Judul: Flavor’s Characteristics of Several Smoked Fish Products in Indonesia
Abstrak: Ikan pe, ikan fufu, ikan salai and ikan kayu are Indonesian traditional smoked fish delicacies. The differences in raw materials, type of woods, smoking conditions and methods that were applied in Indonesian smoked fish processing gives the products its special characteristics. All of these varieties will affect its chemical and flavor characteristics. The aims of this research were to inventory Indonesian traditional smoked fish processes and also to identify flavor compounds, chemical and sensory characteristics of each product. This research was carried out in two stages. The first one was interviewing the smoked fish processing owner, observing on smoked fish process and collecting samples and in second stage, samples were analyzed on its composition of proximate, phenolic, salt, free amino acids and Gas Chromatography-Mass Spectrometry was used to identify polycyclic aromatic hydrocarbon content and volatile compounds in smoked fish. Quantitative Descriptive Analysis with Principal Component Analysis were used to evaluate samples sensory characteristics based on attributes that were given by 10 trained panelists was also performed. The results showed that samples differences gave a significant effect on moisture, ash, fat, protein, total phenol and salt contents. Ikan pe had the highest water content (76.44%), total phenol (59.34 ppm) and salt content (0.29%) compared to other samples. Ikan kayu had the highest protein (69.12%) and carbohydrate (7.98%) content and ikan salai had the highest ash (5.55%) and fat (5.87%) content. The free amino acids analysis result were varied depends on the type of samples and none of any 18 Polycyclic Aromatic Hydrocarbon compounds (at detection limit 660 ppb) were detected in any of these samples. Most volatile compounds detected came from hydrocarbons, aldehydes, ketones, alcohols, furans, phenolic, ethers and esters groups. The Quantitative Descriptive Analysis and Principal Component Analysis results showed that each sample had a certain distinctive characteristics on aroma and taste sensory attributes and can be characterized based on those certain sensory attributes.
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Judul: Diversity of Fish Terasi Collected from Various Regions in Indonesia Based on Physicochemical Characteristics
Abstrak: Terasi, a fish or shrimp paste, has been studied as a naturally fermented product with delectable flavor that is frequently used as a seasoning for food. Besides, terasi is frequently used in Indonesian cuisine to enhance the flavor. There are various places in Indonesia where fish paste is produced, and each producer may use a different manufacturing method in making terasi its-self. Variations in the materials, salt concentration, duration of fermentation and drying give impacts on the physicochemical characteristics such as proximate, NaCl, titratable acids, nucleotides, total amino acids, free glutamic acid, pH, activity of water, texture, color and FTIR profile. The manufacturing procedures of fish paste production include drying the raw materials, grinding the dried components, adding the water, and fermentation from 2 weeks to 8 months. The unique and complex flavor of the paste is produced by microbial growths which allow enzymatic reactions during fermentation. Information regarding the chemical and physical characteristics of fish terasi from various regions in Indonesia is still limited. The objective of this study was to characterize fish terasi products based on the physicochemical attributes and to map the chemical characteristics through multivariate analysis to determine the diversity of fish terasi. Proximate composition, NaCl, total titratable acid, pH, total amino acids, free glutamic acid, nucleotides (AMP and IMP), texture, color and water activity of ten samples of fish terasi collected from different producers in Indonesia, were analyzed. Fish terasi samples used in this study had the average of proximate composition, such as moisture content of 29.77% (wb), ash content of 22.70% (wb), fat content 4.08%, protein content of 33.97% (wb) and carbohydrate of 10.68% (wb). Additionally, the average of free glutamic acid, adenosine monophosphate and (AMP) and inosine monophosphate (IMP) were 0.14% (wb), 0.72% (wb), and 0.17% (wb) respectively. Furthermore, the average of other chemical compositions such as NaCl, total titratable acid was 11.45% (wb) and 3.27% (wb) respectively. Besides, the average of pH and water activity (aw) obtained were 6.67 and 0.7 respectively. Therefore, fish terasi is classified into medium risk food. Fish terasi samples were divided into four groups based on principal component analysis (PCA) on proximate composition data: samples from Rembang (Central Java), Majalengka and Pangandaran (West Java), and Sumenep (East Java) characterized by fat content; samples from Indramayu (West Java), Jember and Sidorajo (East Java) characterized by protein content; samples from Lampung (Southern Sumatera) and Bekasi (The samples classified according to protein concentration were grouped together in the mapping result based on FTIR spectra (400-1500 cm-1). Umami compound mapping revealed that sample from Majalengka was defined by AMP and IMP, whereas samples from Jember, Sumenep, and Pangandaran were characterized by free glutamic acid. The umami taste of fish terasi samples was predicted from equivalent umami concentration (EUC) in g free Glu per 100 g terasi (wet basis). Sample from Majalengka showed the highest EUC (470), followed by that from Indramayu (297), Ogan Ilir (207) and Sidoarjo (154). Other samples had EUC lower than 100. Therefore, samples having relatively high proteins and nucleotides are potential for umami research. Keywords: fish terasi, fish paste,
Keyword: Fish Terasi, HPLC, FTIR, Amino Acids, Free Glutamic Acid, AMP & IMP, EUC

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