Judul: Development Of Texturized Vegetable Protein (Tvp) Made From Fermented Hyacinth Flour (Lablab Purpureus (L.) Sweet) And Its Application In Meatball
Abstrak: Nowadays, people are more conscious in consuming low cholesterol foods. This phenomenon makes Texturized Vegetable Protein (TVP) becomes popular. However, the most commonly used for producing TVP is soybean which is not self-supporting in Indonesia. It directs to find an alternative substitute of soybean, such as komak/hyacinth (Lablab purpureus (L.) sweet). It is a tolerant bean and contains globulin protein that the ratio of 7S and 11S is similar to soy bean. It also has high protein (21-28%) but low fat (less than 1%). Those made hyacinth becomes a potential to be TVP without require fat extraction process. Therefore the objective of this research was to produce TVP from mixture of hyacinth bean (75% and 90%) and gluten flour (10% and 25%) afterwards evaluate its characteristics and also its application in meatball which is acceptable in terms of chemical, physical and organoleptic properties. A preliminary experiment was conducted to determine the appropriate processing conditions. The barrel temperature, screw speed, and moisture content of feed were varied to obtain texturized products with optimal characteristics. The result showed that moisture level of the ingredients should be adjusted to 20%, the barrel temperature of twin screw extruder was 130-1400C, and the screw speed was at 35 RPM, 12 Hz. Hyacinth based textured vegetable protein is prepared by double screw extrusion for structuring protein. The fermentation technique was used in this research to increase the protein digestibility. The results indicated that fermented THP (Texturized Hyacinth Protein) had higher in protein content, and water holding capacity but lower density than unfermented THP. These differences were significant (P < 0.05). In addition, THP prepared with 25% gluten had the psychochemical properties which close to commercial TSP (Texturized Soy Protein). Subtitution of 30% beef meat with fermented THP flour in preparing meatballs were still acceptable in organoleptic test and has fulfilled Indonesia national standards (SNI 01–3818–1995). Furthermore, this subtitution had an advantage in lowering cholesterol and in increasing dietary fiber.
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Judul: Mempelajari Pembuatan Protein Hidroisat Dari Bungkil Kacang Tanah (Arachis Hypogaea L.) dan Bungkil Kacang Kedele (Glycine max Merr.)
Abstrak: Penelitian ini bertujuan untuk memanfaatkan bungkil kacang-kacangan dengan cara mempelajari pembuatan protein hidrolisat dari bungkil kacang tanah dan bungkil kacang kedele untuk memperoleh suatu bahan penyedap makanan yang dapat diterima masyarakat dan diolah dalam waktu yang ce- pat. Digunakan kacang tanah varietas Gajah dan kacang ke- dele varietas Davros. Adonan bahan dibuat empat macam per- lakuan yaitu, bungkil kacang kedele dengan air, campuran bungkil kacang kedele dengan kacang kedele dan air, bung- kil kacang tanah dengan air, dan campuran bungkil kacang tanah dengan kacang tanah dan air. Bahan penghidrolisa yang digunakan adalah HCl teknis 6 N dengan perbandingan 2:1, 4:1, 6: 1 dan 8: 1 dengan adonan, hidrolisa di- lakukan selama 16, 18, 20 dan 22 jam pada suhu 110° с. Hidrolisat dengan kadar "amino nitrogen" tertinggi dihasilkan dari perbandingan HCl dengan adonan 2: 1 dan waktu hidrolisa 20 jam. Kadar gula pereduksi tertinggi di- hasilkan dari hidrolisat yang dibuat dengan perbandingan ...
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Judul: Ongkos irregularitas sebuah graf
Abstrak: Tulisan ini mengkaji bagaimana cara mcngubah sualu graf menjadi graf yang irregular, yaitu dengan menambahkan beberapa edge pacta graf asal. Untuk sebuah graf G, didefinisikan ongkos irregularitas ic(G) yaitu jumlah minimum tambahan edge sedemikian sehingga menjadi Multigraf H yang merupakan multigraf G irregular. Akan ditentukan ongkos irregularitas dari graf regular, graf mendekati regular, dan graf mendekati irregular.
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