Judul: Kualitas Mikrobiologi Sosis Fermentasi Asal Daging Tetelan Sapi dengan Penggunaan Kultur Starter Probiotik
Abstrak: Many consumers like to consume fourquarter beef because the price is cheap. This beef can be increased its quality, if being new product with spicy addition and culture starter such as Lactobacillus plantarum 2C12 and Lactobacillus acidophilus 2B4 into sausage casing through conditioning and drying process, it is named as fermented sausage. The aim of this research was to analyze microbial quality of fermented sausage from fourquarter beef. This research used completely randomized design, with 3 treatments and 4 replications, which were without addition of probiotic culture (control), using 2% of Lactobacillus plantarum 2C12 and using 2% of Lactobacillus acidophilus 2B4. L. plantarum 2C12 was decided can work as culture starter more effective. Probiotic bacteria that were used in this research can inhibit pathogen bacteria such as Eschericia coli, Salmonella and Staphylococcus aureus.
Keyword: microbial quality., Lactobacillus acidophilus 2B4, Lactobacillus plantarum 2C12, fourquarter beef, fermented sausage

Judul: Karakteristik Mikrobiologis dan Organoleptik Sosis Fermentasi Daging Domba dengan Starter Kultur Probiotik Lactobacillus plantarum 2C12
Abstrak: In this research, the fermented sausages was made from mutton meat. The lactid acid bacteria Lactobacillus plantarum 2C12 was used as culture starter. The aim of this research was to evaluate microbiological and sensory characteristics of fermented mutton sausages. This research was used completely randomized design as experimental design, with 3 replications. The treatments used were: P0 as control (without culture starter addition), and P1 with addition 2% culture starter Lactobacillus plantarum 2C12. The analized microbiological characteristics of fermented mutton sausage samples were the total of LAB (lactid acid bacteria), Eschericia coli, and Salmonella sp.. Whereas, the sensory properties were evaluated for color, aroma, texture, and taste. The result showed that the addition 2% Lactobacillus plantarum 2C12 had increased LAB significantly (P<0.01) to 2.89 log cfu/g, pressed Eschericia coli (P<0.05) to 0.86 log cfu/g, and the population of Salmonella sp. was negative. The sensory evaluation showed that the addition 2% Lactobacillus plantarum 2C12 did not significantly differences for every properties.
Keyword: Mutton, Lactobacillus plantarum 2C12, fermented sausages

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