Judul: Characteristics of IPB-D1 Chicken Eggs at Different Storage  Periods
Abstrak: Telur ayam ras dan telur ayam lokal menjadi pilihan masyarakat Indonesia untuk memenuhi kebutuhan protein hewani. Akan tetapi, konsumsi telur ayam lokal lebih rendah dibandingkan telur ayam ras. Pemanfaatan telur ayam lokal dapat ditingkatkan dengan salah satu temuan galur ayam baru yakni ayam IPB-D1 yang merupakan silangan antara ayam ras dan ayam lokal yang berpotensi menjadi ayam dwiguna dan produktif dalam menghasilkan telur dibandingkan ayam lokal lain. Penelitian mengenai suhu dan lama penyimpanan yang berbeda pada telur ayam IPB-D1 belum pernah dilakukan sehingga penelitian ini diharapkan dapat memberikan informasi awal mengenai kualitas interior, karakteristik fisikokimia dan mikrobiologi telur ayam IPB-D1 selama penyimpanan. Penelitian dengan dilakukan percobaan rancangan acak lengkap dengan menyimpan telur ayam IPB-D1 pada suhu ruang dan suhu refrigrator dengan lama penyimpanan 0, 4, 8, 12 dan 16 hari. Dilakukan analisis terhadap kualitas eksterior berupa penurunan berat telur, kualitas interior, fisikokimia dan mikrobiologi berupa TPC. Hasil penelitian menunjukkan kualitas eskterior, kualitas interior dan fisikokimia mengalami penurunan kualitas serta total plate count yang masih berada pada ambang batas cemaran mikroba., Purebred chicken eggs and local chicken eggs are the choice of the Indonesian people to fulfill their needs for animal protein. However, consumption of local chicken eggs is lower than purebred chicken eggs. Utilization of local chicken eggs can be increased by one of the findings of a new chicken strain, namely the IPB-D1 chicken which is a cross between purebred chicken and local chicken which has the potential to become a dual-purpose chicken and is productive in producing eggs compared to other local chickens. Research on different temperatures and storage times on IPB-D1 chicken eggs has never been carried out so this research is expected to provide initial information about interior quality, physicochemical and microbiological characteristics of IPB-D1 chicken eggs during storage. The research was carried out in a completely randomized design experiment by storing IPB-D1 chicken eggs at room temperature and refrigerator temperature with long storage 0, 4, 8, 12 and 16 days. Analysis was performed on exterior quality with variable egg’s weight loss, interior quality, physicochemical and microbiology with variable total plate count. The results showed that the exterior, interior and physicochemical quality of IPB-D1 chicken eggs decreased as well total plate count which is still at the threshold of microbial contamination.
Keyword: eggs, IPB D1 chicken, storage time, temperature

Judul: Meat Quality Characteristics of IPB-D1 Chicken and the Final Stock from Different Locations, Physical, Chemical, Microbiological and Organoleptic Quality of IPB-D1 Chicken Meat and Its Final Stock from Various Locations
Abstrak: Peningkatan permintaan masyarakat akan protein hewani mendorong lahirnya berbagai inovasi terkait pengembangan jenis atau bangsa baru ternak. Upaya peningkatan produktivitas ayam lokal dengan penelitian serta pengembangan terus dilakukan dan salah satu hasilnya adalah Ayam IPB-D1. Keberhasilan suatu inovasi untuk diterima dan berkembang di masyarakat dipengaruhi oleh banyak hal, salah satunya adalah persepsi masyarakat. Persepsi ini sangat berperan penting dalam menentukan suatu inovasi dalam hal ini ayam IPB-D1 bisa diterima oleh masyarakat luas, dan dapat terus dikembangkan sampai tahap industri. Pemeliharaan ayam IPB-D1 dilakukan di Kabupaten Sukabumi dan Kabupaten Bekasi. Pengujian kualitas fisik, kimia dan mikrobiologi dilakukan di Laboratorium IPTP Terpadu dan Laboratorium Mikrobiologi Hasil Ternak, Fakultas Peternakan IPB. Pengujian organoleptik dilakukan di Ruang Organoleptik, Fakultas Peternakan IPB. Penelitian dilaksanakan pada Februari 2022 sampai Juni 2022. Ruang lingkup penelitian ini mencakup pemeliharaan ayam yang dilaksanakan pada 2 (dua) lokasi berbeda dan pengambilan sampel yang bertujuan untuk pengujian kualitas fisik, kimia, mikrobiologi dan organoleptik. Masing-masing jenis ayam menggunakan 15 ekor. Pada tiap lokasi tersebut pengambilan sampel dilakukan sebanyak 10 kali sebagai ulangan. Teknik pengambilan sampel yang digunakan adalah simple random sampling. Hasil penelitian menunjukkan Kualitas daging ayam IPB-D1 dan Final Stocknya tidak memiliki perbedaan nyata dalam aspek kualitas fisik yang berupa pH dan daya mengikat air (DMA), namun memiliki susut masak yang lebih rendah serta keempukan yang lebih empuk dibanding ayam kampung, dan ayam sentul. Kandungan kualitas kimia yang tinggi pada proksimat berupa kadar abu, lemak, dan protein. Selain itu, memiliki kandungan mineral yang tinggi namun tetap rendah kolesterol. Analisis kualitas mikrobiologi yang berupa total koloni bakteri (total plate count) daging ayam IPBD1 dan Final Stocknya masih dalam Batas Maksimum Cemaran Mikroba (BMCM) yang ditetapkan oleh Badan Standarisasi Nasional Indonesia tahun 2009., The increasing public demand for animal protein encourages the birth of various innovations related to the development of new breeds or breeds of livestock. Efforts to increase the productivity of local chickens with research and development continue to be carried out and one of the results is IPB-D1 Chicken. The success of an innovation to be accepted and developed in society is influenced by many things, one of which is public perception. This perception plays an important role in determining an innovation in this case the IPB-D1 chicken can be accepted by the wider community, and can continue to be developed to the industrial stage. IPB-D1 chicken rearing was carried out in Sukabumi Regency and Bekasi Regency. Physical, chemical and microbiological quality testing was carried out at the Integrated IPTP Laboratory and the Microbiology Laboratory of Livestock Products, Faculty of Animal Science, IPB. Organoleptic testing was carried out in the Organoleptic Room, Faculty of Animal Science, IPB. The research was carried out from February 2022 to June 2022. The scope of this research includes chicken rearing carried out at 2 (two) different locations and sampling that aims to test the physical, chemical, microbiological and organoleptic quality. Each type of uses 15 chickens. At each location sampling was carried out 9 times as replication. The sampling technique used is simple random sampling. The results showed that the quality of IPB-D1 chicken meat and
Keyword: daging ayam IPB-D1, kualitas fisik, kualitas kimia, mikrobiologi, organoleptik

Judul: Pelabelan Super Vertex Magic
Abstrak: Super vertex magic labeling is labeling on graph with is a set of edges mapped into and is a set of vertices mapped into . It has a vertex magic labeling in which and represents the size and order of the graph respectively. This manuscript proves that paths, cyclics, and disjoint union of cyclics have a super vertex magic labeling. There are four theorems to be discussed. The first theorem proves that path is super vertex magic if and only if is odd and . The second theorem proves that cyclic is super vertex magic if and only if is odd. The third theorem proves that bijection function from an edge set onto of graph can be extended to a super vertex magic labeling if and only if the set amount of edge label that incidents with a vertex in the graph, consists of sequential integers as many as vertices in the graph. The fourth theorem proves that disjoint union of the cyclics consists of cyclics with each cyclic has vertices is super vertex magic if and only if and are odd.
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