Judul: Physicochemical Characteristics of Cereals (flakes) with the Addition of Different Eri Pupa Flour (Samia chynthia ricini)
Abstrak: Sereal salah satu menu sarapan yang banyak diminati masyarakat Indonesia yang berasal dari oat. Sebagai upaya pemanfaatan limbah ulat sutra eri, pupa yang dihasilkan dapat dimanfaatkan menjadi tepung untuk bahan baku sereal. Penelitian ini bertujuan membuat formulasi sereal dengan penambahan tepung pupa eri serta menguji sifat fisik dan kimia sebagai produk makanan yang dapat dikonsumsi oleh masyarakat. Pembuatan sereal dilakukan dengan pengeringan menggunakan oven pada suhu 130 oC – 170 oC. Parameter penelitian terdiri dari sifat fisik (nilai aw, pH, tekstur, ketahanan dalam susu) sifat kimia (kadar abu, kadar air, kadar lemak, kadar protein, kadar karbohidrat, gula total). Penelitian dilakukan menggunakan Rancangan Acak Lengkap tiga kali pengulangan. Data dianalisis menggunakan sidik ragam (ANOVA) dan dengan uji Tukey. Berdasarkan uji fisikokimia dihasilkan bahwa sereal dengan taraf 4% dan 8% secara nyata memengaruhi parameter uji. Pada sereal tepung pupa eri taraf 4% menjadi formulasi sereal terbaik dalam kadar protein, kadar lemak dan kadar karbohidrat sehingga diharapkan dapat dikonsumsi bagi masyarakat yang sedang diet ataupun penderita diabetes., Cereal, one of Indonesia's most popular breakfast menu, is made from oats. To responsibly reuse eri silkworm waste, the pupae produced can be utilized to generate flour for cereal basic materials. This research aims to formulate cereal mixtures with eri pupae flour while examining the physical and chemical qualities of a food product that consumers, in general, may ingest. Cereals are produced by drying them in an oven at temperatures that range from 130 °C to 170 °C. The research parameters consisted of physical properties (aw value, pH, texture, milk resistance) and chemical properties (ash content, moisture content, fat content, protein content, carbohydrate content, total sugar). The research was conducted with three repeats of Randomly Block Design. ANOVA was used to examine the data and Tukey's test. By the physicochemical tests, cereals with 4% and 8% added significantly impacted the test values. It is the best cereal formulation in terms of protein content, fat content, and carbohydrate content at 4%, and it could potentially be consumed by persons on a diet or diabetics.
Keyword: sereal, fisikokimia

Judul: Microbiological Properties and Antioxidant Activity of Eri Silkworm Pupae (Samia cynthia ricini) Flour with Different Particle Size
Abstrak: Pupa ulat sutra Eri (Samia cynthia ricini) memiliki nilai gizi dan sifat antioksidan yang dapat dijadikan sebagai produk pangan berupa tepung. Sebagai produk pangan, diperlukan uji analisis mikrobiologi sehingga diketahui kelayakannya. Sifat Mikrobiologi dianalisis dengan menghitung Angka Lempeng Total, E. coli, S. aureus dan Salmonella sp. Sementara itu, adanya proses pengayakan tepung dengan tujuan menghomogenkan ukuran partikel dapat memengaruhi aktivitas antioksidan. Maka dari itu, nilai aktivitas antioksidan pada tepung sutra Eri dengan ukuran partikel 80 mesh dan 60 mesh diuji melalui aktivitas penghambatan DPPH (2.2-Diphenyl-1-picrylhydrazyl) dan kapasitas antioksidan. Analisis data menggunakan rancangan acak lengkap (RAL) dan uji T-Independen. Hasil menunjukkan bahwa nilai ALT, E. coli dan Salmonella sp. telah memenuhi ketentuan standar SNI 3751:2009. Jumlah sel S. aureus pada tepung ialah <105 koloni/g, sehingga mengindikasikan bahwa jumlah cemaran tidak melebihi ambang batas. Selain itu, analisis aktivitas antioksidan kedua tepung tergolong kuat meskipun ukuran partikel tepung pupa sutra Eri yang berbeda tidak memberikan pengaruh nyata., Eri silkworm pupae (Samia cynthia ricini) have nutritional and antioxidant values that can be used as food products in the form of flour. As a food product, it is necessary to test its microbiological properties so that its feasibility is known. Microbiological properties were analyzed by calculating the Total Plate Count, E. coli, S. aureus and Salmonella sp. Meanwhile, the process of sifting flour with the aim of homogenizing the particle size will affect the antioxidant activity. Therefore, the antioxidant activity in Eri silk flour with particle sizes of 80 mesh and 60 mesh was tested through DPPH inhibition activity and antioxidant capacity. Data analysis used a completely randomized design (CRD) and independent T-test. The results showed that the value of the TPC, E. coli and Salmonella sp. has met the standard provisions of SNI 3751:2009. The number of S. aureus cells was <105 colonies/g which indicated that the amount of contamination did not exceed the thresholdhe analysis of the antioxidant activity was classified as strong although the different particle size did not have a significant effect.
Keyword: antioxidant, flour, microbiological properties, pupae, Samia cynthia ricini

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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