Judul: Pembuatan dan Karakterisasi Kefir Susu Sapi
Abstrak: Penelitian ini bertujuan untuk mempelajari pembuatan kefir dengan menggunakan starter cair kefir, yang cita rasanya sesuai dengan preferensi konsumen, dengan penampakan fisik yang stabil , dan mengevaluasi karakteristiknya.
Keyword: 

Judul: Pengaruh penambahan macam padatan dan penguapan susu terhadap kualitas kefir
Abstrak: Penelitian ini dilakukan di Laboratorium Ternak Perah, Jurusan Ilmu Froduksi ternak, Fakultas Peternakan, Institut Pertanian Bogor. Penelitian dilakukan mulai tanggal 24 Juli 1990 30 Agustus 1990. Tujuan penelitian ini adalah untuk mengetahui penga- rah penambahan macam padatan (tepung susu skim, gelatin) dan penguapan susu terhadap kualitas kefir susu sapi guna meningkatkan selera konsumen. Materi penelitian yang digunakan antara lain: Susu segar sebanyak 54 liter, tepung susu skim 900 gram, gelatin 1000 gram, starter basah 100 gram dan starter cair. Penelitian ini dilakukan dalam dua tahap, yaitu penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan dimaksudkan untuk menentukan konsentrasi padatan (tepung susu skim, gelatin) yang didasarkan kadar air SUSU setelah dipanaskan pada suhu pada 85-90°C selama 15 menit, sehingga total bahan kering ketiganya sama. Konsentrasi tepung susu skim dan gelatin yang digunakan adalah 6, 8 dan 10 persen dari volume SUSU. Penelitian utama mempelajari tentang cara pengentalan susu, yaitu dengan penguapan, penambahan tepung susu skim atau penambahan gelatin. Adapun macam starter yang digunakan adalah starter basah dan starter cair. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap pola Faktorial 3x2 dengan empat kali ulang- an. Pengamatan dilakukan terhadap kualitas kefir yang meliputi nilai pH, kadar asam laktat, kadar laktosa, kadar lemak, kadar protein dan nilai organoleptik (rasa, aroma dan kekentalan). Hasil analisis statistik menunjukkan bahwa pengen- talan susu dengan cara penguapan, penambahan tepung susu skim dan penambahan gelatin sangat nyata (P<0.01) mempe- ngaruhi nilai pH, kadar asam laktat, kadar laktosa, kadar lemak dan kadar protein kefir yang dihasilkan. Penggu- naan starter basah dan starter cair tidak mempengaruhi aroma dan kekentalan kefir. Kefir yang dibuat dengan cara penguapan susu starter cair mempunyai nilai gizi yang tinggi dan mempunyai skor kesukaan terhadap rasa, aroma dan kekentalan yang tinggi.
Keyword: 

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