Judul: Study Of Smoking Method In The Production Of Dendeng Batokok
Abstrak: Dendeng is a special dried meat product of Indonesia, which is processed by slicing the meat slightly followed by curing and drying processes. In West Sumatera, there is a well-known traditional meat product called dendeng batokok, which is processed specially using local raw materials and has unique flavor. Unfortunately, the shelf life of this meat product is only about two days. The spoiling of meat product can be caused by microorganism activity especially bacteria, enzyme activity, temperature, oxygen level and storing. Due to this limitation of dendeng batokok shelf life, it is needed to introduce a preserving method to maintain the quality of the product. The main problems found in the process of dendeng batokok production by smoking process are: 1) traditionally smoking process (direct smoking method), using fireplace and cormorant in opened space that can cause smokes lost in the air and unabsorbed into the meat, this will influence the quality, appearance and color of the meat, 2) time and temperature of smoking is varying, with smoking time between 1 to 7 hours, and unstable temperature between 25 to 75 oC, effecting high level water content, which is between 50 - 65% and effecting shelf life, 3) the variation of meat brooding time (about 30 – 60 minutes), flavor and salt that can influence texture, aroma and color of the product. 4) sanitation and hygienic during the making process are not yet noticed well so that the product might be contaminated by microbe. Thus, to cover the problems found in traditional smoking method, this study was attempted to improve the process and the smoking technology (indirect smoking method) of dendeng batokok by introducing smoking equipment and appropriate smoking temperature so that it could improve the quality and shelf life of the product. The result of this research showed that, by using direct smoke method, the best product was resulted at 6 hours of smoking time and 61-70oC of smoking temperature with high organoleptic scores of color, aroma and flavor (4,3; 4,7; 4,9), and has 26,98%d.b of water content; 0,60 of aw; 17,40%d.b of protein, 9,42%d.b of fat; 0,47kg/cm2 of hardness; 0,38 mg malonaldehid/kg; 9,04mg/kg of formaldehyde; 34,6 x 107 CFU/gr of TPC. By using indirect smoking method, the best product was resulted at 9 hours of smoking time and 61-70oC of smoking temperature with high organoleptic scores of color, aroma and flavor (5,3; 4,5; 4,8) and has 18,13%d.b of water content; 0,57 of aw; 18,77%d.b of protein, 8,52%d.b of fat; 0,48 kg/cm2 of hardness; 0,38 mg malonaldehid/kg; 9,26mg/kg of formaldehyde; 70,0 x 106 CFU/gr of TPC. It was also obtained from this research that by using indirect smoking method, coliform bacteria did not emerge after 15 days of storage while direct smoking method did. Finally, it can be concluded that indirect smoking method has a better result compared to direct smoking method.
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Judul: Daya cerna protein in vitro dan organoleptik dendeng ayam yang ditambahkan starter Streptococcus Thermophilus dan Lactobacillus bulgaricus dengan lama pengasapan berbeda
Abstrak: Dendeng is well known traditional meat product. Dendeng usually made from beef and can also be made from chicken meat. Meat is a food protein sources that have many knction which are for growth and tissue maintenance, forming an essential element, nutrient transport and manufacture human antibodies. Meat protein has high digestibility value and can supply essential amino acid needs that can't be synthesis by our body. The body protein needs can be fullill if protein intake is sufficient and be well digested. Additional lactic acid bacteria and low temperature smoke in long time expected will raise dendeng protein digestibility. Water content from smoked product will be decrease because of evaporation, as meat protein composition change and the amino acid can be transform by bacteria's.
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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