Judul: Application of Kappa Carragenan from Kappaphycus alvarezii Seaweed as Edible Film on Peeled Boiled Shrimp
Abstrak: produce carrageenan. Carrageenan is a linear polysaccharide polymer, has a lot of function in industrial used such as viscosifier and gelling agent. Using carrageenan as edible film can improve its economic value. The research was carried out to study: (1) the optimum of KOH concentration (0.5; 1 and 1.5% w/v) and extraction time (1; 2 and 3 hours) to produce carrageenan, (2) the effect of carrageenan concentration (0.5; 1; 1.5 and 2% w/v) on the characteristic of edible film and (3) the effect of application carrageenan on coating of boiling shrimp quality during chill storage. This research consist of three steps as follows, carrageenan extraction, making of edible film and application carrageenan solution on boiling shrimp coating. The research shows that yield and viscosity of carrageenan were influenced by interaction of KOH concentration and extraction time. The best treatment was extraction with 0.5% KOH solution for 1 hour. Using 1.5% carrageenan on making edible film exhibited better properties in compared to others. Carrageenan concentration demonstrated significant effect on tensile strength and elongation percentage, however exhibited insignificant effect on thickness and water vapor transmission rate. SEM analysis shows that addition of carrageenan could improve the internal structure of edible film. Application of carrageenan solution on boiling shrimp coating indicate that coating application could extend its shelf life until 9 days based on value of total microbes for frozen boiling shrimp (SNI 01-3458-2006), while uncoated product could extend only 3 days.
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Judul: Film Edibel Berbahan Dasar Karaginan dengan Tambahan Tepung Porang (Amorphophallus onchophyllus) dan Selulosa
Abstrak: Edible film is thin layer made of food grade materials and increase shelf life of food product. Carrageenan derived from seaweed (Euchema cottoni) is polysaccharide that can be used for producing edible film. Konjac flour, cellulose, and glycerol were added as compatibilizers which can improve physical properties of the edible film. The added konjac flour were 2.5, 5.0, 7.5, 10.0, and 12.5% b/v. Cellulose and glycerol used were 0.1 and 0.75 g, respectively. Addition of konjac flour less than 10% decrease the tensile strength up to 2.87 MPa, in contrast to addition of 12.5% that increased the tensile strength of the film up to 5.60 MPa. The film containing 12.5% konjac flour showed the highest elongation (42.09%) and the lowest water vapor permeability (0.0423 ng m m-2 s-1 Pa-1). Infra red spectra of the films showed no new functional group formation. Thermal analysis showed that all films were decomposed by exothermic and endothermic reaction
Keyword: water vapor permeability, mechanical properties, konjac flour, cellulose, carrageenan

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