Judul: Pemanfaatan Tepung-Daging Tulang Leher Ayam Pedaging pada Sup Instan Jamur Tiram Putih (Pleuretus ostreatus)
Abstrak: Chicken Neck Bone-Flesh flour has a quite high protein and calcium content. Therefore, it can be utilized on low protein and calcium food product. Instant soup is a product which is made from meat, fish, vegetable, cereal, and the other mixture with, or without any additional permitted element. The usage of chicken neck boneflesh on oyster instant soup can increase the protein and calcium content in oyster instant soup. The objective of this research was to study the nutrition content, physical character, and of instant oyster soup by the addition of chicken neck bone-flesh flour. The research plan was using linear pattern Complete Random Plan (RAL) with 4 times repetition. 0%, 5%, 10%, and 15% flour was added into 4 different soups mixture. When a significant difference occurred on variant examination, it has to be followed by Duncan Test. Organoleptic data were analyzed non-parametricstatistically by Kruskal Wallis Test. If the result gives a significant difference, it followed by mean comparison rank test which is developed by Gibbons. Varian Analysis result showed that the addition of the flour into instant oyster soup was having a significant effect toward moisture and ash content. However, the effect to phosphorus and carbohydrate wasn’t significant. The result of physical test about instant soup viscosity showed that the highest viscosity, 1562cP, was obtained on the 15% flour addition. Organoleptic test results weren’t equal on some parameters. It showed a large difference on color and aroma, a quite significant difference on taste and general acceptance, but there was no difference in texture and viscosity.
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Judul: Pemanfaatan tepung tulang rawan ayam pedaging dalam minuman instan
Abstrak: This research was conducted to study the best formulation of instant drink by substitutioning cartilage flour. Data was collected from 4 treatments and 3 times and analyzed with analysis of variance (ANOVA). If the results given significantly different then used Duncan test. The results from this research are substitutionine cartilage flour given very significantly different (PQ).OI) to physical properties suci as solubility, fineness and whittenes. Nutrition properties such as calsium and fosfor given very significantly different (PQ),OI). The test of organoleptic on the colour, flavour and solubility showved very significantly different (PQ),OI) and result for generally acceptability showved significantly different (P4,OS) but for taste of organoleptic test showed not significantly different (P>0,05). Keywork cartilage flour, formulation, instant drink
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Judul: Closed Knight’s Tour pada Papan Catur Berbentuk Persegi Panjang dengan Ukuran Maksimal 8 × 8
Abstrak: Closed Knight’s Tour merupakan langkah kuda yang mengunjungi setiap kotak pada papan catur tepat satu kali dengan langkah kuda berawal dan berakhir pada kotak yang sama. Graf yang terbentuk dari closed knight’s tour dinotasikan sebagai graf G(m,n), dengan m adalah banyaknya baris dan n adalah banyaknya kolom. Graf tersebut memuat Hamiltonian cycle. Sebuah graf terhubung G adalah graf bipartite jika dan hanya jika graf tersebut tidak memiliki cycle dengan panjang ganjil. Papan catur yang memenuhi syarat cukup untuk memiliki closed knight’s tour adalah papan catur berukuran 5 × 6, 5 × 8, 6 × 6, 6 × 7, 6 × 8, 7 × 8, dan 8 × 8.
Keyword: bipartite, closed knight’s tour, hamiltonian cycle, knight’s tour, teori graf