Judul: Production of Mycelium-Based Meat Analog Starter
Abstrak: Daging analog merupakan daging tiruan nonhewani. Jamur pangan dapat dijadikan bahan daging tiruan karena kandungan nutrisinya setara daging hewani. Sampai saat ini, daging analog berbasis miselium jamur belum dikembangkan termasuk starternya. Oleh sebab itu, penelitian tentang starter untuk produksi daging analog perlu dilakukan. Dalam penelitian ini, miselium Pleurotus ostreatus IPBCC 231537 dikembangkan menjadi starter daging analog dan media bakal starternya yaitu millet, barley, dan sorgum. Perbanyakan inokulum dilakukan pada media agar-agar millet, barley, sorgum, beras dan ekstrak kentang sukrosa (AKS). Kualitas bakal starter ditetapkan berdasarkan pertumbuhan dan distribusi koloni (massa miselium) jamur, aroma, tingkat kebasahan, kelengketan pada wadah, dan teksturnya. Bakal starter dikeringkan dan diblender membentuk tepung, kemudian diuji kualitasnya berdasarkan viabilitas, kadar air dan tingkat kontaminasi. Hasil penelitian menunjukkan pertumbuhan inokulum paling cepat pada media AKS. Miselium jamur pada bakal starter berbahan dasar sorgum memiliki pertumbuhan yang lambat dengan koloni menyebar, aroma tidak berbau (alkohol atau apek), kering, tidak lengket pada wadah, dan tekstur kompak. Meskipun bakal starter ini memiliki karakteristik terbaik, starter ini tidak viabel dan terkontaminasi Aspergillus. Starter ini tidak layak dijadikan sebagai starter produksi daging analog berbasis miselium. Oleh sebab itu proses produksi starter perlu diteliti kembali. Kata kunci: aroma, barley, millet, sorgum, viabilitas, Edible mushrooms can be utilized as a meat analog ingredient because their nutritional content is equivalent to animal meat. Yet, mushroom mycelium-based meat analog has not been developed, including its starter. Therefore, research on starters for meat analog production is essential. In this research, Pleurotus ostreatus IPBCC 231537 mycelium was developed as a meat analog starter using millet, barley, and sorghum as media. Inoculum was ground on agar media millet, barley, sorghum, rice agar, and potato sucrose extract (AKS). Starter quality is determined based on growth and distribution of the colony, aroma, level of wetness, stickiness to the container, and texture. The starter media containing the mycelia was dried and round to form flour, and then the quality was tested based on viability, water content, and contamination level. The results showed that the fastest growth of P. ostreatus inoculum was on AKS media. Fungal mycelium on a sorghum-based starter has slow growth with scattered colonies, compact texture, odorless (alcohol or musty), dry, and did not stick to the container. Although this starter had the best characteristics, it was not viable and contaminated with Aspergillus. The starter was then considered as not suitable for mycelium-based meat analog production. Therefore, the starter production process needs to be re-investigated. Keywords: aroma, barley, millet, sorghum, viability
Keyword: aroma, barley, millet, sorghum, viability

Judul: Studies on Functional Properties of Mycoprotein from Mycelium and Fruit Body of Edible Mushrooms and Their Application for Meat Analog Development
Abstrak: Meat analog product can be used as one of alternative foods that suitable for vegetarians and people who avoid meat for health reason. Mushroom derived protein called mycoprotein can be used as a raw material for meat analog development because it contains essential amino acids for humans, dietary fiber, low fat, antioxidants, and it obtains from mushrooms that commonly cultivate in Indonesia. This study aimed to determine the mycoprotein functional properties for development of meat analog. This study used pink oyster mushroom (Pleurotus flabellatus) mycelium and fruit body, white oyster mushroom (Pleurotus ostreatus) fruit body, and paddy straw mushroom (Volvariella volvacea) mycelium. This study was divided into two main stages i.e. the production of mycoprotein and its utilization for the development of meat analog. Protein content analysis was done to obtain fruit body with optimal and consistency protein content. Based on the protein content and consistency, 8-day old mycelium and 6-8 cm diameter of fruit bodies were selected for further functional properties analysis of protein. The parameters measures were water holding capacity (WHC), oil absorption capacity (OAC), emulsion stability, gel strength, and water drip. Based on functional properties of protein analysis, mycoprotein derived from P. flabellatus mycelium was used as a raw material for meat analog formulation. Addition of other materials such as binders, filler, oil, and water were performed on formulation. Albumen and corn starch were used as a binder and filler, respectively. The additional ingredients were intended to help the formation of compact and smooth texture of the product. The number of water and oil were added according to functional properties of the protein such as water and oil holding capacity. The addition of water and oil in the formula with P. flabellatus mycelium as a raw material was 10.38 g water/100 g mycelium and 0.52 ml oil/g mycelium, respectively. The selected formula was obtained by texture profile analysis (TPA). Based on TPA, formula consisting of 50% mycoprotein, 25% binder, and 25% filler material resulted in highest elasticity value and it was, therefore, used as a selected formula. The result of proximate, antioxidant, and fatty acid composition analyses showed that the selected formula had characteristics of 27.15% moisture content, 4% protein, 15.73% fat, 12.25% ash, 52.86% carbohydrate, 8.32% dietary fiber, 15.71% DPPH antioxidant capacity, total phenols 19.41 mg GAE/g based on dry basis (db), and the selected formula had high composition of palmitic and oleic acid.
Keyword: Meat analog, edible mushrooms, functional properties, mycoprotein, mycelium, fruit body

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