Judul: Karakteristik Minyak Jelantah pada IKM Kerupuk di Kota dan Kabupaten Bogor.
Abstrak: Masyarakat dan pelaku usaha makanan khususnya makanan yang digoreng biasa melakukan penggorengan berkali-kali dengan menggunakan minyak yang sama. Pemakaian minyak goreng berulang dapat menurunkan mutu produk seiring dengan tingkat frekuensi penggorengan yang dilakukan. Kerupuk merupakan produk makanan yang digoreng dan banyak digemari. Penelitian ini bertujuan mempelajari karakteristik fisika dan kimia produk kerupuk dan minyak sisa penggorengan dan mengukur kualitas minyak goreng yang digunakan oleh IKM kerupuk. Penelitian ini dilakukan dengan mengukur karakteristik kerupuk seperti derajat pengembangan, kenaikan bobot, penurunan kadar air dan penyerapan minyak selama penggorengan. Karakteristik minyak goreng juga dianalisis dari segi warna, dan persentase total polar material (TPM). Selama penggorengan, kerupuk mengalami pengembangan dengan derajat pengembangan 118,64- 148,02% dan kenaikan bobotnya 24,04-36,70%. Kerupuk juga mengalami penurunan kadar air sebesar 8,62-11,49% dan penyerapan minyak 217,42- 679,33%. Minyak goreng sisa penggorengan kerupuk di pabrik teramati berwarna kecoklatan hingga kehitaman dan terukur kandungan TPM sebesar 9,6% hingga 23,6%. Tingginya kandungan TPM terjadi karena frekuensi penggorengan yang tinggi dan tidak adanya penggantian minyak goreng jelantah secara berkala., Communities and food businesses usually fry food several times using the same oil, especially when processing fried foods. Repeated use of cooking oil can reduce product quality within each level of frequency of frying. Crackers are type of fried food commonly favored by the public. This study aims to analyze the physical and chemical characteristics of cracker products and residual frying oil and to measure the quality of the cooking oil used by mass-producing cracker factories. This research was conducted by measuring the characteristics of crackers such as the degree of expansion, increase in weight, decrease in water content, and absorption of oil during frying. Characteristics of cooking oil were also inspected in terms of color, and the percentage of total polar material (TPM). During the frying process, crackers expand with a degree of expansion of 118.64- 148.02% and increase in weight of 24.04-36.70%. Crackers also experienced a decreased water content of 8,62-11,49% and oil absorption of 217.42-679.33%. The leftover cooking oil obtained from cracker factories was observed to be brownish to black in color and the amount of TPM was measured at 9.6% to 23.6%. The high amount of TPM occurs due to the high frequency of frying and the absence of regular replacement of used cooking oil.
Keyword: kerupuk, minyak jelantah, total polar material, crackers, cooking oil, total polar material

Judul: Chemical Properties of Frying Oils Used by Fried Snack Vendors around IPB Darmaga Campus
Abstrak: Penggunaan minyak goreng berulang merupakan masalah umum yang ditemui di masyarakat. Hal ini mengakibatkan mutu minyak goreng menurun dan juga terbentuk senyawa toksik yang berdampak negatif bagi kesehatan. Penelitian ini bertujuan mempelajari karakteristik kimia minyak goreng jelantah yang berasal dari pedagang gorengan di sekitar Kampus IPB Darmaga. Sampel minyak goreng berupa minyak segar dan jelantah diambil dari 4 (empat) pedagang gorengan di sekitar Kampus IPB Darmaga. Hasil penelitian menunjukkan bahwa kadar air, ALB, dan bilangan peroksida minyak goreng segar memenuhi standar SNI 7709:2019. Kadar air minyak goreng jelantah sebesar 0,021–0,053%, sedangkan kadar ALB minyak goreng jelantah sebesar 0,13–0,58%. Kadar air dan kadar ALB minyak goreng jelantah cenderung naik dari minyak goreng segar. Kenaikan signifikan terlihat pada kadar ALB minyak goreng jelantah namun tidak dengan kenaikan kadar airnya. Fraksi DAG pada minyak goreng jelantah sebesar 10,85–11,44 % sedangkan pada minyak goreng segar sebesar 10,12–11,07%. Fraksi DAG minyak goreng jelantah tidak mengalami perubahan signifikan dari minyak goreng segar., One of the problems which occurred in frying habits is repeated usage of frying oil. This activity causes degradation of frying oil quality and formation of some toxic compounds affecting human health negatively. In this research, the chemical properties of frying oil used by fried snacks vendors around IPB Darmaga campus have been studied. Frying oil samples, both fresh and used, were obtained from 4 (four) fried snacks vendors around IPB Darmaga campus. The chemical properties examined were moisture content, free fatty acids (FFA) content, peroxide value, and percentage of acylglycerol fraction. The moisture content, FFA, and peroxide value of fresh frying oil have complied with the National Standard SNI 7709:2019. This research showed that the moisture content of used oils was 0.021–0.053%, while its FFA content was 0.13–0.58 %. There was some increase in moisture content and FFA on used oils compared to its fresh oils. As observed in used oils, the FFA content had a significant increment compared to moisture content. The used oils contained diacylglycerols 10.85–11.44% while on the fresh oils between 10.12% and 11.07%. The percentage of diacylglycerol fraction on used oils had no significant difference with its fresh oils.
Keyword: gorengan, karakteristik kimia, minyak goreng jelantah, menggoreng

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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