Judul: Karakteristik Fisikokimia, Mikrobiologi, dan Organoleptik
Ayam Bacem IPB-D1 pada Suhu dan Lama Penyimpanan Berbeda
Abstrak: Ayam IPB-D1 merupakan ayam lokal hasil persilangan dengan daging berkualitas tinggi yang dapat diolah menjadi beragam makanan. Ayam bacem merupakan produk diversifikasi ayam IPB-D1 dengan rasa manis yang rentan terhadap kerusakan. Untuk meminimalkan kerusakan perlu dilakukan penyimpanan yang tepat. Penelitian bertujuan untuk mengetahui karakteristik fisikokimia, mikrobiologi, dan organoleptik ayam bacem IPB-D1 pada suhu dan lama penyimpanan berbeda. Analisis fisikokimia dan mikrobiologi menggunakan Rancangan Acak Lengkap (RAL) faktorial (2x3) dengan faktor pertama adalah suhu penyimpanan (refrigerator dan freezer). Faktor kedua adalah lama penyimpanan (0, 7, dan 14 hari). Analisis organoleptik skoring menggunakan Kruskal-Wallis. Hasil penelitian menunjukkan bahwa suhu penyimpanan tidak berpengaruh nyata namun lama penyimpanan berpengaruh nyata (P<0,05) terhadap karakteristik ayam bacem IPB-D1. Ayam bacem IPB-D1 memiliki nilai aw, kadar air, dan tekstur yang stabil namun nilai pH dan total mikroba yang menurun seiring lama penyimpanan. Secara organoleptik, lama penyimpanan berpengaruh nyata (P<0,05) dan mengakibatkan rasa manis berkurang serta tekstur menjadi alot., IPB-D1 chicken is a local cross-bred chicken with high quality meat that can be processed into various foods. Bacem chicken is a diversified product of IPB-D1 chicken with a sweet flavour that is susceptible to damage. To minimise damage, proper storage is necessary. The study aimed to determine the physicochemical, microbiological, and organoleptic characteristics of IPB-D1 bacem chicken at different temperatures and storage durations. Physicochemical and microbiological analysis used a factorial completely randomised design (CRD) (2x3) with the first factor being storage temperature (refrigerator and freezer). The second factor was storage duration (0, 7, and 14 days). Organoleptic scoring analysis using Kruskal-Wallis. The results showed that storage temperature had no significant effect but storage duration had a significant effect (P<0.05) on the characteristics of IPB-D1 bacem chicken. IPB-D1 bacem chicken had a stable aw value, moisture content, and texture but the pH value and total microbes decreased with the length of storage. Organoleptically, storage duration had a significant effect (P<0.05) and resulted in reduced sweetness and a tough texture.
Keyword: IPB-D1 chicken, bacem chicken, storage temperatures, storage times

Judul: Physicochemical, Microbiological, and Organoleptic  Characteristics of IPB-D1 Kremes Chicken with Different Storage Methods
Abstrak: Daging ayam merupakan salah satu hasil ternak yang banyak diminati oleh masyarakat karena mengandung nilai gizi yang tinggi, tetapi produk ini termasuk dalam perishable food sehingga rentan terkontaminasi mikroorganisme yang dapat merusak daging. Kerusakan daging dapat diminimalisir dengan penyimpanan suhu rendah dan mengolahnya menjadi ayam kremes. Ayam kremes dapat dibuat menggunakan ayam IPB-D1 sebagai langkah untuk diversifikasi produk. Penelitian ini bertujuan untuk menganalisis karakteristik fisikokimia, mikrobiologi, dan organoleptik ayam kremes IPB-D1 dengan metode penyimpanan yang berbeda. Metode penyimpanan yang digunakan yaitu penyimpanan dalam refrigerator dan freezer selama 0, 7, dan 14 hari. Rancangan percobaan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) pola faktorial, sedangkan uji organoleptik menggunakan uji non parametrik Kruskal-Wallis. Perlakuan suhu penyimpanan tidak berpengaruh pada hasil uji fisikokimia dan mikrobiologi ayam kremes IPB D1. Hasil uji fisikokimia ayam kremes IPB-D1 yang diberi perlakukan lama penyimpanan 0, 7, dan 14 hari menunjukkan hasil yang berbeda nyata (p<0,05) pada parameter pH, aw, dan kadar air, tetapi tidak berbeda pada parameter tekstur. Hasil pengujian mikrobiologi dengan menghitung Total Plate Count (TPC) ayam kremes IPB-D1 menunjukkan bahwa produk masih berada dibawah batas maksimum cemaran mikroba hingga penyimpanan 14 hari dan secara organoleptik masih dapat mempertahankan kualitasnya., Chicken meat is one of the livestock products that is in great demand by the public because it contains high nutritional value, but this product is included in perishable food so it is susceptible to contamination by microorganisms that can damage the meat. Meat damage can be minimized by storing it at low temperatures and processing it into kremes chicken. Kremes chicken can be made used IPB-D1 chicken meat as a step to diversify product. This study aims to analyze the physicochemical, microbiological, and organoleptic characteristics of IPB-D1 kremes chicken with different storage methods. The storage method used was storage in the refrigerator and freezer for 0, 7, and 14 days. The design of this study was a Completely Randomized Design (CRD) with factorial pattern, while the organoleptic test used the non-parametric Kruskal-Wallis test. Storage temperature treatment had no effect on the results of the physicochemical and microbiological tests of IPB-D1 kremes chicken. The physicochemical test results of IPB-D1 kremes chicken which were treated with a storage time of 0, 7, and 14 days showed significantly different results (p<0.05) in the parameters pH, aw, and moisture content, but not different in the texture parameters. The results of microbiological test by calculating the Total Plate Count (TPC) of IPB-D1 kremes chicken meat showed that the product was still under the maximum limit of microbial contamination up to 14 days of storage and organoleptically it was still able to maintain its quality.
