Judul: Optimasi formulasi meat analog dengan penambahan rumput laut menggunakan mixture design
Abstrak: ENDINA FATIHAH YASMIN. Optimization of Analog Meat Formulation with the Addition of Seaweed Using Mixture Design. Supervised by BAMBANG RIYANTO, UTAMI DYAH SYAFITRI, and JOKO SANTOSO. Meat analog or alternative meat based on vegetable protein have given consumers preference for health aspects. The potential of natural ingredients with special characteristics in seaweed can offer a new perspective on the functional value of meat analog. The design and strategy of reformulation become very important. This study aims to determine the optimum formula for analog meat with the addition of seaweed using a mixture design. The research includes characterization of constituent materials, manufacture of meat analog with addition of seaweed, an optimization of formulation and characterization of meat analog with addition of seaweed. The optimal mixture design formula produces analog meat with the proportion of 40% soybean flour, 45% seaweed flour, 15% corn flour. Meat analog with the addition of seaweed with a diameter of 5 cm, thickness of 2 cm, and weight of 50 g has a sensory appearance of fibrous yellowish brown color and a distinctive taste of meat. Meat analog also has the characteristics of hardness 2385.90, springiness 0.83, chewiness 1.52, WHC 6.19%, protein content 10.16%, carbohydrates 46,79% and 2.50% ash, all of resembled commercial meat analog and complied with SNI 8503-2018 regarding burgers. Keywords: alternative protein, meat analog, mixture design, seaweed
Keyword: Meat analog, seaweed, mixture design, Meat analog, seaweed, mixture design

Judul: Formula Optimization of Meat Analog Derived from Pleurotus Flabellatus Mycelium by Response Surface Methodology
Abstrak: Mushroom was known as food with high protein content. It has been widely consumed in Indonesia for example is oyster mushroom or Pleurotus spp. Pleurotus flabellatus (pink oyster mushroom) mycelium was potential ingredient of meat substitute for people who avoid meat consumption. The objective of this research was to determine the optimum formula of meat analog derived from P. flabellatus mycelium by response surface methodology (RSM). Meat analog was produced by steaming method. Other ingredient such as soybean flour, tapioca starch, and sweet potato flour was added in meat analog formulation. The product of meat analog was selected based on similar textural properties to those found in meat. This research resulted that the product consist of 40% mycelium, 30% soybean flour, 20% tapioca starch, and 10% sweet potato flour. It contains 50.14% carbohydrate, 19.30% protein, 27.50% fat, 3.06% ash, 10.50% dietary fiber, 14.67 mgGAE/ g total phenolic capacity, DPPH (6.27 mg AEAC/g product) and FRAP (13.47 mg FeSO4/ g product), glycemic index (20.06) and glycemic load (10.06). It also contains nine essential amino acid and high of unsaturated fatty acid.
Keyword: meat analog, Pleurotus flabellatus, mycelium, formula optimization, response surface methodology (RSM)

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