Judul: Improvement of Sorghum Flour Production Process  to Increase Production Yield Using (LAB) Pediococcus pentosaceus
Abstrak: Sorgum merupakan jenis serealia yang dapat dimanfaatkan sebagai bahan baku makanan pokok seperti pati dan tepung. Salah satu perusahaan yang memproduksi pati yakni PT Gluten Free Indonesia. Proses pembuatan tepung sorgum memiliki kendala dalam aspek rendemen yang disebabkan oleh biji sorgum yang keras. Tugas Akhir ini ditujukan untuk merancang perbaikan proses produksi tepung sorgum untuk peningkatan rendemen produksi. Rancangan proses perbaikan produksi dilakukan sebanyak tiga kali iterasi dengan variabel perlakuan lama waktu perendaman (12,24,dan 48 jam), perlakuan perendaman menggunakan starter bakteri asam laktat (BAL) Pediococcus pentosaceus yang ditumbuhkan pada media whey tahu dan MRS B selama 12, 24, dan 48 jam. Prototipe 3 yang dihasilkan dari proses iterasi ketiga menunjukan peningkatan rendemen yang cukup tinggi dibandingkan proses kontrol yaitu sebanyak 45.14% dengan syarat mutu lolo ayakan 100 mesh. Penambahan BAL dalam proses perendaman dan metode penggilingan kering yang dilakukan dapat meningkatkan rendemen produksi tepung sorgum.
Keyword: fermentation, pediococcus pentosaceus, sorghum flour, yield, yield

Judul: The Effect of Pediococcus pentosaceus Starter Addition to Physicochemical Characteristics of Sorghum Flour and Its Application Potential to Various Products
Abstrak: Pengolahan tepung sorgum di PT Gluten Free Indonesia memiliki beberapa kondisi, yaitu teknik pelunakan beras sorgum secara spontan dengan air tidak dapat dikendalikan, karakteristik fisikokimia tepung sorgum, dan potensi penerapan tepung sorgum pada produk yang belum diketahui. Tujuan dari proyek ini adalah mengetahui pengaruh penambahan starter Pediococcus pentosaceus terhadap karakteristik fisikokimia tepung sorgum dan memberikan rekomendasi penerapan tepung sorgum pada berbagai jenis produk. Berdasarkan hasil pengujian, diketahui bahwa penambahan starter Pediococcus pentosaceus pada perendaman beras sorgum berpengaruh terhadap karakteristik fisikokimia tepung, yaitu kadar protein, kadar air, derajat putih, daya serap air, kelarutan, dan swelling power. Berdasarkan uji organoleptik, tepung sorgum yang dibuat dari pelunakan secaracspontan lebih disukai penerapannya pada mi dan coating batter (dengan penambahan variabel telur). Sedangkan tepung sorgum yang dibuat dari proses pelunakan dengan penambahan starter Pediococcus pentosaceus lebih disukai penerapannya pada cake dan cookies., The processing of sorghum flour in PT Gluten Free Indonesia still has several conditions, such as the uncontrollable softening process, the physicochemical characteristics of sorghum flour that are not yet known, and the application potential to various products. The purpose of this project is to determine the effect of adding Pediococcus pentosaceus starter on the physicochemical characteristics of sorghum flour to provide recommendations for the application of sorghum flour to products. Based on the tests result, the addition of Pediococcus pentosaceus starter in the soaking process affects the physicochemical characteristics of flour, which are protein content, water content, white degree value, water absorption, solubility, and swelling power. Then based on the organoleptic test, sorghum flour made from the spontaneous softening process is preferred for noodle and coating batter (with additional eggs) applications. Meanwhile, sorghum flour made from a softening process with the addition of Pediococcus pentosaceus starter is preferred for cakes and cookies.
Keyword: penerapan produk, starter Pediococcus pentosaceus, tepung sorgum, karakteristik fisikokimia

Judul: Categorization in Macaca fascicularis.
Abstrak: Categorization is an ability to group individuals or events into different classes mediated by conceptualized mental images. There are several levels of categorization and within a taxonomy the levels are nested. At the most concrete level of categorization, all or most members of the category shared common physical attributes that differ from other categories. The higher the level of category, the fewer common attributes between members of the group. In addition to humans, the ability to categorize has also been proposed in animals. One example of categorization in animal is species discrimination. Using matching-tosample task, present experiment tested ability of the long-tailed macaque (Macaca fascicularis) in discriminating dichotomous-stimuli of different animals. The species has been shown to be able to see photos as representations of real object so I used facial photos of humans and animals for the stimuli. First, I tested their ability to classify humans and macaques into separate group. Second, I tested their ability to discriminate their conspecific from other macaques. And the last, I tested whether the subjects were able to discriminate non-human animals from humans. In all of these experiments I found that the subjects showed high performance in categorizing objects, even when I discarded details of visual informations, such as color and local shapes. The ability to identify objects with reduced representation of physical properties means the subjects were able to generalize attributes of members of the group. This would indicate that the subjects created a higher level abstraction. On the other hand, in discriminating intrageneric macaque species I found that they were able to extract uniqueness of each species. More over, I also found that the subjects were able to put photos of non-human animals that shared very few similarities in physical percepts into one group. I suggested that the subjects could create a more abstract concept based on non-percepts relations as a basis to put the objects into one category. Thus, I concluded that M. fascicularis were able to perform multiple levels of categorizations.
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