Judul: Karakteristik Dendeng Batokok dari Daging Sapi dan Kerbau dengan Beberapa Bahan Pengasap
Abstrak: Dendeng batokok is one of traditional jerked meat in Indonesia treated traditionally with smoked and pounded and using raw material produced at the local level and potential to be developed because it has a distinctive flavor. It needs to be introduced further into one of the alternative meat products. The production process is traditionally and often produce products that vary in quality, it is necessary for standardization related to the process of making dendeng batokok, so that would be generated products with a more homogeneous quality and safety. The objective of this study was to study the characteristics of dendeng batokok that made from beef and buffalo meat as raw materials and the use of coconut shell, medang sawdust and rice husk as smoke material. Smoking was conducted during each 30, 60 and 90 minutes. The research was conducted in three stages; 1) determining of selected smoking time, 2) determining of selected smoke materials, 3) flavor analysis of dendeng batokok. Parameters observed during research were organoleptic attributes (colour, texture, aroma and taste), quality changes of dendeng batokok with physical, chemical and microbiology variables (pH, water activity, hardness, moisture content, protein, lipid, total plate count, S. aureus, molds) and flavor volatile components. The experimental design used complete randomized design (CRD) with three replications. Nonparametric data of organoleptic tests processed statistically by Kruskal-Wallis method. Parametric data physical, chemical and microbiological variable analyzed by t test (Steel and Torrie 1993). Data processing using the program Statistical Analysis System (SAS) 9.1 and Minitab 15 version. The results of this study indicate that; 1) the selected of dendeng batokok with the highest average value of beef and buffalo meat are 60 minutes for coconut shell smoking during, 90 minutes for medang sawdust smoking medang and 90 minutes for rice husk smoking, (2) the use of beef and buffalo meat with smoking coconut shell, medang sawdust and rice husk showed no real difference on organoleptic characteristics, (3) physical, chemical and microbiological characteristics of dendeng batokok in this research in general is still quite good until 7 days of storage except for mold variable with rice husk smoking, (4) beef and buffalo meat have the same characteristic value to be used as raw material for dendeng batokok processing, (5) medang sawdust can be used as alternative smoke materials for dendeng batokok processing from beef and buffalo meat.
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Judul: Sifat Fisik dan Organoleptik Dendeng Giling Daging Domba dengan Suhu dan Waktu Pengeringan yang Berbeda
Abstrak: Lamb is one of good sources of protein, but this potency hasn’t fully utilized in Indonesia. This may due to the smell of the meat itself. In order to overcome these problem, the meat can be processed in some ways, which one of them is dendeng. Dendeng is one way of meat preservation methods that have been widely known among Indonesian. The preservation process for dendeng is done by drying. The drying process commonly uses heat, however meat is sensitive to the heat. Therefore it is important to balance the drying time with the level of temperature to produce good result. The purpose of this research was to study the effect of level of temperature and the drying time on the physical and organoleptics charactheristic of lamb dendeng. Randomized Block Design in factorial pattern 2 x 3 and three replications was used in data analysis. Physical characteristics which have been observed were rendement, colour, moisture content, water activity and texture (hardness) of lamb dendeng. Organoleptic parameters observed were colour, taste, aroma, texture (tender ness) and general acceptance of lamb dendeng. Analysis of variance shows that the treatments significantly increased the hardness and decreased the moisture content, water activity and rendement of lamb dendeng. The organoleptic test shows that the treatments effects were significantly different on colour, tenderness and aroma of lamb dendeng.
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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