Judul: Desain Proses Pengolahan Keripik Jamur Tiram Putih (Pleurotus ostreatus) dengan Menggunakan Vacuum Frying
Abstrak: Oyster mushroom (Pleorotus ostreatus) is potential vegetable which has high nutritional value. Oyster mushroom is perishable and plenitude in rainy season therefore it needs proper processing to give added value and extend shelf life through process oyster mushroom into chips. The objectives of this research were obtaining the condition of processing oyster mushroom chips, analyzing the characteristic and taking response of some panelists toward chips. The results of the experiment were two kind of products named salty and sweet chip. The experimental design used group randomized with two factors. First factor for salty chips was concentration of salt solution (A), divided into three levels those were 0,5% (A1), 1% (A2) and 1,5% (A3). The second factor was freezing treatment before frying divided into two levels; those were with freezing (B1) and unfreezing (B2). Meanwhile, the first factor for sweet chips was sugar concentration solution (A) divided into three levels; those were 3% (A1), 5% (A2) and 7% (A3). The second factor for sweet chips was freezing treatment before frying (B) which was divided into freezing (B1) and unfreezing (B2). The experiment consist of several stages, there were characteristic of fresh oyster mushroom, determination of salt and sugar concentration through trial and error, determination of frying period through trial and error, and processing of oyster mushroom chips. The characteristic of product will be analyzed and tested by hedonic test. Based on the experiment result, process design of oyster mushroom chips by using vacuum frying is temperature 88°C and pressure 700 mmHg. There were twice times of frying during 24 hours. First frying was running for 35 minutes, while the second frying was 5 minutes. The best treatment for salty chips was soaked into 1% salt solution and froze. Whereas the best treatment for sweet chips was soaked into 7% sugar solution and froze. From the whole experiment, salty chips yield is 18,65-20,83%, 1,73-2,39% of water content, 55,31-59,81% of fat content, 14,89-17,00% of fiber content, 2,86-4,57% of ash content, 2,07-2,59% of protein, and 0,27-0,36% of FFA value. Based on organoleptic test, panelists mostly preferred chips which produced by soaking in 1% of salt concentration and freezing treatment. Sweet chips yield is 19,48-25,48%, 1,52-2,32 % of water content, 48,26-57,30% of fat content, 13,48-17,96% of fiber content, 1,55-2,27% of ash content, 1,92-2,75% of protein, and 0,30-0,41% of FFA value. Based on organoleptic test, panelists mostly preferred chips which produced by soaking in 7% of sugar concentration and freezing treatment. The best treatment for salty chips yield is 19,14%, 1,80% of water content, 59,38% of fat content, 15,56% of fiber content, 3,53% of ash content, 2,23% of protein and 0,30% of FFA value. The best treatment for sweet chips yield is 21,65%, 1,52% of water content, 54,75% of fat content, 17,96% of fiber content, 1,57% of ash content, 1,92% of protein and 0,41% of FFA value.
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Judul: Kajian pengaruh konsentrasi bahan pengawet dan jenis kemasan terhadap daya simpan jamur tiram putih (Pleurotus ostreatus) pada penyimpanan suhu rendah
Abstrak: Jamur tiram putih (Pleurotus ostreatus) merupakan jamur pangan yang cukup baik kandungan gizinya. Kandungan iemak jamur tiram putih antara 1.08 - 9.4 %. Kandungan protein bervariasi dari 8.9 38.7 %. Total asam amino esensial pada jamur tiram putih adalah 33.5g/100g protein kasar. Jamur tiram putih merupakan sumber beberapa vitamin, meliputi thiamin, riboflavin, niasin, biotin dan asam askorbat. Kerusakan jamur tiram putih dapat disebabkan oleh mikroorganisme, reaksi biokimia (pencoklatan enzimatis) dan kimia (pencoklatan nonenzimatis) serta kerusakan fisik. Jamur tiram putih yang tidak diberi perlakuan (dibiarkan pada suhu ruang) hanya dapat bertahan satu hari dan setelah itu tidak layak lagi untuk dikonsumsi. Sulfur dioksida dan garamnya merupakan bahan pengawet yang dapat menghambat reaksi pencoklatan dan enzimatik. Pengawetan dengan sulfit akan memberikan ketahanan serangga, kapang dan khamir. warna dan menghambat pertumbuhan..dst
Keyword: jamur tiram putih, botani, perkembangbiakan, kandungan gizi

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