Judul: Proses Pengolahan Keripik Belut Dan Analisa Perubahan Mutu Selama Penyimpanan
Abstrak: Eel meats have a high nutrient especially protein, but the acceptance of eel is not so well due it (feel like snakes) eventhough the eel meats has been processed into chips. Innovation is necessary create a new eel chips that can be accepted customer. Eel chips is a dried product that sensible to quality changes that may affect to its acceptability. The purpose of this research was to produce eel Chips and visible quality changes during storage. The first step was conducted by making eel chips and determined the best combination treatment of flavor and fryer media using Anova. The best result will be packed using aluminium foil and quality changes during storage were analyze for 4 weeks with rganoleptic test parameters, moisture content, fat content, protein content, water activity, and FFA free fatty acid). The best eel chips that panelists preferred was 7% flavor addition and fryer media with 75% cooking oil, 25% margarine. Eel chips produced had characteristic of moisture content 3.01%, 6.23% ash content, 18.88% fat content, 52.56% protein content, fiber content of 2.48% and 16.94% carbohydrate content. During 4 weeks of storage, eel chips has increased the value of Moisture content, water activity, and FFA levels. While the fat content, protein content and preferance has decreased.
Keyword: Eel chips, Quality changes, Storage

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: 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