Judul: Pemeriksaan keanggotaan elemen pada himpunan dengan bloom filter
Abstrak: Examination of membership elements is often executed on several applications. Expected time to perform such examination is a minimum time with minimal errors. For example, the Google Chrome web browser takes a short time to do an examination of malicious URLs. The common algorithms used to perform examination of the membership are called the Sequential Search and Binary Search. However, the algorithms are considered inefficient. The Bloom Filter is considered offering the solution. It is a data structure which is able to do examination of membership within short time, but producing errors. One of the errors is assosiated with a false positive. A claim that an element to be part of the set when it was not the member. This paper aims to explain the procedure of the Bloom Filter algorithm on the membership examination of elements in a set. Also, this work is intended calculate the probability of false positives, and to minimize the probability.
Keyword: Bogor Agricultural University (IPB), set, false positive, bloom filter, algorithm

Judul: Konstruksi Skema Pembagian Rahasia Asmuth Bloom yang Diterapkan pada Algoritme ElGamal
Abstrak: Kegiatan bertukar informasi merupakan hal yang sudah biasa dilakukan banyak orang dari berbagai latar belakang di zaman modern ini. Namun dalam aplikasinya, masalah keamanan dan juga kepemilikan bersama informasi menjadi suatu risiko bagi pihak yang melakukan pertukaran informasi. Secret sharing merupakan salah satu metode untuk mengamankan suatu rahasia dengan membagi atau mendistribusikan rahasia menjadi beberapa serpihan. Secret sharing digunakan untuk perlindungan terhadap ancaman kehilangan kunci kriptografi. Karya ilmiah ini membahas tentang penerapan skema pembagian rahasia Asmuth Bloom pada algoritme ElGamal. Algoritme ElGamal terdiri dari tiga proses, yaitu proses pembentukan kunci, proses enkripsi yang mengubah pesan bermakna menjadi pesan sandi, dan proses dekripsi yang mengembalikan pesan bersandi menjadi pesan bermakna.
Keyword: Kriptografi, Secret Sharing, Asmuth Bloom, Algoritme ElGamal, Enkripsi, Dekripsi

Judul: Increasing Resistant Starch Type III on the Modified Cassava Flour ( Mocaf ) through Heating-Cooling Cycles and Its Application on Production of Dried Noodles
Abstrak: Resistant starch tipe III (RS3) is a major resistant starch used in the production of resistant starch-based functional foods. RS3 is formed through retrogradation of gelatinized starch. The objectives of this study were : (1) to increase the resistant starch content of Mocaf through heating-cooling cycles, (2) to use the modified Mocaf in Mocaf dried noodle production. The research was conducted in the following 4 (four) steps, namely : (1) characterizing of native Mocaf, ( 2 ) Determination the optimum combination of flour-water ratio and temperature that produced the highest level of resistant starch, (3) Modifying of Mocaf through heating-cooling cycles, (4) Production of dried noodles using modified Mocaf having the highest resistant starch content. The resulting product dried noodles made an analysis of resistant starch content as well as an assessment of the overall sensory attributes by 79 untrained panelists with hedonic rating test method. The native Mocaf contained starch (67.47%), amylose (36.73%), amylopectin (30.74%), and resistant starch (0.79%). The analysis by RVA showed that native Mocaf had an A-type starch gelatinization profile. The optimum conditions to increase the resistant starch content of Mocaf was flour-water ratio of 1:3.44 (w/w) and heating at 79.93o C. The resistant starch contents as results of 1, 2, and 3 heating-cooling cycles were 4.16%, 6.30% and 8.73% respectively. Addition of 15% and 25% modified Mocaf (3 cycles) in Mocaf dried noodle production increased the resistant starch content up to 3.77% and 4.43% respectively. Some characteristics of the Mocaf dried noodles were cooking loss of between 16.50% and 23,07%, optimum cooking time of 13:01 to 12:01 minutes, water absorption of 126.66% to 169.63%, and rehydration weight of 189.79% to 233.01%. The hardness of Mocaf dried noodle was 423.9 gf. Modified Mocaf substitution of 15% and 25% caused the hardness were 357.7 gf and 266.8 gf respectively. Based on the hedonic evaluation the noodle hardness was between hard slightly and not hard while assessment of overall attribute was between neutral to rather like.
Keyword: Mocaf, resistant starch type III ( RS3 ), noodles