Judul: Aplikasi Bakteriosin sebagai Pengawet terhadap Kualitas Fisik dan Kimia serta Organoleptik Sosis Daging Sapi Selama Penyimpanan
Abstrak: Meat is a food material which contains high nutritions that needed by human. People often consume some foods which contain artificial preservative, characterized poison and carcinogenic. Bacteriocin was a natural preservative produced by Lactobacillus plantarum 2C12. The aim of this research was to study the physical, chemical and organoleptic quality of sausage during storage time. The treatments of preservative addition were sausage without preservative addition, sausage with nitrit addition 0,3 %, or sausage with bacteriocin addition 0,3 %. The treatments of long storage were 0 day, 3 days, 6 days, and 9 days. The treatments of preservative addition and storage time were influential to physical, chemical of the sausage. Sausage of bacteriocin addition was better than sausage of nitrit addition
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Judul: Karakteristik Sifat Fisik, Kimia, Dan  Organoleptik Sosis  Sapi Dengan Pe rendaman Dalam Substrat  Antimikroba  Lactobacillus sp.  (1A5) Pada Penyimpanan  Suhu Dingin
Abstrak: Sausages are a food product that has been consumed by many people in the world. Sausages are normally processed with nitrite in order to keep them endure longer before they are consumed. After further study has been conducted, it is now known that nitrite contains elements that are carcinogenic, therefore further researches has been conducted to find an alternative for nitrite as a food preservative. Antimicrobial Subtract from Lactic Acid Bacteria Lactobacillus sp. (1A5) are suspected to be a natural form of alternative preservatives. Those conducted research are designed to study and explore the sausages physical, chemical, and sensory characteristics of the product, with submersion the sausages in antimicrobial subtract, then storing them at different period of time in refrigerated storage. This research gave a variety of result. The pH and peroxide level were very influenced by those two methods, while the water absorption was influenced by the different period of time method, only. Those two methods were not significantly affected to physical and chemical component. The sensory test has a different result in every criteria of quality, except the ooze level and firmness that are not significantly different.
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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