Judul: Physical Properties and Palatability of Meatball Made from Differences Slaughtered Ages of Duck Meat.
Abstrak: Indonesian farmer were kept duck fur meat and egg production. Most of duck meat were produce from old layer duck. Male duck also can be used as meat product. Duck meat were had specific odour that make this meat were unacceptable. Producing meatball with duck meat content were one of the solution to raising demand on duck meat. The research was conduct on May to August 2002 at Posat Pengkajian dan Penerapan Teknologi, Badan Pengkajian dan Penerapan Teknologi Budidaya Pertanian, Badan Pengkajian dan Penerapan Teknologi (BPPT), Rancamaya, Bogor, Laboratory of Large Ruminant, Faculty of Animal Science and Food Techoology Development Center (FIDC), Faculty of Agricultural Technology, Bogor Agricultural University. Duck meat from 7, 8, 9 and 10 weeks of slaughter age of Tegal male duck were used for meatball. Physical properties and palatability of meatball data were collected. Physical properties data were analyzed by ANOV A and Duncan test. Palatability data were analyzed by Kruskal-Wallis Nonparametric method and Gibbon test. Meatball pH and toughoess were influence by slaughter age. The pH value of meat from 10 week of Slaughter age were better than 7, 8 and 9 weeks of slaughter age (5.93 versus 7.17, 6.25 and 6.07 respectively) for producing meatball. The toughness of 8 weeks of slaughter age were the highest than other (0.52 versus 0.32 for 7, 9 and 10 weeks of slaughter age, respectively). Palatability of meatball from 10 weeks of slaughter age were had taste and toughness higher than 7, 8, and 9 weeks of slaughter age. Duck meat from 10 weeks of slaughter age were had good physical properties and palatabilities for producing meatbalL Key words: duck, meatball, slaughter age, pH, toughness, palatability.
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Judul: Physicochemical and Microbiological Characteristics of Meatballs a Mixture of IPB D1 Chicken Meat and Local Indonesian Rabbit Meats
Abstrak: Penelitian ini bertujuan untuk menganalisis sifat fisik, kimia, mikrobiologi dan organoleptic bakso campuran daging ayam IPB D1 dengan kelinci lokal Indonesia. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 3 perlakuan dan 4 ulangan. Jika perlakuan menunjukan perbedaan nyata dilanjutkan dengan uji Tukey dan kualitas organoleptik diuji dengan menggunakan uji Kruskal- Wallis. Penelitian ini bertujuan untuk menganalisis kualitas fisikokimia, mikrobiologi dan organoleptik bakso campuran daging ayam IPB D1 dan kelinci lokal indonesia. Parameter yang diamati adalah kualitas fisik yaitu pH, susut masak, daya menyerap air, kekenyalan, kualitas kimia yaitu kadar air, abu, lemak, protein, karbohidrat, mineral, dan kolesterol, kualitas mikrobiologi yaitu total plate count, total Escherichia coli dan organoleptik dengan hedonik dan mutu hedonik. Hasil penelitian menunjukkan bakso dengan tiga formulasi yang berbeda berbeda memberikan perbedaan yang signifikan pada kualitas fisik, kadar lemak, protein, karbohidrat, mineral, kolesterol, kualitas mikrobiologi dan nilai hedonik pada organoleptik (P<0,05). Kadar air, kadar abu, dan mutu hedonik tidak memberikan hasil yang berbeda pada ketiga perlakuan bakso. Hasil penelitian menyimpulkan penggunaan 50% daging ayam IPB D1 + 50% daging kelinci untuk komposisi bakso menunjukkan hasil yang lebih efektif dibandingkan dengan perlakuan lainnya berdasarkan parameter sifat fisik, kimia, mikrobiologi, dan uji organoleptik., This study analyzes meatballs' physical, chemical, microbiological, and organoleptic properties mixed with IPB D1 chicken meat and local Indonesian rabbit. This study used a randomized block design (RBD) with three treatments and four replications. If the treatment showed a significant difference, continued with the Tukey test and the organoleptic quality was tested using the Kruskal-Wallis test. This study analyzes meatballs' physicochemical, microbiological, and organoleptic qualities mixed with IPB D1 chicken meat and local Indonesian rabbit. Parameters observed were physical quality, i.e., pH, cooking loss, water absorption, and elasticity; chemical quality, i.e., water content, ash, fat, protein, carbohydrates, minerals, and cholesterol; microbiological quality, i.e., total plate count, total Escherichia coli and organoleptic with hedonic and hedonic quality. The results showed that meatballs with three different formulations significantly differed in physical quality, fat levels, protein, carbohydrates, minerals, cholesterol, microbiological quality, and hedonic value on organoleptic (P<0.05). Moisture content, ash content, and hedonic quality did not give different results for the three meatball treatments. The study concluded that 50% IPB D1 chicken meat + 50% rabbit meat for meatball composition showed more effective results than other treatments based on physical, chemical, microbiological, and organoleptic parameters.
Keyword: bakso kelinci, daging ayam IPB D1, fisikokimia, IPB D1 chicken meat, physicochemical, rabbit meatballs

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