Judul: Aplikasi Substrat Antimikroba Lactobacillus plantarum (1A5) sebagai Biopreservatif Terhadap Kualitas Fisik, Kimia dan Organoleptik Sosis Sapi pada Penyimpanan Suhu Ruang
Abstrak: Beef is one of the easy food materials destroy either through physical, chemical and organoleptic attributes. Therefore, it is necessary to do an effort for processing and preserving beef. One method to preserve the beef is sausages. Using of chemical contents as preservative often do by producent for giving long life saving sausages but it is too risky for human health. So, it is needed natural preservatives that more safety if consumed by human even long life saving better than chemical preservatives. The aims of the research were to study the effect of addition antimicrobial substrat Lactobacillus plantarum (1A5) to the characteristic of physical, chemical and organoleptic beef sausages at storage room temperatur. The research was conducted by experimental, using completely randomized design of factorial pattern 2x3 (substrat addition and storage time). Each treatment was repeated for three times. Physical and chemical data was analysed by Analisys of Variance (ANOVA) with matched asumtion, if wasn’t matched it used Kruskal-Wallis method and organoleptic was analysed by Kruskal-Wallis method. The observed parameters physical and chemical test were pH, water absorb capacity, texture, water activity, water content, number of peroxyde and organoleptic test on smell of sausage, colour, taste, texture and mucus. Result of the research indicates that the addition of substrate having an effect on reality to pH and storage time having an effect on very real to water activity (aw). Organoleptic attributes based on scoring has a significant effect on colour, taste and smell (p<0,01) but not on texture and mucus. Keywords: Sausage, Storage Time, Antimicrobial Substrate
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Judul: Karakteristik Mikrobiologis Sosis Sapi Yang Menggunakan Pengawet Antimikroba Dari Lactobacillus Plantarum 1a5 Yang Disimpan Pada Suhu Dingin
Abstrak: Beef sausage is a very well known food product. This product has very short shelflife. Therefore, save and consumptable preservation like biopreservation is needed. One of the biopreservation is LAB (Lactic Acid Bacteria) which produce antimicrobial substrate on it to preserve the beef sausage. The aim of the research was to observe antimicrobial effect from lactic acid bacteria to microbiological quality of beef sausage during storage in refrigerate temperature. The result showed that concentration of antimicrobial could reduce quantity of Total bacteria and E. coli significantly in refrigerate temperature until five days. Antimicriobial also could reduce S. aureus. In addition, Salmonella test produces negative result. Keywords : Beef sausage, antimicrobial substrate, biopreservation
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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