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: Utilization of solid waste-tofu as raw material for producing sweet soy sauce with addition of tapioca flour
Abstrak: Soy sauce is a fermented soybean product that is consumed as a seasoning or a condiment. Traditional soy sauces made of soybeans and grain with cultures such as Aspergillus oryzae and other related microorganisms and yeasts. The resulting substance is called "koji". The koji was then fermented in brine at high concentration of salt called “moromi” which was believed to contribute additional flavors. The objectives of this research was to utilize solid waste-tofu as a raw material in producing sweet soy sauce with the addition of tapioca flour. The purpose of this study was to determine the selected formulation of three factors, there are variance of time of steaming (15 and 30 minute), the addition of tapioca flour (5% and 10%) and time of salt fermentation (1 and 2 months,) to produce sweet soy sauce which has the highest protein content and the highest score of consumer preference. The results were compared with SNI 01-3543-1999 and three commercial sweet soy sauce. Based on physical, chemical and sensory properties, the selected formula that produced the highest protein (1.99 %) and the highest score of consumer preference (3.7) was 15 minutes of steaming, addition of 10% tapioca flour and 1 month salt fermentation period. Soy sauce best formulation had total soluble solid 71.33 obrix, the viscosity 1716.67 cp, total sugar 60.31 %, sodium chloride content 6.84% and water content 22.43 %. Microbiological analysis showed that sweet sauce best formulation contained 1.8 x 104 colony/g of total plate count, <3 MPN/g of coliform, <3 MPN/g of E.coli, and 2.5 x 102 colony/g of total mold content. Soy sauce best formula met the quality of SNI requirements except for protein and total mold content. Soy sauce selected formula had similar characteristics with commercial sweet soy sauce.
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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. ,,,
Keyword: graf Hamilton, graf regular, graf lengkap, graf 2-connected 4-regular.