Judul: Application of Bacteria Lactobacillus plantarum 1B1 on the fermented sausage of Catfish (Pangasius sp.)
Abstrak: Catfish (Pangasius sp.) is a potential commodity for local and export market. Fermented sausage provides health benefit, aroma specific and highly flavor product. This study aimed to produce fermented sausage of catfish (Pangasius sp.). The experiment applied storage period as a treatment. It was done by completely randomized design with single factor. The results of intensity rating sensory test was analyzed by Randomized Complete Block Design, and hedonic test by non parametric Kruskall Wallis method. The result showed the best formulation to produce fermented sausage was the addition of carageenan of 2%, Soy Isolate Protein of 0,1%, angkak of 0,5%, tapioca flour of 1,25% and Lactic Acid Bacteria Lactobacillus plantarum 1B1 of 10 mL at OD 600 nm of 1,5. Storage periode effected the sensory hedonic value and total microorganisms, the number of lactic acid bacteria, Escherichia coli, Salmonella sp., Staphylococcus sp., yeast/mould, pH and water activity. The product that was storaged for four days was the best interm of lactic acid bacteria and hedonic sensory value. Fermentation process influenced on amino acid, free amino acid, fatty acid content. Those compound resulted aromatic and flavor enhancement.
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Judul: Application of Lactobacillus rhamnosus IN13 and Lactobacillus plantarum IN05 on Catfish (Pangasius sp.) polluted by Listeria monocytogenes
Abstrak: Bakteri Asam Laktat (BAL) merupakan bakteri non patogen yang aman bagi manusia dan berpotensi sebagai biopreservatif karena dikategorikan sebagai generally recognized as safe (GRAS). Beberapa produk metabolisme yang dihasilkan oleh BAL memiliki kemampuan sebagai antimikrob ialah asam organik, hidrogen peroksida, diasetil dan bakteriosin. Senyawa antimikrob L. plantarum IN05 dan L. rhamnosus IN13 yang diisolasi dari makanan fermentasi inasua dikaji potensinya sebagai biopreservatif. Kebutuhan konsumsi ikan segar di masyarakat banyak diminati karena kandungan protein hewani yang tinggi. Ikan patin merupakan salah satu ikan yang banyak dikonsumsi masyarakat, namun memiliki kekurangan mudah mengalami kerusakan dan penurunan mutu. Hal ini disebabkan oleh L. monocytogenes yang memiliki kemampuan tumbuh pada suhu penyimpanan dingin (refrigerasi) bahkan mampu bertahan pada suhu penyimpanan beku. Penelitian ini bertujuan untuk mengaplikasikan dan membandingkan penggunaan senyawa antibakteri (supernatan bebas sel netral, supernatan bebas sel, dan biomassa sel bakteri) dari isolat L. rhamnosus IN13 dan L. plantarum IN05 serta formalin dalam penyimpanan ikan patin fillet yang terkontaminasi bakteri Listeria monocytogenes. Metode yang digunakan mencakup produksi senyawa antibakteri, penentuan sensitivitas senyawa antibakteri terhadap bakteri uji, uji konfirmasi senyawa antibakteri dengan penambahan proteinase K, aplikasi senyawa antibakteri pada ikan patin fillet, perhitungan total koloni bakteri, koloni bakteri L. monocytogenes, dan bakteri asam laktat, serta pengukuran nilai pH ikan patin fillet. Senyawa antimikrob SBSN dari L. rhamnosus IN13 memiliki kemampuan mempertahankan ikan patin fillet sampai lama penyimpanan 14 hari sesuai dengan syarat ikan segar yang layak untuk dikonsumsi. Nilai total mikrob 5.65 log CFU/g, nilai pH daging ikan patin fillet 6.37, dan nilai total bakteri L. monocytigenes yang menurun selama waktu penyimpanan., Lactic Acid Bacteria (LAB) are non-pathogenic bacteria that are safe for humans and have potential as biopreservatives because they are categorized as generally recognized as safe (GRAS). Several metabolic products produced by LAB have antimicrobial properties, namely organic acids, hydrogen peroxide, diacetyl and bacteriocins. Antimicrobial compounds L. plantarum IN05 and L. rhamnosus IN13 isolated from fermented inasua food were studied for their potential as biopreservatives. The need for consumption of fresh fish in the community is in great demand because of the high content of animal protein. Catfish is one of the fish that is widely consumed by the community, but it has the disadvantage of being easily damaged and decreasing in quality. This is due to L. monocytogenes which has the ability to grow at cold storage temperatures (refrigeration) and even survive at frozen storage temperatures. This study aims to apply and compare the use of antibacterial compounds (neutral cell-free supernatant, cell-free supernatant, and bacterial cell biomass) from L. rhamnosus IN13 and L. plantarum IN05 isolates and formalin in storage of catfish fillets contaminated with Listeria monocytogenes bacteria. The methods used include the production of antibacterial compounds, determination of the sensitivity of antibacterial compounds to test bacteria, confirmation test of antibacterial compounds with the addition of proteinase K, application of antibacterial compounds to catfish fillets, calculation of total bacterial colonies, bacterial colonies of L. monocytogenes, and lactic acid bacteria, as well as measurement of the pH value of catfish fillet. The SBSN antimicrobial compound from L. rhamnosus IN13 has the ability to maintain
Keyword: Bacteriocin, Biopreservatives, Lactobacillus rhamnosus, Listeria monocytogenes, pangas-catfish fillets

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.