berinteraksi di dunia nyata”.
Keyword: Engagement, Gameplay, Immersion, Permainan, Pertahanan Menara