Judul: Characteristics of Cow's Milk Kefir with the Addition of Butterfly Pea Flowers Extract (Clitoria ternatea) During Storage
Abstrak: Kefir terbuat dari starter biji kefir yang terdiri dari L kefiri, genus Leuconostoc, Lactococcus dan Acetobacter yang tumbuh berdampingan. Penambahan ekstrak bunga telang pada kefir dapat meningkatkan sifat fungsional dan meningkatkan sensori. Penelitian ini bertujuan menguji karakteristik fisik, kimia, mikroorganisme, aktivitas antioksidan dan organoleptik kefir susu sapi dengan penambahan bunga telang selama penyimpanan pada suhu refrigerator (1-4 °C). Analisis penelitian menggunakan rancangan acak lengkap pola faktorial 3x3 sebanyak tiga pengulangan. Faktor pertama penambahan bunga telang (0%, 3%, dan 6%), faktor kedua yaitu lama penyimpanan (0, 3, dan 6 hari). Karakteristik fisik, kimia, aktivitas antioksidan, dan mikroorganisme diuji menggunakan ANOVA dua faktor dan uji lanjut Tukey, sedangkan uji organoleptik diuji menggunakan non parametrik Kruskal-Wallis dan diuji lanjut Mann-Whitney. Hasil Penelitian menunjukkan selama penyimpanan pada kefir meningkatkan nilai pH dan nilai TAT serta menurunkan viskositas dan kadar lemak. Penghambatan DPPH dan kapasitas antioksidan pada penambahan ekstrak bunga telang mengalami peningkatan dan mengalami penurunan seiring dengan lamanya penyimpanan. Bakteri asam laktat (BAL) dan kapang khamir tidak mengalami perubahan. Pengujian sensori hedonik panelis lebih menyukai warna dan aroma kefir dengan penambahan ekstrak bunga telang. Uji sensori mutu hedonik dengan karakteristik terbaik yaitu pada penambahan ekstrak bunga telang sebanyak 6%.
Keyword: antioxidant, butterfly pea, kefir, storage

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: 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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