Judul: Pelabelan Properly Harmonis Genap pada Graf Path dan Graf yang Memuat Dua atau Tiga Caterpillar
Abstrak: Suatu fungsi 𝑓��� dikatakan sebagai pelabelan properly harmonis genap dari suatu graf 𝐺��� dengan 𝑞��� sisi jika 𝑓��� merupakan fungsi injektif dari himpunan simpulsimpul di 𝐺��� ke himpunan bilangan intejer dari 0 sampai 2𝑞��� − 1 dan fungsi 𝑓���∗ merupakan fungsi bijektif dari himpunan sisi-sisi di 𝐺��� ke himpunan bilangan intejer 0, 2, 4, … , 2(𝑞��� − 1) yang didapat dari penjumlahan dua label simpul yang insiden dengan sisi-sisinya dalam modulo 2𝑞���. Karya ilmiah ini akan menunjukkan bahwa graf path berorder 𝑚��� sebanyak 𝑛��� dan graf tak terhubung yang memuat dua atau tiga caterpillar memiliki pelabelan properly harmonis genap.
Keyword: graf caterpillar, graf path, pelabelan graf, pelabelan properly harmonis genap

Judul: Pelabelan Super Graceful Pada Graf Complete Bipartite, Graf Path, Dan Graf Regular Caterpillar
Abstrak: Pelabelan super graceful pada suatu graf merupakan pelabelan graf yang melabelkan simpul dan sisi, sehingga besar/nilai label pada sisi yang diperoleh merupakan selisih dari label simpul-simpul yang adjacent. Dalam karya ilmiah ini akan dibahas pelabelan super graceful pada graf Complete Bipartite, graf Path, dan graf Regular Caterpillar.
Keyword: pelabelan super graceful, graf complete bipartite, graf path, graf regular caterpillar

Judul: Characteristic of chili drying (Capsicum annum L.) as a natural dyeing cosmetic
Abstrak: Chilli (Capsicum sp.) contains carotenoids, which are a group of natural pigments consist of red, orange or yellow color. Carotenoids can be dissolved in lipid so that they can be applied to oil-based cosmetic ingredients. Therefore, chilli is potential to be developed as cosmetic colorants. However, pungency of red chili needs to be removed because it is irritating and it provides stinging sensation to skin. Red chilli was investigated as a potent material for a cosmetic colourant in this research because it has a nice uniform red color and has a pungency level less than cayenne pepper. The purpose of this research was to investigate the influence of blanching on drying characteristics of red chilli using a tray dryer, determine the proper time of chili blanching in sodium bisulfite solution, examine color changes stability of red chili powder as a cosmetic dye, and analyze the effect of oleoresin extraction on color and pungency level of red chili powder. The results showed that blanching could affect the drying characteristics. Blanching the chilli for 9 minutes prior drying could speed up the drying rate of chilli and thus the drying time, therefore, the chilli achieved the desired moisture content fast. Sodium bisulfite solution of 0.2%, used as the blanching media, could maintain the color well. However, longer time of blanching might cause several pigments soluble in the blanching media. Blanching the chilli for 9 minutes was able to maintain red color after the stability tested and after extraction of oleoresin. Therefore, blanching red chilli in a solution of 0.2% sodium bisulfite for 9 minutes prior drying is concluded as the best treatment to retain the color of red chilli powder
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