Judul: Effect of Thermal Process Application on Physicochemical  Properties and Functional Properties of Trigona sp. Honey
Abstrak: Madu Trigona sp. memiliki kadar air yang tinggi, karakteristik ini membuat madu Trigona sp. mudah rusak dan terfermentasi. PT. Asta Berkarya Farm menggunakan metode pasteurisasi dan hot filling untuk meningkatkan mutu madu Trigona sp.. Pemanasan pada madu dapat memengaruhi sifat fisikokimia dan sifat fungsionalnya. Tujuan penelitian ini adalah melihat pengaruh penerapan proses termal pada madu Trigona sp. sehingga dapat diketahui efektivitas metode termal yang digunakan. Analisis yang dilakukan yaitu uji fisikokimia (uji kadar air, viskositas, keasaman, padatan total, analisis warna, total fenol, dan kadar vitamin C), serta uji sifat fungsional (uji aktivitas antioksidan dan aktivitas enzim diastase). Hasil paired sample T-test pada uji kadar air, keasaman, padatan total, dan viskositas berbeda nyata (p<0,05). Madu Trigona sp. dengan proses termal memiliki kadar air (22,90 %bb), keasaman (292,27 mL N NaOH/kg), dan IC 50 (12,6492 mg/mL) lebih kecil dibandingkan madu Trigona sp. tanpa proses termal (kadar air (29,87 %bb), kadar keasaman(360,17 mL N NaOH/kg), dan IC 50 (31,4373 mg/mL)). Sedangkan nilai viskositas (100,58 mPa.s), pH (3,19), total padatan (75,53 %brix), total fenol (0,1451 mg GAE/g) dan kadar vitamin C (68,6225 mg/100mL) madu Trigona sp. dengan proses termal lebih tinggi dibandingkan madu Trigona sp. tanpa proses termal (Viskositas (64,38 mPa.s), pH (3,06), total padatan (72,13 %brix), total fenol (0,1149 mg GAE/g) dan kadar vitamin C (31,5662 mg/100mL)). Aktivitas enzim diastase dari kedua sampel adalah 0 DN. Analisis warna madu Trigona sp. tanpa dan dengan proses termal menunjukkan hasil warna berbeda sangat kontras dengan nilai AE 33,60 (AE > 12). Metode pemanasan PT. Asta Berkarya Farm dinilai sudah efektif., Trigona sp. honey has a high water content, this characteristic makes Trigona sp. honey easily damaged and fermented. PT Asta Berkarya Farm uses pasteurisation and hot filling methods to improve the quality of Trigona sp. honey. Heating honey can affect its physicochemical properties and functional properties. The purpose of this research is to see the effect of thermal process on Trigona sp. honey so that the effectiveness of the thermal method used can be known. The analysis carried out was physicochemical tests (water content, viscosity, acidity, total solids, colour analysis, total phenols, and vitamin C content), as well as functional properties tests (antioxidant activity and diastase enzyme activity). The paired sample T-test results in the tests of water content, acidity, total solids, and viscosity significantly different (p<0.05). Trigona sp. honey with thermal process has water content (22.90 %bb), acidity (292.27 mL N NaOH/kg), and IC 50 (12.6492 mg/mL) smaller than Trigona sp. honey without thermal process (water content (29.87 %bb), acidity (360.17 mL N NaOH/kg), and IC 50 (31.4373 mg/mL)). While the value of viscosity (100,58 mPa.s), pH (3,19), total solids (75.53 %brix), total phenols (0.1451 mg GAE/g) and vitamin C content (68.6225 mg/100mL) Trigona sp. honey with thermal process is higher than Trigona sp. honey without thermal process. with thermal processing was higher than Trigona sp. honey without thermal processing (Viscosity (64,38 mPa.s), pH (3,06), total solids (72.13 %brix), total phenols (0.1149 mg GAE/g) and vitamin C content (31.5662) mg/100mL)). The diastase enzyme activity of both samples was 0 DN. Colour analysis of Trigona sp. honey
Keyword: rigona sp. honey, heating, physicochemical properties, functional properties

Judul: Kadar Total Fenolik, Flavonoid, dan Aktivitas Antioksidan Madu Monoflora Lebah Apis mellifera Akibat Perlakuan Pemanasan
Abstrak: Perlakuan pemanasan terhadap madu diketahui dapat memengaruhi kandungan senyawa yang terdapat dalam madu. Pemanasan dilakukan pada tiga suhu berbeda yaitu suhu 32 ℃ (suhu ruang), 65 ℃, dan 121 ℃ dengan pengujian kadar total fenolik, flavonoid, DPPH dan FRAP. Penelitian bertujuan menentukan suhu pemanasan terbaik yang menghasilkan kadar fenolik, flavonoid, dan aktivitas antioksidan madu monoflora tertinggi, dan menganalisis korelasi antara kadar fenolik dan flavonoid dengan aktivitas antioksidan yang diperoleh. Korelasi dianalisis dengan uji Pearson. Madu akasia karpa memiliki nilai kadar total fenolik tertinggi sebesar 1967,5 mg GAE/100 gram, sedangkan untuk kadar total flavonoid dan aktivitas antioksidan meliputi DPPH dan FRAP tertinggi yaitu pada madu mangga, secara berturut-turut sebesar 482,06 mg QE/100 gram, 9,91 g/L dan 12,94 μmol TEAC/g. Hasil penelitian ini menunjukkan pemberian perlakuan pemanasan 121 ℃ meningkatkan kadar fenolik, flavonoid, maupun aktivitas antioksidan pada madu monoflora. Namun demikian, pemanasan 65 ℃ dan 121 ℃ tidak memberikan korelasi terhadap kadar fenolik, flavonoid, dan aktivitas antioksidan., Heating treatment of honey is known to affect the content of compounds contained in honey. Heating was carried out at three different temperatures, namely 32 ℃ (room temperature), 65 ℃, and 121 ℃ with testing of total phenolic, flavonoid, DPPH and FRAP levels. The study aims to determine the best heating temperature that produces the highest levels of phenolics, flavonoids and antioxidant activity of monoflora honey, and to analyse the correlation between phenolic and flavonoid levels and antioxidant activity obtained. Correlations were analysed using the Pearson test. Acacia karpa honey had the highest value of total phenolic content of 1967,5 mg GAE/100 grams, while for total flavonoid content and antioxidant activity including DPPH and FRAP the highest was in mango honey, respectively 482,06 mg QE/100 grams, 9,91 g/L and 12,94 μmol TEAC/g. The results of this study showed that 121 ℃ heating treatment increased the phenolic content, flavonoids, and antioxidant activity in monoflora honey. However, 65 ℃ and 121 ℃ heating did not correlate with phenolic, flavonoid, and antioxidant activities.
Keyword: antioxidant, flavonoid, heat treatment, monoflora honey, phenolic

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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