Judul: Effect of Thermal Process Application on Physicochemical  Properties and Functional Properties of Trigona sp. Honey
Abstrak: Madu Trigona sp. memiliki kadar air yang tinggi, karakteristik ini membuat madu Trigona sp. mudah rusak dan terfermentasi. PT. Asta Berkarya Farm menggunakan metode pasteurisasi dan hot filling untuk meningkatkan mutu madu Trigona sp.. Pemanasan pada madu dapat memengaruhi sifat fisikokimia dan sifat fungsionalnya. Tujuan penelitian ini adalah melihat pengaruh penerapan proses termal pada madu Trigona sp. sehingga dapat diketahui efektivitas metode termal yang digunakan. Analisis yang dilakukan yaitu uji fisikokimia (uji kadar air, viskositas, keasaman, padatan total, analisis warna, total fenol, dan kadar vitamin C), serta uji sifat fungsional (uji aktivitas antioksidan dan aktivitas enzim diastase). Hasil paired sample T-test pada uji kadar air, keasaman, padatan total, dan viskositas berbeda nyata (p<0,05). Madu Trigona sp. dengan proses termal memiliki kadar air (22,90 %bb), keasaman (292,27 mL N NaOH/kg), dan IC 50 (12,6492 mg/mL) lebih kecil dibandingkan madu Trigona sp. tanpa proses termal (kadar air (29,87 %bb), kadar keasaman(360,17 mL N NaOH/kg), dan IC 50 (31,4373 mg/mL)). Sedangkan nilai viskositas (100,58 mPa.s), pH (3,19), total padatan (75,53 %brix), total fenol (0,1451 mg GAE/g) dan kadar vitamin C (68,6225 mg/100mL) madu Trigona sp. dengan proses termal lebih tinggi dibandingkan madu Trigona sp. tanpa proses termal (Viskositas (64,38 mPa.s), pH (3,06), total padatan (72,13 %brix), total fenol (0,1149 mg GAE/g) dan kadar vitamin C (31,5662 mg/100mL)). Aktivitas enzim diastase dari kedua sampel adalah 0 DN. Analisis warna madu Trigona sp. tanpa dan dengan proses termal menunjukkan hasil warna berbeda sangat kontras dengan nilai AE 33,60 (AE > 12). Metode pemanasan PT. Asta Berkarya Farm dinilai sudah efektif., Trigona sp. honey has a high water content, this characteristic makes Trigona sp. honey easily damaged and fermented. PT Asta Berkarya Farm uses pasteurisation and hot filling methods to improve the quality of Trigona sp. honey. Heating honey can affect its physicochemical properties and functional properties. The purpose of this research is to see the effect of thermal process on Trigona sp. honey so that the effectiveness of the thermal method used can be known. The analysis carried out was physicochemical tests (water content, viscosity, acidity, total solids, colour analysis, total phenols, and vitamin C content), as well as functional properties tests (antioxidant activity and diastase enzyme activity). The paired sample T-test results in the tests of water content, acidity, total solids, and viscosity significantly different (p<0.05). Trigona sp. honey with thermal process has water content (22.90 %bb), acidity (292.27 mL N NaOH/kg), and IC 50 (12.6492 mg/mL) smaller than Trigona sp. honey without thermal process (water content (29.87 %bb), acidity (360.17 mL N NaOH/kg), and IC 50 (31.4373 mg/mL)). While the value of viscosity (100,58 mPa.s), pH (3,19), total solids (75.53 %brix), total phenols (0.1451 mg GAE/g) and vitamin C content (68.6225 mg/100mL) Trigona sp. honey with thermal process is higher than Trigona sp. honey without thermal process. with thermal processing was higher than Trigona sp. honey without thermal processing (Viscosity (64,38 mPa.s), pH (3,06), total solids (72.13 %brix), total phenols (0.1149 mg GAE/g) and vitamin C content (31.5662) mg/100mL)). The diastase enzyme activity of both samples was 0 DN. Colour analysis of Trigona sp. honey
Keyword: rigona sp. honey, heating, physicochemical properties, functional properties

Judul: Physicochemical Analysis of Kelulut Honey from Various Locations in Indonesia with Various Heating Temperatures
Abstrak: Madu kelulut dikenal sebagai stingless bee honey atau madu Meliponinae. Penelitian bertujuan untuk mengidentifikasi sifat fisikokimia madu Kelulut dari lokasi Serang, Bogor, Bangka, Sumedang, Garut, Klaten, dan Batu Ampar dengan ragam suhu pemanasan. Sifat fisikokimia yang diuji pada penelitain ini meliputi intensitas warna, total padatan terlarut, kadar air, viskositas, kelarutan, hidroksimetilfurfural, keasaman, gula pereduksi, dan sukrosa. pada madu dengan variasi suhu pemanasan yakni suhu ruang (25 °C), 65 °C and 121 °C. Hasil penelitian ini menunjukkan adanya perubahan sifat fisik maupun kimia yang terjadi pada madu diakibatkan pemanasan. Salah satunya adalah nilai gula pereduksi yang menunjukkan penurunan yang konsisten pada kedua ragam suhu pemanasan. Madu Garut pada perlakuan suhu normal memiliki kadar air sebesar 18,5 %b/b, keasaman sebesar 170 ml NaOH/kg, hidroksimetilfurfural sebesar 27,4 mg/kg, gula pereduksi sebesar 70,8 %b/b, dan sukrosa sebesar 1,4 %b/b, sehingga memiliki kesesuaian dan memenuhi Standar Nasional Indonesia. Hasil dari penelitian semua madu mengalami perubahan karakteristik fisik maupun kimia., Kelulut honey is known as stingless bee honey or Meliponinae honey. The study aimed to identify the physicochemical properties of Kelulut honey from Serang, Bogor, Bangka, Sumedang, Garut, Klaten, and Batu Ampar with various heating temperatures. The physicochemical properties tested in this research include colour intensity, total soluble solids, moisture content, viscosity, solubility, hydroxymethylfurfural, acidity, reducing sugar, and sucrose in honey with variations in heating temperature, namely room temperature (25 °C), 65 °C and 121 °C. The results of this study show that there are changes in physical and chemical properties occur in honey due to heating. One of them is the value of Reducing Sugar which shows a consistent decrease in both heating temperature variations. Garut honey in the normal temperature treatment has a moisture content of 18.5 %w/w, the acidity of 170 ml NaOH/kg, hydroxymethylfurfural of 27.4 mg/kg, reducing sugar of 70.8 %w/w, and sucrose of 1.4 %w/w, so it has conformity and meets the Indonesian National Standard. The results of the research all honey experienced changes in physical and chemical characteristics.
Keyword: honey, heating, physicochemistry, stingless bee

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.
Keyword: