Judul: Modul Word Graph Kata Kerja pada KG_EDITOR Berbasis Desktop
Abstrak: Knowledge Graph (KG) represents result of text-semantic analysis as a graph. KG_EDITOR is an application to generate KG. It is a desktop-based application developed using Java programming language. The purpose of this research is to create a module to generate a word graph of Indonesian verb using KG method based on user‟s input. Based on the recent research, there are ten types of word graph for Indonesian verb along with 31 formation patterns due to affixation process. KG generation process is started by input pre-processing. Afterwards the input is looked up in Kamus Besar Bahasa Indonesia (KBBI). The word will be stemmed, if it is not found in KBBI. Then, data will be generated in the form of basic word and affix. Those data are used to determine the word graph pattern to generate. In this research, the module can recognize 10 types of word graph of verb with more than 98% accuracy
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Judul: Pengembangan KG_EDITOR Berbasis Java Desktop untuk Modul Kata Keterangan
Abstrak: Knowledge Graph (KG) is one of natural languange processing representation methods in explaining and modeling natural languange. This method is able to cope with text ambiguity. BogorDelfConStruct is the first KG application developed in Indonesia using MATLAB; however, this application requires MATLAB which is a closed platform application. Previous research has produced 21 word graph patterns for adverbs. This research developed a Java desktop application called KG_Editor that can be used to analyze adverbs using KG. Modules needed by KG_EDITOR are word graph component module and adverb word graph generation module. Overally, KG_EDITOR development has been able to recognize 21 word graph patterns for adverbs in accordance with the previous research
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Judul: Microbiological Characteristics of Chicken Meat Processed with Taichan chili using Retort Pouch
Abstrak: Daging ayam olahan sambal taichan merupakan makanan siap saji yang dikemas menggunakan retort pouch dan polypropylen yang direkatkan kemudian disterilkan pada suhu 135 °C selama 10 menit. Kemasan berfungsi untuk menyimpan produk agar tetap awet dan cita rasa produk tidak berubah. Penelitian ini bertujuan mengkaji sifat mikrobiologi daging ayam olahan sambal taichan yang dikemas menggunakan kantong retort pouch dan disimpan di suhu ruang. Penelitian ini menggunakan rancangan acak lengkap pola faktorial dengan faktor pertama adalah pengemasan terdiri atas 2 jenis, yaitu: retort pouch dan polypropylen faktor kedua adalah penyimpanan yang terdiri atas 3 taraf, yaitu: 0, 7, dan 14 hari. Data yang diperoleh dianalisis secara deksriptif dengan acuan SNI 7388-2009 Batas maksimum cemaran mikroba dalam pangan. Hasil penelitian menunjukan bahwa daging ayam olahan sambal taichan dengan kemasan retort pouch tidak melebihi batas maksimum SNI selama 14 hari penyimpanan. Sedangkan, produk dengan kemasan polypropylen melebihi batas maksimum SNI terhadap total plate count . Penggunaan kemasan retort pouch tidak melebihi batas makismum SNI selama 14 hari dan 7 hari. Sedangkan, kemasan polypropylen melebihi batas maksimum SNI terhadap Salmonella sp dan Escherichia coli . Secara keseluruhan, daging ayam olahan sambal taichan dengan pengemas retort pouch menunjukan hasil terbaik untuk pengujian mikrobiologi., Taichan chili processed chicken is a ready-to-eat food that is packaged using a retort pouch and glued polypropylene and then sterilized at a temperature of 135 °C for 10 minutes. Packaging serves to store the product so that it remains durable and the taste of the product does not change. This study aims to examine the microbiological properties of processed chicken meat with taichan sauce which is packaged using a retort pouch and stored at room temperature. This study used a completely randomized design with a factorial pattern with the first factor being packaging consisting of 2 types, namely: retort pouch and polypropylene, the second factor being storage consisting of 3 levels, namely: 0, 7, and 14 days. The data obtained were analyzed descriptively with reference to SNI 7388-2009 Maximum limit of microbial contamination in food. The results showed that the chicken meat processed with taichan sauce with retort pouch packaging did not exceed the maximum SNI limit for 14 days of storage. Meanwhile, products with polypropylene packaging exceed the maximum limit of SNI for the total plate count. The use of retort pouch packaging does not exceed the maximum limit of SNI for 14 days and 7 days. Meanwhile, polypropylene packaging exceeded the maximum limit of SNI for Salmonella sp and Escherichia coli. Overall, chicken meat processed with taichan sauce with retort pouch packaging showed the best results for microbiological testing.
Keyword: food packaging, processed chicken, retort pouch