Judul: Physicochemical and Organoleptic Properties of  Chicken Processed Meat Using Packaging Retort Pouch
Abstrak: Pengemasan menggunakan retort pouch dapat mempengaruhi sifat fisikokimia dan organoleptik produk olahan. Penelitian ini bertujuan untuk mengkaji sifat fisikokimia dan organoleptik daging ayam olahan sambal taichan yang dikemas menggunakan kantong retort dan disimpan di suhu ruang. Penelitian ini menggunakan rancangan acak lengkap (RAL) pola faktorial (2 x 3) dengan faktor pertama adalah metode pengemasan terdiri atas 2 jenis, yaitu: retort pouch dan polipropilen (sebagai pembanding). Faktor kedua adalah penyimpanan yang terdiri atas 3 taraf, yaitu: 0, 7, dan 14 hari. Hasil penelitian menunjukkan bahwa pengemas retort pouch menghasilkan pH daging ayam olahan sambal taichan yang lebih tinggi (p<0,05) daripada yang dikemas polipropilen selama penyimpanan 7 dan 14 hari. Daging ayam olahan sambal taichan yang dikemas menggunakan retort pouch memiliki nilai aw dan kadar air lebih tinggi (p<0,05) daripada yang dikemas menggunakan polipropilen. Lama penyimpanan memberikan pengaruh nyata (p<0,05) terhadap kandungan malonaldehida pada daging ayam olahan sambal taichan. Hasil uji skoring menunjukkan bahwa perlakuan kemasan dan lama penyimpanan memberikan pengaruh nyata (p<0,05) terhadap kriteria mutu bau busuk daging ayam olahan sambal taichan. Berdasarkan mutu fisikokimia dan organoleptik produk daging ayam olahan sambal taichan yang dikemas menggunakan retort pouch lebih stabil daripada menggunakan kemasan polipropilen selama penyimpanan 14 hari., Packaging with retort pouch can impair the physico-chemical and organoleptic properties of the processed products. This study aims to investigate the physicochemical and organoleptic properties of processed chicken meat with Taichan sauce that is packaged in retort pouch and stored at room temperature. A fully randomized design (CRD) with a factorial pattern (2 x 3) was used in this study, the first factor being the packaging method, which consisted of 2 types, namely: retort pouches and polypropylene (for comparison). The second factor is the retention, which consists of 3 levels, namely: 0, 7 and 14 days. The results showed that the retort pouch packaging resulted in a higher pH of processed chicken with Taichan sauce (p<0.05) than the polypropylene that was packaged for 7 and 14 days of storage. Chicken processed with Taichan chilli that was packaged using a retort bag had a higher aw value and water content (p<0.05) than that packaged using polypropylene. Storage time had a significant impact (p<0.05) on malonaldehyde content in processed chicken with Taichan sauce. The results of the scoring test showed that package handling and storage time had a significant impact (p <0.05) on the putrid smell quality criteria of processed chicken with Taichan sauce. Processed chicken meat products with Taichan sauce packaged in retort pouch were more stable when stored for 14 days than in polypropylene packaging based on physicochemical and organoleptic quality.
Keyword: Fisikokimia, Olahan Ayam, Oraganoleptik, Retort pouch, Sambal Taichan

Judul: Microbiological Characteristics of Chicken Meat Processed with Taichan chili using Retort Pouch
Abstrak: Daging ayam olahan sambal taichan merupakan makanan siap saji yang dikemas menggunakan retort pouch dan polypropylen yang direkatkan kemudian disterilkan pada suhu 135 °C selama 10 menit. Kemasan berfungsi untuk menyimpan produk agar tetap awet dan cita rasa produk tidak berubah. Penelitian ini bertujuan mengkaji sifat mikrobiologi daging ayam olahan sambal taichan yang dikemas menggunakan kantong retort pouch dan disimpan di suhu ruang. Penelitian ini menggunakan rancangan acak lengkap pola faktorial dengan faktor pertama adalah pengemasan terdiri atas 2 jenis, yaitu: retort pouch dan polypropylen faktor kedua adalah penyimpanan yang terdiri atas 3 taraf, yaitu: 0, 7, dan 14 hari. Data yang diperoleh dianalisis secara deksriptif dengan acuan SNI 7388-2009 Batas maksimum cemaran mikroba dalam pangan. Hasil penelitian menunjukan bahwa daging ayam olahan sambal taichan dengan kemasan retort pouch tidak melebihi batas maksimum SNI selama 14 hari penyimpanan. Sedangkan, produk dengan kemasan polypropylen melebihi batas maksimum SNI terhadap total plate count . Penggunaan kemasan retort pouch tidak melebihi batas makismum SNI selama 14 hari dan 7 hari. Sedangkan, kemasan polypropylen melebihi batas maksimum SNI terhadap Salmonella sp dan Escherichia coli . Secara keseluruhan, daging ayam olahan sambal taichan dengan pengemas retort pouch menunjukan hasil terbaik untuk pengujian mikrobiologi., Taichan chili processed chicken is a ready-to-eat food that is packaged using a retort pouch and glued polypropylene and then sterilized at a temperature of 135 °C for 10 minutes. Packaging serves to store the product so that it remains durable and the taste of the product does not change. This study aims to examine the microbiological properties of processed chicken meat with taichan sauce which is packaged using a retort pouch and stored at room temperature. This study used a completely randomized design with a factorial pattern with the first factor being packaging consisting of 2 types, namely: retort pouch and polypropylene, the second factor being storage consisting of 3 levels, namely: 0, 7, and 14 days. The data obtained were analyzed descriptively with reference to SNI 7388-2009 Maximum limit of microbial contamination in food. The results showed that the chicken meat processed with taichan sauce with retort pouch packaging did not exceed the maximum SNI limit for 14 days of storage. Meanwhile, products with polypropylene packaging exceed the maximum limit of SNI for the total plate count. The use of retort pouch packaging does not exceed the maximum limit of SNI for 14 days and 7 days. Meanwhile, polypropylene packaging exceeded the maximum limit of SNI for Salmonella sp and Escherichia coli. Overall, chicken meat processed with taichan sauce with retort pouch packaging showed the best results for microbiological testing.
Keyword: food packaging, processed chicken, retort pouch

Judul: The Exploration of Discrete Logarithm over Finite Field GF(3m)
Abstrak: The security of many public~key algorithms is based on the problem of finding discrete logarithms. The generalized discrete logarithm problem is the following: given a finite cyclic group G of order n, a generator a of G, and an element fl E G, find the integer x, 0 ~ x ~ n - 1, such that 0: = fl. Algorithm for discrete logarithm problem focused on Menezes et al. (1997) that consist of exhaustive search algorithm, the baby-step giant-step algorithm, Pollard's rho algorithm, Pohlig-Hellman algorithm, and index-calculus algorithm. These algorithms are explorated to be used in discrete logarithm problem over finite field GF(3m ). The exploration also produces some algorithms, i.e. naif negative algorithm, baby-step mother-step algorithm, baby-step mother free-step algorithm, and baby-step free-step algorithm. All algorithms implemented using Maple 11. The Pohlig-Hellman and baby-step giant-step algorithms are efficient enough to be used in discrete logarithm problem over finite field GF(3m ) for m < 20.
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