Judul: Produksi dan Karakterisasi Sohun dari Pati Ganyong (Canna Edulis Ker)
Abstrak: Pati ganyong (Canna edulis Ker) memiliki kandungan amilosa tinggi, rentang suhu gelatinisasi yang luas, viskositas pasta rendah tapi stabil dalam keadaan panas sedangkan viskositas pasta dinginnya tinggi serta mudah terretrogradasi. Semua sifat-sifat ini sangat mendukung dalam pembuatan sohun. Penelitian ini bertujuan untuk memanfaatkan pati ganyong sebagai salah satu bahan baku subtitusi dalam pembuatan sohun serta mengkaji karakteristik sohun yang dihasilkan. Pati ganyong yang digunakan dalam penelitian ini, diperoleh dari dua jenis umbi yaitu umbi ganyong merah dan umbi ganyong putih dengan perlakuan penambahan natrium bisulfit (NaHSO3) sebesar 0 – 10000 ppm selama proses ekstraksi.
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Judul: Modifikasi Pati Ganyong dengan Teknik Heat Moisture-Treatment (HMT) dan Aplikasinya dalam Pembuatan Sohun dengan Penambahan Hidrokoloid
Abstrak: Many tuber and root starches from local source are not widely used in food application due to their poor functional properties. Heat Moisture Treatment (HMT) was applied to native starch of Canna edulis to improve its functional characteristics. Canna edulis starch, was extracted from raw roots purchased from Ciamis. Its composition and physicochemical properties were investigated before and after HMT. Native or moistened canna starches at 20%, 25%, and 30% of final moisture were heat treated at 1000C and 1100C for 4, 8, and 16 hours. Optimation process was choosen based on the starch properties that give the relatively high gelatinization temperature, high setback viscosity, high gel strength, and low swelling power. After optimation process of HMT was reached, native and modified starches were applied in starch noodle formulation in order to know Heat-Moisture Treatment effects on noodle quality. The study of physical characteristics on starch noodle produced from 100% native starch or 100% modified starch with and without hydrocolloid showed that the characteristics of starch noodle from 100% native starch had no significant difference with those of 100% modified starch. The same result was found between noodles from 100% modified starch with and without hydrocolloid. Heat-Moisture Treatment gave no effect to the starch intended for noodle production.
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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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