Judul: Food Pairing Sensory Evaluation of Complimentary Food for Consuming Tea
Abstrak: Food pairing adalah metode ilmiah untuk mengidentifikasi makanan dan minuman mana yang cocok dikombinasikan. Penelitian secara formal mengenai food pairing di Indonesia belum dilakukan, termasuk mengenai makanan yang paling cocok jika dipadukan dengan teh sebagai minumannya. Maka dari itu, penelitian ini bertujuan meneliti mengenai food pairing, menganalisis makanan yang paling cocok sebagai pendamping minum teh, dan mengidentifikasi profil sensorinya menggunakan panelis konsumen berbasis home use test. Penelitian dilakukan dengan tahapan antara lain survei online mengenai pola konsumsi teh dan screening makanan pendamping teh yang paling diminati, kemudian dilakukan focus group discussion (FGD) untuk menentukan atribut sensori yang diujikan, dan uji sensori menggunakan metode check-all-that-apply (CATA). Hasil survey menunjukkan masyarakat menyukai teh hitam manis hangat yang dipadukan dengan biskuit. Berdasarkan analisis CATA, atribut yang diinginkan konsumen pada perpaduan yang ideal adalah buttery, creamy, gurih kelapa, sandy, dan manis. Pasangan produk yang paling mendekati ideal adalah teh dengan biskuit Roma Kelapa yang perpaduanya dapat meningkatkan rasa manis, meningkatkan mouthfeel buttery dan creamy, serta menurunkan tekstur sandy., Food pairing is a research method for identifying the suitability of certain foods and drinks for each other. No food pairing research has been conducted in Indonesia, including concerning the most appropriate food when combined with tea. Thus, this study will investigate how many different food items can be combined with tea and the characteristics of those food items. The research was carried out by stages, including an online survey of tea consumption patterns, a screening of most popular tea companion food products, a focus group discussion to determine the sensory attributes tested, and sensory tests using the check-all-that-apply (CATA) method. The survey respondents liked the combination of tea and biscuits. Based on CATA calculation. The qualities consumers seek when purchasing buttery, creamy, coconut flavored biscuits are buttery, creamy, coconut taste, sandy, and sweet. The closest product pair to the ideal is tea with Roma Kelapa. This combination will increase sweetness, increase rich mouthfeel, and reduce the sandy texture.
Keyword: CATA, food pairing, tea

Judul: Consumer Perception of Food pairing Coffee Ready to  Drink with Check All That Apply (CATA) method
Abstrak: Produk olahan kopi berkembang pesat karena menyesuaikan dengan kebutuhan konsumen. Pengembangan produk minuman kopi seperti kopi instan menjadi sangat diminati. Kopi ready to drink (RTD) adalah produk minuman kopi yang siap saji dan siap dikonsumsi sehingga dinilai lebih praktis. Kopi RTD sering dikonsumsi dengan berbagai makanan pendamping. Perpaduan pasangan makanan dan minuman seperti kopi RTD dengan makanan pendampingnya akan menghasilkan sifat sensori jika dikonsumsi secara bersamaan yang disebut dengan Food Pairing. Penelitian ini bertujuan untuk mengetahui karakteristik atribut sensori dari perpaduan kopi RTD dengan makanan pendampingnya, serta perubahan intensitas atribut sensori yang terdapat pada perpaduan kopi RTD dengan makanan pendampingnya. Penelitian ini dilakukan dengan screening awal panelis, Focus Group Discussion (FGD) untuk menentukan atribut sensori, dan pengujian sensori yang dilakukan secara Home Used Test (HUT). Respon yang didapatkan diolah menggunakan software XLSTAT dan menghasilkan profil sensori food pairing kopi RTD. Hasil pengujian menunjukkan konsumen menyukai kopi RTD yang dipasangkan dengan wafer cokelat. Profil pasangan “Kopi-Wafer Cokelat” memiliki tekstur creamy, thick, rasa sweet dan cokelat sehingga mendekati pasangan ideal berdasarkan hasil CATA, pasangan ini juga menghasilkan emosi positif seperti happy dan satisfied saat mengkonsumsinya. Profil pasangan “Kopi-Biskuit Kelapa” memiliki tekstur crunchy, rasa pahit dari kopi, coffee flavor, dan coconut flavor, pasangan ini juga menghasilkan emosi quite menurut panelis. Profil pasangan “Kopi-Keripik kentang” memiliki tekstur crispyness, rasa salty, umamy, roasted beef, dan mouthfeel oily, pasangan ini menghasilkan emosi-emosi negatif seperti bored dan flat menurut panelis. Intensitas setiap atribut pada ketiga pasangan sampel mengalami perubahan yaitu meningkat,tetap, atau menurun saat dipasangkan. Pasangan “Kopi-Wafer Cokelat” dinilai memiliki kompleksitas overall flavor yang banyak dan menghasilkan harmoni yang baik dibandingkan pasangan lainnya. Pasangan “Kopi-Wafer Cokelat” juga dinilai memiliki keseimbangan flavor yang sangat seimbang yaitu tidak ada yang saling mendominasi. Berdasarkan keseluruhan hasil data yang didapatkan, pasangan “Kopi-Wafer Cokelat” merupakan pasangan terbaik menurut panelis konsumen., Coffee products expand at the same rate as consumer needs. The cultivation of coffee beverage products such as instant coffee generates considerable interest. Ready-to-drink (RTD) coffee is a ready-to-drink coffee beverage that is convenient to consume. RTD coffee pairs well with a variety of foods. When food and beverage sets such as RTD coffee and its complementary nourishments are consumed concurrently, a sensory trait called Food Pairing occurs. The purpose of this study was to determine the sensory attribute characteristics of RTD coffee and its nourishments used CATA method, as well as the sensory attribute intensity change in RTD coffee and its nourishments with modified RATA method. The research process was carried out by initial screening of the panelists, followed by Focus Group Discussion (FGD) to determine sensory attribute and sensory testing, which was carried out using the Home Used Test (HUT). Responses were processed using statistical software XLSTAT and generated a food pairing sensory profile of RTD coffee. The results showed that consumers like RTD coffee paired with chocolate wafer. The "Coffee-Chocolate Wafer" profile features a creamy and thick texture along with a sweet and chocolate flavor, making it near-ideal food set based on CATA result, this pair also produces positive emotions such as happy and satisfied when consuming them. The "Coffee- Coconut
Keyword: Kopi RTD, Food Pairing, CATA, JAB, HUT

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