Judul: Pengaruh konsentrasi dan rasio carrier agent terhadap karakteristik bubuk flavor dari ekstrak kepala udang Vannamei (Litopenaeus vannamei)
Abstrak: One of potential the fishenes and marines product in Indonesia is vannamei shrimp (Litopenaeus vannamei). Waste of shrimp’s head which its quantity is big (36-45)% has specific flavor and quite high nutrient content. Thus, the flavor powder from vannamei shrimp’s head extract can be developed by using spray dryer. Carrier agent such as maltodextrin, arabic gum, and gelatin was added in this technique. The purpose of this research is to observe the influence of concentration and ratio carrier agent to the characteristic of flavor powder from vannamei shrimp’s head extract. Concentration of carrier agent used were 10%, 15%, 20%, and they were combined with the ratio of carrier agent (maltodextrin, arabic gum, and gelatin) consecutively 5:0:0 ; 4:1:0 ; and 4:0.5:0.5. The result of research showed that concentration and carrier agent ratio gives significant effect (p<0,05) to the characteristic of flavor powder, such as protein content, water content, solubility, yield, color, and organoleptic. The chosen treatment of research was 10% concentration and 5:0:0 ratio of maltodextrin, arabic gum, and gelatin (carrier agent) consecutively. The flavor powder has the organoleptic value from rather like to like in parameter of taste, aroma, color and overall. The chemical and physical assesment resulted in water content (5,13 0,70)%, ash content (7,46 0,02), fat content (0,60 0,00)%, protein content (14,31 0,19)%, carbohydrates content 72,50%, water activity 0,246 0,01, yield (8,19 0,40)%, solubility (99.17 0,51)%, colors L 92,70 0,01, a 0,45 0,01, and b 6,43 0,00. Finally product result in had owned the desired criteria in production of flavor powder from vannamei shrimp’s head extract.
Keyword: flavor, spray drying, carrier agent, shrimp head, Bogor Agricultural University (IPB)

Judul: Development of White Prawn (Penaeus  merguiensis de Man) Head Extract Powder using Foam Mat Drying with  Maltodextrin
Abstrak: Udang peci (Penaeus merguiensis de Man) merupakan salah satu jenis udang yang banyak dibudidayakan di Indonesia dan banyak diminati sehingga memiliki harga jual dan nilai ekonomis yang tinggi. Banyaknya produksi udang peci yang dipasarkan tanpa kepala menyebabkan melimpahnya hasil samping kepala udang yang belum dimanfaatkan. Kepala udang mengandung asam amino dan diantaranya terdapat kandungan asam amino umami yaitu asam glutamat. Penelitian ini bertujuan memperoleh konsentrasi maltodekstrin yang menghasilkan bubuk ekstrak kepala udang dengan karakteristik dan kadar glutamat yang sesuai digunakan sebagai ingredient bumbu penyedap. Ekstraksi kepala udang dengan ultrasonikasi dilakukan untuk mendapatkan komponen umami pada kepala udang. Foam mat drying digunakan pada penelitian ini untuk membuat bubuk ekstrak kepala udang dengan karakteristik fisik yang sesuai digunakan untuk ingredient bumbu penyedap. Maltodekstrin pada kadar 5%, 10%, dan 15% b/v dari total volume ekstrak digunakan sebagai bahan pengisi dan penstabil dalam pembentukan busa pada penelitian ini. Pembusaan dilakukan menggunakan albumin dengan konsentrasi 20%. Hasil penelitian menunjukkan penambahan maltodekstrin 5% menghasilkan busa yang cukup stabil dengan densitas yang rendah serta hasil bubuk ekstrak kepala udang dengan karakteristik fisik kadar air, aw, higroskopisitas, densitas, porositas, warna, sifat aliran, kelarutan, dan daya ikat air yang sesuai sebagai ingredient bumbu penyedap. Penambahan maltodekstrin dengan konsentrasi 5%, 10%, dan 15% tidak menghasilkan bubuk dengan karakteristik fisik yang berbeda nyata., White shrimps (Penaeus merguiensis de Man) are one of the most widely cultivated shrimp species in Indonesia and have high demand so they are pricey and have high economic value. Large production of white shrimp which are sold headless causes the abundance of shrimp by-products that have not been utilized. Shrimp head contains amino acids and some of them are umami amino acids namely glutamic acid. This study aims to obtain the concentration of maltodextrin which produces shrimp head extract powder with characteristics and levels of glutamate suitable for use as a seasoning ingredient. Extraction of shrimp heads by ultrasonication was carried out to obtain the umami component. Foam mat drying was used in this study to produce shrimp head extract powder with suitable characteristics for flavoring ingredient. Maltodextrin at 5%, 10%, and 15% w/v of the total volume of the extract was used as filler and stabilizer in foam formation. Foaming was done using albumin with a concentration of 20%. The results showed that the addition of 5% maltodextrin produced a fairly stable foam with low density and the result of shrimp head extract powder with suitable physical characteristics such as water content, aw, hygroscopicity, density, porosity, colour, flow behaviour, solubility, and water-binding capacity as ingredient for seasoning powder. The addition of maltodextrin with concentrations of 5%, 10%, and 15% did not produce powder with significantly different physical characteristics.
Keyword: Ekstrak bubuk, Foam mat drying, Kepala udang, Maltodekstrin, Umami, Extract powder, Shrimp head, Maltodextrin

Judul: Closed Knight’s Tour pada Papan Catur Berbentuk Persegi Panjang dengan Ukuran Maksimal 8 × 8
Abstrak: Closed Knight’s Tour merupakan langkah kuda yang mengunjungi setiap kotak pada papan catur tepat satu kali dengan langkah kuda berawal dan berakhir pada kotak yang sama. Graf yang terbentuk dari closed knight’s tour dinotasikan sebagai graf G(m,n), dengan m adalah banyaknya baris dan n adalah banyaknya kolom. Graf tersebut memuat Hamiltonian cycle. Sebuah graf terhubung G adalah graf bipartite jika dan hanya jika graf tersebut tidak memiliki cycle dengan panjang ganjil. Papan catur yang memenuhi syarat cukup untuk memiliki closed knight’s tour adalah papan catur berukuran 5 × 6, 5 × 8, 6 × 6, 6 × 7, 6 × 8, 7 × 8, dan 8 × 8.
Keyword: bipartite, closed knight’s tour, hamiltonian cycle, knight’s tour, teori graf