Judul: Pembuatan Mie Kering Dengan Penambahan Tepung Daging Sapi
Abstrak: Beef is a high nutritious animal product, especially its protein and iron contents. Which are needed by the body for tissue growth, replacement of lost protein and source of energy. There are many ways to extend the shelflife of beef such as dehydration, freezing and fermentation. In this study, oven dehydration technique combined with grinding to make beef flour was used. This study was aimed to study the physical and chemical properties of noodle influence by level of beef flour. The addition level were 0, 50, 100 and 150 grams. Rendemen, hardness, gelatinization degrees, color, water content, protein content, fat content and iron content were observed. The treatments were repeated three periods as replications. The result of this study showed that beef flour supplementations did not have significant influences on rendemen, water content, fat content, hardness and gelatinization degrees of noodles but on protein and iron contents and color of the noodle are positively correlated to the amount of beef flour added.
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Judul: Aplikasi penggunaan tepung daging sapi sebagian bahan substitusi sebagian tepung terigu dalam adonan cookies
Abstrak: The influence of various level of beef meal substitution for wheat meal on nutrional value, physical value and sensory properties were studied in the production of cookies. The experiment were using randomized block design with four treatments of beef meal level ( 0; 3,38; 6,76; and lo,! 4%) and three blocks of periode as replication. Observed variables were proteire and iron content (Fe), rendenien, hardness and sensory properties. The result showed that beef meal subtitution up to 10,14% had significant effects (P<0;05) to protein and iron content of cookies. Protein content of cookies were 9,36%; 12,63%: 13,69%; 18,01% and iron content were 9,50%; 10,16%; 13,72%; 23,44% rerpectively. The result of sensory analysis showed that beef meal substitution for wheat meal in the cookies production did not have significant effect to colour, taste, flavour, hardness, and hedonic quality of hardness. The result of hedonic quality assa: toward hardness showed that cookies were classified into hard category.
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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