Judul: Physicochemical Characterization of  Patties Made from Beef, Pork, and Their Mixture
Abstrak: There is an increase of average consumption per capita a week of beef and buffalo meat in Indonesia by 66.67% in 2019 compared with 2009. The needs of halal meat is increasing alongside with the increase of muslim population in Indonesia. The issue raised in this proposal is described as the need of physicochemical characterization of halal and non-halal patties as preliminary assessment for product halal determination. The objective of this study is to investigate the physicochemical characterization of beef patty, pork patty, and the mixture of both meats with different percentages as preliminary assessment for product halal determination. Patty samples are made by using the 5 different minced combinations; (100%:0), (75%:25%), (50%:50%), (25%:75%), and (0:100%). All patties are divided into 2 different categories; seasoned and unseasoned. The physicochemical characteristics tested are texture, color, water holding capacity, and cooking loss. The proximate analysis such as protein, lipid, ash, water content, and carbohydrate was also done. The higher the beef content; the darker, more vivid, and redder the sample color. The texture profile of samples containing more beef was determined to have higher hardness, cohesiveness, and chewiness compared to samples containing more pork. The higher the beef content in the sample, the higher the ash, moisture, total fat, protein, and carbohydrate content in the sample. Samples that contain more beef than pork have higher WHC and cooking loss. The unseasoned sample generally has higher lightness and vividness, and the hue is more inclined to yellow than the seasoned sample. Seasoned samples had higher ash content, moisture content, and WHC, but lower total fat and protein content, hardness, cohesiveness, chewiness, and cooking loss. So overall, it can be concluded that seasoning can affect the physicochemical of a patty and patty made from beef, pork, and mixture can be distinguished using physicochemical analysis.
Keyword: pork, beef, patty, physicochemical, seasoned

Judul: EFFECT OF MEAT TENDERIZER'S TYPE ON PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF BEEF
Abstrak: Permasalahan umum dalam memilih daging sapi untuk konsumsi adalah tekstur daging yang alot. Penelitian ini bertujuan membandingkan karakteristik fisiko-kimia dan sensori daging sapi yang diberi perlakuan pengempukan dan pemasakan. Potongan daging 2 × 2 × 2 cm dari otot semitendinosus dimarinasi dengan enzim papain, enzim bromelin, NaHCO3, tepung tapioka, dan kontrol, dalam interval waktu (30 menit, 45 menit, 60 menit) lalu dikukus. Lama waktu marinasi dan proses pengukusan berinteraksi nyata satu sama lain (p < 0,05). Daging matang daya iris terendah adalah daging yang dimarinasi enzim bromelin selama 45 menit (48103,33 ± 4483 g.s), diikuti dengan daging yang dimarinasi tapioka selama 45 menit (57030,00 ± 9074 g.s). pH mengalami penurunan kecuali daging yang dimarinasi NaHCO3 dengan pH tertinggi (6,97 ± 0,04). Marinasi dengan papain 60 menit menghasilkan susut masak tertinggi (48,07 ± 1,16 %). Daging yang dimarinasi dengan NaHCO3 menghasilkan daging dengan warna paling gelap sebelum dikukus dan paling kekuningan setelah dikukus. Kadar air yang tertinggi dan terendah secara berurutan adalah daging yang dimarinasi dengan NaHCO3, 45 menit, tidak dikukus (77,50 ± 0,17 %) dan marinasi dengan tapioka, 60 menit, dikukus (56,21 ± 1,00 %). Analisis sensori menunjukkan bahwa daging sapi paling empuk (4,77 ± 2,06) adalah yang dimarinasi dengan NaHCO3 selama 60 menit., A common problem in choosing beef for consumption is the tough texture of the meat. This study aimed to compare the physico-chemical and sensory characteristics of beef treated with tenderization and cooking. Then, 2 × 2 × 2 cm chunks from the semitendinosus muscle were marinated with papain enzyme, bromelain enzyme, NaHCO3, tapioca starch, and control, in time intervals (30 min, 45 min, 60 min) then steamed. The marination time and steaming process significantly interacted with each other (p < 0.05). The lowest cutting strength of cooked meat was meat marinated with bromelain enzyme for 45 minutes (48103.33 ± 4483 g.s), followed by meat marinated with tapioca for 45 minutes (57030.00 ± 9074 g.s). pH decreased except for NaHCO3 marinated meat with the highest pH (6.97 ± 0.04). Marination with papain 60 minutes produced the highest cooking loss (48.07 ± 1.16 %). Meat marinated with NaHCO3 produced meat with the darkest color before steaming and the most yellowish after steaming. The highest and lowest moisture content, respectively, were meat marinated with NaHCO3, 45 min, not steamed (77.50 ± 0.17 %) and marinated with tapioca, 60 min, steamed (56.21 ± 1.00 %). Sensory analysis showed the most tender beef (4.77 ± 2.06) was marinated with NaHCO3 for 60 min.
Keyword: meat, quality, sensory, tenderizing agent

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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