Judul: Pengolahan Patin Jambal Roti dengan Pengeringan Tray
Abstrak: Patin fish (Pangasius hypophthaimus) has identical characteristics to Manyung fish (Arius thalassinus). It can be used as alternative raw bread jambal (salted fish). This research aims to assessing the optimal concentration of salting, long submersion and influence of coating natural antimicrob from garlic in producing bread jambal. Chemical and physical testing results indicate that the catfish belong to the fish with a high content of protein and fat being with a thick layer of flesh. This is same character with Manyung’s characteristics. Determination of treatment jambal bread processing obtain to salting dose of 25%, 30%, and 35% in 2, 3, and 4 days, and with or without coating process. Chemical characteristics and mikrobilologi jambal bread catfish are in the range of dried salted fish quality standards according to SNI 01-2721-1992 and this product suitables for consumption. Optimal treatment is the treatment of the salt concentration of 30% with 3 days submersion time, and the coating process. This treatment produces a product with the character of the water content of 39.15% (bb), 26.31% ash content (bk), protein content of 10.92% (bk), fat content of 36.98% (bk), salinity 21, 63% (bk), the value of 93.35 mg N/100 g TVB, 5.98% pH, water activity of 0.65, with a total of 6.2 x 103 bacteria, and not overgrown with mold. Organoleptic test results indicate that the product is not approved by the panel because the value above 3 on 5 scales or above netral indicator’s position
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Judul: Optimalisasi Penggunaan Bawang Putih Sebagai Pengawet Alami Dalam Pengolahan Ikan Asin Jambal Roti
Abstrak: Garlic juice has been applied among traditiona l dried fish processors in Southern part of West Java in controlling blowfly infestation during drying of “jambal roti” made from marine water fish since long time ago. This research was conducted at Research Center of Marine and Fisheries Product Processing and Biotechnology, Agency for Marine and Fisheries Research, The Ministry of Marine Affairs and Fisheries, on Petamburan V1, Slipi, Jakarta from July 2005 to February 2006. The purpose of this research was to determine the best concentration of garlic juice which can be applied to control blowfly infestation during drying of “jambal roti” made from patin fish (fresh water catfish). The specific purposes were to determine the effectiveness of soaking time in juice garlic concentrations and garlic juice effect to ward off to product quality during 4 weeks storage time at ambient temperature. Water catfish salted fishes were soaked in 10 minutes soaking in 9% garlic juice (the treatment from preliminary research), negative control (0%), and positive control i.e. soaking in 0,01% cypermethrin for 30 sec. and 4 hour soaking in 0,2% formalin before drying process. Dried salted fish product was storage during 4 weeks at ambient temperature. The result showed that fresh water catfish (Pangasius hypophthalmus) had relative high meat rendement as about 34,40%-38,74%. The protein content of fresh fish meat was 17,58%. This was being a reason why catfish can be choose as a raw material of “jambal roti” due to its form, thickness, rendement, and high protein content. Further, it was showed that 10 minutes soaking in 9% garlic juice could control blowfly infestations during sun drying for 32 hours. Base on negative control (51 blowflies) controlling of blowfly infestation reached 12% (45 blowflies) for 10 minutes soaking time in 9% garlic juice solution. For positive control, i.e. soaking in 0,01% cypermethrin for 30 sec. could control blowfly infestation up to 86% (7 blowflies) while 4 hour soaking in 0,2% formalin had controlling value up to 61% (20 blowflies). Application of soaking in 9% garlic juice concentration for 10 minutes in processing “jambal roti” could reduce blowfly and larvae infestations and also inhibit quality degradation chemically, microbiologically, and organoleptic ally (aroma and flavor) during 2 weeks storage time at ambient temperature. Although the effectiveness of garlic juice application in controlling blowfly infestation is relatively low, but the application of garlic juice produced better aroma and flavor than other treatments during storage periods without producing adversely effect on specific flavor at “jambal roti”.
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Judul: Kruskal Coordinates in 4+1 Dimensional Schwarzschild  Spacetime Geometry
Abstrak: Koordinat Kruskal adalah hasil ekstensi maksimal dari koordinatSchwarzschild yang menimbulkan interpretasi baru tentang keberadaan wormhole. Secara teori, wormhole adalah struktur yang menghubungkan dua titik berbeda dalam ruangwaktu. Namun, ukuran wormhole terlalu kecil untuk dapat dilalui dan tidak stabil sehingga mudah runtuh. Penelitian ini bertujuan mendapatkan solusi koordinat Kruskal untuk geometri Scwarzschild pada dimensi yang lebih tinggi yang dapat berguna untuk menganalisis kestabilan wormhole. Penelitian ini dilakukan melalui penambahan dimensi ruang dari 3+1 dimensi menjadi 4+1 dimensi untuk mendapatkan geometri Schwarzschild, koordinat Eddington-Finkelstein, dan koordinat Kruskal dengan memanfaatkan gerak radial foton. Hasil akhirnya, solusi geometri ruangwaktu Schwarzschild dalam koordinat Kruskal dapat dibentuk dan diilustrasikan dalam diagram Kruskal. Diagram tersebut menunjukan sebuah black hole, white hole, dan dua alam semesta yang dihubungkan oleh wormhole., The Kruskal coordinates are the maximal extension of the Schwarzschild coordinates which give rise to new interpretations of the existence of wormholes. In theory, a wormhole is a structure that connects two different points in spacetime. However, the size of the wormhole is too small to pass through and is unstable so that it collapses easily. This study aims to obtain Kruskal coordinate solutions for the Scwarzschild geometry in higher dimensions which can be useful for analyzing wormhole stability. This research was carried out by adding space from 3+1 dimensions to 4+1 dimensions to obtain Schwarzschild geometry, Eddington Finkelstein coordinates, and Kruskal coordinates by utilizing the radial motion of photons. The final result, the solution of the Schwarzschild spacetime geometry in Kruskal coordinates can be formed and illustrated in a Kruskal diagram. The diagram shows a black hole, a white hole, and the two universes connected by a wormhole.
Keyword: Schwarzschild geometry, Eddington-Finkelstein coordinates, Kruskal coordinates, radial motion of photons, wormhole