Judul: Karakteristik Bumbu Tabur Campuran Rumput Laut (Ulva lactuca) dan Air Rebusan Pindang Tongkol
Abstrak: Bumbu campuran rumput laut dapat digunakan sebagai topping atau pelapis pada makanan. Penelitian ini bertujuan menentukan karakteristik bumbu tabur campuran rumput laut U. lactuca dan air rebusan pindang tongkol. Karakteristik serpihan rumput laut U. lactuca yaitu intensitas warna L, a, dan b 67.39, -9.69, dan 30.59. Kadar air 8.71%, abu 19.41%, lemak 0.14%, protein 20.12%, karbohidrat 51.63%, serat pangan 32.2% dan ukuran partikel 8.33 μm. Karakteristik air rebusan pindang tongkol kering yaitu kadar air 3.73%, abu 33.38%, lemak 0.15%, protein 36.31%, karbohidrat 26.44%, kadar garam 27.80%, derajat putih 48.70%, ukuran partikel 7.00 μm. Asam amino bebas air rebusan pindang tongkol kering didominasi oleh L-histidina, L-leusina, L-arginina, L-lisina, L-asam glutamat, dan L-alanina. Bumbu tabur campuran rumput laut dan air rebusan pindang tongkol yang dihasilkan memiliki komposisi kimia protein 20.82%, lemak 4.52%, dan serat pangan 28.4%.
Keyword: air rebusan pindang tongkol, bumbu, U. lactuca

Judul: Characteristics of Flavoring Powder from Seaweed (Ulva lactuca) and Catfish Head Extract
Abstrak: Bubuk campuran rumput laut Ulva lactuca dan ekstrak kepala ikan patin dapat digunakan sebagai bumbu penyedap rasa pada makanan. Penelitian ini bertujuan mengekstrak protein dari kepala ikan patin dengan perlakuan suhu dan waktu berbeda dan mengevaluasi karakteristik formula bubuk penyedap rasa dari campuran rumput laut U. lactuca dan ekstrak kepala ikan patin. Pembuatan bubuk ekstrak kepala ikan patin dilakukan dengan menggunakan metode spray drying. Kandungan pada bubuk U. lactuca yaitu kadar air 14.48%, abu 25.84%, lemak 0.66%, karbohidrat 50.83% dan protein 8.20%. Perlakuan terbaik pada ekstraksi kepala ikan patin yaitu perebusan dengan suhu 100 ℃ selama 60 menit dimana didapatkan konsentrasi protein sebesar 0.94%. Kandungan yang terdapat pada bubuk ekstrak kepala ikan patin yaitu kadar air 6.02%, abu 2.45%, lemak 0.42% dan protein 24.69%. Asam amino bebas bubuk ekstrak kepala ikan patin didominasi oleh L-prolina, L-serina dan L-asam glutamat. Kandungan pada bubuk penyedap rasa campuran rumput laut U. lactuca dan bubuk ekstrak kepala ikan patin yaitu kadar air sebesar 12.36%, abu 21.79%, lemak 0.44%, karbohidrat 54.97%, protein 10.45% dan serat pangan 39.41%. Asam amino bebas yang mendominasi bubuk penyedap rasa yaitu didominasi oleh L-asam glutamat, glisina dan L-alanina., The mixed powder of Ulva lactuca seaweed and catfish head extract can be used as a flavoring seasonings in food. This research aimed to extract protein from catfish heads with different temperature and time treatment and to evaluate characteristics of mixed powder of U. lactuca seaweed and catfish head extract. Catfish head extract powder is made by using spray drying method. The contents of U. lactuca powder were 4.48% water, 25.84% ash, 0.66% fat, 50.83% carbohydrates and 8.20% protein. The best treatment for catfish head extraction is boiling at a temperature of 100 ℃ for 60 minutes where the protein concentration is 0.94%. The content contained in the catfish head extract powder is 6.02% water, 2.45% ash, 0.42% fat and 24.69% protein. The free amino acids of catfish head extract powder were dominated by L-proline, L-serine, L-glutamic acid. The content of the flavoring powder mixed with U. lactuca seaweed and catfish head extract powder was 12.36% water, 21.79% ash, 0.44% fat, 54.97% carbohydrates, 10.45% protein and 39.41% food fiber. The dominant free amino acids of the flavoring powders were L-glutamic acid, glycine and L-alanine.
Keyword: catfish head,, extraction, flavoring powder, Ulva lactuca

Judul: Construction of Strongly Optimal Binary Linear Code with Minimum Distance 9 and 11
Abstrak: A binary linear code of length n over q F is a subspace of n q F . A code has three parameters that attached to it, namely length, dimension, and minimum distance. A code with length n, dimension k and minimum distance d is often called [n, k, d ]-code. Usually, when two parameters are given, then we want to find a code that has the best value for the last parameter. Based on Gilbert- Varshamov bound, if a [n, k, d ]-code exists and can not be expanded, we call it a strongly optimal code. In this paper, we construct strongly optimal code with minimum distance 9 and 11. In constructing the code, we created a theorem and algorithm based on Gilbert-Varshamov bound before we implement the algorithm to MAPLE programming language. Because of computational limitations, the program can only construct up to k = 10 for d = 9 and k = 12 for d = 11.
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