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: Utilization of solid waste-tofu as raw material for producing sweet soy sauce with addition of tapioca flour
Abstrak: Soy sauce is a fermented soybean product that is consumed as a seasoning or a condiment. Traditional soy sauces made of soybeans and grain with cultures such as Aspergillus oryzae and other related microorganisms and yeasts. The resulting substance is called "koji". The koji was then fermented in brine at high concentration of salt called “moromi” which was believed to contribute additional flavors. The objectives of this research was to utilize solid waste-tofu as a raw material in producing sweet soy sauce with the addition of tapioca flour. The purpose of this study was to determine the selected formulation of three factors, there are variance of time of steaming (15 and 30 minute), the addition of tapioca flour (5% and 10%) and time of salt fermentation (1 and 2 months,) to produce sweet soy sauce which has the highest protein content and the highest score of consumer preference. The results were compared with SNI 01-3543-1999 and three commercial sweet soy sauce. Based on physical, chemical and sensory properties, the selected formula that produced the highest protein (1.99 %) and the highest score of consumer preference (3.7) was 15 minutes of steaming, addition of 10% tapioca flour and 1 month salt fermentation period. Soy sauce best formulation had total soluble solid 71.33 obrix, the viscosity 1716.67 cp, total sugar 60.31 %, sodium chloride content 6.84% and water content 22.43 %. Microbiological analysis showed that sweet sauce best formulation contained 1.8 x 104 colony/g of total plate count, <3 MPN/g of coliform, <3 MPN/g of E.coli, and 2.5 x 102 colony/g of total mold content. Soy sauce best formula met the quality of SNI requirements except for protein and total mold content. Soy sauce selected formula had similar characteristics with commercial sweet soy sauce.
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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