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: Physicochemical Characteristics of Eri  Silkworm Pupae Flour (Samia cynthia ricini) with Different Particle Sizes.
Abstrak: Pupa adalah hasil samping di pengolahan serat sutra. Penggunaan pupa yang kurang optimal dapat menyebabkan pencemaran lingkungan. Sebagai produk pangan, diperlukan uji analisis sifat fisikokimia sehingga diketahui nilai gizinya. Sifat fisikokimia dianalisis dengan uji pH, uji aw, warna, dan analisis proksimat. Adanya pengayakan tepung pupa dilakukan dengan tujuan menghomogenkan ukuran partikel. Analisis data yang digunakan adalah Uji T-Independen. Hasil menunjukkan bahwa pH, aw, kadar air, kadar lemak, protein ukuran partikel 80 mesh tepung pupa lebih baik dari ukuran partikel 60 mesh. Akan tetapi, kadar abu, serat kasar, dan karbohidrat pada tepung 60 mesh lebih baik dari ukuran partikel 80 mesh. Ukuran partikel tidak memengaruhi karakteristik fisikokimia tepung pupa., Pupa is a byproduct in the processing of silk fiber. Suboptimal use of pupa can lead to environmental pollution. As a food product, it is necessary to conduct a physical-chemical analysis to determine its nutritional value. Physical-chemical properties are analyzed through pH testing, water activity (aw) testing, color analysis, and proximate analysis. Sieving of pupa flour is carried out with the aim of homogenizing particle size. The data analysis used is the Independent T-Test. The results show that pH, aw, moisture content, fat content, and protein content of 80 mesh pupa flour are better than that of 60 mesh particle size. However, ash content, crude fiber, and carbohydrates in 60 mesh flour are better than that of 80 mesh particle size. Particle size does not affect the physical-chemical characteristics of pupa flour.
Keyword: Fisikokimia, Proksimat, Pupa, Samia cynthia ricini, Tepung Pupa

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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