Judul: Karakteristik Fisikokimia dan Sifat Fungsional Tepung Koro Benguk (Mucuna pruriens L.) Berprotein Tinggi
Abstrak: One of food sources that can be potentially developed as high protein food product is mucuna bean. However, nowadays it is still under-utilized. This research aimed to determine the most appropriate process to produce ‘mucuna bean flour’ as material source of high protein flour, to find new method to increased protein content in mucuna flour using enzyme, and to studies its physicochemicals and functional properties. This research was divided into two stages: (1) preliminary research and (2) main research. At the preliminary research, the treatment design to decrease cyanide, (the natural toxin in mucuna seed) was determined using complete randomized experimental design with eight kinds of treatment to two mucuna bean varieties (white and motted). Whereas the main research was the production of high protein flour by enzymatic method with α-amylase enzyme and optimized its production process by the optimal-working-enzyme-factors-base method. After the selection of the best process, the next step was the physicochemical properties and functional quality analysis. At the preliminary research, the white mucuna bean, after going through dehulling treatment continued with 24-hour soaked water treatment, was chosen as the main research sample because it contains cyanide less than 10 ppm (CODEX standard for cyanide) and it contains the highest protein as much as 32%. Results of the main research shows that five factors (initial substrate concentration, enzyme activity, temperature, pH, and time) influenced the optimization process. Enzyme method was successfully lowered nonprotein components. So that, by calculation, protein increased by 28% from 32% to 41%. Mucuna high protein flour bulk density was 0.43 g/ml, the color was brownish white, while the water activity was 0.62. Mucuna high protein flour WAC and OAC were 1.67 ml/g and 1.83 ml/g respectively. The emulsion capacity and stability were 32% and 56%. Foam capacity and stability were 64% and 67%. The best concentration for gelling is 15% and the in vitro protein digestibility is 79%. Mucuna high protein flour has potential to be developed as ingredient for food products especially sausage, bakery and meat analog.
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Judul: Karakteristik Fisikokimia dan Sifat Fungsional Tepung Koro Benguk (Mucuna pruriens L) Berprotein Tinggi
Abstrak: Penelitian ini terdiri atas dua tahap, yaitu penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan dilakukan untuk menentukan varietas dan perlakuan terpilih yang menghasilkan tepung dengan kandungan sianida dalam batas aman, protein tertinggi dan daya cerna pati tertinggi. Varietas yang digunakan adalah varietas koro benguk putih dan belang. Adapun perlakuan yang ditentukan antara lain mentah utuh, kupas kulit, kupas kulit dan dilanjutkan perebusan 30 menit, kupas kulit dan dilanjutkan pengukusan 30 menit, kupas kulit dan dilanjutkan perendaman dalam air (6, 12, dan 24 jam), dan germinasi. Penelitian utama dilakukan untuk menentukan proses terbaik guna meningkatkan kadar protein pada tepung koro benguk, sekaligus mengetahui karakteristik fisikokimia dan fungsional tepung berprotein tinggi yang dihasilkan. Penelitian pendahuluan menunjukkan bahwa varietas dan perlakuan berpengaruh nyata pada komponen gizi dan senyawa sianida tepung koro benguk. Tepung koro benguk varietas putih dengan perlakuan perendaman 24 jam dipilih sebagai bahan baku untuk penelitian utama karena tepung tersebut memenuhi standar keamanan kandungan sianida (10mg/kg), memiliki kandungan protein tertinggi, dan daya cerna pati tertinggi, dst
Keyword: Bogor Agricultural University, Institut Pertanian Bogor, IPB, Mucuna pruriens L, Protein, Enzyme, Flour, Physicochemical properties

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.