Judul: Sifat kimia kerupuk goreng yang diberi penambahan tepung daging sapi dan perubahan bilangan TBA selama penyimpanan
Abstrak: Kerupuk is a popular snack which is usually uses as a complement food. The purpose of this study were to know the effect of addition beef meal in better of "kerupuk" on chemical characteristic and TBA value of fried "kerupuk" during storage. The level og addition of meat meal were 0%, 10%, 20% and 30% of total meal or similiar with treatment of mixed beef meal in better (0%, 8.6%, 15.9% and 22.5%, respectively). Variables observed in this study were water content of raw "kerupuk" and water content, protein content, fat content, ash content, carbohydrate content, Fe content of fried kerupuk, water content and TBA value of fried "kerupuk" during storage. The result showed that treatment with mixed beef meal in "kerupuk" was significantly different on protein content, ash content, carbohydrate content and fe content of fried "kerupuk", but was not significantly different on, fat content of fried "kerupul and water content of raw "kerupuk". Water content during storage influenced by time of storage. Increasing water content caused decreasing crupiness of kerupuk. TBA value of fried kerupuk during storage influenced by time storage
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Judul: Pengaruh berbagai taraf penambahan tepung ampas tahu terhadap mutu kimia dan organoleptik kerupuk
Abstrak: Salah satu alternatif pemecahan masalah ketersediaan pangan ialah dengan penganekaragaman pangan baik sumber kalori maupun protein. Ampas tahu merupakan sumber pangan yang belum banyak dimanfaatkan untuk konsumsi manusia, padahal masih mengandung protein yang cukup tinggi. Salah satu cara untuk memanfaatkan ampas tahu ini ialah untuk bahan campuran dalam pembuatan kerupuk, di mana kerupuk merupakan makanan yang cukup populer di masyarakat. Penelitian ini bertujuan untuk mempelajari pemanfaatan tepung ampas tahu sebagai bahan pencampur pembuatan kerupuk sehingga dapat meningkatkan kandungan gizi kerupuk terutama kandungan proteinnya dan dapat diterima konsumen. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan pola faktorial. Faktor yang diselidiki yaitu: jenis tepung bahan dasar dan tara penambahan tepung ampas tahu. Jenis tepung bahan dasar dengan dua anak faktor yaitu: tepung tapioka dan tepung sagu aren. Taraf penambahan tepung ampas tahu dengan empat anak faktor yaitu: 0 persen, 30 per- sen, 40 persen dan 50 persen.
Keyword: kerupuk, ampas tahu

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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