Judul: Karakteristik Fisikokimia dan Organoleptik Es Krim Substitusi Whey Protein Isolate dengan Penambahan Temulawak (Curcuma xanthorriza)
Abstrak: Es krim merupakan camilan yang memiliki keberagaman rasa, warna, bentuk sehingga banyak diminati masyarakat. Es krim substitusi whey protein isolate dengan penambahan temulawak menjadi salah satu inovasi pada produk es krim. Tujuan dari penelitian ini adalah untuk menguji karakteristik fisikokimia dan organoleptik es krim substitusi whey protein isolate dengan taraf 0% dan 3% lalu ditambahkan temulawak sebanyak 0%, 0,8%, dan 1%. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan tiga kali pengulangan, sedangkan uji organoleptik menggunakan uji non parametrik Kruskal-Wallis. Hasil penelitian menunjukkan substitusi whey protein isolate sebanyak 3% berpengaruh nyata (P<0,05) terhadap kadar protein, kadar air, overrun, dan daya leleh pada es krim. Temulawak dapat menurunkan kadar air dan meningkatkan kadar abu pada es krim. Berdasarkan uji organoleptik penambahan temulawak pada es krim dapat diterima oleh panelis., Ice cream is a dessert that has a variety of flavors, colors, and shapes, and become popular among people. Substituting whey protein isolate with the addition of temulawak has become one of the innovations in ice cream products. This study aims to analyze the physicochemical and organoleptic characteristics of ice cream substituted with whey protein isolate at levels of 0% and 3% with the addition of temulawak at 0%, 0,8%, and 1%. This study used a completely randomized design (CRD) with three repetitions, while the organoleptic test used the non-parametric Kruskal-Wallis test. The results showed that the substitution of whey protein isolate at 3% significantly affected (P<0.05) the protein content, water content, overrun, and melting power of ice cream. Temulawak can reduce water content and increase ash content in ice cream. Based on the organoleptic test, the addition of temulawak to ice cream was acceptable to the panelists.
Keyword: curcuma, ice cream, organoleptic, physicochemical, whey protein isolate

Judul: Physicochemical and Organoleptic Characteristics of Ice Cream with Different Formulation of Yellow Pumpkin Flour and Whey Protein Isolate
Abstrak: Es krim adalah makanan beku semi padat hasil olahan susu yang banyak digemari oleh berbagai kalangan. Tiap tahunnya konsumsi per kapita es krim meningkat sehingga diperlukan pengembangkan formulasi es krim untuk meningkatkan kualitas es krim. Tujuan dari penelitian ini adalah untuk menguji karakteristik fisikokimia, organoleptik dan formulasi terbaik dari formulasi tepung labu kuning dan isolat protein whey yang berbeda. Penelitian ini menggunakan rancangan acak lengkap dengan perlakuan formulasi yang berbeda dan tiga kali pengulangan. Uji organoleptik menggunakan uji non parametrik Kruskal-Wallis. Karakteristik kimia, daya leleh, overrun, hasil hedonik dengan peubah warna,rasa, aroma, intensitas rasa labu kuning dan hasil mutu hedonik pada peubah intensitas rasa labu kuning menunjukan perbedaan nyata terhadap perbedaan formulasi tepung labu kuning dan isolat protein whey. Formulasi terbaik es krim didapatkan pada P2 dengan formulasi tepung labu kuning 2% dan isolat protein whey 3%., Ice cream is a semi-solid frozen food made from dairy products that is favored by many people. Each year the per capita consumption of ice cream increases so that it is necessary to develop ice cream formulations to improve the quality of ice cream. The purpose of this study was to examine the physicochemical, organoleptic and best formulation characteristics of different formulations of pumpkin flour and whey protein isolate. This study used a completely randomized design with different formulation treatments and three repetitions. Organoleptic test used Kruskal-Wallis non-parametric test. Chemical characteristics, melting power, overrun, hedonic results with variables of color, taste, aroma, intensity of pumpkin flavor and hedonic quality results on the variable intensity of pumpkin flavor showed significant differences in the different formulations of pumpkin flour and whey protein isolate. The best ice cream formulation was obtained at P2 with 2% pumpkin flour formulation and 3% whey protein isolate
Keyword: Fisikokimia, Organoleptik, labu kuning, es krim, whey protein isolate

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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