Judul: Pengaruh Penambahan Bahan Pengental terhadap Kualitas Dadih Susu Sapi dengan Starter Lactobacillus casei.
Abstrak: Dadih is one of the fermented milk products from West Sumatra, Indonesia, and made by fermenting buffalo milk naturally in the bamboo for 48 hours. Limited of raw materials and inconsistency product make dadih difficult to be developed. Improving of process and adding thickening agent hopefully can increase quality of dadih so it will be able to be accepted by people and become one of functional industrial food product that could be commercialized. This study aims to study the influence of thickening agent for quality of dadih and to decide the correct type and concentration of thickening agent. The design of study used completely randomized design factorial, consisted of two factors; they were the type and concentration thickening agent. There are two types of thickening agent, are gelling agent and non gelling agent. The treatment with Gelling Agent was used seaweed and pectin with concentration 0,10%, 0,15%, and 0,20% while the treatment with non gelling agent was used CMC and Arabic Gum with concentration 0,6%, 0,8%, and 1,0%. Parameter of Research were Physical–chemistry analysis which included moisture content, carbohydrate content, protein content, pH, acidity total, and viscosity; microbiology included total plate count bacteria; and organoleptic included hedonic test, same/different test and ranking test. Based on physical-chemistry analysis and microbiologiy of dadih the addition of Thickening Agent and concentration did not give the different result. While, t-test, which used thickening agent with gelling agent and non-gelling agent did not give the different result. Based on hedonic test, the addition of thickening agent gave different result. Panelist graded that adding pectin 0,1% gave better color while they prefer dadih with pectin 0,1% for the flavor. The most delicious of taste were dadih with pectin 0,15%, while dadih with pectin 0,2% gave the best texture by panelist. In generally, dadih with pectin 0,1% more preferable than the other treatments. Based on chi–square test list, organoleptic testing with the same/different test and ranking test showed the result was not different (P>0,05). In the same and different test, dadih with adding thickening agent with gelling agent and non-gelling agent gave the different result with the real dadih. While ranking test showed that dadih with pectin 0,2% gave the best response from panelist was compared the other treatments. From the result of this study it could be concluded that dadih from cow milk with the addition of the pectin thickening agent 0,2% gave the best result than the other treatments in process for making dadih cow milk.
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Judul: Pengaruh Penambahan Bahan Tambahan Pangan (BTP) yang Dikombinasikan dengan Bakteri Asam Laktat (BAL) terhadap Karakteristik Dadih Susu Sapi
Abstrak: A decrease in productivity of buffalo milk leads us to seek the other solutions to change it as raw material of dadih. Productivity of cow's milk which abundant makes it potential as an alternative to buffalo milk. The different characteristics, both physically and chemically between them causes the characteristic of dadih is also different. Fortification the food additives that combined with lactic acid bacteria in cow's milk, is expected to improve the characteristics of dadih. The purpose of this study was to determine the best combination of the use of food additives and lactic acid bacteria ,which can produce dadih with good characteristics. Based on the results of test determining the best concentration of cow's milk as raw material for dadih so cow’s milk need be evaporated until 50% (v / v). The best concentration of food additives is 100 ppm for enzyme papain, the enzyme renin 2 ppm, and crude enzyme extract of Mucor sp. 0.5 ppm. Analysis of physical, chemical, and microbiological showed that the best treatment is the enzyme renin 2 ppm in combination with 3% Lactobacillus casei. Dadih from this treatments has a viscosity 2278 cP; pH 5,63; total acid value 0,56%; water content 75,03%; protein content 6,80%; fat content 3,35%; carbohydrate content of 13,21%;and total BAL 6,90 x 1010 cfu / gram. The results also showed that all treatments produced dadih with total BAL > 1010 cfu/gram, so that these dadih can classified as a probiotic food. Hedonic test showed that the addition of the enzyme renin 2 ppm and 3% Lactobacillus casei has advantages in terms of taste (3,24), aroma (3,20), texture (3,60), and public acceptance (3,32). As for the color parameters, the treatment was scored still quite high (3,48).
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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. ,,,
Keyword: graf Hamilton, graf regular, graf lengkap, graf 2-connected 4-regular.