Judul: Optimasi Formulasi Sambal Roa dengan Substitusi Undur-undur  Laut menggunakan I-Optimal Mixture Amount Design
Abstrak: Sambal roa merupakan sambal dengan rasa dan aroma khas ikan roa asap (Hemiramphus sp.). Produksi ikan roa terus menurun dan memerlukan upaya pengembangan. Karakteristik undur-undur laut (Albunea smmysta) dengan dominasi cita rasa rebon sangat memungkinkan dimanfaatkan sebagai substitusi roa, namun memerlukan optimasi formulasi mengingat kekhasan sambal roa serta inovasi cita rasa bumbu yang harus dikembangkan. Penelitian bertujuan menentukan karakteristik sambal roa dengan substitusi undur-undur laut melalui optimasi formulasi menggunakan I-optimal mixture amount design. Formula sambal roa dengan substitusi undur-undur laut melalui penggunaan jumlah total campuran 150 g pada proporsi cabai (Capsicum annuum L.) 40%-70%, ikan roa asap 20%-30%, dan undur-undur laut 35%-50% diperoleh keberterimaan optimal cabai 40%, ikan roa asap 21,68%, dan undur-undur laut 38,32%. Karakteristik sambal roa dengan substitusi undur-undur laut memiliki spesifikasi bentuk pasta, viskositas 9547±948,54 cP, warna L*: 19,64±0,76, a*: 17,58±0,80, dan b*: 22,75±0,68, sensori aroma khas krustasea, sensasi pedas dengan capsaicin 701,78 ± 0,028 ppm, kadar protein 11,32 ± 0,007% dan lemak 15,28 ± 0,049% serta total mikrobiologi 6,3 × 102 ±1,90 koloni/g., Sambal roa is sauce with unique taste and odor from smoked roa fish (Hemiramphus sp.). Roa fish production decline so that require development efforts. The characteristics of sea crab (Albunea smmysta) with dominant taste of rebon is possibly utilized for roa substitution, however formulation optimization is still necessary considering the uniqueness of sambal roa and innovation flavor of spices that will be developed. The purpose of this research was to determine the characteristics of sambal roa with sea crabs subtitution by formulation optimisation using mixture amount design. Formula for sambal roa with sea crab substitution by using total mixture of 150 g in proportions of chili (Capsicum annuum L.) 40%- 70%, smoked roa fish 20%-30%, and sea crab 35%-50% obtained optimal acceptance around 32,52 g of smoked roa fish, 57,48 g of sea crab and 60 g of chili. Characteristics of sambal roa with substitution of sea crabs had specifications paste form, viscosity of 9547±948,54 cP, color of L* : 19,64±0,76, a* : 17,58±0,80, and b* : 22,75±0,68, unique odor of crustaceans (sea crabs), spicy sensation with capsaicin of 701,78 ± 0,028 ppm, protein content 11,32 ± 0,007% and fat 15,28 ± 0,049% and total microbiology of 6,3 × 102 ± 1,90 colonies/g.
Keyword: crustaceans, fortification, seasoning, spiciness, traditional food

Judul: Formulasi dan Proses Produksi Produk Sambal Andaliman dalam Kemasan
Abstrak: Andaliman is one of spices that can grow in Indonesia, especially in North Sumatera. The Andaliman’s uniqueness is special sensory characteristic, like trigeminal sensation on the tongue. The research was conducted to determine andaliman sauce formulation that have the best physical, chemical, and organoleptic characteristic, to know andaliman sauce stability during storage, and to know testing parameters that can be monitor according to andaliman sauce stability. Sample were added by citric acid (0.05%, 0.10%, 0.20%, 0.30%, and 0.60%) to reach pH ≤ 4. Four andaliman consentration (0%, 3%, 5%, and 7%) were added to chosen sample, to obtain the best physical (viscosity, color), chemical (pH, total phenol), and organoleptic characteristic. Stability of the best sample were tested at 30 oC dan 37 oC during storage The result indicates that pH optimal of andaliman sauce can be reach by added 0.60 % citrate acid and to get andaliman sauce with optimal physic characteristic and organoleptic can be reach by adding 5 % andaliman. Stability of andaliman sauce can be determined by Aw, viscosity, and TPC parameter.
Keyword: stability, formulation, andaliman sauce, andaliman

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