Thermal Relics in Modified Cosmologies: Bounds on Evolution Histories of the Early Universe and Cosmological Boosts for PAMELA

Alternative cosmologies, based on extensions of General Relativity, predict modified thermal histories in the Early Universe during the pre Big Bang Nucleosynthesis (BBN) era, epoch which is not directly constrained by cosmological observations. When the expansion rate is enhanced with respect to the standard case, thermal relics typically decouple with larger relic abundances. The correct value of the relic abundance is therefore obtained for larger annihilation cross--sections, as compared to standard cosmology. A direct consequence is that indirect detection rates are enhanced. Extending previous analyses of ours, we derive updated astrophysical bounds on the dark matter annihilation cross sections and use them to constrain alternative cosmologies in the pre--BBN era. We also determine the characteristics of these alternative cosmologies in order to provide the correct value of relic abundance for a thermal relic for the (large) annihilation cross--section required to explain the PAMELA results on the positron fraction, therefore providing a "cosmological boost" solution to the dark matter interpretation of the PAMELA data.Comment: 19 pages, 27 figures, matches published versio

Pemanfaatan Buah Nipah sebagai Bahan Pembuatan Fruit Leather dengan Penambahan Kulit Buah Naga Merah

This study aimed to getthe best ratio of mesocarpnypafruit and red dragon fruitpeelto produce good quality of the fruit leather with attractive colors for food diversification. This study useda Completely Randomized Design with 4 treatments and 4 replications thus obtaining 16 experimental units the treatments were, the ratio of mesocarpnypafruit and red dragon fruit peel with treatments,NH1 (65:35), NH2 (60:40), NH3 (55:45) and NH4 (50:50). The data obtained were statistically analyzed using Analysis of Variance (ANOVA).Jika F hitung lebih besar atau sama dengan F tabel maka dilanjutkan dengan uji DNMRT pada taraf 5%.If the F count was greater than or equal to F table then continued with Duncan New Multiple Range Test at 5% level.The resultsof the present study indicate that ratio of mesocarpnypa fruitand red dragon fruit peelsignificantly affected to the moisture content (9.14-11.50%), ash (0.78-0.91%), initialdegree of acidity (5.20-5.28) and total sucrose (30.55-42.55%). Based on the resultsof sensory evaluation show that the dragon fruit peel significantly affected to the color, aroma, taste, texture, and overall the value of panelists for hedonic test were “rather like to like”for this fruit leather. The best treatment based on the water content, ash content, initialdegree of acidity, total sucrose andsensory evaluation was treatmentNH1 (65% mesocarpnypafruit and 35% red dragon peel)

Evaluasi Mutu Sensoris Susu Fermentasi Probiotik dengan Variasi Susu Skim yang Menggunakan Lactobacillus Casei Subsp. Casei R-68

Skim milk fermented by Lactobacillus casei subsp. casei R-68 is expected to produce fermented milk with more complete nutritional value and health benefits. This study used a Completely Randomized Design (CRD) with 5 treatments and 4 replications thus obtaining 20 experimental units. The data obtained were statistically analyzed using Analysis of Variance (ANOVA). If the F count is greater than or equal to F table then continued with DNMRT test at 5% level. The results show that the addition of skim milk significantly affected the taste, color and consistency of probiotic fermented milk. Score for overall acceptance test indicated that the panelists were “rather like to like” for probiotik fermented milk. The best treatment based on the sensoric evaluation was SS15 (addition 15% concentration of skim milk

Karakterisasi Sifat Fisiko Kimia Tepung Buah Nipah Asal Kabupaten Rokan Hilir Provinsi Riau

The purpose of this study was to obtain the best composition of the nutritional value of the flour produced from the different ripeness of nipa palm fruit. This study used a completely randomized design (CRD) with three treatments and five replications. The treatments were T1 (Nipa palm fruit with the ripeness level of young). T2 (Nipa palm fruit with the ripeness level of a bit old). T3 (Nipa palm fruit with the ripeness level of old). Results of analysis of variance showed that the degree of ripeness of nipa palm fruit significantly affected the moisture, ash, fat, protein, fiber and starch contents of the flour produced. Based on the results of the physical and chemical analysis, T2 (Nipa palm fruit with the ripeness level of a bit old) was selected as the best treatment with moisture content of 13.57%, ash 2.22%, fat 0,06%, protein 6,39%, fiber 20.19%, starch content 61.53% and flour with natural white colour

Pembuatan Minuman Probiotik Berbasis Kulit Nanas (Ananas Comosus (L.) Merr.) Menggunakan Lactobacillus Casei Subsp. Casei R-68 yang Diisolasi dari Dadih

