Judul: Karakteristik Fisikokimia dan Organoleptik Puding Kefir dengan Penambahan Madu Sari Kurma
Abstrak: Kefir merupakan produk fermentasi yang mengandung berbagai bakteri probiotik kompleks seperti Lactobacillus acidophilus dan Bifidobacterium bifidum. Kefir memiliki rasa yang asam dan mengandung alkohol, puding merupakan produk makanan instan yang beredar dipasaran. Kefir diolah menjadi puding dengan penambahan madu sari kurma diharapkan dapat menjadi makanan yang dapat dikonsumsi. Penelitian ini bertujuan untuk menganalisis sifat fisik, kimia, organoleptik berupa uji kekuatan gel, nilai pH, uji kadar serat kasar, kadar air, nilai aw, kadar protein, uji hedonik dan skoring (rasa, tekstur, aroma warna) pada produk puding. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan tiga kali pengulangan. Hasil penelitian menujukkan penambahan madu sari kurma pada puding kefir tidak berpengaruh nyata (P>0,05) terhadap karakteristik kimia selain aw dan kadar serat kasar serta hasil uji hedonik dan mutu hedonik pada warna berpengaruh nyata (P<0,05) terhadap parameter puding yang dihasilkan. Puding dengan perlakuan penambahan madu sari kurma 10% memiliki nilai skoring paling tinggi dibandingkan perlakuan penambahan madu sari kurma lainnya. Kata kunci: fermentasi, kefir, madu sari kurma, puding, susu, Kefir is a fermented product that contains various complex probiotic bacteria such as Lactobacillus acidophilus and Bifidobacterium bifidum. Kefir has a sour taste and contains alcohol, pudding is an instant food product that is widely available in the market. Kefir is processed into pudding added with date honey so that it is expected to become consumable food. This study aims to analyze the physical, chemical, and organoleptic properties which include gel strength test, pH value, crude fiber content test, water content test, aw value, protein content test, hedonic test and scoring (taste, texture, aroma, colour) for pudding products. The study used a Completely Randomized Design (CRD) with three replications. The results showed that the addition of date honey to kefir pudding did not have a significant effect (P>0.05) on chemical characteristics except for aw and crude fiber content, as well as hedonic test results and hedonic quality on color, had a significant effect (P<0.05) on the resulting pudding parameter. The pudding with the treatment of adding 10% date honey has the highest scoring value compared to other treatments of adding date palm honey. Keyword: date palm honey, fermentation, kefir, milk, pudding
Keyword: date palm honey, fermentation, kefir, milk, pudding

Judul: Profil Fisikokimia dan Organoleptik Kefir dengan Penambahan Tepung Pury (Pupae-Mulberry)
Abstrak: Kefir adalah produk susu fermentasi dengan bantuan bakteri asam laktat dan yeast yang tergolong kedalam heterofermentatif. Dewasa ini, masyarakat semakin sadar akan pentingnya mengkonsumsi produk yang memiliki nutrisi tinggi. Tepung pury memiliki kandungan protein 33,4%; lemak 25,5%; asam lemak esensial, vitamin dan mineral. Penelitian ini bertujuan menganalisis sifat fisikokimia dan organoleptik kefir susu sapi yang diberi penambahan tepung pury pada persentase yang berbeda. Penelitian dilakukan dengan menggunakan rancangan acak lengkap pada tiga konsentrasi penambahan tepung pury yang berbeda dengan tiga kali pengulangan untuk uji fisikokimia yang meliputi Aw, pH, TAT, dan viskositas, serta dilakukan uji hedonik dan mutu hedonik dengan jumlah panelis sebanyak 30 orang. Konsentrasi tepung pury yang ditambahkan adalah 0%, 0,5%, dan 1% per takaran saji. Hasil penelitian pada uji fisikokimia menunjukan bahwa perbedaan persentase penambahan tepung pury pada formula kefir tidak berpengaruh nyata (P>0.05) terhadap Aw, pH, dan total asam tertitrasi kecuali pada viskositas berpengaruh nyata (P<0.05), sedangkan pada uji hedonik dan mutu hedonik berpengaruh nyata (P<0.05) terhadap warna, rasa, tekstur, dan aroma kecuali pada tekstur uji mutu hedonik tidak berpengaruh nyata (P>0.05). Berdasarkan hasil pengujian kefir dengan penambahan tepung pury pada taraf 1% masih memenuhi Standar Nasional Indonesia Mutu Susu Fermentasi 01-2981- 2009. Penambahan tepung pury kedalam kefir ini mempengaruhi viskositas dan sifat organoleptik baik hedonik dan mutu hedonik. Kata kunci: tepung pury, susu, kandungan nutrisi, kefir
Keyword: pury flour, milk, nutritional content, kefir

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