Keyword: IPB-D1 kremes chicken, low-temperature storage, microbiological, organoleptics, physicochemical

Judul: The Construction of Greedy SVP LLL Algorithm
Abstrak: A lattice is a set of all integer linear combination of a set of linearly independent vectors in ℝ𝑛���. The independent vectors are called bases of lattice. Any lattice can be generated from many bases, and these bases have the same cardinality. In the lattice, the most fundamental and renowned problem is the Shortest Vector Problem (SVP). SVP is a tracking problem of the shortest nonzero vector in a lattice with equivalent bases. In two dimensions, SVP problem has resolved exactly by Gauss’ algorithm. When the lattice dimension is higher than two, A.K. Lenstra, H.W. Lenstra and L. Lovasz gave a LLL algorithm to compute approximation of nonzero shortest vector in the lattice. Reduced bases solution obtained from LLL algorithm still be an approximation and has polynomial running time of arbitrary dimension which large enough. In 1994, Schnoor and Euchner modified this LLL algorithm as a new variant which later was named deep insertion LLL algorithm. This algorithm is a modified version of the LLL algorithm to the terms of the exchange step to improve the accuracy of output of LLL reduced bases and applying it to the subset sum problem. The purpose of this research are: (1) Reconstruct the LLL algorithm and deep insertion LLL algorithm using a geometric approach. (2) Construct a greedy SVP LLL algorithm. (3) Implement the three algorithms in a symbolic programming language, and evaluate them experimentally. A bases ℬ=[𝐛���1,𝐛���2,…,𝐛���𝑛���] in ℝ𝑚��� is called reduced LLL with parameter 𝛿��� if satisfies: (a) |𝜇���𝑗���𝑖���|≤12, for every integer 𝑖���,𝑗��� with 1≤𝑖���<𝑗���<𝑛���. (b)𝛿���‖𝜋���𝑗���(𝐛���𝑗���)‖2≤‖𝜋���𝑗���(𝐛���𝑗���+1)‖2, for 𝑗���=1,2,…,𝑛���−1,where 𝛿��� is a reduced parameter of real numbers with 14<𝛿���<1. The first requirement is the reduced basis 𝛿��� must “nearly orthogonal” and in its computation case, this requirement can be reached out by using the Gram-Schmidt’s orthogonalization. While the second requirement is called exchange step, or used to called as Lovasz condition. By using both of these requirements, then they establish the LLL algorithm. Then, Schnoor and Euchner modify the LLL algorithm based on the requirements of the exchange step called the deep insertion LLL algorithm, where the exchange step is based on the comparison of the projected vector in orthogonal complement [𝐛���1,𝐛���2,…,𝐛���𝑘���−1]⊥ after j-th reduction. To construct greedy SVP LLL algorithm, the requirements of the exchange step is based on purely by comparing norm of lattice 𝐛���𝑗��� with norm lattice 𝐛���𝑖��� for 𝑖���=1,2,3…,𝑗���−1. The process of insertion reduced vector after the exchange step also has done greedily. Then, we calculate the number of arithmetic operation in greedy SVP LLL algorithm for further analysis. The result of our exprimentation for three algorithms on the certain matrix size shows that the running time of the three algorithms increases propotional to the size of the matrix. The result also shows that by using 𝛿���=34 for the LLL algorithm and the deep insertion LLL algorithm, and the greedy SVP LLL algorithm which is a new variant made by using no parameter of 𝛿���, outperform of the other of two previous algorithm in terms of speed with the same output.
Keyword: LLL algorithm, LLL deep insertion algorithm, greedy SVP LLL algorithm