Judul: Pembuatan Tablet Effervescent Berbahan Baku Susu Kambing sebagai Pangan Tambahan (Food Supplement) dengan Metode Granulasi Basah
Abstrak: Pemanfaatan dan penelitian susu kambing untuk diolah menjadi bahan pangan tambahan di Asia terutama Indonesia masih sangat terbatas karena masyarakat belum mengetahui manfaatnya secara keseluruhan, terutama untuk mengatasi gangguan kesehatan. Baunya yang khas (goaty) menyebabkan susu kambing lebih banyak dihindari daripada dimanfaatkan. Diversifikasi produk tersebut khususnya tablet effervescent sangat menarik untuk dilakukan karena beberapa sifat yang menguntungkan. Penelitian ini bertujuan untuk mempelajari proses pembuatan tablet effervescent dari susu kambing sebagai upaya diversifikasi produk susu kambing dan mengetahui daya terima konsumen terhadap produk tersebut. Data-data yang didapatkan, ditabulasikan dan dibahas secara deskriptif. Uji organoleptik digunakan uji hedonik meliputi kesukaan terhadap penampakan umum, warna, aroma, rasa, dan dan waktu larut dari tablet effervescent. Hasil analisis susu kambing skim meliputi: pH 6,56, kadar protein 4,40%, kadar lemak 0,06%, kadar abu 0,76% dan kadar air 89,41%. Hasil analisis susu kambing skim bubuk meliputi: kadar protein 35,36%, kadar lemak 2,24%, kadar abu 7,72% dan kadar air 5,44%. Pembuatan tablet effervescent susu kambing direalisasikan melalui beberapa tahapan, yaitu (1) penimbangan, (2) pencampuran awal (premixing), (3) pembuatan larutan pengikat, (4) penambahan larutan pengikat, (5) pengayakan I (sieving 1), (6) pengeringan (drying), (7) pengayakan II (sieving II), (8) pencampuran lubrikan/lubrikasi (fase luar), (9) pengempaan dan (10) pengemasan. Metode yang digunakan adalah granulasi basah, yang mensyaratkan ruangan dengan RH maksimal 25% dan suhu maksimal 25°C. Evaluasi granul menunjukkan waktu alir granul sesuai standar yaitu 5 g/detik, sedangkan kompresibilitas granul tergolong dalam kriteria kurang sesuai karena berada dalam range 23-35%. Pengujian evaluasi tablet effervescent susu kambing sesuai dengan Departemen Kesehatan RI (1979) dan Departemen Kesehatan RI (1995) kecuali pada pengujian ukuran tablet. Tablet yang dihasilkan melebihi batas antara 4,93-11,10 mm, yaitu 13.07 mm. Karakteristik tablet effervescent susu kambing adalah kadar protein 12,81% (BK), kadar lemak 1,05% (BK), kadar abu 10,22% (BK) dan kadar air 1,71% (BB). Uji hedonik oleh panelis terhadap tablet effervescent susu kambing yang dihasilkan meliputi kesukaan terhadap penampakan umum, warna, aroma, rasa dan daya effervescing masih kurang disukai oleh panelis, dikarenakan tablet effervescent ini tergolong produk baru dan adanya kecendrungan panelis masih membandingkannya dengan tablet effervescent yang sudah beredar di pasaran.
Keyword: susu kambing, granulasi basah, Food Supplement, tablet effervescent

Judul: Pembuatan granul effervescent susu kambing dengan metode granulasi basah
Abstrak: Goat milk is a liquid which come from clean and healthy goat udder and it obtained by good milking out and did not receive any treatment except for refrigeration process. Goat milk had better nutrition value than dairy milk and it also easy to digested, because it had small fat size and can be consumed for one who suffered from lactose intolerance. Because of the goaty aroma of goat milk, the consumption of goat milk was avoided by people. Effervescent is defined as the evolution of bubbles of gas from a liquid as the result of a chemical reaction. People liked beverages in effervescent form, because it was simple, dissolve quickly in water, giving clear condensation and effect of sparkle (like consuming soda water). One way pattern of Completely Randomized Design with four treatment and three replication will be used in this experiment. This research used treatment of addition different sucrose level in each formulation (5%;10%;15% and 20%). According to standard of Wells (1987), the rate of flow and compressibility of Effervescent goat milk granule was less than 10 second and it was included in special criterion (5- 15%). Dissolve time which yielded was not fact enough because formula with low effervescent (26%) had dissolve time 4,66 minutes but these dissolve time were less quickly compared to commercial product of effervescent in market which had dissolve time less than 1 minute. The making of goat milk effervescent granule with wet granulation method had result in high above 5% water level of granule. Formula with high mix effervescent (41%) had effect on significant ask level, but the other formula did not have significant effect on to fat level and protein level of granule. According of panelists that different of formulation did not have significant effect to colour, aroma, texture, and taste goat milk effervescent granule. Keyvords : goat milk, wet granulation, effervescent granule
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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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