Judul: Sifat Fisik Kimia Organoleptik Bakso Daging Sapi dengan Penambahan Wortel dan Kitosan sebagai Pengenyal
Abstrak: Meatballs is an emulsion products that require additional materials in the manufacturing process. The objective of this research was to compare the physical, chemical and organoleptic beef meatballs that made by using chitosan with carrot as elasticity. Results showed that meatballs addition of chitosan and meatballs addition of STPP significantly (P<0.05) on pH and no significant effect on the water absorption, elasticity, moisture content and ash content. Hedonic test showed that meatballs addition of chitosan and meatballs addition of STPP significantly (P<0.05) on the color and no significant effect on the smell, firmness and flavor. Hedonic quality tests showed that meatballs with addition of chitosan significantly (P<0.05) on color, smell, firmness and flavor. Chitosan could replace STPP in making beef meatballs. Based on the physical and chemical properties of chitosan with level of 0.1% and 0.3% can replace STPP as an ingredient in making meatballs elastic.
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Judul: Penggunaan Khitosan Sebagai Antimikroba pada Bakso Daging Sapi yang Dibuat dengan Penambahan Wortel
Abstrak: Meatball is a perishable meat product, therefore it needs some preservative to make it has a longer shelf-life. In this study, the method used was factorial design with completely randomized design (CRD) as basic. Chitosan as natural preservative was added in meatball processing as much as 0%, 0.1%, and 0.3%. In addition, 5% of carrort was added too. Chitosan antibacterial activity was analyzed once, meanwhile meatball’s micribiological analysis (S. aureus, E. coli, and Salmonella), pH, and aw was conducted on day 0, 4, 8, and 12. One hundred percent chitosan was more effective to inhibit E. coli than S. aureus and Salmonella. Fifty percent of chitosan can reduce population of E. coli from 3.65 x 1011 to 2.66 x 108. The addition of 0.1% and 0.3% chitosan in meatball processing eliminized E. coli population since day 0 until 12 days storage. There was no interaction between chitosan level and storage period towards the meatball’s population of S. aureus, Salmonella, and aw value. Meatball’s pH decreased on day 12. Meatball contains 102.45 IU beta-carotene and contributes 1.46% and 2.05% women’s and men’s need of vitamin A, respectively. Chitosan can replace chemical preservative in meatball manufacturing and carrot addition can supply human’s need of vitamin A.
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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