Judul: fortifikasi zat besi pada bumbu rempah mie instan rasa kari dan kimlo dalam rangka penanggulangan masalah anemi gizi besi di Indonesia
Abstrak: Dalam penelitian ini dipelajari kandungan senyawa anti nutrisi (asam fitat, tanin, dan asam oksalat), total besi dan ketersediaan zat besi alami di dalam campuran bumbu-bumbu rempah dengan citarasa kari dan kimlo, serta fortifikasi zat besi fero sulfat heptahidrat dan fero fumarat ke dalam bumbu rempah tersebut. Penelitian ini terbagi dalam tiga tahap. Tahap pertama adalah proses pembuatan dan formulasi bumbu rempah dengan citarasa kari dan kimlo, serta analisis kandungan senyawa anti nutrisi, total besi dan ketersediaan zat besi alami. Tahap kedua adalah tahap pemilihan konsentrasi terbaik fero sulfat maupun fero fumarat yang difortifikasikan berdasarkan uji organoleptik. Sedangkan pada tahap terakhir diamati pengaruh penyimpanan dan jenis zat besi yang difortifikasikan terhadap ketersediaan zat besi selama 1.5 bulan. Pengamatan dilakukan setiap dua minggu. Hasil analisis pada tahap pertama menunjukkan bahwa dengan kadar air sebesar 4.90%, kandungan senyawa anti nutrisi baik asam fitat, tanin, maupun asam oksalat pada bumbu kari berturut-turut 1.74% (BK), 0.74% (BK), dan 0.65% (BK) lebih tinggi bila dibandingkan dengan bumbu kimlo. Dengan kadar air sebesar 9.23%, bumbu kimlo mengandung 0.79% (BK) asam fitat, 0.54% (BK) tanin, dan 0.21% (BK) asam oksalat. Sebaliknya kadar zat besi total pada bumbu kimlo 0.06% (BK), lebih besar daripada bumbu kari (0.02% BK). Jumlah zat besi yang tersedia pada kedua bumbu tidak terukur....
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Judul: Fortifikasi zat Besi pada Bumbu Mie Instant Rasa Soto dan Sop   serta Stabilitasnya selama Penyimpanan
Abstrak: Penelitian ini terdiri dari tiga tahap penelitian. Pada tahap pertama dilakukan pembuatan dan formulasi rempah-rempah menjadi bumbu mie instan rasa soto dan sop. Terhadap bumbu-bumbu tersebut dipelajari kandungan antinutrisi, kadar air, kadar zat besi total dan ketersediaan zat besi secara alami. Secara Berturut-turut kadar asam fitat, tanin dan asam oksalat pada bumbu soto adalah 3.44 9. (BK), 0.89 % (BK) dan 0.82 % (BK). Sedangkan pada bumbu sop adalah 0 . 9 1 % (BK), 0 . 7 8 % (BK) dan 0 . 3 1 % (BK). Kadar zat besi total secara alami pada bumbu soto adalah 0.028 % (BK) dan pada bumbu sop 0.047 % (BK). Namun ketersediaan zat besinya hanya dapat terukur pada bumbu sop.
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Judul: The Construction of Greedy SVP LLL Algorithm
Abstrak: A lattice is a set of all integer linear combination of a set of linearly independent vectors in ℝ𝑛���. The independent vectors are called bases of lattice. Any lattice can be generated from many bases, and these bases have the same cardinality. In the lattice, the most fundamental and renowned problem is the Shortest Vector Problem (SVP). SVP is a tracking problem of the shortest nonzero vector in a lattice with equivalent bases. In two dimensions, SVP problem has resolved exactly by Gauss’ algorithm. When the lattice dimension is higher than two, A.K. Lenstra, H.W. Lenstra and L. Lovasz gave a LLL algorithm to compute approximation of nonzero shortest vector in the lattice. Reduced bases solution obtained from LLL algorithm still be an approximation and has polynomial running time of arbitrary dimension which large enough. In 1994, Schnoor and Euchner modified this LLL algorithm as a new variant which later was named deep insertion LLL algorithm. This algorithm is a modified version of the LLL algorithm to the terms of the exchange step to improve the accuracy of output of LLL reduced bases and applying it to the subset sum problem. The purpose of this research are: (1) Reconstruct the LLL algorithm and deep insertion LLL algorithm using a geometric approach. (2) Construct a greedy SVP LLL algorithm. (3) Implement the three algorithms in a symbolic programming language, and evaluate them experimentally. A bases ℬ=[𝐛���1,𝐛���2,…,𝐛���𝑛���] in ℝ𝑚��� is called reduced LLL with parameter 𝛿��� if satisfies: (a) |𝜇���𝑗���𝑖���|≤12, for every integer 𝑖���,𝑗��� with 1≤𝑖���<𝑗���<𝑛���. (b)𝛿���‖𝜋���𝑗���(𝐛���𝑗���)‖2≤‖𝜋���𝑗���(𝐛���𝑗���+1)‖2, for 𝑗���=1,2,…,𝑛���−1,where 𝛿��� is a reduced parameter of real numbers with 14<𝛿���<1. The first requirement is the reduced basis 𝛿��� must “nearly orthogonal” and in its computation case, this requirement can be reached out by using the Gram-Schmidt’s orthogonalization. While the second requirement is called exchange step, or used to called as Lovasz condition. By using both of these requirements, then they establish the LLL algorithm. Then, Schnoor and Euchner modify the LLL algorithm based on the requirements of the exchange step called the deep insertion LLL algorithm, where the exchange step is based on the comparison of the projected vector in orthogonal complement [𝐛���1,𝐛���2,…,𝐛���𝑘���−1]⊥ after j-th reduction. To construct greedy SVP LLL algorithm, the requirements of the exchange step is based on purely by comparing norm of lattice 𝐛���𝑗��� with norm lattice 𝐛���𝑖��� for 𝑖���=1,2,3…,𝑗���−1. The process of insertion reduced vector after the exchange step also has done greedily. Then, we calculate the number of arithmetic operation in greedy SVP LLL algorithm for further analysis. The result of our exprimentation for three algorithms on the certain matrix size shows that the running time of the three algorithms increases propotional to the size of the matrix. The result also shows that by using 𝛿���=34 for the LLL algorithm and the deep insertion LLL algorithm, and the greedy SVP LLL algorithm which is a new variant made by using no parameter of 𝛿���, outperform of the other of two previous algorithm in terms of speed with the same output.
Keyword: LLL algorithm, LLL deep insertion algorithm, greedy SVP LLL algorithm