Judul: Aplikasi Substrat Antimikroba Lactobacillus plantarum (1A5) sebagai Biopreservatif Terhadap Kualitas Fisik, Kimia dan Organoleptik Sosis Sapi pada Penyimpanan Suhu Ruang
Abstrak: Beef is one of the easy food materials destroy either through physical, chemical and organoleptic attributes. Therefore, it is necessary to do an effort for processing and preserving beef. One method to preserve the beef is sausages. Using of chemical contents as preservative often do by producent for giving long life saving sausages but it is too risky for human health. So, it is needed natural preservatives that more safety if consumed by human even long life saving better than chemical preservatives. The aims of the research were to study the effect of addition antimicrobial substrat Lactobacillus plantarum (1A5) to the characteristic of physical, chemical and organoleptic beef sausages at storage room temperatur. The research was conducted by experimental, using completely randomized design of factorial pattern 2x3 (substrat addition and storage time). Each treatment was repeated for three times. Physical and chemical data was analysed by Analisys of Variance (ANOVA) with matched asumtion, if wasn’t matched it used Kruskal-Wallis method and organoleptic was analysed by Kruskal-Wallis method. The observed parameters physical and chemical test were pH, water absorb capacity, texture, water activity, water content, number of peroxyde and organoleptic test on smell of sausage, colour, taste, texture and mucus. Result of the research indicates that the addition of substrate having an effect on reality to pH and storage time having an effect on very real to water activity (aw). Organoleptic attributes based on scoring has a significant effect on colour, taste and smell (p<0,01) but not on texture and mucus. Keywords: Sausage, Storage Time, Antimicrobial Substrate
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Judul: Karakteristik Sifat Fisik, Kimia, Dan  Organoleptik Sosis  Sapi Dengan Pe rendaman Dalam Substrat  Antimikroba  Lactobacillus sp.  (1A5) Pada Penyimpanan  Suhu Dingin
Abstrak: Sausages are a food product that has been consumed by many people in the world. Sausages are normally processed with nitrite in order to keep them endure longer before they are consumed. After further study has been conducted, it is now known that nitrite contains elements that are carcinogenic, therefore further researches has been conducted to find an alternative for nitrite as a food preservative. Antimicrobial Subtract from Lactic Acid Bacteria Lactobacillus sp. (1A5) are suspected to be a natural form of alternative preservatives. Those conducted research are designed to study and explore the sausages physical, chemical, and sensory characteristics of the product, with submersion the sausages in antimicrobial subtract, then storing them at different period of time in refrigerated storage. This research gave a variety of result. The pH and peroxide level were very influenced by those two methods, while the water absorption was influenced by the different period of time method, only. Those two methods were not significantly affected to physical and chemical component. The sensory test has a different result in every criteria of quality, except the ooze level and firmness that are not significantly different.
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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.