Judul: Utilization of solid waste tofu as ingredient of sweet soy sauce with additional of rice flour
Abstrak: Soy sauce is a traditional food product which is used as a food flavor enhancer and seasoning. In Indonesia, raw material used for soy sauce production is soybean fermented with Aspergillus sp. or Rhizopus sp. In this research, raw material used was solid waste tofu. The purposes of this study were (1) to know chemical, organoleptic, and physic characteristics sweet soy sauce, (2) to select formula in producing sweet soy sauce based on the highest protein content and preference of panelist, and (3) to know microbiology quality sweet soy sauce based on SNI 01-3543-1999. In this research, three variables were used. There are quantity of rice flour added (5% and 10%), steaming time (15 minutes and 30 minutes), and moromi fermentation period (1 month and 2 months). The best formula based on the highest protein content and preference of panelist was sweet soy sauce with 5% additional of rice flour, 15 minutes of steaming time, and 1 month of moromi fermentation period. This soy sauce contains protein 2.04%, total sugar 45.78%, NaCl 3.23%, water content 29.31%, viscosity 633.33 cP, total soluble solid 63.8%, total plate count 3.2 x 103 coloni/g, coliform < 3 APM/g, Escherichia coli < 3 APM/g, total mold/yeast 2.1 x 104 coloni/g, and preference of consumer
Keyword: 

Judul: Relationship of Sensory Profile and Physicochemical Properties of Indonesian Sweet Soy Sauces
Abstrak: Soy sauce is one of the most popular fermentation products and largely consumed in Asia. Its popularity has reached Europe. Soy sauce in Indonesia can be classified into to salt soy sauce and sweet soy sauce. Sweet soy sauce is used daily as a flavor enhancer in Indonesia. The unique flavor and taste of sweet soy sauce makes it widely accepted as one of the seasonings in Indonesian culinary culture. As a popular and most preferred product in Indonesia most of sauce based on Indonesian consumer’s acceptance. Although many variants of sweet soy sauces are available in the market, there is a limited publication regarding the sensory profile describing the characters of sweet soy sauces. Therefore it is necessary to study the relationship between the sensory profiles and physicochemical properties of commercial soy sauce. The sensory attributes of sweet soy sauce consist of color, flavor, taste, and consistency or viscosity. These attributes are affected by many factor such as the raw material, the production process, and the chemical substance of the sweet soy sauce. Physicochemical properties that influenced by ingredients and process will interact with human sense and form consumer preference or acceptance. Based on that ground, physicochemical properties of soy sauce need to be investigated in accordance to sensory profile and consumer acceptance. The purpose of this study was to study the relationships between consumer preference, sensory profile, and physicochemical properties of Indonesian commercial sweet soy sauce.
Keyword: 

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