Judul: Pengaruh Bahan Baku terhadap Karakteristik Fisik dan Sensori Rengginang Singkong(Manihot utilissima Pohl).
Abstrak: Cassava rengginang is a traditional food that has similar shape with common rengginang but it is made from cassava. The objective of this research was to know the effects of raw material on physical and sensory characteristics of cassava rengginang. This research was divided into three steps. The first step was raw material preparation i.egrated cassava, cassava flour, and a mixture of tapioca and “asian” flour (3:1). The second step was production of cassava rengginang from the three raw materials, and the third step was calculation of raw material cost. The results showed that the raw material gave effects on physical characteristics of cassava rengginang. Rengginang made from grated cassava had the lowest expansion ratio and crispness. Rengginang made from cassava flour hadhigher expansion ratio and crispness, but it had the lowest lightness and highest brownish colour. Rengginang from a mixture of tapioca and “asian” flour (3:1) had the highestcrispness, expansion ratio, lightness, and a white colour. The differences on physical characteristics of rengginang did not show effectson sensory acceptance of the produt for all attributes. The results of raw material cost calculation showed that the raw material cost of the tapioca and “asian” flour mixture was the cheapest among the others.
Keyword: cassava, colour, crispness, expansion ratio, rengginang

Judul: Pengaruh Perlakuan Panas sebelum Penggorengan terhadap Kerenyahan
Abstrak: Cassava is one of the local commodities of Indonesia that can be found easily at many places. Cassava chip is one of the popular snacks in Indonesia and crispness becomes one of the important factors to measure cassava chips quality. Some efforts have been tried to enhance the crispness of cassava chip. Heating processes before frying, such as steaming and boiling, are explored whether they can help to enhance cassava chip crispness or not. Steaming and boiling can cause the cassava starch gelatinization. As a result, the starch granule swells because of water hydration. When cassava slices is fried, the water comes out and small pores formed. The pores can cause the crispness of chips. The crispness was analyzed by sensory evaluation using rating and triangle test as subjective test and physical test using texture analyzer as objective test. Proximate analysis was also done to see if there are any effects of nutrients change because of heating processes to crispness. The result showed that steaming and boiling cassava slices before frying enhanced the crispness of cassava chips. Nutrients changed because of these heating processes.
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Judul: Konstruksi aritmetika kurva eliptik F(2m) supersingular dan non-supersingular untuk skema kunci publik ElGamal
Abstrak: Algoritme ElGamal adalah salah satu algoritme kunci publik dengan aritmetik modular p yang mempunyai struktur grip siklik Z(p). Tingkat keanaman algoritme ini terletak pada pemecahan masalah logaritme diskret dari Z(p). Akan tetapi, tingkat keamanan tadi tahun ke tahun semakin menurun yang disebabkan kemampuan pemecahan algoritme diskret semakin meningkat. Untuk memenuhi tingkat keamanan yang memadai dibutuhkan p yang cukup besar yang menyebabkan proses enkripsi dan dekripsi menjadi lambat.
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