Judul: Drying Kinetics and Quality of Dried Aromatic Leaves Using Fluidized Bed Drier and Tray Drier
Abstrak: Daun salam (Sygygium polyanthum), daun jeruk purut (Citrus hystrix) dan daun pandan (Pandanus amaryllifolius) merupakan daun aromatik yang kerap ditambahkan ke dalam masakan untuk memperkuat dan memperkaya cita rasa. Tingginya permintaan di masyarakat, menuntut daun aromatik menjadi produk pertanian yang mudah didistribusikan dan aman untuk disimpan dalam waktu yang lama. Proses pengeringan yang ideal bertujuan untuk meningkatkan umur simpan daun aromatik dengan mutu yang masih dapat diterima konsumen. Penelitian ini dilakukan untuk menentukan model pengeringan yang menggambarkan kondisi pengeringan daun aromatik pada dua jenis pengering dan mengetahui preferensi panelis terhadap daun aromatik kering dan yang telah direhidrasi. Daun dipetik dari pohonnya, dibersihkan dan dikeringkan menggunakan dua alat pengering yang berbeda yaitu fluidized bed drier (suhu 58-61oC) dan tray drier (suhu 40-42oC). Pengeringan dilakukan sampai bobot konstan dan daun ditimbang setiap 15 menit. Daun segar dan daun kering diambil gambarnya. Kinetika pengeringan pada kedua jenis pengering dicek dengan model Lewis dan model Page. Uji preferensi panelis dilakukan untuk daun kering dan daun yang direhidrasi menggunakan air panas. Hasil penelitian menunjukkan bahwa pengeringan dengan tray drier mampu mengeringkan lebih cepat dibandingkan dengan fluidized bed drier. Model kinetika pengeringan Page lebih sesuai untuk menggambarkan kondisi pengeringan. Panelis lebih menyukai daun aromatik kering dan yang telah direhidrasi dari hasil pengeringan menggunakan fluidized bed drier., Bay leaves (Sygygium polyanthum), kaffir lime leaves (Citrus hystrix) and pandan leaves (Pandanus amaryllifolius) are aromatic leaves that are often added to dishes to strengthen and enrich the taste. The high demand in society required aromatic leaves to be agricultural products that are easy to distribute and safe to store for a long time. The ideal drying process aims to increase the shelf life of aromatic leaves with acceptable quality. This research was conducted to determine a drying model that describes the drying conditions of aromatic leaves in two types of driers and to determine the panelist's preference for dried and rehydrated aromatic leaves. The leaves are fresh-picked from the tree, cleaned and dried using two different driers, fluidized bed drier (temperature 58-61oC) and tray drier (temperature 40-42oC). The leaves were weighed every 15 minutes until they reached a constant weight. Fresh leaves and dry leaves are pictured. The drying kinetics of both types of driers were checked with the Lewis model and Page model. Panelist preference test was carried out on dry leaves and leaves that had been rehydrated using hot water. The results showed that drying with a tray drier was able to dry faster than a fluidized bed drier. The Page drying model is more suitable to describe the drying conditions than Lewis drying model. Panelists preferred dry and rehydrated aromatic leaves from drying using fluidized bed drier.
Keyword: Daun Aromatik, Kinetika Pengeringan, Fluidized Bed Drier, Rehidrasi

Judul: Drying Kinetics and Quality of Dried Aromatic Leaves Using Fluidized Bed Drier and Tray Drier
Abstrak: Daun salam (Sygygium polyanthum), daun jeruk purut (Citrus hystrix) dan daun pandan (Pandanus amaryllifolius) merupakan daun aromatik yang kerap ditambahkan ke dalam masakan untuk memperkuat dan memperkaya cita rasa. Tingginya permintaan di masyarakat, menuntut daun aromatik menjadi produk pertanian yang mudah didistribusikan dan aman untuk disimpan dalam waktu yang lama. Proses pengeringan yang ideal bertujuan untuk meningkatkan umur simpan daun aromatik dengan mutu yang masih dapat diterima konsumen. Penelitian ini dilakukan untuk menentukan model pengeringan yang menggambarkan kondisi pengeringan daun aromatik pada dua jenis pengering dan mengetahui preferensi panelis terhadap daun aromatik kering dan yang telah direhidrasi. Daun dipetik dari pohonnya, dibersihkan dan dikeringkan menggunakan dua alat pengering yang berbeda yaitu fluidized bed drier (suhu 58-61oC) dan tray drier (suhu 40-42oC). Pengeringan dilakukan sampai bobot konstan dan daun ditimbang setiap 15 menit. Daun segar dan daun kering diambil gambarnya. Kinetika pengeringan pada kedua jenis pengering dicek dengan model Lewis dan model Page. Uji preferensi panelis dilakukan untuk daun kering dan daun yang direhidrasi menggunakan air panas. Hasil penelitian menunjukkan bahwa pengeringan dengan tray drier mampu mengeringkan lebih cepat dibandingkan dengan fluidized bed drier. Model kinetika pengeringan Page lebih sesuai untuk menggambarkan kondisi pengeringan. Panelis lebih menyukai daun aromatik kering dan yang telah direhidrasi dari hasil pengeringan menggunakan fluidized bed drier., Bay leaves (Sygygium polyanthum), kaffir lime leaves (Citrus hystrix) and pandan leaves (Pandanus amaryllifolius) are aromatic leaves that are often added to dishes to strengthen and enrich the taste. The high demand in society required aromatic leaves to be agricultural products that are easy to distribute and safe to store for a long time. The ideal drying process aims to increase the shelf life of aromatic leaves with acceptable quality. This research was conducted to determine a drying model that describes the drying conditions of aromatic leaves in two types of driers and to determine the panelist's preference for dried and rehydrated aromatic leaves. The leaves are fresh-picked from the tree, cleaned and dried using two different driers, fluidized bed drier (temperature 58-61oC) and tray drier (temperature 40-42oC). The leaves were weighed every 15 minutes until they reached a constant weight. Fresh leaves and dry leaves are pictured. The drying kinetics of both types of driers were checked with the Lewis model and Page model. Panelist preference test was carried out on dry leaves and leaves that had been rehydrated using hot water. The results showed that drying with a tray drier was able to dry faster than a fluidized bed drier. The Page drying model is more suitable to describe the drying conditions than Lewis drying model. Panelists preferred dry and rehydrated aromatic leaves from drying using fluidized bed drier.
Keyword: Daun Aromatik, Kinetika Pengeringan, Fluidized Bed Drier, Rehidrasi

Judul: Construction of Strongly Optimal Binary Linear Code with Minimum Distance 9 and 11
Abstrak: A binary linear code of length n over q F is a subspace of n q F . A code has three parameters that attached to it, namely length, dimension, and minimum distance. A code with length n, dimension k and minimum distance d is often called [n, k, d ]-code. Usually, when two parameters are given, then we want to find a code that has the best value for the last parameter. Based on Gilbert- Varshamov bound, if a [n, k, d ]-code exists and can not be expanded, we call it a strongly optimal code. In this paper, we construct strongly optimal code with minimum distance 9 and 11. In constructing the code, we created a theorem and algorithm based on Gilbert-Varshamov bound before we implement the algorithm to MAPLE programming language. Because of computational limitations, the program can only construct up to k = 10 for d = 9 and k = 12 for d = 11.
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