Judul: Optimasi Proses Penggorengan Vakum (Vacuum Frying) Keripik Daging Sapi
Abstrak: Beef is meat derived from cattle which has a high and balance nutrient amount. Beef production in Mentawai is relatively high. It usually consumed freshly by consumers, however beef is the most perishable product which has a high moisture content. Frying beef in high temperature can harmful the beef nutrition and will cause oxidation process, which can make rancidity of product. Therefore beef processing which makes beef has a long self life without nutritional damage need to be detected. One of the suitable processing is called vacuum frying. Vacuum frying will reduce the oxidation process and nutritional damage because frying is done in vacuum and lower temperatures. Processing beef chips by vacuum frying also will promote meat product diversification. The objectives of this research were to assess the affect of temperature and time of vacuum frying to quality of beef chips, determine the best temperature and frying time to produce beef chips, and determine the cost of beef chips production. The experimental design used randomized block factorial design, with three levels of temperature and frying time. Beef was fried with temperature of 80, 90 and 1000C and frying time of 70, 80, 90 minutes. Physochemical analysis was conducted to determine the quality of beef chips. The organoleptic test using hedonic test was conducted to determine the acceptance level of beef chips by panelist. As a result, different combination of temperature and time frying increased the fat content and decreased the water content, yield and hardness. The temperature and frying time also influenced to the quality characteristic of beef chips. The best temperature and time frying to produce beef chips were 900C and 70 minutes, respectively.
Keyword: 

Judul: Optimasi Suhu dan Waktu Penggorengan Hampa (Vacuum Frying) dalam Produksi Keripik Ubi Jalar Mentawai
Abstrak: In Mentawai, sweet potato are traded in fresh tuber. Postharvest processing is required to get value added of sweet potato one of them is vacuum frying. The aim of this research were to analyze effect of temperature and time of vacuum frying for characteristics of sweet potato chips, to determine the optimum temperature and time of vacuum frying and to determine production cost of sweet potato chips. The temperatures used in this research are 900C,1000C,1100C and frying times are 15,20,25 minutes. Quality parameters measured were yield, moisture content, colour, hardness, starch content, fat content, and organoleptic test performed. Vacuum frying temperatute and time significantly affect of the colours (L and b), starch content, and fat content. Based on the weighting test and analysis of variance so the best temperature and time of sweet potato chips is 1000C for 25 minute. Production cost of sweet potato chips for capacity 1 kg/process is Rp 110 875/kg and for capacity 8 kg/process is Rp 102 316/kg.
Keyword: 

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