Judul: Gel Cincau Hijau (Premna oblongifolia Merr.) Manis yang Diperkaya dengan Antioksidan dan Flavor Ekstrak Pandan, Lemon, dan Suji
Abstrak: Green grass jelly is a functional food that has many beneficial healt effects, such as an anticancer. Traditional green grass jelly is susceptible to syneresis and of microbial contamination, resulting in a decrease in quality. Previous studies showed that the addition of carrageenan and NaHCO3 has resulted in pasteurized green grass jelly with exterded shelf life. The purpose of this study were to obtain the best formulation of green grass jelly with the addition of pandan, lemon, and suji extracts based on its physical and sensory properties, and to study its functional and microbiological characteristic. Jelly with 10% pandan extract and 5% lemon juice were known to have lower syneresis and was accepted by the panelist. Therefore, were selected as the best product. Lemon flavored jelly was better than pandan jelly in term of antioxidant and total phenol. The antioxidant capacity in green grass jelly with lemon juice was 0.5184 mg AEAC/g w.b and total phenol was 29.6407 mg GAE/g w.b. The antioxidant capacity of green grass jelly with pandan extract was 0.3375 mg AEAC/g w.b and total phenols was 21.9382 mg GAE/g w.b. However, pandan jelly contain a higher amount of chlorophyll (0.0230 mg/g w.b) than the lemon jelly (0.0185 mg/g w.b). Total plate count result showed the bacterial content was < 2,5 x 102 CFU/g, this value met the requirement of SNI that is < 1,0 x 104 CFU/g.
Keyword: antioxidants, pandan leave extract, lemon juice, green grass jelly

Judul: Karakteristik Fisik, Organoleptik, dan Fungsional Gel Cincau Hijau Manis (Premna oblongifolia Merr.) Terpasteurisasi.
Abstrak: Green grass jelly (Premna oblongifolia Merr.) can be processed into pasteurized green grass jelly product. The purpose of this study was to determine the type and concentration of sweeteners that could increase physical, organoleptic, and functional characteristics of pasteurized green grass jelly so the product would be more acceptable and have better characteristics. In this study, sucrose, sorbitol, and aspartame were used as sweeteners. The addition of sucrose with concentration of 12% showed the best physical characteristics and organoleptic results. Then, sucrose was replaced by aspartame and sorbitol in order to have low calorie sweetened green grass jelly. Sweetener equivalence organoleptic test was used to determine the sweetness level of the sweeteners that equaled 12% sucrose concentration. Aspartame and sorbitol concentrations that had sweetness level equaled 12% sucrose concentration were 0.05% and 13% respectively. Furthermore, the addition of sorbitol and aspartame did not have any significant impact on the physical and the organoleptic characteristics of the product. However, the functional characteristic analysis showed that sample with 0.05% aspartame concentration had the highest antioxidant capacity of 1.13 mgAEAC/100g and sample with 13% sorbitol concentration had the highest fenol of 156.90 mg GAE/100g. In conclusion the addition of sweeteners to green grass jelly can increase the physical, sensory, and functional characteristics of the product significantly.
Keyword: sensory properties, physical properties sweeteners, green grass jelly, Functional properties

Judul: Pemodelan Nilai Tukar Rupiah Terhadap US Dollar Menggunakan Deret  Waktu Hidden Markov Dua Waktu Sebelumnya
Abstrak: Nilai tukar Rupiah terhadap US Dollar mengalami perubahan setiap waktunya dalam periode yang panjang dan perubahan yang terjadi mungkin terjadi kembali di masa mendatang. Jika penyebab kejadiannya tidak diamati secara langsung dan membentuk suatu rantai Markov maka perubahan nilai tukar Rupiah dapat dimodelkan dengan model deret waktu hidden Markov. Untuk menggambarkan perilaku nilai tukar Rupiah terhadap US Dollar, dalam karya ilmiah ini digunakan model deret waktu hidden Markov dua waktu sebelumnya. Model ini mengasumsikan bahwa nilai tukar Rupiah terhadap US Dollar bergantung pada rantai Markov yang merupakan penyebab kejadian yang tidak diamati dan nilai tukar Rupiah dua waktu sebelumnya.
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