Judul: Sifat Fisik dan Organoleptik Kefir Susu Kambing dengan Penambahan Ekstrak Buah Merah (Pandanus Conoideus Lam)
Abstrak: Buah merah adalah tanaman yang biasa dikonsumsi oleh masyarakat papua dan memiliki banyak manfaat bagi tubuh, perasan minyak dari buah merah digunakan untuk mengobati berbagai macam penyakit seperti penyakit stroke dan kanker. Zat aktif yang terkandung dalam buah merah adalah karotenoid, tokoferol alfa, beta karoten, asam linoleate, asam oleat, asam linolenat, dan asam dekanoat. Penambahan buah merah terhadap kefir susu kambing dapat memberikan pengaruh positif terhadap kesehatan karena mengandung mikroba yang dapat menghambat pertumbuhan bakteri Patogen gram positif dan bakteri gram negatif, dan apabila dikonsumsi dapat menjaga keseimbangan mikroba saluran usus dan merangsang gerak peristaltik saluran cerna. Penambahan ekstrak buah merah pada kefir susu kambing menjadikannya sebagai produk probiotik yang bagus untuk meningkatkan sistem imun tubuh. Penelitian ini bertujuan untuk melihat karakteristik sifat fisik dan organoleptik kefir susu kambing dengan penambahan ekstrak buah merah. Ekstrak buah merah yang digunakan pada kefir susu kambing adalah 0%; 2,5% dan 5% dari total volume kefir dengan tiga kali pengulangan. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan pengujian fisik yaitu nilai pH, nilai aw, viskositas dan total asam titrasi (TAT). Pengujian organoleptik meliputi kriteria mutu warna, flavor, aroma dan tekstur. Hasil penelitian menunjukkan bahwa penambahan ekstrak buah merah pada kefir berpengaruh nyata (P<0,05) terhadap penurunan pH. Uji hedonik menunjukkan bahwa penambahan ekstrak buah merah berpengaruh nyata (P<0,05) terhadap flavor. Hasil uji mutu hedonik menunjukkan bahwa penambahan ekstrak buah merah berpengaruh sangat nyata (P<0,05) terhadap warna, aroma dan kekentalan kefir., Red fruit is a plant commonly consumed by the Papuan people and has many benefits for the body, the oil juice from the red fruit is used to treat various diseases such as stroke and cancer. The active substances contained in red fruit are carotenoids, alpha tocopherol, beta carotene, linoleic acid, oleic acid, linolenic acid, and decanoic acid. The addition of red fruit to goat's milk kefir can have a positive effect on health because it contains microbes that can inhibit the growth of grampositive pathogenic bacteria and gram-negative bacteria, and if consumed, it can maintain the balance of intestinal microbes and stimulate gastrointestinal peristaltic motion. In addition, the addition of red fruit extract to goat's milk kefir makes it a great probiotic product to boost the body's immune system. This study aims to determine the physical and organoleptic characteristics of goat milk kefir with the addition of red fruit extract. The red fruit extract used in goat milk kefir was 0%, 2.5% and 5% of the total volume of kefir with three repetitions. The design used in this study was a completely randomized design with physical testing, namely the pH value, aw value, viscosity and total acid titration (TAT). The organoleptic tests analyzed included color, flavor, aroma and texture. The results showed that the addition of red fruit extract to kefir had a significant effect (P <0.05) on the decrease in pH. The hedonic test showed that the addition of red fruit extract had a significant effect (P<0.05) on the flavor. The results of the hedonic quality test showed that the addition of red fruit extract had a very significant effect
Keyword: goat milk, kefir, red fruit

Judul: Physical and Organoleptic Properties of kefir from cow’s milk Supplemented by Red Fruit Extract (Pandanus conoideus)
Abstrak: Kefir susu sapi merupakan produk susu fermentasi menggunakan starter biji kefir yang terdiri dari bakteri asam laktat, kapang, dan khamir. Kefir memiliki manfaat bagi kesehatan karena termasuk dalam pangan probiotik. Kefir juga mengandung eksopolisakarida dan peptida bioaktif yang dapat meningkatkan sistem imun tubuh. Buah merah adalah buah endemik dari Papua yang memiliki manfaat juga bagi kesehatan karena mengandung zat aktif yang dapat meningkatkan sistem imun tubuh. Zat aktif yang terkandung dalam buah merah adalah karotenoid, alfa tokoferol, beta karoten, asam linoleat, asam oleat, asam linolenat, dan asam dekanoat. Tujuan penelitian ini adalah menganalisis sifat fisik dan organoleptik kefir susu sapi dengan penambahan ekstrak buah merah 0%, 2,5% dan 5%. Analisis sifat fisik yang diuji adalah viskositas, nilai pH, nilai aw, dan total asam tertitrasi. Analisis sensori yang dilakukan adalah uji hedonik dan uji mutu hedonik. Hasil penelitian menunjukan penambahan ekstrak buah merah berpengaruh nyata (P < 0,05) terhadap nilai viskositas, total asam tertitrasi, uji hedonik parameter warna, dan aroma serta uji mutu hedonik parameter warna, aroma, dan kekentalan, namun tidak berpengaruh nyata (p > 0,05) terhadap nilai aw, nilai pH, uji hedonik parameter rasa dan kekentalan serta uji mutu hedonik parameter rasa., Cow's milk-based kefir is a fermented milk product that uses kefir grains utulizing of lactic acid bacteria (LAB) and yeast combination as fermentation starter. Kefir is very beneficial for health because it contains probiotic active exopolysaccharides and bioactive peptides that can stimulate the body's immune system. Red fruit (Pandanus conoideus) is an endemic fruit of Papua which had known to have various health benefit effects. Red fruit contains bioactive compounds which can boost the immune system. The compounds include carotenoids, alpha-tocopherol, beta carotene, linoleic acid, oleic acid, linolenic acid, and decanoic acid. This studsy aims to analyze the physical and organoleptic properties of cow's milk-based kefir with the addition of 0%, 2.5%, and 5% red fruit extract. The tested physical properties were viscosity, pH value, aw value, and total titrated acid, coupled with the sensory analysis through hedonic test and the hedonic quality test. The results showed that the addition of red fruit extract had a significant effect (P < 0,05) on the viscosity value, total titrated acid, the hedonic test for color and aroma parameters, and the hedonic quality test for color, aroma, and viscosity parameters, but had no significant effect (p > 0,05) on aw, pH, taste, and viscosity parameter hedonic test, and taste parameter hedonic quality test.
Keyword: Kefir, organoleptic, physical properties, red fruit extract

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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