Judul: Ekstraksi, Isolasi, dan Karakterisasi Sifat Fisikokimia Protein Kacang Koro Pedang Putih sebagai Kandidat Bahan Plant-Based Meat
Abstrak: Kacang koro pedang (KKP) memiliki potensi besar untuk dikembangkan sebagai alternatif sumber protein yang menggantikan protein hewani. Namun demikian, serangkaian proses diperlukan untuk mengekstrak dan mengisolasi protein dari KKP sehingga diperoleh sediaan protein KKP dalam bentuk konsentrat atau isolat. Tujuan penelitian ini adalah mengekstraksi dan mengisolasi protein KKP serta menganalisis sifat fisikokimia isolat protein KKP yang dapat digunakan sebagai parameter evaluasi apakah isolat protein KKP berpotensi sebagai kandidat bahan plant-based meat. Tahapan untuk menghasilkan protein KKP meliputi screening proses untuk menurunkan kadar asam sianida (HCN) pada tepung KKP, proses penepungan, defatting, screening bufer untuk proses ekstraksi, screening isoelectric point (IEP) untuk proses isolasi protein, dan freeze drying. Analisis sifat-sifat fisikokimia isolat protein meliputi kadar HCN, analisis proksimat, rendemen, kadar protein terlarut, protein nativity dengan differential scanning calorimetry (DSC), analisis pembentukan nanofibril dan gel. Hasil penelitian menunjukkan bahwa perlakuan blanching sebelum perendaman KKP menghasilkan tepung dengan kadar HCN terendah, yaitu 23,66 ppm. Metode ekstraksi protein terbaik dilakukan dengan larutan NaOH pH 8,5 pada suhu 40 °C (Bufer #2). IEP Bufer #2 untuk isolasi protein adalah pH 4,0. Metode-metode tersebut menghasilkan protein (as crude protein) dengan kadar 94,24% basis kering sehingga dikategorikan sebagai isolat protein, sedangkan kadar protein terlarutnya sebesar 71,09%. Isolat protein KKP yang dihasilkan memiliki kadar HCN 30,358 ppm. Analisis DSC menunjukkan bahwa isolat protein masih memiliki protein nativity setelah melalui rangkaian proses ekstraksi dan isolasi. Larutan isolat protein KKP pada konsentrasi 2% w/w pH 2,0 setelah dipanaskan pada 90 °C selama 20 jam secara visual tidak dapat membentuk nanofibril. Peningkatan konsentrasi menjadi 4% w/w menghasilkan gel pada pH 2,0 dan 3,0 setelah pemanasan yang dilanjutkan dengan pendinginan., Jack bean (Canavalia ensiformis) has a great potential to be developed as an alternative source of protein that replaces animal protein. However, a series of processes are required to extract and isolate the protein from jack bean, therefore jack bean protein concentrate, or isolate is obtained. The purpose of this study was to extract and isolate jack bean protein and analyze the physicochemical properties of jack bean protein isolate that can be used as evaluation parameters whether jack bean protein has a potential as a candidate for plant-based meat ingredients. The stages to produce jack bean protein include screening process to reduce hydrogen cyanide (HCN) levels in jack bean flour, milling process, defatting, buffer screening for extraction process, isoelectric point (IEP) screening for protein isolation process, and freeze drying. Analysis of the physicochemical properties of protein isolate includes HCN content, proximate analysis, yield, soluble protein content, protein nativity with differential scanning calorimetry (DSC), nanofibril and gel formation analysis. The results showed that blanching before soaking jack bean resulted in flour with the lowest HCN content, which was 23.66 ppm. The best method of protein extraction was carried out with NaOH solution pH 8.5 at 40 °C (Buffer #2). IEP Buffer #2 for protein isolation was pH 4.0. These methods produced protein (as crude protein) with a content of 94.24% on dry basis, which was categorized as protein isolate, while its soluble protein content was 71.09%. The resulting jack bean protein isolate had an HCN
Keyword: isolat protein, kacang koro pedang, plant-based meat, sifat fisikokimia

