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: Penggunaan pati sagu termodifikasi dengan heat moisture treatment (HMT) untuk meningkatkan kualitas tekstur bakso daging sapi
Abstrak: Meatball is a common food in Indonesia. It usually uses sodium tripolyphosphate (STPP) as its plasticizer. Unfortunately, STPP is a food additive which is strictly regulated by the government because of its chemical hazard. Sago starch, which is modified into type C by heat moisture treatment (HMT), is believed to develop meatball elasticity. The main advantages of using this kind of starch are cheap and have no harm to health. In addition, this sago starch has no peak viscosity and has more gel strength forming ability. This is the suitable starch to produce meatball elasticity. The aim of this research is to find the best formula for meatball by using HMT modified sago starch, so that the meatball could reach its best texture without adding high concentration of STPP. In the preliminary research the sago starch was modified into type C by heat moisture treatment in controlled conditions (1100C, 4 hours, water content of 28%). The main research was carried out and was divided into two parts, the first part was meatball formulation and the second part was meatball physical and chemical characteristics analysis. The results showed that the best formula for meatball was the one that contained 10% of HMT type C sago starch and 0.2% of STPP. It was proven from both penetrometer test and sensory test (rating and ranking hedonic). The penetrometer test showed that the best formula had hardness of 12.5±0.1gf, while rating hedonic and ranking hedonic test showed that the best formula were significally different with the other formulas. TPA test showed that the best formula characteristics were hardness 3510.9±10.4gf, elasticity 96.04±0.05%, cohesiveness 0.873±0.000, stickiness 2608.2±4.4gf, and chewiness 2514.8±14.3gf. The other physical parameters such as shear force were 1253.0±1.4gf, water holding capacity 66.53±1.19%, porosity 55.90±0.10%, and specific mass density 1.05±0.00. Almost all of the results above showed that HMT modified sago starch was effective to improve meatball texture, and therefore could partially substitute STPP in meatball.
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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.