Judul: Kajian Pemanfaatan dan Pengembangan Potensi Ekstrak Manggis Merah (Garcinia forbesii) sebagai Minuman Fungsional Kaya Antioksidan dan Kestabilannya
Abstrak: Red Mangosteen (Garcinia forbesii) is a fruit that comes from South Kalimantan and rarely used by people. Red mangosteen fruit has white flesh with sweet flavor and fresh red rind with strong sour taste. Red mangosteen rind has a potency to be processed into functional beverage. This study is aimed to determine the functional beverage formulas made from red mangosteen rind extract (M) and emprit ginger extract (J) with the addition of pekak extract (P) and cinnamon extract (K) and then analyzed the characterization of physicochemical properties, functional and determination of its stability at high temperatures. Raw Material M obtained in the form of extracts with 1.4 TPT oBrix while J , P and K obtained by water extraction with water and spices ratio of 1:10 for J and 1:5 for P and K. Formula drink based on M and J was made in three concentration ratio, which is 5:1 (MJ 1), 5:2 (MJ 2), and 5:3 (MJ 3) (v/v). MJ 1 formula is selected as the basic formula based on hedonic rating test and antioxidant capacity. MJ 1 formula is given each addition P extracts and K extract which is made in three different concentrations, are 5%, 10%, and 15%. Formula MJP 5% and MJK 5% is chosen as the selected formula to determine its stability. Formula MJP 5% has the antioxidant capacity 6,46 mg AEAC/mL and total phenol content 20,38 mg GAE/mL, while MJP 5% has 7,95 mg AEAC/mL antioxidant capacity and total phenol content 21,17 mg GAE/mL. Determination of stability MJP 5% and MJK 5% to 85% usable quality was conducted by using the Arrhenius method with antioxidant capacity and total phenol content as parameters. Both formulas packaged in vials dark bottles of 10 ml volume without heating treatment processes, such as pasteurization and sterilization and stored in an incubator at temperature 35°C, 45°C and 55°C. Stability of MJK 5% stored at 35°C, 45°C and 55°C are 8 days, 5 days and 4 days based on the antioxidant capacity parameter and 7 days, 6 days, and 5 days based on total phenol parameters, while the stability of MJP 5% is 9 days, 6 days, and 5 days based on antioxidant capacity parameter and 7 days, 6 days, and 5 days based on total phenol parameter. The observation results showed that the formula mixture of red mangosteen rind extract and ginger extract by the addition of pekak extract and cinnamon extract could potentially be developed as a functional drink from the utilization of rare fruit cultivation, red mangosteen fruit.
Keyword: Arrhenius, cinnamon, pekak, emprit ginger, red mangosteen rind, functional drink

Judul: Formulasi Minuman Kesehatan Campuran dari Sari Jagung, Ekstrak Kulit Manggis Merah (Garcinia forbesii), dan Kayu Manis Serta Kajian Stabilitasnya
Abstrak: Manggis merah (Garcinia forbesii) memiliki kulit berwarna merah cerah dan daging buah yang memiliki citarasa asam. Daging buah dikonsumsi langsung atau diolah menjadi produk sirup dan manisan, sedangkan kulitnya dibuang dan menjadi limbah. Penelitian mengenai kulit manggis merah yang diketahui berpotensi sebagai antioksidan belum banyak dilakukan. Berdasarkan pertimbangan tersebut, penelitian ini bertujuan untuk menguji parameter ekstraksi yang optimal dalam menghasilkan ekstrak kulit manggis merah dengan aktivitas antioksidan yang tinggi, mendapatkan formulasi minuman dari campuran sari jagung, ekstrak kulit manggis merah, dan ekstrak kayu manis yang tepat, sehingga didapatkan formulasi minuman yang tidak hanya mengandung antioksidan yang tinggi namun juga memiliki penerimaan sensori yang baik, serta memprediksi stabilitas minuman selama penyimpanan. Pada penelitian ini digunakan bahan dasar kulit manggis merah kering (kadar air 12% bk) yang diekstraksi dengan air dan beberapa perlakuan, yaitu variasi suhu ekstraksi (40 dan 50°C) dan rasio bahan terhadap air (1:3, 1:5, 1:7, dan 1:10 b/v). Parameter yang diuji adalah komponen bioaktif berupa aktivitas antioksidan dengan metode penangkapan radikal DPPH, komponen fenolik total dengan reagen Folin-Ciocalteau, dan kandungan antosianin. Ekstrak dengan komponen bioaktif tertinggi tersebut kemudian dikembangkan menjadi minuman berbahan dasar sari jagung dengan penambahan ekstrak kayu manis dan pemanis sukralosa. Pada sari jagung terkandung pigmen karotenoid, sedangkan pada ekstrak kayu manis terkandung beberapa komponen aktif polifenol. Komponen aktif pada kedua bahan ini telah banyak diteliti dan berpotensi sebagai antioksidan. Selain meningkatkan antioksidan minuman, penggunaan sari jagung dan ekstrak kayu manis diharapkan dapat memperbaiki profil sensoris dari minuman. Ekstrak kulit manggis merah memiliki citarasa yang sepat dan sangat asam serta aroma yang menyengat, sehingga cenderung tidak disukai. Sari jagung adalah salah satu produk sari nabati yang cukup populer di beberapa di daerah dan disukai oleh masyarakat karena rasa dan aromanya yang enak. Selain itu, pada jagung terkandung nutrisi yang dibutuhkan tubuh seperti karbohidrat, serat, dan protein. Atas pertimbangan tersebut, sari jagung dipilih sebagai bahan dasar minuman pada penelitian ini. Kayu manis memiliki aroma yang disukai dan telah banyak digunakan pada produk pangan untuk memberi aroma harum khas kayu manis maupun memperbaiki aroma produk, sehingga penambahannya pada produk ini diharapkan dapat meningkatkan profil aroma agar lebih disukai dan diterima oleh panelis. Untuk menutupi rasa asam dan sepat pada minuman, ditambahkan sukralosa sebagai pemanis non-kalori. Tiga formula minuman dengan variasi konsentrasi ekstrak kulit manggis merah (5, 6, dan 7% v/v) kemudian diuji organoleptik secara hedonik oleh panelis dengan parameter warna, aroma, rasa, mouthfeel dan keseluruhan. Penentuan stabilitas saat penyimpanan dilakukan pada formulasi terpilih, yaitu formula yang paling disukai oleh panelis, dengan metode penyimpanan yang dipercepat (Accelerated Shelf Life Testing, ASLT) yaitu pada suhu 4, 15, 25, dan 35 °C. Penurunan mutu dan stabilitas minuman dihitung dengan parameter kecerahan, derajat hue, total perbedaan warna, dan antioksidan selama 29 hari, kemudian dilanjutkan dengan pemodelan kinetik. Hasil yang diperoleh pada penelitian ini menunjukkan bahwa antioksidan, komponen fenolik total, dan kadar antosianin paling tinggi didapatkan pada ekstrak dengan perlakuan suhu 40 °C dan rasio 1:7, yaitu berturut-turut sebesar 717.44 ± 0.44 AAE μg/mL, 843.48 ± 0.77 GAE μg/mL, dan 46.55 ± 0.30 CGE mg/L. Hasil pada tahap formulasi adalah minuman dengan konsentrasi ekstrak kulit manggis
Keyword: antioksidan, ASLT, manggis merah, minuman kesehatan

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