Judul: Karakteristik Fisik dan Kimia Sosis Fermentasi Daging Domba dengan Penambahan Lactobacillus plantarum 2C12
Abstrak: Lamb meat is one of food products that contains good nutrients. However, lamb meat is a perishable foodstuffs and require processing to extent shelf life and preserve nutritional value. Probiotic starter culture can be used in the processing of fermented sausages that has health benefits, especially for human digestion. The purpose of this research was to study the physics and chemistry characteristics of fermented lamb sausage with addition of Lactobacillus plantarum 2C12 as probiotic starter. This study used Completely Randomized Design as experimental design, 2 treatment and 3 replications. P0 was a control (no starter) while P1was the addition of Lactobacillus plantarum 2C12. Data were analyzed using the T-test. The results of measurement of pyhsics characteristics of fermented sausage with addition of Lactobacillus plantarum 2C12 or without Lactobacillus plantarum 2C12 were not significantly different on water activity and texture. pH value of fermented sausage with addition of Lactobacillus plantarum 2C12 was very significant lower than control (P˂0.01), meanwhile TAT value of P1 was significant higher than control (P˂0.01). In conclusion, the addition of Lactobacillus plantarum 2C12 did not affect the chemistry characteristics of fermented lamb sausage. The addition of Lactobacillus plantarum 2C12 did not reduce the nutrition quality of fermented lamb sausage. Addition of Lactobacillus plantarum 2C12 could increase nutritional value of fermented sausage althrough it was not statistically significant.
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Judul: Karakteristik Mikrobiologis dan Organoleptik Sosis Fermentasi Daging Domba dengan Starter Kultur Probiotik Lactobacillus plantarum 2C12
Abstrak: In this research, the fermented sausages was made from mutton meat. The lactid acid bacteria Lactobacillus plantarum 2C12 was used as culture starter. The aim of this research was to evaluate microbiological and sensory characteristics of fermented mutton sausages. This research was used completely randomized design as experimental design, with 3 replications. The treatments used were: P0 as control (without culture starter addition), and P1 with addition 2% culture starter Lactobacillus plantarum 2C12. The analized microbiological characteristics of fermented mutton sausage samples were the total of LAB (lactid acid bacteria), Eschericia coli, and Salmonella sp.. Whereas, the sensory properties were evaluated for color, aroma, texture, and taste. The result showed that the addition 2% Lactobacillus plantarum 2C12 had increased LAB significantly (P<0.01) to 2.89 log cfu/g, pressed Eschericia coli (P<0.05) to 0.86 log cfu/g, and the population of Salmonella sp. was negative. The sensory evaluation showed that the addition 2% Lactobacillus plantarum 2C12 did not significantly differences for every properties.
Keyword: Mutton, Lactobacillus plantarum 2C12, fermented sausages

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