Judul: Perubahan Komposisi Asam Amino dan Mineral Ikan Cakalang (Katsuwonus pelamis) Akibat Proses Penggorengan
Abstrak: Skipjack (Katsuwonus pelamis) is a source of protein and minerals for the body. Fish processing commonly performed by Indonesian society is frying. The purpose of this study was to determine the effect of deep frying at 180oC for 5 min to the chemical composition, amino acids, and minerals of skipjack. Frying had a significant effect (P<0.05) of chemical composition, amino acid, and Ca in skipjack. Moisture and protein content decreased significantly (P<0.05), fat and ash content increased significantly (P<0.05) after frying. Total amino acids in fresh skipjack were 74.25 g/100 g, consisted of 9 essential amino acids and 6 non essential amino acids. Amino acids decreased significantly (P<0.05) after the frying. The highest essential amino acids in the fresh and fried skipjack were histidine. Mineral Ca increased significantly (P<0.05), Na, K, Fe, and Zn had not changed significantly (P>0.05) after the frying process. Mineral K had the highest number of fresh and fried skipjack (7966.54±834.14 ppm and 8316.22±141.55 ppm).
Keyword: processing, potassium, histidin

Judul: Perubahan Komposisi Asam Lemak dan Kolesterol Ikan Cakalang (Katsuwonus pelamis) Akibat Proses Penggorengan
Abstrak: Skipjack (Katsuwonus pelamis) is one of commodity that widely processed in Indonesia. Frying process is common way to processing skipjack. Purpose of this research was to determine the effect of deep frying at 180 °C for 5 min to proximate levels, fatty acids, and cholesterol of skipjack. Moisture and protein content decreased significantly (P<0.05) after frying process. Fat and ash content increased significantly (P<0.05) after frying process. Fresh skipjack contained 63.13% of total fatty acid with 30 kinds of fatty acids (12 SAFA, 7 MUFA and 11 PUFA). Fried skipjack contained 83.58% total fatty acid with 25 kinds of fatty acids (12 SAFA, 7 MUFA and 6 PUFA). Frying process increased the levels of capric, palmitic, oleic, linoleic, and eicosentrienoic acid significantly (P<0.05). Almost fatty acids decreased significantly (P<0.05) except elaidic and caprylic acid had not changed significantly (P>0.05) after frying process. Fresh skipjack contained 3.48% EPA and 19.27% DHA. Fried skipjack contained 0.52% EPA and 3.48% DHA. Frying process decreased cholesterol significantly.
Keyword: processing, DHA, EPA

Judul: Solusi Geometri Schwarzschild untuk Dimensi 4+1 dengan Invarian Rotasi Isotropik
Abstrak: Metrik Schwarzschild merupakan solusi eksak pertama dari persamaan medan Einstein dengan mangasumsikan metrik statik dan simetris. Metrik Schwarzschild yang ditemukan oleh Karl Schwarzschild masih dalam dimensi 3+1, namun seiring dengan teori-teori terbaru yang menunjukkan bahwa alam semesta tidak hanya di dimensi 3+1. Maka melalui penambahan dimensi, tujuan penelitian ini memperoleh solusi pada geometri Schwarzschild untuk dimensi 4+1 dengan memodifikasi koordinat bola yang invarian rotasi isotropik dan melalui penurunan rumus seperti koordinat bola, simbol Christoffel, dan tensor Ricci. Selain mendapatkan solusi ini, metrik Schwarzschild dimensi 4+1 dapat digunakan sebagai metrik dasar untuk memperoleh solusi blackhole dan wormhole pada dimensi 4+1. Hasil akhirnya, dengan memanfaatkan modifikasi koordinat bola, metrik Schwarzschild dapat dibentuk sehingga diperoleh solusi geometri Schwarzschild untuk dimensi 4+1.
Keyword: metrik Schwarzschild, persamaan medan Einstein, modifikasi koordinat bola, penambahan dimensi, invarian rotasi isotropik