Judul: Pengembangan Kemasan Produk Pindang Ikan Tongkol (Euthynnus affinis)
Abstrak: Pemindangan is one of the preservation techniques that combines salting and boiling processes. Until recent days, these method has been applied traditionally without concerning of its hygiene, which causes low quality product. Some improvement was introduced starting from raw material handling, processing and up to packaging, storage and distribution, and produced high quality product according to the SNI 2717.1: 2009 standard. Application of vacuum plastic in packaging technology indicated less damage level of products compared to besek (traditional basket) container. Besek is a bamboo woven that is used as a container for boiling process and as end consumer packaging. It was not able to protect the product then caused shorten it shelf life. Storage in low temperature also implied that besek container was unable to avoid the evaporation process or desiccation occured on the fish surface. Fish appeared to be dried, broken, and even high loss weight. On the storage temperature of 4 C the fungi began to grow after the seventh day. Boiled fish packaged with vacuum plastics was capable to inhibit the evaporation at the surface of the products until 13 days storage. Vacuum plastic packaging also improved the consumer preference since the product deterioration occurred after the fifth week in 4 C of storage temperature and sixth week in -11 C. Development on the processing and packaging technology improved the product quality but consequently also increased the production costs. Based on production cost analysis, traditional salted boiled fish had lower production cost (Rp 3 812 per package), while modern manufactured salted boiled fish increased the production cost to Rp 4 955 per package.
Keyword: packaging, cob fish, boiled fish

Judul: Optimasi Proses Penggorengan Hampa (Vacuum Frying) Keripik Ikan Tongkol (Euthynnus Affinis).
Abstrak: Tongkol is a fish that belongs to the groups of high protein and low fat. Tongkol production in Mentawai Islands are very high, and the post-harvest handling has not done well, so it reduces the shelf life of fresh tongkol fish. The post-harvest handling of tongkol, such as vacuum frying are required to diversify tongkol fish, increase the shelf life, and to give more added value of tongkol fish. Vacuum frying has several advantages compared with frying in general, some of its benefits are vacuum frying does not change the color of the product, the product are more crispy, has a natural smell, and the most important is the products has a high shelf life. The aim of this research were to determine the effect of temperature and frying time to physico-chemical characteristic of fish chips, to determine the best temperature and frying time, and to determine the production cost of tongkol chips. Three oil temperatures for vacuum frying (80, 90, 100ºC) and three frying time (80, 90, 100 minutes) were considered. The temperature and time of frying significantly influenced yield, moisture content, fat content and protein content. The best fish chips were produced by vacuum frying at 100ºC for 90 minutes. The production cost of fish chips for every 100 grams is 14.000 Rupiahs.
Keyword: 

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.