Judul: Karakteristik Fisikokimia dan Organoleptik Es Krim Substitusi Whey Protein Isolate dengan Penambahan Temulawak (Curcuma xanthorriza)
Abstrak: Es krim merupakan camilan yang memiliki keberagaman rasa, warna, bentuk sehingga banyak diminati masyarakat. Es krim substitusi whey protein isolate dengan penambahan temulawak menjadi salah satu inovasi pada produk es krim. Tujuan dari penelitian ini adalah untuk menguji karakteristik fisikokimia dan organoleptik es krim substitusi whey protein isolate dengan taraf 0% dan 3% lalu ditambahkan temulawak sebanyak 0%, 0,8%, dan 1%. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan tiga kali pengulangan, sedangkan uji organoleptik menggunakan uji non parametrik Kruskal-Wallis. Hasil penelitian menunjukkan substitusi whey protein isolate sebanyak 3% berpengaruh nyata (P<0,05) terhadap kadar protein, kadar air, overrun, dan daya leleh pada es krim. Temulawak dapat menurunkan kadar air dan meningkatkan kadar abu pada es krim. Berdasarkan uji organoleptik penambahan temulawak pada es krim dapat diterima oleh panelis., Ice cream is a dessert that has a variety of flavors, colors, and shapes, and become popular among people. Substituting whey protein isolate with the addition of temulawak has become one of the innovations in ice cream products. This study aims to analyze the physicochemical and organoleptic characteristics of ice cream substituted with whey protein isolate at levels of 0% and 3% with the addition of temulawak at 0%, 0,8%, and 1%. This study used a completely randomized design (CRD) with three repetitions, while the organoleptic test used the non-parametric Kruskal-Wallis test. The results showed that the substitution of whey protein isolate at 3% significantly affected (P<0.05) the protein content, water content, overrun, and melting power of ice cream. Temulawak can reduce water content and increase ash content in ice cream. Based on the organoleptic test, the addition of temulawak to ice cream was acceptable to the panelists.
Keyword: curcuma, ice cream, organoleptic, physicochemical, whey protein isolate

Judul: Karakteristik Fisik dan Organoleptik Es Krim Alpukat Mentega (Persea americana Mill.) dengan Substitusi Madu Hutan Sebagai Pemanis Alami
Abstrak: Saat ini es krim sudah memiliki banyak varian rasa dengan nilai gizi dan kualitas berbeda-beda. Penambahan alpukat mentega yang tinggi serat mampu meningkatkan total padatan es krim sehingga tekstur menjadi lembut. Selain itu, tingginya asam lemak tak jenuh alpukat mentega dapat meningkatkan kolesterol baik sehingga tidak berkontribusi terhadap kolesterol. Penggunaan gula pasir pada es krim perlu diperhatikan karena dapat berdampak buruk bagi kesehatan. Substitusi madu hutan dapat menjadi alternatif sebagai pemanis alami pada es krim karena memiliki indeks glikemik rendah dibandingkan gula sehingga tidak berdampak pada gula darah. Selain itu, substitusi madu hutan dapat memperlambat daya leleh es krim. Penelitian ini bertujuan untuk menganalisis karakteristik fisik dan organoleptik es krim alpukat mentega yang diberi substitusi madu hutan pada taraf 0%, 10%, 15%, dan 20%. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan tiga kali pengulangan, sedangkan uji organoleptik menggunakan uji non parameterik Kruskal-Wallis dan uji lanjut Mann-Whitney. Hasil penelitian menunjukkan substitusi madu hutan berpengaruh nyata (P<0,05) terhadap overrun, pH, hedonik dan mutu hedonik pada es krim. Perlakuan terbaik ditemukan pada es krim alpukat mentega (10% gula pasir dan 10% madu hutan)., Currently, ice cream has many variants with different nutritional values and qualities. The addition of butter avocado can increase the total solids in ice cream, resulting in a smoother texture. Furthermore, the high unsaturated fatty acids in butter avocado not contributing to cholesterol. Then the use of sugar in ice cream needs to be considered due to its adverse health effects. Subtituting forest honey can be an alternative natural sweetener in ice cream because it has a low glycemic index compared to sugar, thus not affecting blood sugar levels. Additionally, forest honey can slow down the melting power of ice cream. This study aims to analyze the physics and organoleptic characteristics of butter avocado ice cream, which was added with honey forest at levels of 0%, 10%, 15%, and 20%. This study used a completely randomized design (CRD) with three repetitions, while the organoleptic test used the non-parametric Kruskal Wallis test, and Mann-Whitney further test. The results showed that the addition of forest honey had a significant effect (P<0,05) on the overrun, pH, hedonic, and mutually hedonic of ice cream. The best treatment was found in the butter avocado ice cream (10% granulated sugar and 10% forest honey).
Keyword: ice cream, butter avocado, forest honey, natural sweetener

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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