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: Effect of Addition of Pediococcus pentosaceus Starter on Sorghum Rice Soaking on Sorghum Flour Quality Characteristics
Abstrak: Penelitian bertujuan untuk melihat pengaruh dari penambahan starter Pediococuus pentosaceus pada perendaman beras sorgum terhadap karakteristik mutu tepung sorgum. Penelitian ini merancang perbaikan proses pembuatan tepung sorgum agar dapat membantu mitra mendapatkan hasil produksi yang lebih baik dan mutu produk tetap optimal. Rancangan proses perbaikan produksi dilakukan sebanyak tiga kali iterasi dengan perlakuan lama waktu perendaman serta perlakuan perendaman menggunakan starter bakteri asam laktat (BAL) Pediococcus pentosaceus selama 12, 24, dan 48 jam. Hasil penelitian menunjukkan bahwa perendaman beras sorgum secara spontan ataupun dengan penambahan starter Pediococcus pentosaceus berpengaruh terhadap karakteristik mutu tepung sorgum. Berdasarkan pengujian yang telah dilakukan, diketahui bahwa penambahan starter Pediococcus pentosaceus pada proses perendaman berpengaruh terhadap karakteristik mutu tepung sorgum yang dihasilkan. Semua karakteristik mutu dari prototipe nol dan semua iterasi telah memenuhi syarat mutu yang telah ditetapkan, kecuali kadar serat kasar yang masih tinggi, tetapi dengan perlakuan lama waktu perendaman dan penambahan starter Pediococcus pentosaceus, kadar serat kasar dari semua prototipe lebih baik dibandingkan kontrol, karena kadarnya kurang dari 7,35% (prototipe 0). Perbaikan proses dengan penambahan starter Pediococcus pentosaceus dalam perendaman dan lama waktu perendaman dapat meningkatkan karekteristik mutu tepung sorgum, sehingga kualitas produksi tepung sorgum akan lebih baik., The aim of this study was to see the effect of adding Pediococuus pentosaceus starter to sorghum rice soaking on the quality characteristics of sorghum flour. This research designs improvements to the process of making sorghum flour in order to help partners get better production results and product quality remains optimal. The design of the production improvement process was carried out three iterations with a long soaking time treatment and immersion treatment using a starter of lactic acid bacteria Pediococcus pentosaceus for 12, 24, and 48 hours. The results showed that soaking sorghum rice spontaneously or with the addition of Pediococcus pentosaceus starter had an effect on the quality characteristics of sorghum flour. Based on the tests that have been carried out, it is known that the addition of Pediococcus pentosaceus starter in the soaking process has an effect on the quality characteristics of the resulting sorghum flour. All the quality characteristics of the zero prototype and all iterations met the quality requirements that had been set, except for the crude fiber content which was still high, but with the long soaking time treatment and the addition of Pediococcus pentosaceus starter, the crude fiber content of all prototypes was better than the control, because the levels less than 7.35% (prototype 0). Process improvement by adding Pediococcus pentosaceus starter in soaking and soaking time can improve the quality characteristics of sorghum flour, so that the quality of sorghum flour production will be better.
Keyword: soaking, quality characteristics, Pediococcus pentosaceus, sorghum flour

Judul: Construction of Strongly Optimal Binary Linear Code with Minimum Distance 9 and 11
Abstrak: A binary linear code of length n over q F is a subspace of n q F . A code has three parameters that attached to it, namely length, dimension, and minimum distance. A code with length n, dimension k and minimum distance d is often called [n, k, d ]-code. Usually, when two parameters are given, then we want to find a code that has the best value for the last parameter. Based on Gilbert- Varshamov bound, if a [n, k, d ]-code exists and can not be expanded, we call it a strongly optimal code. In this paper, we construct strongly optimal code with minimum distance 9 and 11. In constructing the code, we created a theorem and algorithm based on Gilbert-Varshamov bound before we implement the algorithm to MAPLE programming language. Because of computational limitations, the program can only construct up to k = 10 for d = 9 and k = 12 for d = 11.
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