Judul: Karakteristik Fisik dan Organoleptik Yogurt Susu Sapi dengan Penambahan Pati Talas (Colocasia esculenta L. Schott) Termodifikasi
Abstrak: Yogurt merupakan salah satu produk hasil fermentasi susu yang paling tua dan cukup populer di seluruh dunia. Yogurt memerlukan penstabil untuk menjaga konsistensi produknya. Tujuan penelitian ini adalah menganalisis efek yang didapatkan dari penambahan pati talas termodifikasi terhadap karakteristik fisik yogurt susu sapi serta pengaruhnya pada sifat organoleptik. Pati talas dimodifikasi menggunakan proses hidrolisis asam untuk menghasilkan pati talas termodifikasi. Rendemen pati talas termodifikasi yang diperoleh sebanyak 16.61%. Pati talas termodifikasi ditambahkan ke yogurt sebanyak 0%, 1%, 2% dan 3%. Pengujian dilakukan berupa uji fisik meliputi uji nilai pH, viskositas, dan stabilitas emulsi, serta uji organoleptik melalui metode kajian pustaka. Penelitian ini menggunakan model rancangan acak kelompok (RAK) dengan uji lanjut Tukey bila berbeda nyata pada P < 0.05. Pada penelitian ini didapatkan nilai pH yogurt tidak berbeda, sedangkan nilai viskositas dan stabilitas emulsi berbeda nyata. Penambahan pati talas termodifikasi mempengaruhi sifat organoleptik meliputi warna produk yang menjadi putih, muncul aroma lain yang khas, rasa yang lebih asam dan lebih pahit, serta tekstur yang lebih tebal, kenyal, kental, serta lengket., Yogurt is one of the oldest fermented milk products and is quite popular throughout the world. Yogurt needs a stabilizer to maintain product consistency. The purpose of this study was to analyze the effect obtained from the addition of modified taro starch to the physical characteristics of cow's milk yogurt and its effect on organoleptic properties. Modified taro starch uses the acid hydrolysis process to produce. The modified taro starch yield obtained 16.61%. Modified taro starch was added to yogurt as much as 0%, 1%, 2% and 3%. Tests carried out in the form of physical tests include tests of pH, viscosity, and emulsion stability, as well as organoleptic tests through the literature review method. This study used a randomized block design model (RBD) with Tukey's further test when it was significantly different at P < 0.05. The pH value of yogurt was not different, while the viscosity and emulsion stability values significantly different. The addition of modified taro starch affects organoleptic properties, including the color of the product being white, other distinctive aromas, a more acidic and bitter taste, and a thicker, lumpiness, chalkiness, and stickier texture.
Keyword: Modified starch, stabilizer, yogurt

Judul: Physical and Organoleptic Properties of Cow’s Milk Yogurt with The Additional of Telang Flower (Clitoria ternatea)
Abstrak: Susu merupakan produk yang mudah rusak sehingga memerlukan pengolahan lebih lanjut seperti pembuatan yogurt. Yogurt adalah salah satu produk olahan susu yang dibuat dengan cara menambahkan bakteri asam laktat yaitu Streptococcus thermophilus dan lactobacillus bulgaricus. Bunga telang merupakan sumber antioksidan sekaligus pewarna biru alami yang banyak ditemui di Indonesia. Penelitian ini bertujuan menganalisis sifat fisik dan organoleptik yogurt susu sapi dengan penambahan bunga telang. Uji sifat fisik meliputi nilai pH, viskositas, total asam tertitrasi, dan nilai Aw, serta uji organoleptik yang meliputi warna, rasa, aroma dan tekstur. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan persentasi berbeda yaitu 0%, 2.5%, dan 5%. Hasil penelitian menunjukkan bahwa penambahan ekstrak bunga telang pada yogurt berpengaruh nyata (P<0.05) terhadap nilai pH, viskositas, dan total asam tertitrasi (TAT) tetapi tidak berpengaruh nyata (P>0.05) terhadap aktivitas air. Hasil uji organoleptik penambahan ekstrak bunga telang hanya berpengaruh nyata (P<0.05) terhadap warna. Persentasi terbaik ditemukan pada perlakuan penambahan ekstrak bunga telang sebanyak 5%. Kata kunci : bunga telang, sifat fisik, sifat organopteptik, susu, yogurt, Milk is a perishable product that requires further processing such as making yogurt. Yogurt is a dairy product made by adding lactic acid bacteria, namely Streptococcus thermophilus and lactobacillus bulgaricus. Telang flower is a source of antioxidants as well as a natural blue dye that is commonly found in Indonesia. This study aims to analyze the physical and organoleptic properties of cow's milk yogurt with the addition of telang flower. Physical properties test included pH value, viscosity, titrated total acid, and Aw value, as well as organoleptic test which included color, taste, aroma and texture. This study used a completely randomized design (CRD) with different percentages, namely 0%, 2.5%, and 5%. The results showed that the addition of telang flower extract in yogurt had a significant effect (P<0.05) on the value of pH, viscosity, and total acid titration (TAT) but had no significant effect (P>0.05) on water activity. The results of organoleptic test addition of telang flower extract only had a significant effect (P<0.05) on color. The best percentage was found in the addition of 5 % of the pea flower extract treatment
Keyword: bunga telang, sifat fisik, sifat organoleptik, susu, yogurt, characteristic organoleptic, characteristic physic, telang flower, yogurt

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.
Keyword: