Judul: Physicochemical and Organoleptic Characteristics of Fermented Milk Like Dadih with Cinnamon (Cinnamomum burmannii) Extract Added
Abstrak: Salah satu produk yang telah melalui proses fermentasi adalah dadih. Dadih merupakan pangan tradisional yang diproduksi oleh masyarakat Minangkabau. Kayu manis dapat memperbaiki sifat organoleptik produk. Penelitian ini bertujuan menganalisis karakteristik fisikokimia dan organoleptik susu fermentasi menyerupai dadih yang ditambahkan ekstrak kayu manis (Cinnamomum burmannii) pada taraf 0%, 4%, 6%, dan 8%. Analisis yang dilakukan di antaranya analisis karakteristik fisikokimia (kadar air, viskositas, pH, kadar protein, kadar lemak, dan total asam tertitrasi) dan organoleptik. Penelitian ini dilakukan menggunakan uji deskriptif dan rancangan acak lengkap (RAL) dengan tiga kali pengulangan. Penambahan ekstrak kayu manis pada susu fermentasi menyerupai dadih berpengaruh terhadap kadar air, nilai pH, dan kadar lemak. Berdasarkan hasil analisis organoleptik, penambahan ekstrak kayu manis tidak disukai oleh panelis terhadap atribut aroma dan rasa, lalu penambahan ekstrak kayu manis berpengaruh nyata (P<0,05) terhadap semua atribut mutu hedonik., Dadih is a traditional food which produced by Minangkabau’s people through fermentation process. Cinnamon can improve product’s organoleptical properties. The purpose of the study was to analyze physicochemical and organoleptical properties of fermented milk like dadih with cinnamon (Cinnamomum burmannii) extract added at 0%, 4%, 6%, and 8%. The analysis for physicochemical (water content, pH, viscosity, protein content, fat content, and total titratable acid) and organoleptical properties has been done in this study. This study was used description test and completely randomized design (CRD) with three replications. The addition of cinnamon extract had an effect on the value of water content, pH, and fat content. The results of organoleptic analysis showed that the addition of cinnamon extract was disliked by the panelists on the flavor and the scent, the addition of cinnamon extract had a signifficant effect (P<0,05) on all hedonic quality attributes.
Keyword: Cinnamon Extract, Cow's Milk, Dadih, Fermented Milk

Judul: Pengaruh Penambahan Bahan Tambahan Pangan (BTP) yang Dikombinasikan dengan Bakteri Asam Laktat (BAL) terhadap Karakteristik Dadih Susu Sapi
Abstrak: A decrease in productivity of buffalo milk leads us to seek the other solutions to change it as raw material of dadih. Productivity of cow's milk which abundant makes it potential as an alternative to buffalo milk. The different characteristics, both physically and chemically between them causes the characteristic of dadih is also different. Fortification the food additives that combined with lactic acid bacteria in cow's milk, is expected to improve the characteristics of dadih. The purpose of this study was to determine the best combination of the use of food additives and lactic acid bacteria ,which can produce dadih with good characteristics. Based on the results of test determining the best concentration of cow's milk as raw material for dadih so cow’s milk need be evaporated until 50% (v / v). The best concentration of food additives is 100 ppm for enzyme papain, the enzyme renin 2 ppm, and crude enzyme extract of Mucor sp. 0.5 ppm. Analysis of physical, chemical, and microbiological showed that the best treatment is the enzyme renin 2 ppm in combination with 3% Lactobacillus casei. Dadih from this treatments has a viscosity 2278 cP; pH 5,63; total acid value 0,56%; water content 75,03%; protein content 6,80%; fat content 3,35%; carbohydrate content of 13,21%;and total BAL 6,90 x 1010 cfu / gram. The results also showed that all treatments produced dadih with total BAL > 1010 cfu/gram, so that these dadih can classified as a probiotic food. Hedonic test showed that the addition of the enzyme renin 2 ppm and 3% Lactobacillus casei has advantages in terms of taste (3,24), aroma (3,20), texture (3,60), and public acceptance (3,32). As for the color parameters, the treatment was scored still quite high (3,48).
Keyword: 

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