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: Volatilomics of Pan Cooked Patties Made from Beef, Pork, and Their Mixture
Abstrak: The demand for halal food is rising as Indonesia's Muslim population becomes more conscious of whether a food product is halal. In Indonesia, the most common meat used for patties is beef, which is more expensive than the other types of meat. As the main ingredient for patties is ground beef, it will be easier to adulterate with non-halal meat (pork) than foods that use whole meat as an ingredient. High beef costs contribute to adulteration of patty with pork. This study aimed to investigate the volatile characteristics of beef patties (100:0), pork patties (0:100), and their mixtures (75:25, 50:50, and 25:75), with and without additional seasonings (salt, pepper, and garlic), using SPME-GC-MS. Volatilome analysis was conducted to determine whether adding pork and seasoning affected the volatile organic metabolites (VOMs) of beef patties. Additional pork and seasonings in patties would change the volatile characteristics of the patty samples. Potential volatile marker compounds such as dimethyl disulfide (beef patties), naphthalene (mixed patties), and hexanal (pork patties) for the seasoned sample were determined. For unseasoned samples, the potential markers detected were 3,7,11-trimethyl-1- dodecanol, hexadecane, and nonanal for beef patty; naphthalene, octanal, and heptanal for mix patty; and hexanal, (E)- 2-octenal, (E)-2-heptenal, and 2-pentyl furan for pork patty. These results show that the meat ratio and seasonings changed the volatile characteristics of seasoned and unseasoned patties made from beef, pork, and their mixture. The lowest percentage of mixed meat that could be recognized as having changes in volatile characteristics was 25%.
Keyword: Volatile, Patty, Beef, Pork, Seasoning

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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