Judul: Kandungan Beta Karoten  dan Nilai Gizi Telur Asin dari Itik yang Mendapat Pakan Limbah Udang
Abstrak: Egg was animal food product which has excelent nutrient. Duck egg nutrition composition was influenced by feed consumed. Shrimp waste could be used as feed for duck because it has good nutrient composition and cheaper compared to fish flour. Egg preservation by salted that allowed penetration salt solution could change nutrition composition in the egg. Duck egg was used as raw material for salted egg processing because it has big pore at the shell allow then to absorb water and suitable for produce salted egg. The aim of this research was to study the effect of feeding duck by shrimp waste and preservation of egg by brinning salted pickled on nutrition and beta caroten of the salted egg. The variable determinant were values of water, ash, protein, fiber, fat, calsium, and beta carotene contained in the eggs. The data were analyzed by variance showed that shrimp waste influenced values of ash, protein, fiber, fat, and calsium. Egg salted processing influenced values of water, ash, protein, fiber, and fat. Shrimp waste in feed resulted yolk has orange colour.
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Judul: Sifat fisik, kimia dan organoleptik telur asin dengan metode tekanan serta umur  telur yang berbeda
Abstrak: One of the main product from duck is egg. The duck egg is very suitable to be processed into salted egg. The salted egg is one method of egg's pickling. The principal of making salty egg is salt ionizing process of NaCl in later mix which then diffuse into the egg through it's shell. In this study the salting was done with the pressure method (0, 1.5, and 3.0 bar) with different egg age (0, 7, and 14 day). Parameters measured include the moisture content, NaCl content, egg yolk's gritty texture and organoleptic test. Data obtained for physic, chemical characteristic can not be analysed by ANOVA, because passed the assumtion test, so the data was analysed with the descriptive analysis. Data for Hedonic Test, was analysed with Kruskal-Wallis. The result of this showed the higher pressure and older age also increase salt content in both egg white and yolk, and the grittiness of yolk. Salt content of both the egg white and yolk was highest on age 14 days with given pressure (3 bar). The panelist respons of organoleptic test towords general apperance of the salty eggs was significant. Respon towords saltiness of egg white and yolk grittiness was not significant.
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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