Judul: Characteristics of Physicochemical Properties, Antioxidants, and Organoleptic of Mixed Herbal Honey with the Addition of Curcuma (Curcuma xanthorrhiza) and Ginger (Zingiber officinale)
Abstrak: Salah satu pemanfaatan madu ialah dengan menambahkan atau mencampurkan herbal yang memiliki khasiat tertentu bagi kesehatan, antara lain untuk memelihara kesehatan, mengobati penyakit, dan perawatan tubuh. Campuran antara madu dan rempah-rempah disebut dengan madu herbal. Penelitian ini bertujuan untuk menganalisis sifat fisikokimia, antioksidan, dan organoleptik dari madu herbal, yaitu madu dengan penambahan temulawak (Curcuma xanthorrhiza) dan jahe (Zingiber officinale) yang diberikan penambahan serbuk 0%, 0,5%, dan 1% dari total volume madu dengan tiga pengulangan. Sifat fisikokimia yang dianalisis ialah warna, kadar air, kadar gula, kadar abu, nilai aw, pH, viskositas, dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa penambahan serbuk temulawak dan jahe terhadap madu berpengaruh meningkatkan kadar abu dan menurunkan viskositas. Penambahan serbuk temulawak dan jahe pada madu tidak berpengaruh terhadap kadar air, kadar gula, kapasitas air (aw), dan pH. Penambahan serbuk temulawak dan jahe pada madu tidak berpengaruh terhadap aktivitas dan kapasitas antioksidan. Hasil uji organoleptik oleh 32 panelis menunjukkan uji hedonik berpengaruh pada aroma, warna dan rasa, panelis lebih menyukai madu tanpa penambahan herbal. Karakteristik organoleptik mutu hedonik pada madu dengan penambahan serbuk temulawak dan jahe 1% lebih disukai panelis dalam hal rasa, kekentalan, dan aroma., One of the uses of honey is to add or mix herbs that have particular benefits for health, among others, to maintain health, treat disease, and take care of the body. The mixture of honey and spices is called herbal honey. This study aims to analyze the physicochemical, antioxidant, and organoleptic properties of herbal honey, namely honey with the addition of curcuma (Curcuma xanthorrhiza) and ginger (Zingiber officinale) given the addition of 0%, 0.5%, and 1% powder of the total volume of honey with three repetitions. The physicochemical properties analyzed were color, water content, sugar content, ash content, aw value, pH, viscosity, and antioxidant activity. The results showed that the addition of curcuma and ginger powder to honey affected increasing the ash content and decreased viscosity. Adding curcuma and ginger powder to honey did not affect water content, sugar content, water capacity (aw), and pH. The addition of curcuma and ginger powder to honey did not affect antioxidant activity and capacity. The results of organoleptic tests by 32 panelists showed that hedonic tests affected flavour, color, and taste, panelists prefer honey without the addition of herbs. The organoleptic characteristics of hedonic quality in honey with the addition of 1% curcuma and ginger powder were preferred by panelists in terms of taste, viscocity, and flavour.
Keyword: Antioksidan, Fisikokimia, Jahe, Madu Herbal, Temulawak

Judul: Physicochemical Properties and Antioxidant Activities Multiflora Honey from Kerinci Regency Jambi
Abstrak: Madu merupakan cairan kental yang dihasilkan oleh lebah madu (Apis sp.) dari nektar bunga atau bagian tanaman lainnya. Penelitian ini bertujuan menganalisis sifat fisikokimia dan aktivitas antioksidan madu multiflora (madu hutan Apis dorsata) dan (madu budidaya Apis cerana) dari Kabupaten Kerinci, Jambi. Sifat fisikokimia yang dianalisis adalah warna, pH, viskositas, kadar air, kadar abu, kadar gula, kadar HMF, keasaman, dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa madu hutan berwarna Light Amber, sedangkan madu budidaya berwarna Extra Light Amber. Kualitas madu hutan yang memenuhi SNI 01-3545-2013 adalah pH, viskositas, kadar air, kadar gula, kadar HMF, dan keasaman, namun memiliki kadar abu yang melebihi batas SNI 01- 3545-2013. Madu budidaya memiliki pH, kadar gula, dan kadar HMF yang memenuhi SNI 01-3545-2013, namun memiliki viskositas, kadar air, kadar abu, dan keasaman yang belum memenuhi SNI 01-3545-2013. Madu hutan dan madu budidaya memiliki kapasitas antioksidan masing-masing sebesar 16,74 mgVCE/g dan 16,60 mgVCE/g, sedangkan aktivitas antioksidannya berturut-turut adalah 63,80% dan 63,28%, Honey is a thick liquid produced by honey bees (Apis sp.) from flower nectar or other parts of plants. This study aims to examine the physicochemical properties and antioxidant activities of multifloral honey (Apis dorsata forest honey) and (Apis cerana cultivated honey) from Kerinci, Jambi. The analysed physicochemical properties were colour, pH, viscosity, water content, ash content, sugar content, HMF content, acidity and antioxidant activity. The results showed that forest honey has Light Amber colour while cultivated honey has Extra Light Amber colour. The quality of forest honey that meet SNI 01-3545-2013 is pH, viscosity, water content, ash content, sugar content, HMF content, and acidity, however the ash content exceeded SNI 01-3545-2013. Cultivated honey has pH, sugar content, and HMF content is which meet the SNI 01-3545-2013, however the viscosity, water content, ash content, and acidity was that didn't meet SNI 01- 3545-2013. Forest honey and cultivated honey have antioxidant capacities of 16,74 mgVCE/g and 16,60 mgVCE/g, meanwhile the antioxidant activity were 63,80% and 63,28%.
Keyword: antioxidant activities, cultivated honey, forest honey, multifloral honey, physicochemical properties

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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