Judul: Application of Bacteria Lactobacillus plantarum 1B1 on the fermented sausage of Catfish (Pangasius sp.)
Abstrak: Catfish (Pangasius sp.) is a potential commodity for local and export market. Fermented sausage provides health benefit, aroma specific and highly flavor product. This study aimed to produce fermented sausage of catfish (Pangasius sp.). The experiment applied storage period as a treatment. It was done by completely randomized design with single factor. The results of intensity rating sensory test was analyzed by Randomized Complete Block Design, and hedonic test by non parametric Kruskall Wallis method. The result showed the best formulation to produce fermented sausage was the addition of carageenan of 2%, Soy Isolate Protein of 0,1%, angkak of 0,5%, tapioca flour of 1,25% and Lactic Acid Bacteria Lactobacillus plantarum 1B1 of 10 mL at OD 600 nm of 1,5. Storage periode effected the sensory hedonic value and total microorganisms, the number of lactic acid bacteria, Escherichia coli, Salmonella sp., Staphylococcus sp., yeast/mould, pH and water activity. The product that was storaged for four days was the best interm of lactic acid bacteria and hedonic sensory value. Fermentation process influenced on amino acid, free amino acid, fatty acid content. Those compound resulted aromatic and flavor enhancement.
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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: 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