Judul: Kajian Pembuatan Texturized Vegetable Protein (TVP) Berbasis Tepung Kecambah Kacang Komak (Lablab purpureus (L.) sweet) Sebagai Alternatif Pengganti Texturized Soy Protein (TSP) dan Aplikasi Penggunaannya pada Produk Bakso
Abstrak: The objective of this research is to formulate and to produce texturized vegetable protein (TVP) made from germinated hyacinth flour and gluten which is acceptable in terms of chemical, physical and organoleptic properties. Beans are potential sources of vegetable protein in Indonesia that have protein content ranges from 18-24%. Among them, Hyacinth bean (Lablab purpureus (L) sweet) is potential to be developed. Moreover, hyacinth bean contains globulin protein that closes to soy bean. Unfortunately, hyacinth bean contains some anti nutritional compounds which can decrease the digestibility of protein (Protein digestibility index, PDI). To overcome this drawback, the germination technique was used in this present study. The study began with preparing flour from germinated hyacinth bean, then formulating germinated hyacinth flour and gluten to prepare THP (texturized hyacinth protein) by extrusion method. The obtained THP was used in preparing of beef meetballs. Extrusion proses was conducted by twin screw extruder with a temperature was 130-1400C and 240 rpm in screw rotation. In term of functional properties, it showed that the germination could increase OHC (oil holding capacity) and density, but decreased water holding capacity (WHC) and emulsification capacity of THP. The formula of 25% of gluten (F2) showed the increase in moisture and had higher protein content, OHC, density, and emulsification capacity compared to the formula of 10% of gluten (F1). Furthermore, THP prepared with F2 formula had the functional properties that closed to commercial standard TSP (Texturized Soy Protein). Subtitution of 30% beef meat with germinated THP flour in preparing meatballs were still acceptable in organoleptic test and has fulfilled Indonesia national standards ((SNI 01–3818–1995). Furthermore, this subtitution had an advantage in lowering cholesterol and in increasing dietary fiber but, unfortunately it decreased WHC and emulsion capacity, significantly.
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Judul: Development Of Texturized Vegetable Protein (Tvp) Made From Fermented Hyacinth Flour (Lablab Purpureus (L.) Sweet) And Its Application In Meatball
Abstrak: Nowadays, people are more conscious in consuming low cholesterol foods. This phenomenon makes Texturized Vegetable Protein (TVP) becomes popular. However, the most commonly used for producing TVP is soybean which is not self-supporting in Indonesia. It directs to find an alternative substitute of soybean, such as komak/hyacinth (Lablab purpureus (L.) sweet). It is a tolerant bean and contains globulin protein that the ratio of 7S and 11S is similar to soy bean. It also has high protein (21-28%) but low fat (less than 1%). Those made hyacinth becomes a potential to be TVP without require fat extraction process. Therefore the objective of this research was to produce TVP from mixture of hyacinth bean (75% and 90%) and gluten flour (10% and 25%) afterwards evaluate its characteristics and also its application in meatball which is acceptable in terms of chemical, physical and organoleptic properties. A preliminary experiment was conducted to determine the appropriate processing conditions. The barrel temperature, screw speed, and moisture content of feed were varied to obtain texturized products with optimal characteristics. The result showed that moisture level of the ingredients should be adjusted to 20%, the barrel temperature of twin screw extruder was 130-1400C, and the screw speed was at 35 RPM, 12 Hz. Hyacinth based textured vegetable protein is prepared by double screw extrusion for structuring protein. The fermentation technique was used in this research to increase the protein digestibility. The results indicated that fermented THP (Texturized Hyacinth Protein) had higher in protein content, and water holding capacity but lower density than unfermented THP. These differences were significant (P < 0.05). In addition, THP prepared with 25% gluten had the psychochemical properties which close to commercial TSP (Texturized Soy Protein). Subtitution of 30% beef meat with fermented THP flour in preparing meatballs were still acceptable in organoleptic test and has fulfilled Indonesia national standards (SNI 01–3818–1995). Furthermore, this subtitution had an advantage in lowering cholesterol and in increasing dietary fiber.
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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