Probiotic drink is a beverage produced from the lactic acid fermentation by lactic acid bacteria. Probiotic drink can be made from the extract of pineapple skin, hereinafter referred to as probiotic drinks pineapple skin juice. The purpose of this study was to obtain the optimal addition of sucrose (S) in the manufacture of probiotic drink pineapple skin juice (K) that meet quality standards and preferred by consumers. This study was conducted experimentally using Completely Randomized Design (CRD) with four treatments (S1K1 = without sucrose, S2K2 = 5% sucrose, S3K3 = 8.5% sucrose and S4K4 = 12% sucrose). Each treatment was repeated four times to obtain 16 units of trial. Data were analyzed statistically using Analysis of Variance (ANOVA), if F count ≥ F table then continued with test of Duncan\u27s New Multiple Range Test (DNMRT) at 5%. The results show that the variation of sucrose added significantly affected the total lactic acid bacteria, total solids, taste and overall acceptance test, but did not influence the pH value, colour and aroma of fermented drink. The best treatment was obtained on the addition of sucrose 12% with a lactic acid bacteria total of 7.08 cfu/ml, a solid total of 12.67% with a pH value of 3.94 as well as preferred by the panelists (consumers)

Optimization tools for distance-preserving flag fault-tolerant error correction

Lookup table decoding is fast and distance preserving, making it attractive for near-term quantum computer architectures with small-distance quantum error correcting codes. In this work, we develop several optimization tools which can potentially reduce the space and time overhead required for flag fault-tolerant error correction (FTEC) with lookup table decoding on Calderbank-Shor-Steane (CSS) codes. Our techniques include the compact lookup table construction, the Meet-in-the-Middle technique, the adaptive time decoding for flag FTEC, the classical processing technique for flag information, and the separated $X$ and $Z$ counting technique. We evaluate the performance of our tools using numerical simulation of hexagonal color codes of distances 3, 5, 7, and 9 under circuit-level noise. Combining all tools can result in more than an order of magnitude increase in pseudothreshold for the hexagonal color code of distance 9, from $(1.34 \pm 0.01) \times 10^{-4}$ to $(1.42 \pm 0.12) \times 10^{-3}$.Comment: 28 pages, 16 figure

Uji Antibakteri Ekstrak Batang Kecombrang (Nicolaia Speciosa Horan) Terhadap Staphylococcus Aureus Dan Escherichia Coli

The aims of the research were to learn capability antibacterial of kecombrang stem extract againts the growth Staphylococus aureus and Escherichia coli and to determine the Minimum Inhibitory Concentration (MIC) score. This research conducted an experimently by the antibacterial activity of kecombrang stem extracts by using polar, nonpolar and semipolar solvents against S. aureus and E. coli. The antibacterial activity was tested by using paper disk diffusion method and Minimum Inhibitory Concentration (MIC) score by using dilution. The data obtained were tabulated and analysed descriptively. The antibacterial test show that ethyl acetate extract formed clear zone ranged between 1-3,5 mm in diameters, wich was higher than water extract (0,73-3,16 mm) and hexane extract (0,8-1,8 mm) kecombrang stem. Scores MIC show that ethyl acetate extract of kecombrang stem that inhibited the growth of E. coli dan S. aureus at concentration of 20 and 40% and extract water of kecombrang stem inhibited the growth of E. coli at concentration 80% and S. aureus at concentration of 40%. Meanwhile hexane extract of kecombrang stem inhibited the growth of E. coli and S. aureus at concentration 100%

Pembuatan Mi Instan Berbahan Tepung Jagung Lokal Riau dan Tapioka

The purpose of this research was to obtain the best rasio of Riau local corn flour and tapioca which meet the Indonesian Quality Standard of instant noodle (SNI 01-3551-2000). Research was carried out experimentally using a Completely Randomized Design (CRD) with 5 treatments and 3 replications in order to obtain 15 experimental units. Treatments of this research were JT0 (100% corn flour) as control treatment, JT1 (75% corn flour : 25% tapioca), JT2 (65% corn flour : 35% tapioca), JT3 (55% corn flour : 45% tapioca) and JT4 (45% corn flour : 55% tapioca). Data obtained were statistically analyzed using Analysis of Variance (ANOVA). If the calculated F is greater than or equal to F table then continued with DNMRT test at 5% level. The result show that addition of tapioca significantly affected the intacness of noodle, moisture content after frying, total acid value, and rehydration time, but did not significantly influence the moisture content after drying and protein content. The best treatment was JT4 with an intacness of 96,96%; moisture content after drying of 7,71%; moisture content after frying of 2,03%; protein content of 2,83%; total acid value of 0,22 and rehydration time of 5,41 minutes