Judul: Komposisi Kimia, Asam Lemak, Kolesterol, dan Jaringan Daging Baby Fish Mas (Cyprinus carpio) Segar dan Goreng
Abstrak: Baby fish mas goreng sangat populer di Jawa Barat. Penelitian ini bertujuan untuk menentukan nilai organoleptik, kandungan proksimat, asam lemak, kolesterol, dan histologi baby fish mas akibat proses penggorengan. Penggorengan dilakukan menggunakan suhu 160 °C dan 180 °C selama 5, 10, 15, 20 menit yang kemudian dilakukan uji organoleptik untuk menentukan tingkat kesukaan panelis dan perlakuan terpilih. Asam lemak diuji dengan metode gas chromatography, proksimat diuji dengan metode yang mengacu pada Association of Official Analytical Chemyst, kolesterol diuji dengan metode Liebermann- Buchard Colour Reaction, dan histologi diuji dengan metode parafin. Kandungan EPA dan DHA baby fish mas menurun akibat proses penggorengan. Kandungan kolesterol pada baby fish mas segar 103,98 (mg/100 g), perlakuan suhu 160 °C selama 5 menit 156,26 (mg/100 g), dan perlakuan suhu 180 °C selama 15 menit 258,71 (mg/100 g). Histologi daging baby fish mas segar belum memiliki daging yang kompak, perlakuan suhu 160 °C selama 5 menit miomer mengerut, dan perlakuan suhu 180 °C selama 15 menit daging menjadi kompak….
Keyword: Baby carp fish, Chemichal composition, Cholesterol, Fatty acids, Frying, Tissue culture, Baby fish, Chromatography, Hystology, Proximate, Morfometrik

Judul: Profil Asam Amino Baby Fish Ikan Mas (Cyprinus carpio) pada Berbagai Umur Panen
Abstrak: Baby fish is a term for fish fingerlings or for small-sized fish. Processed baby fish, which is fried, is very popular in West Java. This study was aimed to determine the difference of amino acid profile and the tissues description of baby common carp at various harvest time. The selected harvest time is three, five, and seven weeks. The amino acid profile was determined by HPLC. The total amino acids content of baby common carp increased with the increasing of the harvest time. The total dry basis amino acids content of baby common carp at the harvest time of three, five, and seven weeks, in a row, were 45.69%, 46.58%, and 60.46%. The highest amino acid content of baby fish in every harvest time was glutamate, while the lowest amino acid content was histidine and methionine. The myomer of baby common carp histologically developed with the increasing of the harvest time. The number of mucus-secreting cells and nutrition-absorbent cells in baby common carp’s intestinal also increased in the older baby common carp.
Keyword: proximate, histology, baby common carp, amino acid

Judul: A Continuous Vaccination Strategy in the SVIR Epidemic Model
Abstrak: Vaccination is conducted to minimize the spread of a disease. The vaccination is usually done several times within a fixed time interval. In the SVIR model, it is assumed that individuals do not get immediate immunity following a vaccination program. So according to process of vaccination on SVIR model, there are two strategies, i.e. the continuous vaccination strategy (CVS) and the pulse vaccination strategy (PVS). In this study, only the CVS strategy in epidemic model SVIR is considered. Results of the study indicate that dynamics of the CVS system depends on the basic reproductive number. If the basic reproductive number is less than one, then the disease-free fixed point is asymptotically stable. It means that the disease will eventually disappear from the population. Conversely, if the basic reproductive number is greater than one, then the endemic fixed point is asymptotically stable, which means that the disease will remain exist in the population. Simulation result shows that the vaccination would minimize the spread of disease by reducing the basic reproductive number. If the time for the vaccinated recipients to obtain the immunity, as well as a possibility of vaccinated recipients to be infected are neglected, then the disease will be eradicated. This condition is called an over-evaluating effect of vaccination.
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