Judul: Penyelesaian Model Epidemi SEIV dengan Menggunakan Metode Perturbasi Homotopi
Abstrak: SEIV epidemic model is one of mathematical models for the spread of infectious diseases. Examples of infectious diseases that correspond to this model are polio and rabies. One way to handle the spread of infectious diseases is by vaccination. SEIV epidemic model has involved factor of vaccination, and it has nonlinear form. Solution of SEIV epidemic model is constructed by using the perturbation homotopy method. In homotopy perturbation method, linear operator and nonlinear operator are defined by differential equations those arise in SEIV epidemic model. The graph of solutions obtained by the homotopy perturbation method and that by the numerical method are coincide. Simulations which are given by changing the parameter values of the SEIV epidemic model provided small differences.
Keyword: Bogor Agricultural University (IPB), perturbation homotopy method, nonlinear problem, SEIV epidemic model

Judul: Penggunaan Metode Perturbasi Homotopi untuk Menyelesaikan Model Penyebaran Penyakit Leptospirosis
Abstrak: Leptospirosis disease is a very serious threat for people in the world. One way of analyzing the spread of leptospirosis disease is by constructing a mathematical model. In this work, the leptospirosis transmission model is solved by using homotopy perturbation method. By this method, linear and nonlinear operators are selected based on mathematical model under consideration. The solution of the model is formulated in term of power series with the first term of the solution constitutes as the initial approach. The result from homotopy perturbation method is then compared with numerical method, i.e., Runge-Kutta method. It is demonstrated that both methods provide quite similar results. An illustrative example is presented to describe the transmission dynamic of the disease
Keyword: homotopy perturbation method, leptospirosis disease, model of the spread

Judul: Komposisi Asam Lemak, Kolesterol, dan Deskripsi Jaringan Fillet Ikan Kakap Merah (Lutjanus argentimaculatus) Segar dan Goreng
Abstrak: Red Snapper (Lutjanus argentimaculatus) is a type of fish that usually consumed by people. The aim of this research was to determine the composition of fatty acid, cholesterol and tissues description on fresh and fried of red snapper fillet. Fresh red snapper had mosture content 79.31%, 1.92% ashes, 16.30% protein, 0.05% fat and carbohydrates 0.23%. Then after frying, the mosture changed into 62.49%, ashes 1.98%, protein 28.40%, fat 2.17%, and carbohydrates 5.62%. The highest compound of saturated fatty acid on red snapper were myristic acid (C14:0), palmitic acid (C18:0), and stearic acid (C18:0). The highest compound of monounsaturated fatty acid were palmitoleat acid (C16:1) and oleic acid (C18:1). The highest compound of polyunsaturated fatty acid were linoleic acid (C18:2), linolenat acid (C18: 3), arakidonat acid (C20:4), EPA (C20:5) and DHA (C22:6). Cholesterol content has changed of 20 mg/ 100 g to 60 mg/ 100 g after frying. Tissues structure of fresh red snapper seemed not compact because of decline quality meat, but fried flesh of red snapper seemed more compact.
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