Judul: Pemanfaatan Tepung Asia sebagai Bahan Pengisi dalam Pembuatan Saus Cabai
Abstrak: Sweet potato‟s pulp obtained from extraction of its starch that has been dried and milled known as asia flour. This flour still contains starch that is 78.29%, so it can be used as filler in chili sauce. The objectives of this research are to utilize sweet potato asia flour as filler in making of chili sauce and to obtain the chosen formula then characterize it and see the appropriation to the quality standard of chili sauce, that is SNI 01-2976-2006. Formulas used in making of chili sauce are concentration of chili powder by 40% (F1), 60% (F2), and 80% (F3). After rating hedonic test, formula that is chosen is F1. Analysis of that chosen formula are done to characterize it and to see whether it match with the SNI of chili sauce or not. Viscosity of F1 is 2700 cP, with value of L (lightness) is 33.16, a (red) 14.33, and b (yellow) 16.28. Chosen formula has water content 82.10%, ash 3.36%, protein 0.34%, fat 0.96%, carbohydrate 13.92%, and crude fiber 0.34%. Seen from pH value, that is 3.76, and microbiology contaminant, those are TPC < 2.5 102 cfu/g, mold < 1.5 102 cfu/g, and coliform < 3 MPN/g, chosen formula has been match with SNI. Beside, its total dissolved solid is below the standard (minimum 20 obrix), that is 14.25 obrix.
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Judul: Utilization of solid waste-tofu as raw material for producing sweet soy sauce with addition of tapioca flour
Abstrak: Soy sauce is a fermented soybean product that is consumed as a seasoning or a condiment. Traditional soy sauces made of soybeans and grain with cultures such as Aspergillus oryzae and other related microorganisms and yeasts. The resulting substance is called "koji". The koji was then fermented in brine at high concentration of salt called “moromi” which was believed to contribute additional flavors. The objectives of this research was to utilize solid waste-tofu as a raw material in producing sweet soy sauce with the addition of tapioca flour. The purpose of this study was to determine the selected formulation of three factors, there are variance of time of steaming (15 and 30 minute), the addition of tapioca flour (5% and 10%) and time of salt fermentation (1 and 2 months,) to produce sweet soy sauce which has the highest protein content and the highest score of consumer preference. The results were compared with SNI 01-3543-1999 and three commercial sweet soy sauce. Based on physical, chemical and sensory properties, the selected formula that produced the highest protein (1.99 %) and the highest score of consumer preference (3.7) was 15 minutes of steaming, addition of 10% tapioca flour and 1 month salt fermentation period. Soy sauce best formulation had total soluble solid 71.33 obrix, the viscosity 1716.67 cp, total sugar 60.31 %, sodium chloride content 6.84% and water content 22.43 %. Microbiological analysis showed that sweet sauce best formulation contained 1.8 x 104 colony/g of total plate count, <3 MPN/g of coliform, <3 MPN/g of E.coli, and 2.5 x 102 colony/g of total mold content. Soy sauce best formula met the quality of SNI requirements except for protein and total mold content. Soy sauce selected formula had similar characteristics with commercial sweet soy sauce.
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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.