Judul: Studies on Functional Properties of Mycoprotein from Mycelium and Fruit Body of Edible Mushrooms and Their Application for Meat Analog Development
Abstrak: Meat analog product can be used as one of alternative foods that suitable for vegetarians and people who avoid meat for health reason. Mushroom derived protein called mycoprotein can be used as a raw material for meat analog development because it contains essential amino acids for humans, dietary fiber, low fat, antioxidants, and it obtains from mushrooms that commonly cultivate in Indonesia. This study aimed to determine the mycoprotein functional properties for development of meat analog. This study used pink oyster mushroom (Pleurotus flabellatus) mycelium and fruit body, white oyster mushroom (Pleurotus ostreatus) fruit body, and paddy straw mushroom (Volvariella volvacea) mycelium. This study was divided into two main stages i.e. the production of mycoprotein and its utilization for the development of meat analog. Protein content analysis was done to obtain fruit body with optimal and consistency protein content. Based on the protein content and consistency, 8-day old mycelium and 6-8 cm diameter of fruit bodies were selected for further functional properties analysis of protein. The parameters measures were water holding capacity (WHC), oil absorption capacity (OAC), emulsion stability, gel strength, and water drip. Based on functional properties of protein analysis, mycoprotein derived from P. flabellatus mycelium was used as a raw material for meat analog formulation. Addition of other materials such as binders, filler, oil, and water were performed on formulation. Albumen and corn starch were used as a binder and filler, respectively. The additional ingredients were intended to help the formation of compact and smooth texture of the product. The number of water and oil were added according to functional properties of the protein such as water and oil holding capacity. The addition of water and oil in the formula with P. flabellatus mycelium as a raw material was 10.38 g water/100 g mycelium and 0.52 ml oil/g mycelium, respectively. The selected formula was obtained by texture profile analysis (TPA). Based on TPA, formula consisting of 50% mycoprotein, 25% binder, and 25% filler material resulted in highest elasticity value and it was, therefore, used as a selected formula. The result of proximate, antioxidant, and fatty acid composition analyses showed that the selected formula had characteristics of 27.15% moisture content, 4% protein, 15.73% fat, 12.25% ash, 52.86% carbohydrate, 8.32% dietary fiber, 15.71% DPPH antioxidant capacity, total phenols 19.41 mg GAE/g based on dry basis (db), and the selected formula had high composition of palmitic and oleic acid.
Keyword: Meat analog, edible mushrooms, functional properties, mycoprotein, mycelium, fruit body

Judul: Optimasi formula dan karakteristik mutu daging analog dari miselium Pleurotus flabellatus, tepung tapioka, dan tepung kedelai
Abstrak: Daging analog merupakan salah satu alternatif pangan yang sesuai bagi pola konsumsi vegetarian dan orang yang menghindari konsumsi daging karena kesehatan. Miselium Pleurotus flabellatus merupakan salah satu sumber protein daging analog. Tujuan penelitian ini ialah menentukan komposisi mikoprotein dari miselium P. flabellatus, bahan pengisi, dan bahan pengikat yang dibutuhkan dalam optimasi formula daging analog, serta menganalisis karakteristik mutu produk yang dihasilkan. Metode penelitian ini terdiri dari tiga tahap yaitu produksi biomassa miselium, formulasi daging analog, dan analisis karakteristik mutu produk. Produksi biomassa miselium menggunakan fermentasi cair. Formulasi daging analog dilakukan dengan metode pengukusan. Analisis karakteristik mutu berfokus pada TPA dan uji skor terboboti, proksimat, asam amino, asam lemak, total fenol, kapasitas antioksidan, dan organoleptik menggunakan metode rating hedonik. Enam formulasi dihasilkan dari penelitian ini. Berdasarkan TPA dan uji skor terboboti, diperoleh satu formula terpilih dengan komposisi 50% mikoprotein, 25% bahan pengisi, dan 25% bahan pengikat. Hasil analisis proksimat menunjukkan bahwa formula terpilih mengandung 47.26% air, 15.74% protein, 33.53% lemak, 2.12% abu, 48.61% karbohidrat, dan 2.81% serat pangan berdasarkan basis kering. Formula terpilih mengandung asam glutamat sebagai asam amino dominan, sedangkan palmitat dan oleat ialah asam lemak dominan. Formula terpilih mengandung total fenol sebesar 31.67 mg AGE/g ekstrak produk dan kapasitas antioksidan sebesar 5.69 mg AEAC/g ekstrak produk berdasarkan basis kering. Data hasil One Sample TTest yang diperoleh untuk pengujian parameter warna, aroma, rasa, tekstur, dan overall ialah berbeda signifikan pada test value 4 (netral) dan taraf signifikansi 0.05. Oleh karena itu, produk daging analog formula terpilih dapat diterima konsumen.
Keyword: meat analog, mycelium, mycoprotein, Pleurotus flabellatus

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