Judul: Physicochemical and Organoleptic Characteristics of Fermented Milk Like Dadih with Cinnamon (Cinnamomum burmannii) Extract Added
Abstrak: Salah satu produk yang telah melalui proses fermentasi adalah dadih. Dadih merupakan pangan tradisional yang diproduksi oleh masyarakat Minangkabau. Kayu manis dapat memperbaiki sifat organoleptik produk. Penelitian ini bertujuan menganalisis karakteristik fisikokimia dan organoleptik susu fermentasi menyerupai dadih yang ditambahkan ekstrak kayu manis (Cinnamomum burmannii) pada taraf 0%, 4%, 6%, dan 8%. Analisis yang dilakukan di antaranya analisis karakteristik fisikokimia (kadar air, viskositas, pH, kadar protein, kadar lemak, dan total asam tertitrasi) dan organoleptik. Penelitian ini dilakukan menggunakan uji deskriptif dan rancangan acak lengkap (RAL) dengan tiga kali pengulangan. Penambahan ekstrak kayu manis pada susu fermentasi menyerupai dadih berpengaruh terhadap kadar air, nilai pH, dan kadar lemak. Berdasarkan hasil analisis organoleptik, penambahan ekstrak kayu manis tidak disukai oleh panelis terhadap atribut aroma dan rasa, lalu penambahan ekstrak kayu manis berpengaruh nyata (P<0,05) terhadap semua atribut mutu hedonik., Dadih is a traditional food which produced by Minangkabau’s people through fermentation process. Cinnamon can improve product’s organoleptical properties. The purpose of the study was to analyze physicochemical and organoleptical properties of fermented milk like dadih with cinnamon (Cinnamomum burmannii) extract added at 0%, 4%, 6%, and 8%. The analysis for physicochemical (water content, pH, viscosity, protein content, fat content, and total titratable acid) and organoleptical properties has been done in this study. This study was used description test and completely randomized design (CRD) with three replications. The addition of cinnamon extract had an effect on the value of water content, pH, and fat content. The results of organoleptic analysis showed that the addition of cinnamon extract was disliked by the panelists on the flavor and the scent, the addition of cinnamon extract had a signifficant effect (P<0,05) on all hedonic quality attributes.
Keyword: Cinnamon Extract, Cow's Milk, Dadih, Fermented Milk

Judul: Pengaruh Penambahan Bahan Pengental terhadap Kualitas Dadih Susu Sapi dengan Starter Lactobacillus casei.
Abstrak: Dadih is one of the fermented milk products from West Sumatra, Indonesia, and made by fermenting buffalo milk naturally in the bamboo for 48 hours. Limited of raw materials and inconsistency product make dadih difficult to be developed. Improving of process and adding thickening agent hopefully can increase quality of dadih so it will be able to be accepted by people and become one of functional industrial food product that could be commercialized. This study aims to study the influence of thickening agent for quality of dadih and to decide the correct type and concentration of thickening agent. The design of study used completely randomized design factorial, consisted of two factors; they were the type and concentration thickening agent. There are two types of thickening agent, are gelling agent and non gelling agent. The treatment with Gelling Agent was used seaweed and pectin with concentration 0,10%, 0,15%, and 0,20% while the treatment with non gelling agent was used CMC and Arabic Gum with concentration 0,6%, 0,8%, and 1,0%. Parameter of Research were Physical–chemistry analysis which included moisture content, carbohydrate content, protein content, pH, acidity total, and viscosity; microbiology included total plate count bacteria; and organoleptic included hedonic test, same/different test and ranking test. Based on physical-chemistry analysis and microbiologiy of dadih the addition of Thickening Agent and concentration did not give the different result. While, t-test, which used thickening agent with gelling agent and non-gelling agent did not give the different result. Based on hedonic test, the addition of thickening agent gave different result. Panelist graded that adding pectin 0,1% gave better color while they prefer dadih with pectin 0,1% for the flavor. The most delicious of taste were dadih with pectin 0,15%, while dadih with pectin 0,2% gave the best texture by panelist. In generally, dadih with pectin 0,1% more preferable than the other treatments. Based on chi–square test list, organoleptic testing with the same/different test and ranking test showed the result was not different (P>0,05). In the same and different test, dadih with adding thickening agent with gelling agent and non-gelling agent gave the different result with the real dadih. While ranking test showed that dadih with pectin 0,2% gave the best response from panelist was compared the other treatments. From the result of this study it could be concluded that dadih from cow milk with the addition of the pectin thickening agent 0,2% gave the best result than the other treatments in process for making dadih cow milk.
Keyword: 

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