Judul: Pelabelan Total Sisi-Ajaib pada Graf Petersen
Abstrak: A total labeling on a graph G with v vertices and e edges is a one-to-one function from 𝑉��������(𝐺��������) ∪ 𝐸��������(𝐺��������) onto the set of positive integers {1, 2, ... , v + e}. The sum of the label on an edge and the labels of its endpoints is called edge-weights. If graph G has constant edge-weights, then the labeling is called edge-magic total labeling. In this manuscript, two theorems of edge-magic total labeling on generalized Petersen graphs are discussed.
Keyword: Bogor Agricultural University (IPB), total labeling., Petersen graph, edge-magic total labeling

Judul: Super (a,d) edge antimagic total labeling pada graf petersen
Abstrak: Karya ilmiah ini membuktikan teorema-teorema untuk memperoleh super (a,d)-edge-antimagic total labeling pada graf petersen. Pada pelabelan, didefinisikan jumlah label sisi (edge) dan label dua simpul (vertex) yang menempel pada sisi (edge) disebut sebagai bobot sisi (edge-weights). Suatu graf yang memiliki bobot sisi yang berbeda untuk setiap sisi maka graf ini disebut graf dengan antimagic total labeling. Jika semua sisi mempunyai bobot sisi yang berbeda dan himpunan bobot sisi dari semua sisi membentuk barisan aritmatika dengan suku awal a dan beda (selisih) d maka pelabelan tersebut disebut (a,d)-edge-antimagic total labeling. Kemudian, (a,d)-edge-antimagic total labeling disebut super (a,d)-edge-antimagic total labeling jika f(v(g)) = {1, 2, …, v} dan f(e(g)) = {v+1, v+2, …, v+e}. Terdapat dua pembuktian teorema yang dibahas dalam karya ilmiah ini. Teorema pertama membuktikan bahwa graf petersen p(n,m) dengan n ≥ 3 bilangan bulat ganjil dan m = 1, memiliki super (5𝑛+52,2)-edge-antimagic total labeling. Teorema kedua membuktikan graf petersen p(n,m) dengan n ≥ 3, 1 ≤ m ˂ 𝑛2 , mempunyai sebuah super (4𝑛+2,1)-edge-antimagic total labeling
Keyword: edge-antimagic total labeling, antimagic total labeling, graf petersen, super (a,d)

Judul: Effectiveness of Microwave Oven against B. cereus to Reach Food Safety Objective in Cook-chill Foods
Abstrak: Cook-chill foods are meal that being cooked and then chilled quickly until further consumption. Usually before being consumed, the foods are reheated by the consumers to improve the organoleptic property and also to destroy bacteria. One of the things that need to be considered is that cook-chill foods that are originated from grains like rice or wheat are vulnerable to be contaminated by pathogen, especially Bacillus cereus. Another problem is that on the packaging of specific cook-chill food that being investigated, there is only instruction manual on how to reheat the food with 1800 W microwave oven. Microwave oven that is being used in household level is usually lower than 1000 W, so there is a possibility under-cooking may happen because there is no standardization on how to heat food with microwave on household level. The research was conducted in five steps, which were; (1) investigation of standard plate count and B. cereus count on two cook-chill foods (spaghetti bolognaise and black pepper chicken rice), (2) challenge test on those cook-chill foods to evaluate the growth of B. cereus on cook-chill food on 15oC, (3) challenge test to evaluate inactivation of vegetative cells and spores of B. cereus by microwave oven (850 watt and 410 watt), (4) to evaluate if FSO of those cook-chill foods could be achieved based on data gathered in the previous results, and (5) to study the effect of microwave oven and moist heat against leakages of nucleic acids and proteins of B. cereus. The results of this research were that microwave oven with 850 watt power could still reach food safety objective (FSO) when cook-chill foods were being reheated for the recommended time on the packagings (45 seconds for spaghetti bolognaise and 2 minutes for black pepper chicken rice), however when using 410 watt microwave oven, FSO could not be achieved. The mechanism of which why microwave oven could destroy vegetative cell and spores of B. cereus was also investigated. The result was that heat treatment using microwave oven differed when compared to moist heat since heat treatment using microwave oven caused leakages of nucleic acid and protein content of the vegetative cells and spores of B. cereusin much larger effect than moist heat.
Keyword: cook-chill foods, Bacillus cereus, microwave, rice, spaghetti, food safety objective