Judul: Analisis perubahan sifat fisik dan panas pada penggorengan kripik (chips) akar teratai (Nelumbium nelumbo)
Abstrak: Kebutuhan pangan merupakan suatu masalah dunia yang belum dapat diatasi sampai saat ini, terutama bagi negara berkembang yang pertambahan penduduknya relatif tinggi. Salah satu cara untuk menanggulangi masalah tersebut adalah dengan meningkatkan pemanfaatan sumber daya alam dan hasil-hasil pertanian lainnya melalui penggunaan sumber pangan baru atau usaha untuk penganekaragaman pangan. Penggorengan adalah salah satu cara yang digunakan secara luas dalam pengolahan pangan, baik untuk keperluan komersil dengan skala besar di industri pangan, restoran, hotel maupun rumah tangga. Ashkenazi, et al (1984) mengatakan bahwa penggorengan (deep fat frying) adalah proses pemasakan dan pengeringan melalui kontak dengan minyak panas dan massa yang terjadi secara simultan. Menurut Skjoldebrand (1984), proses pemasakan ini dimaksudkan untuk meningkatkan palatibilitas, memperbaiki citarasa, serta meningkatkan daya cerna karena terjadi denaturasi protein dan perubahan-perubahan lain selama pemasakan. Di samping itu masa simpan bahan pangan yang digoreng akan bertambah panjang. ...
Keyword: 

Judul: Pengaruh Perlakuan Panas sebelum Penggorengan terhadap Kerenyahan
Abstrak: Cassava is one of the local commodities of Indonesia that can be found easily at many places. Cassava chip is one of the popular snacks in Indonesia and crispness becomes one of the important factors to measure cassava chips quality. Some efforts have been tried to enhance the crispness of cassava chip. Heating processes before frying, such as steaming and boiling, are explored whether they can help to enhance cassava chip crispness or not. Steaming and boiling can cause the cassava starch gelatinization. As a result, the starch granule swells because of water hydration. When cassava slices is fried, the water comes out and small pores formed. The pores can cause the crispness of chips. The crispness was analyzed by sensory evaluation using rating and triangle test as subjective test and physical test using texture analyzer as objective test. Proximate analysis was also done to see if there are any effects of nutrients change because of heating processes to crispness. The result showed that steaming and boiling cassava slices before frying enhanced the crispness of cassava chips. Nutrients changed because of these heating processes.
Keyword: 

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.
Keyword: