Judul: Pengolahan Bumbu Pasta Ayam Goreng dan Perubahan Mutunya Selama Penyimpanan.
Abstrak: In line with the change in people’s lifestyle in terms of serving food in a time-saving manner, the need for ready-made cooking flavors has also increased, especially in the form of pasta cooking spices. The demand for the pasta spice for chicken processing is increasing along with the increase in consumption of chicken. Chicken flavor used is processed with the stir-fry method. Heating mode and the appropriate types of packaging can minimize changes in pasta flavor quality during storage. Prediction of shelf life aimed to find out the shelf life of pasta spice fried chicken in certain condition. Determination of product shelf life was done with ASS (Accelerated Storage Studies) method using environmental condition parameter which enabled to accelerate degradation process of quality of food product. The right packaging and storage were expected to increase shelf life and maintained deterioration rate of pasta spice fried chicken. The purpose of this study was to find out a quality change in fried chicken pasta spice during storage and determine the shelf life of the pasta spice with the Arrhenius method. Fried chicken pasta spice used was a mixture of shallots, garlic, ginger, turmeric, galangal, pepper, coriander, sugar and salt that had been sorted, stripped, washed, weighed, ground, mixed, and stir-fried. In this study, the packaging used was a combination of nylon and LLDPE and LLDPE, and PET. Storage temperatures were 30° C, 35° C and 45° C. Time of storage in this study was two months. Analysis performed includeed the analysis of ash content, water content, protein content, fiber content, pH, free fatty acid content, fat content, grade VRS, the total microbial, and sensory evaluation analysis. Based on the research, it was found out that the best ingredients in the product selection of the most right thing to do with chemical analysis and storage based on panelists acceptance test were flavor with carrageenan ratio factor 1:05% and 0.15% CMC. Deterioration during storage could be seen from the rate of the increase or decrease in trend that occurred in each of the parameters such as water content, VRS, free fatty acid levels, and total microorganisms. The results showed that during the storage moisture content increased along with the increase in storage temperature. Increased water content was caused by the permeability of the packaging, the water absorption properties, and environmental humidity. Packaging that could maintain the water content was PET + LLDPE. VRS during storage levels decreased in line with rising temperatures. VRS level decreased due to the evaporation of volatile materials contained in the pasta spice fried chicken. Packaging that could maintain the levels of VRS was the PET + LLDPE. Free fatty acid content during storage increased with increasing temperatures. Increased free fatty acids caused the formation of peroxide compounds due to hydrolysis process acids and saturated fatty-acid oxidation of unsaturated fatty acids. Packaging that could maintain the levels of free fatty acids was the Nylon + LLDPE.
Keyword: 

Judul: Karakterisasi Tepung Beras Menir Kukus Dan Pendugaan Umur Simpannya
Abstrak: Rice milling is one of rice post harvest steps to process rice germ into ready consumed rice with by product husk, bran, and menir rice. The increasing of rice production will also increase the by products that is menir rice. Based on Badan Pusat Satistik (2008), rice production in 2008 was 60.28 million tons with yield of menir rice is 2 %. The projection of this amount are 1.2 million tons menir rice, sales in low price. Menir rice has size smaller that 0.2 part of rice or broken rice that pass 1.7 mm screening that could utilized as alternative food source with chemical composition similar with rice. The purpose of this research is to obtain the characteristics of menir rice flour from quality, amount of microbiology, functional characteristics and to found out the self-life of menir rice flour using Arrhenius method. Menir rice from rice milling processed into rice flour through steaming process. The research method separated into two steps, the first step is to obtain menir rice flour with the best treatment using the proximate analysis, flour functional analysis, and microbiology test. The second step is the product self-life testing using analysis of percentage water, total acid, solubility, swelling power, color, hedonic and water retention capacity. This research use 3 levels steaming duration that are 10, 15, and 20 minute. The self-life testing used three storage temperature which are 35, 45, and 50 oC. Drying time for fresh and steamed menir rice is 4 hour in 50 oC temperature drying with composition of menir rice flour are : the water content 11.82 %, ash 0.59 %, protein 7.94 %, fat 2.40 %, fibre 0.61 %, carbohydrate by difference 76.64 %, solubility 10 % and swelling power 14.30 %, apparent viscosity of rice paste decrease with increasing shear rate, water retention capacity fell up into twice maximum increase at two degrees temperature 75 oC and 90 oC, and there is no microbiology in menir rice flour. The proximate analysis and the functional analysis for 3 levels steaming duration that are 10, 15, and 20 minute show that menir rice flour that steamed for 20 minutes had the best characteristics. From functional characteristics of menir rice flour found that 20 minutes steaming duration has a higher viscosity than other level steaming, good in stability of paste, and water retention capacity fell up into maximum increase at 90 oC. The shelf-life for temperature 25 oC approximately 7 month 2 week, using total acid perimeter . Shelf-life for storage in other temperature could be count with the quality decreasing rate which is k amount 1.94 x 10-3 per week. The total acid perimeter used because increasing total acid perimeter made stamed menir rice flour damaged faster than using water content perimeter. The steamed menir rice flour shelf life still on average flour storage which are 6-12 month.
Keyword: 

Judul: Cycle Hamilton pada Graf Lengkap, Graf Regular, dan Graf 2-Connected 4-Regular Berorder Kurang dari Sepuluh
Abstrak: Suatu graf disebut graf Hamilton apabila graf tersebut memuat cycle Hamilton, yaitu cycle yang melewati setiap vertex tepat satu kali. Menentukan keberadaan cycle Hamilton pada suatu graf dapat menggunakan syarat cukup yang berupa teorema-teorema yang telah diperkenalkan sejak tahun 1950-an. Beberapa syarat cukup yang dibahas dalam karya ilmiah ini adalah syarat cukup yang berhubungan dengan graf lengkap dan graf regular. Suatu graf lengkap berorder 𝑛������ ≥ 3 dan graf r-regular berorder 𝑛������ ≤ 2𝑟������ + 1 merupakan graf Hamilton, Karena kedua graf tersebut memuat cycle Hamilton. Selanjutnya, syarat cukup tersebut digunakan untuk menentukan keberadaan cycle Hamilton pada graf 2-connected 4- regular berorder kurang dari 10.
Keyword: graf Hamilton, graf regular, graf lengkap, graf 2-connected 4-regular