Judul: Fortification of Calcium and Tocopherol to Improve Nutritional Quality of Beef Emulsion Product
Abstrak: Way to increase the consumption of beef is by improving the quality of beef products, especially in terms of nutrition. Beef can be developed into processed beef products that can provide one or more physiological effects beyond its function as a protein source (Murwani 2011). This can be done by adding functional ingredients, that is through the fortification of essential nutrients in processed beef products (Toldra and Reig 2011). The low calcium and tocopherol content in beef and its processed products motivate to conduct on calcium and tocopherol fortification in processed beef products. The study was conducted in two stages. The first stage was the basic formulation of processed beef product (PEDSNF) and formulation of fortified processed beef product (PEDSF). Determination the best PEDSF was done by hedonic test. The analysis which was conducted were physical properties (color and hardness) and chemical composition (moisture, fat, protein, carbohydrates, calcium, total tocopherol content). The second stage was in vivo test to analyze the protein biological value, calcium absorption and retention and liver MDA levels. The results of hedonic test showed that the addition of calcium and tocopherol did not affect the sensory quality of the product. Panelists still liked fortified processed beef product. The best PEDSF was beef emulsion product with the addition of 3250 ppm of Calcium citrate and 300 ppm of dl-α-Tocopheryl acetate. The results of color analysis indicated that PEDSF have L value (brightness) and a value (redness) higher than PEDSNF. Results of the texture analysis showed that the hardness of PEDSF was lower than PEDSNF. The level of calcium in beef emulsion product after adding calcium was increased by 70% and the level of total tocopherol of beef emulsion product after adding tocopherol was increased by 36%. The results of proximate analysis showed that the water, fat, protein contents of PEDSF were lower than PEDSNF while the carbohydrate level of PEDSF was higher than PEDSNF. The results of in vivo test showed that True Digestibility (TD) and Net Protein Utilization (NPU) of PEDSF were 93.0% and 87.2% respectively. This indicated that the high protein biological value of PEDSF. The results of analysis of calcium absorption and retention showed that intake of PEDSF enhanced calcium absorption (66.8%) and retention (66.6%). MDA level of mice group of PEDSF (67056.6 mmol / L) was higher than control group (19164.1 mmol / L). This meant that the tocopherol intake from diet PEDSF did not sufficient to reduce body oxidative stress.
Keyword: ortification, calcium, tocopherol,, beef emulsion product

Judul: Pengaruh pencucian daging dan penambahan otak sapi terhadap kandungan nutrisi dan palatabilitas pasta daging sapi
Abstrak: Leaching and adding of cow brain were tried on this research to improving quality of beef paste. Leaching wdd increase myofibrillar proteins c o ~ l r a t i o nan d adding of cow brain could improve textme of beef paste. The objectives of the research were to bow the effect of leaching and adding of cow brain to the nuhient content and palatability of beef paste. Completely mdornized designs with factorial treatments were used in this research. There were leaching (leaching vs. unleaching) and adding of cow brain (W, 15% 30% and 45%) as factor of treatments with three replications. Data were analyzed with ANOVA. There were no differences on treatments on nutrient content of beef paste. Hedonic test were significant differences on textures (PQ),05), and spread ability (PQ),Ol). Beef paste with cow brain (15% 30% and 45%) was most preferred.
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.