Judul: Life Cycle Assessment (LCA) Protein  Extraction and Isolation Process from Jack Bean (Canavalia ensiformis) Laboratory  Scale
Abstrak: Kacang koro pedang (KKP) merupakan salah satu produk pertanian yang memiliki kandungan protein yang cukup tinggi dimana proteinnya berpotensi menjadi bahan baku plant-based meat. Untuk mendapatkan protein dari KKP, perlu adanya serangkaian proses ekstraksi dan isolasi yang melibatkan penggunaan energi, air, dan bahan kimia yang intensif. Oleh karena itu, perhitungan dampak lingkungan yang berpotensi timbul akibat proses ekstraksi dan isolasi protein KKP perlu dilakukan menggunakan metode life cycle assessment (LCA). Tujuan penelitian ini adalah menghitung dampak lingkungan potensial dari proses ekstraksi dan isolasi protein KKP dan mengidentifikasi faktor signifikan yang berdampak paling besar di dalam proses ekstraksi dan isolasi protein KKP pada skala laboratorium. Metode penelitian yang dilakukan mengacu pada kerangka kerja LCA yaitu goal and scope definition, life cycle inventory (LCI), life cycle impact assessment (LCIA), dan interpretasi. Kuantifikasi dampak ditentukan dengan mengacu pada ReCiPe 2016 Midpoint (H). Hasil penelitian menunjukkan bahwa dampak lingkungan yang secara signifikan ditimbulkan akibat serangkaian proses produksi 1 gram protein KKP adalah human non-carcinogenic toxicity (HTPnc) sebesar 3,222 kg 1,4-DCB, global warming (GWP) sebesar 1,846 kg CO2 eq, terrestrial ecotoxicity (TETP) sebesar 1,109 kg 1,4-DCB, dan fossil resource scarcity (FFP) sebesar 0,539 kg oil eq. Faktor yang berdampak paling besar terhadap lingkungan adalah proses pengeringan menggunakan freeze dryer karena konsumsi energi listrik pada alat yang cukup besar. Rekomendasi perbaikan yang bisa dilakukan untuk mengurangi emisi yang signifikan yaitu dengan mengganti sumber produksi listrik dari PLTU batu bara menjadi PLTA. Penggunaan listrik dari PLTA dapat menurunkan dampak lingkungan kategori HTPnc 98,15%, GWP 95,91%, TETP 74,22%, FFP 80,81%., Jack bean (JB) is an agricultural product with high protein content that is potential for plant-base meat’s ingredient. However, a series of extraction and isolation processes that involve intensive use of energy, water, and chemicals are required to obtained JB protein. Therefore, potential environmental impacts arising from extraction and isolation process of JB protein needs to be carried out to assure sustainable food processing. The purpose of this study is to calculate the potential environmental impacts of the extraction and isolation process of JB proteins and identify the significant factors that have the greatest impact in the extraction and isolation process of JB proteins on laboratory scale. Life cycle assessment (LCA) framework was used in this study, namely goal and scope definition, life cycle inventory (LCI), life cycle impact assessment (LCIA), and interpretation. Impact quantification was determined by referring to the ReCiPe 2016 Midpoint (H). The results showed that the production of one gram of JB protein significantly impacted on four categories, i.e., human non-carcinogenic toxicity (HTPnc) of 3.222 kg 1,4- DCB, global warming (GWP) of 1.846 kg CO2 eq., terrestrial ecotoxicity (TETP) of 1.109 kg 1,4-DCB, and fossil resource scarcity (FFP) of 0.539 kg oil eq. The step in the extraction and isolation process that has the greatest impact on the environment is drying process using a freeze dryer, due to the large consumption of electrical energy. Recommendations for improvements that can be made to reduce significant emissions are to replace the source of electricity production from coal to hydropower. The use of electricity from hydropower can reduce the
Keyword: environmental impact, jack bean, life cycle assessment, protein

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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