Judul: Kajian Literatur Perbedaan Bagian Tubuh Ikan dan Kesegarannya Terhadap Karakteristik Pepton Yang Dihidrolisis Secara Enzimatis
Abstrak: Bahan baku pepton dari sapi dan babi terbentur masalah kehalalan dan penyakit membahayakan dari hewan-hewan tersebut. Penggunaan ikan sebagai alternatif bahan baku pepton dinilai lebih efektif. Pepton ikan dapat dihidrolisis enzimatis dengan enzim papain. Perbedaan penggunaan daging dan jeroan ikan serta kesegarannya dapat memengaruhi karakteristik pepton yang dihasilkan. Tujuan penelitian ini mengidentifikasi, menganalisis dan membandingkan pengaruh dari perbedaan bagian tubuh ikan yang digunakan serta kesegarannya terhadap karakteristik dari pepton ikan dihidrolisis enzimatis. Penelitian kajian literatur dilakukan dengan mengumpulkan data dari jurnal nasional maupun internasional. Nilai rata-rata parameter pepton jeroan ikan lebih tinggi daripada pepton daging ikan. Pepton dengan ikan post rigor dan busuk memiliki nilai rata-rata parameter yang lebih tinggi daripada pepton dengan ikan segar. Peningkatan konsentrasi enzim dan waktu hidrolisis dapat meningkatkan protein terhidrolisis, sebagian parameter pepton ikan telah memenuhi standar bactopeptone. Kata kunci: daging ikan, enzim papain, jeroan ikan, hidrolisis, pepton ikan., Peptone’s raw material from bovine and porcine products are colliding the halal issue and the presence of dangerous diseases. Using fish as the alternative of raw material for peptone is more effective. Fish peptone could be hydrolyzed enzymatically using papain enzyme. The use of fish flesh and fish viscera, also fish freshness as raw product used in peptone can affect the peptone final product. The purposes of this research were to identify, analyze, and compare the effect of using different parts of fish body and fish freshness as raw material to the characteristics of fish peptone. The literature review was carried out by data collection from national and international scientific journals. Peptones with fish viscera have higher average value of the parameters compared with peptones with fish flesh. Peptones with post rigor and spoiled fish raw materials have higher average value of the parameter comparing with peptones with fresh fish. Enhancing percentage of enzyme and hydrolysis duration can increase hydrolyzed protein content, several parameters of fish peptone have complied the bactopeptone standard. Keywords: fish flesh, fish viscera, hydrolysis, papain enzyme, peptone.
Keyword: daging ikan, enzim papain, jeroan ikan, hidrolisis, pepton ikan, fish flesh, fish viscera, hydrolysis, papain enzyme, peptone

Judul: Produksi Pepton dari Ikan Kembung Tidak Layak Konsumsi Sebagai Media Alternatif Pertumbuhan Yeast Penghasil Selenium Organik
Abstrak: Ikan kembung tidak layak konsumsi adalah salah satu jenis ikan pelagis kecil yang berkadar protein tinggi dan kadar lemak rendah. Ikan kembung dan limbah cair sari kurma termasuk ke dalam kelompok limbah perikanan dan pertanian yang belum dimanfaatkan secara optimal dan menjadi permasalahan lingkungan. Penelitian ini bertujuan memproduksi pepton dari ikan kembung tidak layak konsumsi dan dextrose asal limbah cair sari kurma dan membandingkan karakteristik pepton tersebut dengan pepton komersial. Pepton ikan dihidrolisis menggunakan enzim papain pada kondisi optimum, yaitu konsentrasi 0,3% dan waktu hidrolisis selama 5 jam. Pepton ikan kembung tidak layak konsumsi memiliki kelarutan 99,95%, total nitrogen 12,08%, a-amino nitrogen bebas 1,96%, rasio AN/TN 16,22%, kadar garam 7,85%, dan pH 7,00. Pepton ikan kembung tidak layak konsumsi dan dextrose asal limbah cair sari kurma yang ditumbuhkan pada media pertumbuhan Wickerhamomyces anomalus sebagai Se-Yeast memiliki kecepatan pertumbuhan lebih tinggi dibandingkan pepton dan dextrose komersial., Spoiled mackerel fish is a type of small pelagic fish that has a high protein content and low fat content. Mackerel fish and extract date palm by- product are included in the group fisheries and agricultural wastes that have not been used optimally and are still an environmental problem. This study aimed to produce peptone form spoiled mackerel fish and dextrose from extract date palm by-product compared the characteristics of these peptones with commercial peptones. fish peptone was produced by hydrolysis process using papain enzyme at optimum conditions, 0.3% papain enzyme 5 hours hydrolysed process. The results showed that peptone form spoiled mackerel fish had protein of 75.54%, solubility of 99.95% , nitrogen of 12.08%, a-Amino fee nitrogen of 1.96%, AN/TN ratio of 16.22%, salt of 7.85% , and pH of 7.00. The results of the analysis of the average growth rate indicated that the media containing spoiled mackerel fish peptone and dextrose from extract date palm by-product has higher growth speed on W.anomalus as selenium yeast than commercial peptone and dextrose.
Keyword: extract date palm by-product, mackerel fish, papain, peptone, Wickerhamomyces anomalus

Judul: Pelabelan Super Edge Magic pada Graf Cycle dan Graf Wheel
Abstrak: This manuscript proves that cycle graph and wheel graph have a super edge magic labeling. Super edge magic labeling on a graph is labeling that has an edge magic labeling with a set of vertices were mapped in to {1,2,… ,𝑝} and a set of edges were mapped in to {𝑝+1,𝑝+2,… ,𝑝+𝑞}, in which 𝑝 is order and 𝑞 is size on the graph. There are one lemma and two theorems to be discussed. The lemma is used to prove the two theorems. The first theorem proves that cycle graph 𝐶𝑛 is super edge magic if and only if 𝑛 is odd. The second theorem proves that wheel graph 𝑊𝑛 of order 𝑛 is not super edge magic. Moreover 𝑊𝑛 is not edge magic if 𝑛≡0 mod
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