Judul: Pemanfaatan Tepung Asia sebagai Bahan Pengisi dalam Pembuatan Saus Cabai
Abstrak: Sweet potato‟s pulp obtained from extraction of its starch that has been dried and milled known as asia flour. This flour still contains starch that is 78.29%, so it can be used as filler in chili sauce. The objectives of this research are to utilize sweet potato asia flour as filler in making of chili sauce and to obtain the chosen formula then characterize it and see the appropriation to the quality standard of chili sauce, that is SNI 01-2976-2006. Formulas used in making of chili sauce are concentration of chili powder by 40% (F1), 60% (F2), and 80% (F3). After rating hedonic test, formula that is chosen is F1. Analysis of that chosen formula are done to characterize it and to see whether it match with the SNI of chili sauce or not. Viscosity of F1 is 2700 cP, with value of L (lightness) is 33.16, a (red) 14.33, and b (yellow) 16.28. Chosen formula has water content 82.10%, ash 3.36%, protein 0.34%, fat 0.96%, carbohydrate 13.92%, and crude fiber 0.34%. Seen from pH value, that is 3.76, and microbiology contaminant, those are TPC < 2.5 102 cfu/g, mold < 1.5 102 cfu/g, and coliform < 3 MPN/g, chosen formula has been match with SNI. Beside, its total dissolved solid is below the standard (minimum 20 obrix), that is 14.25 obrix.
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Judul: Utilization of solid waste tofu as ingredient of sweet soy sauce with additional of rice flour
Abstrak: Soy sauce is a traditional food product which is used as a food flavor enhancer and seasoning. In Indonesia, raw material used for soy sauce production is soybean fermented with Aspergillus sp. or Rhizopus sp. In this research, raw material used was solid waste tofu. The purposes of this study were (1) to know chemical, organoleptic, and physic characteristics sweet soy sauce, (2) to select formula in producing sweet soy sauce based on the highest protein content and preference of panelist, and (3) to know microbiology quality sweet soy sauce based on SNI 01-3543-1999. In this research, three variables were used. There are quantity of rice flour added (5% and 10%), steaming time (15 minutes and 30 minutes), and moromi fermentation period (1 month and 2 months). The best formula based on the highest protein content and preference of panelist was sweet soy sauce with 5% additional of rice flour, 15 minutes of steaming time, and 1 month of moromi fermentation period. This soy sauce contains protein 2.04%, total sugar 45.78%, NaCl 3.23%, water content 29.31%, viscosity 633.33 cP, total soluble solid 63.8%, total plate count 3.2 x 103 coloni/g, coliform < 3 APM/g, Escherichia coli < 3 APM/g, total mold/yeast 2.1 x 104 coloni/g, and preference of consumer
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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