Judul: pH and Organoleptic Characteristics of Kefir Made from Leri Water With the Addition of Bee Honey ( Trigona sp.)
Abstrak: Kefir merupakan salah satu minuman fermentasi yang dibuat dengan menambahkan kefir grains (bibit kefir) ke dalam susu kemudian difermentasi sehingga menghasilkan rasa, warna, dan konsistensi seperti yoghurt dan beraroma alkohol. Umumnya, kefir terbuat dari bahan dasar susu hewani seperti susu sapi, susu kambing, ataupun susu nabati. Namun, susu masih mengandung laktosa yang cukup tinggi sehingga tidak dapat dikonsumsi oleh penderita lactose intolerance. Selain itu, pengolahan kefir dari bahan dasar berupa cairan seperti air leri yang mengandung gula masih terbatas. Kandungan gula yang tedapat pada air leri masih terbatas sehingga madu dapat digunakan sebagai sumber gula alami yang akan membantu fermentasi kefir. Oleh karena itu, penelitian ini bertujuan menganalisis kualitas kefir berbahan dasar air leri dengan penambahan madu lebah (Trigona sp.). Metode penelitian meliputi analisis pH dan uji organoleptik. Berdasarkan hasil penelitian menunjukkan variasi penambahan volume madu Trigona sp. berpengaruh nyata terhadap pH. Nilai pH terbaik dari ketiga sampel ialah sampel ketan putih dengan konsentrasi 50% dengan penambahan madu 10 mL dengan nilai pH berada pada 3.80. Semakin banyak madu yang ditambahkan akan menyebabkan nilai pH kefir air leri menurun. Uji organoleptik menunjukkan hasil dimana panelis lebih menyukai kefir ketan putih konsentrasi 50% dengan penambahan madu 10 mL. Simpulan dari penelitian ini selain susu, kefir dapat menggunakan air leri ketan putih dengan konsentrasi 50% dengan penambahan madu 10 mL sebagai bahan dasar dalam pembuatan kefir., Kefir is a fermented beverage made by adding kefir grains to milk and then fermenting it to produce a yogurt-like taste, color, and consistency. Generally, kefir is made from animal milk, such as cow's milk, goat's milk, or vegetable milk. However, milk still contains lactose which is high enough so that it cannot be consumed by people with lactose intolerance. In addition, the processing of kefir from basic ingredients in the form of liquids such as leri water which contains sugar is still limited. The sugar content in leri water is still limited, so honey can be used as a natural sugar source that will help ferment kefir. Therefore, this study aims to analyze the quality of kefir made from leri water with the addition of bee honey (Trigona sp.). Research methods include pH analysis and organoleptic tests. Based on the results of the study showed variations in the volume addition of Trigona sp. significant effect on pH. The best pH value of the three samples was a sample of white sticky rice with a concentration of 50% with the addition of 10 mL of honey with a pH value of 3.80. The more honey added will cause the pH value of the kefir water to decrease. The organoleptic test showed that the panelists preferred the 50% concentration of white glutinous kefir with the addition of 10 mL of honey. The conclusion from this research is that in addition to milk, kefir can use white glutinous rice water with a concentration of 50% with the addition of 10 mL of honey as a basic ingredient in making kefir.
Keyword: Air leri, Madu Trigona sp., pH, Organoleptik., Leri water, Trigona sp. honey, pH, Organoleptic

Judul: Quality Analysis of Cow's Milk Kefir with the  Addition of Forest Honey During Low Temperature Storage. supervised
Abstrak: Kefir merupakan produk olahan susu yang sangat asam dengan beragam manfaat kesehatan. Penambahan madu hutan berperan meningkatkan kualitas fungsional dan cita rasa pada kefir sehingga mudah diterima konsumen. Penelitian bertujuan menganalisis pengaruh penambahan madu dan lama penyimpanan terhadap karakteristik fisikokimia, organoleptik, dan antioksidan kefir susu sapi pada suhu refrigerator. Penelitian dilaksanakan dengan rancangan acak kelompok pola faktorial 3x3 dengan tiga kali pengulangan. Faktor pertama adalah penambahan madu (0%, 5%, 10%, dan 15%) dan faktor kedua adalah lama penyimpanan (0, 7, dan 14 hari). Analisis variansi dan uji Tukey digunakan untuk menganalisis data. Hasil penelitian menunjukkan bahwa penambahan madu berpengaruh nyata (p<0,05) pada aktivitas air dan kapasitas antioksidan. Kefir dengan kapasitas antioksidan tertinggi dihasilkan pada penambahan madu 10% dengan lama simpan 0 hari. Penelitian ini mengonfirmasi bahwa penambahan madu dan lama penyimpanan secara nyata memengaruhi karakteristik kefir susu sapi dengan perlakuan terbaik yakni penambahan sebesar 10% madu dengan lama simpan 0 hari., Kefir is a highly acidic dairy product with various health benefits. The addition of forest honey plays a role in improving the quality and taste of kefir. The aim of this study was to analyze the effect of honey addition and storage time on the physicochemical, organoleptic and antioxidant characteristics of cow's milk kefir during refrigerator storage. The study was conducted with a 3x3 factorial randomized block design with three replications. The first factor was the addition of honey (0%, 5%, 10%, and 15%) and the second factor was storage time (0, 7, and 14 days). Analysis of variance and Tukey’s test were used to analyze the data. The results showed that the addition of honey had a significant effect (p<0,05) on water activity and antioxidant capacity. Kefir with the highest antioxidant capacity was produced by adding 10% honey with a storage time of 0 days. The high concentration of added honey increased the panelists preference for kefir acceptance. This study confirmed that the addition of honey and storage time significantly affected the characteristics of cow's milk kefir. The best treatment was 10% addition of honey with a storage time of 0 days.
Keyword: antioxidant, honey, kefir, storage

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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