Judul: Aspek Biologi Reproduksi Ikan Petek (Lelognathus equulus, Forsskal 1775) Di Perairan Pantai Mayangan, Subang, Jawa Barat
Abstrak: Penelitian ini bertujuan untuk mendeskripsikan aspek biologi reproduksi ikan petek (Leiognathus equulus, Forsskal 1775). Hasil penelitian ini diharapkan dapat digunakan sebagai dasar bagi pengelolaan sumberdaya ikan petek terutama untuk kepentingan penangkapan.
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Judul: Biologi Reproduksi Ikan Pepetek Leiognathus equulus (Forsskal 1775) di Perairan Selat Sunda.
Abstrak: Ikan pepetek (Leiognathus equulus) merupakan salah satu jenis ikan yang didaratkan di pelabuhan perikanan pantai (PPP) Labuan Banten. Penelitian ini bertujuan mengkaji aspek biologi reproduksi ikan pepetek (Leiognathus equulus) di perairan Selat Sunda. Penelitian ini dilaksanakan pada bulan April 2015 sampai bulan Agustus 2015 di PPP Labuan Banten. Ikan pepetek yang didapatkan selama penelitian berjumlah 945 ekor, terdiri dari 507 ekor ikan jantan dan 438 ekor ikan betina, dengan kisaran panjang total antara 78 ����� 260 mm, dan kisaran berat total 11 ����� 188 gram. Proporsi kelamin ikan jantan dan betina setiap bulan pengamatan berdasarkan uji Chi square adalah tidak seimbang. Ikan pepetek jantan dan betina memiliki pola pertumbuhan alometrik negatif. Ikan pepetek diperkirakan memijah setiap bulan dengan puncak pemijahan pada bulan Juni. Ikan jantan pertama kali matang gonad pada ukuran panjang 150 mm dan ikan betina pada ukuran panjang 146 mm. Berdasarkan tipe pemijahan, pola penyebaran diameter telur ikan pepetek adalah partial spawner yaitu kelompok ikan yang memijah dengan mengeluarkan telur secara bertahap.
Keyword: Ikan pepetek (Leiognathus equulus), reproduksi, Selat Sunda

Judul: Glycemic Index Values of Instant Porridge Prepared from Cassava Starch and Cassava Resistant Starch
Abstrak: Resistant starch is a starch that indigestible by enzymes. Resistant starch has health benefits effect, one of which has a slow effect in increasing level of glucose in the blood. Several researchs have shown association between resistant starch content in foods with glycemic index. The objective of this study is to observe the glycemic index value of foods prepared from cassava starch and cassava resistant starch. Cassava resistant starch was made using one and three autoclaving-cooling cycles. Four instan porridges were used in this study namely cassava starch porridge, cassava modification starch prepared using one autoclaving-cooling cycle (one cycle) porridge, cassava modification starch prepared using three autoclaving-cooling cycle (three cycle) porridge, and cassava modification starch porridge with added protein and fat from soy protein isolate, vegetable oil, and eggwhite. The results of analyses showed that resistant starch content of cassava starch porridge, one cycle cassava modification starch porridge, three cycle cassava modification starch porridge, and cassava modification starch porridge with added protein and fat were 4.46% db, 7.09% db, 8.00% db and 5.09% db respectively while the in vitro starch digestibility of those porridges were 83.76% db, 77.94% db, 76.63% db, and 79.32% db respectively. Glycemic index value of cassava starch porridge, one cycle cassava modification starch porridge, three cycle cassava modification starch porridge, and cassava modification starch porridge with added protein and fat were 97.74, 93.69, 106.09, and 93.96 respectively. All porridges can be classified as high index glycemic index food product. Statistical test showed that resistant starch manufacturing process does not affect the glycemic index value (p>0.05).
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