Judul: Pendugaan Umur Simpan Tepung Bumbu Gorengan dengan Metode Akselerasi Pendekatan Kadar Air Kritis
Abstrak: Konsumsi tepung terigu semakin meningkat sebagai bahan penyalut produk gorengan. Namun, tepung terigu merupakan tepung yang mengandung gluten dan dapat menyebabakan beberapa penyakit jika konsumsinya berlebihan. Peran tepung terigu sebagai penyalut gorengan dapat digantikan dengan tepung bumbu non gluten. Sebagai produk pangan, tepung bumbu harus diketahui umur simpannya untuk keamanan konsumen. Pendugaan umur simpan dilakukan dengan metode Accelerated Shelf-Life Test (ASLT), dilakukan dengan memodifikasi suhu dan kelembaban ruang agar produk yang disimpan dapat cepat rusak. Pendugaan umur simpan tepung bumbu dilakukan dengan metode kadar air kritis menggunakan persamaan Labuza. Variabel yang digunakan antara lain kadar air awal, kadar air kritis, kadar air kesetimbangan, slope kurva ISA, permeabilitas kemasan, luas kemasan, berat padatan per kemasan, dan tekanan uap air jenuh pada suhu penyimpanan. Kurva ISA yang didapatkan pada penelitian berbentuk sigmoid atau sama dengan Kurva ISA tipe II yang banyak ditemukan pada produk pangan. Nilai Mean Relative Determination (MRD) terkecil pada pemodelan Hasley 3,74. Pendugaan umur simpan dilakukan pada RH 75, 84, dan 89% menggunakan kadar air kritis percobaan dan kadar air kritis berdasarkan Standar Nasional Indonesia (SNI) dengan beberapa jenis kemasan antara lain PP 02, PP 03, dan alumunium foil. Hasil perhitungan umur simpan tepung bumbu gorengan pada penyimpanan kelembaban relatif 75, 84, dan 89% menggunakan kadar air kritis SNI dengan kemasan PP 02 secara berturut-turut selama 95, 49, 35 hari, dengan kemasan PP 03 selama 143, 74, 54 hari, dan dengan kemasan alumunium foil selama 641, 333, 242 hari., Consumption of wheat flour is increasing as a coating of fried products. However, wheat flour is a flour that contains gluten and can cause some diseases if its consumption is excessive. The role of wheat flour as a fried coating can be replaced with non-gluten seasoning flour. As a food product, seasoning flour should be known its shelf life for consumer safety. Estimation of shelf life is done by Accelerated Shelf-Life Test (ASLT) method, done by modifying the room temperature and humidity conditions so that the stored products can be quickly damaged. Seasoning flour is a food product whose main damage is due to the absorption of water vapor. Estimating the shelf life of seasoning flour is done by critical water content method using Labuza equation. The parameters used include initial moisture content, critical moisture content, equilibrium water content, ISA curve slope, packaging area, packaging permeability, solid weight per package, and saturated water vapor pressure at storage temperature. The ISA curve obtained in the study is in the form of sigmoid or the same as the ISA curve type II that is found in food products. The smallest Mean Relative Determination (MRD) value is obtained in Hasley modeling 3,74. The restoration of shelf life was carried out at RH 75, 84, and 89% using experimental critical water content and critical water content based on the Indonesian National Standard (SNI) with several types of packaging including PP 02, PP 03, and aluminum foil. The results of the calculation of the shelf life of fried spice flour in the storage of relative humidity 75, 84, and 89% use the critical water content of SNI
Keyword: Kadar air, Kelembaban relatif, Tepung bumbu, Umur simpan

Judul: Determination of Shelf Life of Fried Chicken Flour with Critical Moisture Content Approach Method (Labuza Method)
Abstrak: Tepung bumbu mengandung dua atau lebih rempah dengan atau tanpa penambahan bahan pangan lain. Pengolahan menjadi bentuk tepung dapat mencegah terjadinya kerusakan dan memperpanjang umur simpan. Salah satu faktor penting yang mempengaruhi kualitas bahan baku adalah water activity dan relative humidity. Penentuan umur simpan menggunakan metode accelerated shelf-life testing (ASLT) dengan pendekatan kadar air kritis (labuza). Model persamaan yang digunakan dalam penelitian ini adalah Hasley, Chen-Clayton, Henderson, Caurie, dan Oswin. Penelitian ini bertujuan untuk mengetahui kadar air kesetimbangan tepung, pemodelan kurva isotermis sorpsis yang paling tepat, dan lama umur simpan produk. Penyimpanan dilakukan pada 5 RH yang berbeda pada suhu 30oC. Model persamaan terpilih yaitu model Caurie dengan nilai slope 0,9922. Model Caurie digunakan untuk menentukan umur simpan tepung pada kemasan LDPE, PP, dan alumunium foil. Hasil penentuan umur simpan pada aw 0,75 menggunakan kemasan LDPE (1 bulan), PP (3,9 bulan), dan alumunium foil (25,4 bulan); dan pada aw 0,84 menggunakan kemasan LDPE (0,6 bulan), PP (2,2 bulan), dan alumunium foil (14,4 bulan)., Seasoned flour contains two or more spices with or without the addition of other food ingredients. Processing into flour can prevent damage and extend shelf life. One of the important factors that affect the quality of raw materials is water activity and relative humidity. Determination of shelf life using the accelerated shelf-life testing (ASLT) method with a critical moisture content (labuza) approach. The equation model used in this research is Hasley, Chen-Clayton, Henderson, Caurie, and Oswin. This study aims to determine the equilibrium moisture content of flour, the most appropriate modeling of the sorption isothermic curve, and the shelf life of the product. Storage was carried out at 5 different RH at 30oC. The selected equation model is the Caurie model with a slope value of 0,9922. The Caurie model was used to determine the shelf life of flour in LDPE, PP, and aluminum foil packaging. The results of determining shelf life at aw 0,75 using LDPE (1 month), PP (3,9 months), and aluminum foil (25,4 months) and at aw 0,84 using LDPE (0,6 months), PP (2,2 months), and aluminum foil (14,4 months).
Keyword: kadar air kritis, labuza, tepung ayam goreng, umur simpan

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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