Judul: Stability of Polyphenol in Hermetically Packaged Tea Drink During Storage
Abstrak: Teknologi hot-filling merupakan salah satu teknologi pengawetan yang sering digunakan dalam proses pembuatan minuman teh kemasan. Namun, teknologi tersebut belum cukup untuk menginaktivasi bakteri pembentuk spora yang mungkin mengontaminasi selama proses pembuatan minuman teh, sehingga diperlukan kombinasi pengawetan melalui konsep hurdle untuk menggabungkan teknologi pengawetan (hot-filling) dengan penggunaan pengawet kimia dan senyawa fenolik sebagai pengawet alami yang terkandung di dalam teh. Penelitian ini bertujuan untuk mengkaji stabilitas senyawa fenolik dalam minuman teh dengan metode spektrofotometri yang tervalidasi, serta untuk menganalisis stabilitas dari senyawa fenolik yaitu total fenolik, total tanin, dan individu katekin selama penyimpanan. Minuman teh terbuat dari ekstrak daun teh hijau dengan penambahan sukrosa, kalium sorbat, natrium askorbat, serta natrium bikarbonat yang kemudian dipasteurisasi dan dikemas secara hermetis. Uji stabilitas dilakukan selama 8 minggu pada suhu ruang dengan metode Folin-Ciocalteu untuk total fenolik dan total tanin dan menggunakan metode HPLC untuk individu katekin. Validasi metode total fenolik dan total tanin diperoleh nilai presisi yang lebih besar dari nilai RSD Horwitz, nilai linieritas > 0.990, nilai akurasi sebesar 111.28% (total fenolik) dan 96.92% (total tanin), batas deteksi (LoD) sebesar 10.34 mg/L (total fenolik) dan 11.91 mg/L (total tanin), dan batas kuantifikasi (LoQ) sebesar 31.34 mg/L (total fenolik) dan 33.38 mg/L (total tanin) telah memenuhi kriteria yang dipersyaratkan oleh (AOAC 2013) sehingga dapat dikatakan bahwa metode telah valid dan dapat digunakan sebagai metode untuk mengestimasi nilai total fenolik dan total tanin secara rutin di laboratorium. Selama 8 minggu penyimpanan di suhu ruang, total fenolik mengalami penurunan yang signifikan dari minggu 0, 4, hingga minggu 8. Sementara total tanin dan katekin mengalami penurunan yang signifikan dari minggu 0 ke 4 namun cenderung stabil pada minggu 4 ke 8. Meski demikian, individu katekin yaitu epigalokatekin galat mengalami penurunan yang signifikan dibandingkan katekin lainnya hingga pada minggu ke 8 senyawa ini terdegradasi seluruhnya. Individu katekin yang paling stabil dan jumlahnya paling besar adalah galokatekin. Penelitian ini menunjukkan bahwa komposisi senyawa fenolik dapat berubah selama penyimpanan, sehingga pengujian stabilitas dengan salah satu senyawa fenolik seperti total tanin saja tidak cukup namun perlu diverifikasi dengan pengujian individu katekin.
Keyword: catechin, phenolic, tannin, tea drink, storage

Judul: Stability Analysis of Phenolic Compounds in Ready-To-Drink Coffee Beverage Products During Room Temperature Storage
Abstrak: Minuman kopi ready-to-drink (RTD) atau siap minum merupakan salah satu inovasi konsumsi kopi yang saat ini telah beredar luas di pasaran dan cukup digemari oleh berbagai kalangan masyarakat. Minuman ini memiliki beberapa jenis wadah simpan seperti gelas, botol, dan sachet. Penelitian ini bertujuan untuk mengetahui pengaruh waktu penyimpanan terhadap kestabilan senyawa fenolik dalam minuman kopi ready-to-drink. Minuman kopi dibuat dari ekstrak kopi Robusta yang ditambah dengan ingredien lain (gula dan pengawet potassium sorbat ), dipasteurisasi, diisikan panas (hot filling) ke dalam kemasan gelas plastik, dan disimpan pada suhu ruang (0, 2, 4, 6, 8, dan 10 minggu). Kandungan total fenol dan total tanin dalam kopi RTD dianalisis menggunakan metode Spektrofotometri UV-visible dengan pereaksi Folin-Ciocalteu yang sebelumnya telah divalidasi. Validasi terhadap metode spektrofotometri Folin-Ciocalteu menggunakan empat parameter uji berupa linearitas, presisi, akurasi, dan sensitivitas (LOD-LOQ) memberikan hasil yang baik ditandai dengan kesesuaian antara hasil uji dengan literatur standar yang ditetapkan. Kandungan asam klorogenat kopi (5-CQA, 4- CQA, dan pengamatan terhadap sifat kestabilan 3-CQA) dianalisis dengan menggunakan metode Ultra-High Performance Liquid Chromatography (UHPLC). Analisis menunjukkan bahwa ketiga senyawa yang diamati yaitu fenol, tanin dan asam klorogenat mengalami degradasi komponen secara signifikan seiring pertambahan waktu simpan. Penurunan senyawa CQA secara signifikan hanya terjadi pada senyawa 5-CQA. Persentase penurunan total fenol dan total tanin sejak awal pengamatan (minggu ke-0) hingga akhir pengamatan (minggu ke-8) secara berturut sebesar 19,3% dan 11,06%. Sedangkan untuk senyawa 5-CQA mengalami penurunan sebesar 5,4%., Ready-to-drink (RTD) coffee is one of the innovations in coffee consumption that is currently widely circulated in the market and is quite popular by various groups of people. This drink has several types of storage containers such as cups, bottles, and sachets. This study aims to determine the effect of storage time on the stability of phenolic compounds in ready-to-drink coffee. Coffee drinks were made from Robusta coffee extract added with other ingredients (sugar and potassium sorbate preservative), pasteurized, hot filled into plastic cups, and stored at room temperature (0, 2, 4, 6, 8, and 10 weeks). The content of total phenols and total tannins in RTD coffee was analyzed using the UV-visible spectrophotometric method with Folin-Ciocalteu reagent which had previously been validated. Validation of the Folin-Ciocalteu spectrophotometric method using four test parameters such as linearity, precision, accuracy, and sensitivity (LOD-LOQ) gave good results characterized by the conformity between the test results and the standard literature set. The content of coffee chlorogenic acid (5-CQA, 4-CQA, and observations on the stability properties of 3-CQA) was analyzed using the Ultra- High Performance Liquid Chromatography (UHPLC) method. The analysis showed that the three compounds observed, namely phenol, tannin and chlorogenic acid, experienced significant degradation of the components as the storage time increased. A significant decrease in CQA compounds only occurred in the 5-CQA compound. The percentage decrease of total phenols and total tannins from the beginning of observation (week 0) to the end of observation (week 8) was 19,3% and 11,06%, respectively. Meanwhile, the 5-CQA compound decreased by 5,4%.
Keyword: chlorogenic acid, method validation, phenols, ready-to-drink coffee, tannins

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