Judul: Sifat Fisik, Kimia dan Organoleptik Salami Daging Tetelan dengan Penggunaan Lactobacillus plantarum IIA-2C12 dan Lactobacillus acidophilus IIA-2B4.
Abstrak: Salami is a dry sausage that is made from fresh meats by using lactic acid bacteria and through smoking process. The purpose of this research was to make starter culture of L.plantarum and L.acidophilus as probiotic starter culture which is analyzed based on physical, chemical, and organoleptic test. The addition of L.plantarum and L.acidophilus has different effect on the pH value of product, whereas the addition of L.plantarum and L.acidophilus has no significant effect on the activity water and TAT value. Salami with the addition of 2% L.acidophilus produces red color intensity (a value) higher than another treatment. Salami without the addition of lactic acid bacteria has lower water content than with the addition of L.plantarum and L.acidophilus (P<0.05). In contrast, the protein content is lower by the addition of L.plantarum and L.acidophilus than the salami control (P<0.05). The panelist chose the salami with the addition of 2% L.acidophilus.
Keyword: trimmed meat, salami, Lactobacillus acidophilus, Lactobacillus plantarum

Judul: Kualitas Mikrobiologis  Salami Probiotik yang Difermentasi oleh Kombinasi  Kultur  Lactobacillus sp  1A5 dan  Lactobacillus fermentum 2B2 Selama Penyimpanan Dingin
Abstrak: Probiotic Salami is one of functional foods which is made from meat, it is fermented by starter culture of lactic acid bacteria. The lactic acid bacteria were used as starter has potential as probiotic. The probiotic bacteria will guard microflora balancing in our gastrointestinal. The aim of this research was to evaluate microbiological quality of probiotic salami produced from mixed culture of Lactobacillus sp 1A5 dan Lactobacillus fermentum 2B2. The randomized complete design with three times replication was used as experimental design. The treatments were storage at low temperature 10o ± 2o C for 0-day after conditioning process, 10- day, 20-day, and 30 day. The variables were total lactic acid bacteria, total plate count, quantitative of Staphylococcus aureus, quantitative of Escherichia coli. The result of this research showed that the decreasing quantitative of Staphylococcus aureus and quantitative of Escherichia coli were not significantly (P > 0,05) effected during cold storage. There was significant decreasing (P < 0,05) from total lactic acid bacteria and total plate count during cold storage. The significant effect of the total lactic acid bacteria occurred at 20-day and total plate count were at 30-day. Keywords : Salami, probiotic, storage, microbiological
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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