Judul: Kandungan Asam Lemak dan Kolesterol Daging Kerang Simping (Amusium pleuronectes) Segar dan Rebus
Abstrak: Scallop shells (Amusium pleuronectes), is categorized as bivalvias, or double-dashed mollusks of scallop group. The shells commonly applied by society as meal by boiling it. The objective of this research was determine fatty acid and cholesterol content in fresh and boiled scallop. Identified fatty acid of scallop shell was 23 fatty acid contents consisting of 11 types of saturated fatty acids, 5 types of mono unsaturated fatty acids, and 7 types of poly unsaturated fatty acids. The highest saturated fatty acids contained were palmitic acid 2.90% and stearic acid of 2.07%, whereas highest mono unsaturated fatty acid contained was oleic acid of 1.07%. Highest poly unsaturated fatty acid contained was arachidonis acid of 1.26%, EPA of 1.45%, and DHA of 4.26%. Boiling for 15 minutes at temperature of 100oC is recommended as treatment method that could minimize the loss content of EPA, DHA, andarachidonic acid content of the shell. Cholesterol content of the scallop shells fresh meat, which was initially 264 mg/100 g after boiling decreased to 236 mg/100 g.
Keyword: scallop, fatty acid, cholesterol

Judul: Kandungan Proksimat, Asam Amino dan Taurina Daging Kerang Simping (Amusium pleuronectes) Segar dan Rebus
Abstrak: Simping mussel’s, Amusium pleuronectes (Linnaeus, 1758), included to bivalve or two cockle moluscan order to scallop group. These scallop usually eaten by north of Javanese people with boiled treathment. This study aimed to determine proximate, protein, amino acid, taurine and histology at fresh and boiled simping’s meat. Simping cockle were counted tall, length, weight and body rendemen (meat, innards, cockle). Rendemen cockle, meat and innards have been reached at 41.15%, 35.89% and 23.04%, respectively. Chemical composition of Simping’s meat both fresh and boiled were 81.05% and 74.59% for water content, 5.27% and 4.27% dry basis (db) for ashes, 1.06% and 1.02% (db) for fat, 74.35% and 74.24% (db) for protein, 6.01% and 4.32% wet basis (wb) for water soluble protein, 5.20% and 4.17% (wb) for salt soluble protein, respectively. Total amino acid of fresh and boiled Simping’s meat were 1425 mg/100 g and 1798 mg/100 g. Therefore, taurine contents of fresh and boiled were 68 mg/100 g dan 25 mg/100 g. Tissues of Simping’s meats that was boiled were compressed because its less intercellular space. Based on chemical analysis, proximate, amino acid and taurine in Simping’s meat decreased after boiling treathment
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Judul: Pendugaan Curah Hujan Dengan Bayesian Network Studi Kasus: Curah Hujan di Daerah Indramayu
Abstrak: The objective of this study was to built the probabilistic modeling and to compare the Bayesian Networks (BNs) method which considers the spatial dependencies among variables for predict rainfall to Auto Regressive Integrated Moving Average (ARIMA) method which assumes the spatial independencies among variables. This research use rainfall data of 14 stations in period 1979 to 2001 in Indramayu, West Java. A network is generated by K2 algorithm, and this networks is used to built probabilistic model using multinomial BNs. The rainfall prediction is based on the combination of Gaussian BNs and ARIMA (BNARIMA). The result shows that BNARIMA is more effective to represent the spatial dependencies among the stations and to predict rainfall than ARIMA.
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