Judul: Karakteristik Fisik Kimia dan Mikrobiologi Kefir Susu Kambing dengan Penambahan Ekstrak Kulit Manggis Komersial
Abstrak: Kefir is one of the fermented milk products. The supplementation of mangosteen pericarp extract as source of antioxidant was aimed to increase the functionality of fermented milk products. The extract of mangosteen pericarp was purchased from PT. Haldin Pacific Semesta. The purpose of this research was to study the physical, chemical, and organoleptical characteristics of the goat’s milk kefir with and without addition of mangosteen pericarp extract. The results showed that antioxidant activity on the extract of mangosteen pericrap had IC50 value about 20 482.5 ppm (2%). Supplementation of mangosteen pericarp extract affected significantly on viscosity, antioxidant activity, and parameters of hedonic test color, smell, and general appearance.
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Judul: Karakteristik Fisikokimia dan Aktivitas Antioksidan Kefir Susu Kambing Etawa dengan Penambahan Sari Kurma Sukari (Phoenix dactilyfera L)
Abstrak: Kefir adalah produk olahan susu yang difermentasi dengan mikroorganisme menguntungkan seperti bakteri asam laktat dan khamir. Kefir merupakan produk pangan fungsional yang dapat dimodifikasi melalui penambahan sari kurma (Phoenix dactilyfera L). Penelitian ini bertujuan untuk menganalisis karakteristik fisikokimia dan aktivitas antioksidan kefir susu kambing dengan penambahan konsentrasi sari buah kurma yang berbeda. Penelitian ini menggunakan rancangan acak lengkap (RAL) pada tiga konsentrasi penambahan sari kurma yang berbeda, yakni 0% (kontrol), 12,5%, dan 25%. Karakteristik fisikokimia yang dianalisis meliputi aw, pH, total asam tertitrasi (TAT), dan viskositas. Nilai aktivitas antioksidan pada penelitian ini juga dianalisis. Hasil penelitian menunjukkan bahwa penambahan sari kurma pada kefir susu kambing berpengaruh nyata (p<0,05) terhadap nilai pH, TAT, viskositas dan peningkatan aktivitas serta kapasitas antioksidan. Sementara itu, penambahan sari kurma pada kefir susu kambing tidak menunjukkan adanya perbedaan yang nyata (p<0,05) terhadap nilai aw. Kesimpulannya penambahan sari kurma pada kefir susu kambing meningkatkan aktivitas antioksidan tanpa menurunkan mutu fisikokimianya.
Keyword: Antioxidant, goat milk, Physicochemical, Date fruit extract, Kefir

Judul: Perbandingan Answer Set Programming dan Iterative Deepening Search dalam Menyelesaikan Game N-puzzle
Abstrak: N-puzzle is one of the known NP-complete problems in the field of puzzles and games. The purpose of N-puzzle is to arrange numbers from 1 to (n2-1) in an n x n grid, with one grid contains a blank square. The research aims to compare the use of Answer Set Programming (ASP), as one of the currently used formalism to express and solve hard computational problems, with the traditional Iterative Deepening Search (IDS) in solving the N-puzzle. An encoding of N-puzzle problem and solver was devised and executed using the DLV system, while IDS is implemented as an ad-hoc program solving the N-puzzle problem. The result of experiment shows that the ASP using DLV is more effective in finding solutions, because it requires no depth parameters to find solutions, while IDS does. On the other hand, the IDS implementation was more efficient in terms of execution time.
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