Judul: Pengaruh Bahan Baku terhadap Karakteristik Fisik dan Sensori Rengginang Singkong(Manihot utilissima Pohl).
Abstrak: Cassava rengginang is a traditional food that has similar shape with common rengginang but it is made from cassava. The objective of this research was to know the effects of raw material on physical and sensory characteristics of cassava rengginang. This research was divided into three steps. The first step was raw material preparation i.egrated cassava, cassava flour, and a mixture of tapioca and “asian” flour (3:1). The second step was production of cassava rengginang from the three raw materials, and the third step was calculation of raw material cost. The results showed that the raw material gave effects on physical characteristics of cassava rengginang. Rengginang made from grated cassava had the lowest expansion ratio and crispness. Rengginang made from cassava flour hadhigher expansion ratio and crispness, but it had the lowest lightness and highest brownish colour. Rengginang from a mixture of tapioca and “asian” flour (3:1) had the highestcrispness, expansion ratio, lightness, and a white colour. The differences on physical characteristics of rengginang did not show effectson sensory acceptance of the produt for all attributes. The results of raw material cost calculation showed that the raw material cost of the tapioca and “asian” flour mixture was the cheapest among the others.
Keyword: cassava, colour, crispness, expansion ratio, rengginang

Judul: Physicalization-Chemical Flour and Cassava-Based Noodles from Kalimantan and Bogor
Abstrak: Singkong (Manihot esculenta) merupakan salah satu tanaman yang banyak dibudidayakan di Indonesia, dan termasuk sumber karbohidrat terbesar selain beras. Singkong biasanya diolah dengan digoreng maupun direbus. Penelitian mengenai tepung singkong sudah banyak tetapi untuk singkong dari varietas Pacar dari Kalimantan masih sedikit, dan belum ada penelitian mi yang berasal dari tepung singkong ini. Penelitian ini bertujuan mengkaji karakteristik tepung singkong yang dihasilkan dari singkong varietas Pacar dari Kalimantan dan singkong varietas Manggu dari Bogor, serta mendapatkan karakteristik fisiko-kimia mi berbahan dasar tepung singkong yang didapatkan dari proses penelitian sebelumnya. Penelitian ini dilakukan dengan dua tahapan yaitu proses pembuatan tepung singkong dengan metode pengeringan yang berbeda dan tahapan proses pembuatan mi singkong dengan metode kalendering. Metode analisis yang dilakukan antara lain analisis proksimat, analisis serat, analisis fisik (derajat keputihan, bentuk granula pati, cooking loss, texture profile, dan gelatinisasi pati). Berdasarkan hasil analisis fisik, tepung dengan perlakuan terbaik adalah tepung singkong varietas Pacar dari Kalimantan dengan perlakuan sinar matahari, dan tepung singkong varietas Manggu dari Bogor dengan perlakuan oven. Berdasarkan hasil analisis fisiko-kimia, formulasi terbaik mi singkong diperoleh dengan penggunaan 100% tepung singkong varietas Pacar dengan penambahan glukomanan sebesar 8% dan xanthan gum sebesar 4%., Cassava is one of the most cultivated plants in Indonesia, which is one of the largest sources of carbohydrates besides rice. Cassava is usually processed by frying or boiling. Research on cassava flour has been a lot but for cassava from the Pacar variety from Kalimantan is still a little in Indonesia, as well as research on noodles derived from its cassava flour. This study aims to examine the characteristics of cassava flour produced from cassava variety from Kalimantan and cassava variety Manggu from Bogor, as well as to get the physical-chemical characteristics of cassava noodle made from cassava flour obtained from the previous research process both cassava. This research was conducted with two stages, namely the process of making cassava flour with different drying methods and the stages of the cassava noodle making process with the calendaring method. The analytical methods carried out include proximal analysis, fiber analysis, physical analysis (degree of vaginal discharge, granule shape of starch, cooking loss, texture profile, and gelatinization of starch). Based on the results of physical analysis, the flour with the best treatment is cassava flour from Kalimantan with sunlight treatment, and Cassava flour manggu variety from Bogor with oven treatment. Based on the results of physical-chemical analysis, the best formulation of cassava noodles is obtained with the use of 100% cassava flour of the Pacar variety with the addition of glucomannan by 8% and xanthan gum by 4%.
Keyword: Cassava Flour, Cassava Noodles, Drying, Gelatinization, Physical  Analysis

Judul: Konstruksi aritmetika kurva eliptik F(2m) supersingular dan non-supersingular untuk skema kunci publik ElGamal
Abstrak: Algoritme ElGamal adalah salah satu algoritme kunci publik dengan aritmetik modular p yang mempunyai struktur grip siklik Z(p). Tingkat keanaman algoritme ini terletak pada pemecahan masalah logaritme diskret dari Z(p). Akan tetapi, tingkat keamanan tadi tahun ke tahun semakin menurun yang disebabkan kemampuan pemecahan algoritme diskret semakin meningkat. Untuk memenuhi tingkat keamanan yang memadai dibutuhkan p yang cukup besar yang menyebabkan proses enkripsi dan dekripsi menjadi lambat.
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