Judul: Relationship of Sensory Profile and Physicochemical Properties of Indonesian Sweet Soy Sauces
Abstrak: Soy sauce is one of the most popular fermentation products and largely consumed in Asia. Its popularity has reached Europe. Soy sauce in Indonesia can be classified into to salt soy sauce and sweet soy sauce. Sweet soy sauce is used daily as a flavor enhancer in Indonesia. The unique flavor and taste of sweet soy sauce makes it widely accepted as one of the seasonings in Indonesian culinary culture. As a popular and most preferred product in Indonesia most of sauce based on Indonesian consumer’s acceptance. Although many variants of sweet soy sauces are available in the market, there is a limited publication regarding the sensory profile describing the characters of sweet soy sauces. Therefore it is necessary to study the relationship between the sensory profiles and physicochemical properties of commercial soy sauce. The sensory attributes of sweet soy sauce consist of color, flavor, taste, and consistency or viscosity. These attributes are affected by many factor such as the raw material, the production process, and the chemical substance of the sweet soy sauce. Physicochemical properties that influenced by ingredients and process will interact with human sense and form consumer preference or acceptance. Based on that ground, physicochemical properties of soy sauce need to be investigated in accordance to sensory profile and consumer acceptance. The purpose of this study was to study the relationships between consumer preference, sensory profile, and physicochemical properties of Indonesian commercial sweet soy sauce.
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Judul: Profil sensori deskriptif kecap manis komersial Indonesia
Abstrak: Sweet soy sauce is a popular flavoring agent from Indonesia which is produced by the fermentation of soybean by Aspergillus oryzae with a combination of palm sugar, wheat flour, and salt. Many comercial sweet soy sauces on soy sauce marketshare have different charasteristics for each product. An observation to find out the main characteristic of sweet soy sauce become indispensable. The aim of this research was to obtain the main characteristic of 17 Indonesian comercial sweet soy sauces using sensory descriptive analysis. Descriptive analysis uses a trained panel to specify the intensities of specific atributes, based on a psychopsycal model for intensity scaling. Descriptive analysis consists of three stages,which is panelist selection to choose potential panelists, training to train panelists sensitivity and consistency, and testing to identify the main character of sweet soy sauce. The result showed that sweet sauce sample D has a characteristic bitter taste, while the sweet soy sauce samples F and K have strong sweet taste characteristic. Sweet soy sauce J and G have the same characteristic of bitter taste, samples Q and O have the same characteristic of sour taste, while samples N, M, and L tend to be more similar to the sample P which has savory taste characteristic. Samples C, E, I, A, H, and B have similar characteristics of sweet and salty taste. Mapping of sweet soy sauce products on aroma attributes showed the sample B, K, L, and N have coconut sugar aroma characteristic. Samples M, F, I, A, and P have caramel aroma characteristic. Characteristic acid smell and smoke owned by samples A, G, H, and E, while the samples O, Q, D, and C have the characteristic aroma of palm sugar.
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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. ,,,
Keyword: graf Hamilton, graf regular, graf lengkap, graf 2-connected 4-regular.