Judul: Fresh kembung (Rastrelliger brachysoma) fish preservation technology by using natural compound of picung kernel (Pangium edule Reinw)
Abstrak: The lack of ice used as fish freshness control leads the fisherman to use picung kernel (Pangium edule Reinw) to manage the fish freshness. Beside consumed traditionally as food in Indonesia, the picung kernel is also used as a medical substance to cure scabies, as insecticide, soap, or as a raw material for edible oil and colourant of yarn, or as fish preservative. Picung is widely available in Indonesia so that enable to use in several fishing grounds and fishing ports which suffer from ice deficiency. Based on the experimental result on the addition of picung kernel and salt to fresh fish (Rastrelliger brachysoma), the proportion of salt : picung kernel, from 2%:2%, 2%:4%, 2%:6%, 3%:2%, 3%:4% and 3%:6% were found inhibit the decomposition rate of fish due to the reduction of bacterial growth (Total Plate Count, Enterobacter dan H2S Producer). The proportion of picung kernel 2% was the most effective and very economic to use in the preservation of mackerel. The result was to demonstrate that the antimicrobe substance contained in the picung kernel may be used as natural preservative for fish products and seems to increased the shelf life of the fish within 6 days, stored at ambient temperature.
Keyword: Antimicrobe, Picung kernel, Total plate count, Enterobacter, H2S producer

Judul: Determination of Shelf Life of Cured Long Jawed Mackerel Fish packed Sterile Vacuum at Room Temperature Storage
Abstrak: Kekayaan laut Indonesia sangat melimpah salah satunya yaitu ikan kembung. Produk pindang di pasaran memiliki umur simpan pendek (1-3 hari) karena tingkat kontaminasi mikroba tinggi. Penelitian ini bertujuan mengetahui perubahan mutu dan menetapkan umur simpan pindang yang dikemas vakum steril selama penyimpanan suhu ruang. Penelitian ini dilakukan dengan membuat pindang kemudian dilakukan pengemasan vakum dan sterilisasi selama 5 menit, lalu disimpan hingga terjadi kerusakan pada suhu ruang. Penentuan umur simpan dilakukan dengan metode ESS. Korelasi antar parameter diukur dengan uji Spearman. Hasil karakteristik awal pindang kembung diperoleh nilai tingkat kecerahan sebesar 59,81, pH 6,8, kadar air 65,92%, kadar protein 28,82%, kadar lemak 23,70%, kadar abu 3,36%, dan total mikroba 1,25 × 104 cfu/mL. Kadar air, total mikroba, dan penilaian sensori memenuhi persyaratan SNI. Mutu pindang kembung mengalami perubahan yang mengarah pada kerusakan selama penyimpanan suhu ruang. Total mikroba menjadi salah satu parameter yang laju perubahannya sangat cepat. Pindang kembung memiliki umur simpan hingga 7 hari dan sudah tidak layak konsumsi pada hari ke 11., Indonesia's marine commodity is very abundant, one of which is long jawed mackerel fish. Cured products on the market have a short shelf life (are 1-3 days) due to high levels of microbial contamination. This study aims to determine the quality change and establish the shelf life of sterile vacuum-packed cured product during storage of room temperature. This research was conducted by making cured product then done vacuum packaging and sterilization for 5 minutes, then stored until damaged at room temperature. Determination of shelf life is done by ESS method. Correlation between parameters measured by Spearman test. The initial characteristics obtained a brightness level value of 59,81, pH 6,8, moisture content of 65,92%, protein content of 28,82%, fat content of 23,70%, ash content of 3,36%, and total microbes of 1,25 × 104 cfu/mL. Moisture content, total microbes, and sensory assessment meet SNI requirements. The quality of cured products undergoes changes that lead to damage during storage of room temperature. Total microbes become one of the parameters whose rate of change is very fast. Cured product has a shelf life of up to 7 days and is no longer worth consumption on the 11th day.
Keyword: cured product, long jawed mackerel fish, shelf life, sterilization, vacuum packaging

Judul: Analisis Dinamik Struktur Gedung Terhadap Beban Gempa (Studi Kasus Tower Altiz – Tangerang Selatan).
Abstrak: Penelitian ini bertujuan untuk melakukan pemodelan gedung, menganalisis besarnya periode getar dan kekakuan yang dimiliki gedung, menentukan mode shape dan partisipasi massa, serta menganalisis besarnya gaya geser dasar gempa. Objek penelitian adalah Tower Altiz. Prosedur penelitian mengacu kepada SNI 1727-2013, SNI 1726-2012, SNI 2847-2013, dan PPURG 1987. Berdasarkan hasil penelitian, pemodelan Tower Altiz telah berhasil dilakukan. Periode getar yang dialami Tower Altiz adalah 2.735 detik. Mode shape dari Tower Altiz telah berhasil didapatkan. Untuk besarnya partisipasi massa pada arah x yang lebih dari 90 %, didapat pada mode ke-10, sedangkan untuk partisipasi massa pada arah y didapat pada mode ke-11. Gaya geser dasar statik (Vstatik) sebesar 11359.164 kN sedangkan besarnya gaya geser dasar dinamik (Vdinamik) 8339.260 kN untuk arah gempa-x dan 7722.238 kN untuk arah gempa-y. Faktor skala desain untuk gaya geser dinamik (Vdinamik) sumbu-x adalah 1.15, sedangkan untuk sumbu-y adalah 1.25. Besarnya gaya geser dinamik (Vdinamik) yang diperoleh untuk sumbu-x dan sumbu-y adalah 9655.289 kN.
Keyword: gaya geser, gedung, gempa, struktur