Judul: Perubahan Kandungan Mineral Daging Ikan Glodok (Periophtalmodon Schlosseri) Akibat Pengukusan Dan Perebusan
Abstrak: Mineral adalah salah satu komponen zat gizi penting yang diperlukan oleh tubuh. Unsur mineral berfungsi sebagai zat pembangun dan pengatur di dalam tubuh. Proses pengolahan sangat berpengaruh terhadap kelarutan mineral dan gizi bahan pangan karena terjadi perubahan bahan pangan oleh panas yang berakibat menurunnya nilai gizi. Tujuan penelitian ini adalah untuk mengetahui perubahan kandungan mineral makro dan mineral mikro pada daging ikan glodok (Periophthalmodon schlosseri) akibat proses pengolahan panas, yang meliputi pengukusan, perebusan, dan perebusan dengan garam. Penentuan mineral dilakukan dengan AAS (Atomic Absorption Spectrophotometer). Hasil analisis mineral makro daging ikan glodok segar yang tertinggi adalah kalium sebesar 3428,73 mg/100 g (bk), sedangkan proses pengolahan yang menurunkan kalium terendah pada daging ikan glodok adalah pengukusan sebesar 2511,11 mg/100 g (bk). Kadar mineral mikro daging ikan glodok segar yang tertinggi adalah seng sebesar 5,30 mg/100 g (bk). Proses pengolahan yang menurunkan seng terendah pada daging ikan glodok adalah perebusan sebesar 2,41 mg/100 g (bk).
Keyword: mineral makro, mineral mikro, pengolahan, ikan glodok

Judul: Perubahan Kandungan Asam Lemak Daging Ikan Glodok (Periophthalmodon schlosseri) Akibat Proses Pengolahan
Abstrak: The objective of this research to 1) determine changes of proximate and fatty acid content of glodok fish (Periophthalmodon schlosseri) by thermal processing which was consisted of steaming, boiling, salted boiling; 2) and to determine the best method for processing on the fatty acid content of fish glodok meat. The mean of moisture, protein, ash and fat contents fresh fish were 79,71% (wb), 81,22% (db), 6,87% (db), and 1,50% (db), respectively. Moisture, ash, and fat contents changes significantly after processing. The biggest total saturated fatty acids in Glodok fresh fish by 56,65%, while the highest unsaturated fatty acids in fish was after steaming process, 47,44%. Nervonat acid (C24:1), linoleat acid (C18:2n-6c), arakidonat acid (C20:4n-6), EPA (C20:5n-3), and DHA (C22:6n-3) undergo significant changes after treatment. The ratio of omega-3 and omega-6 was 2,1:1 in fresh fish. The results showed that the treatment is carried out quite an effect on proximate composition and fatty acids. Steaming is the chosen method in this research
Keyword: proximate, processing, glodok fish, fatty acid

Judul: Real Option Valuation Using Binomial Decision Trees.
Abstrak: A firm that decides to invest has a choice to invest in real assets. A method which is usually used in valuation of the project is discounted cash flow (DCF) method. But, this method can’t be used in projects that account for value of managerial flexibility, such as decision to suspend operations temporarily. Therefore, this kind of project needs to be assessed using real option. Real option valuation can be done in some ways, including the use of path-dependent simulation, as well as closed-form models like Black-Scholes model, partial differential equation, and binomial or multinomial approaches. In this paper, real option valuation using binomial decisions id discussed. Determination of the project value can be done in three steps. First, calculate the expected present value of the project. Next, calculate volatility of the project using Monte Carlo simulation. Last, construct a binomial tree to model the dynamics of the project value using the parameters of the stochastic process, and then add some decision nodes to model the project’s real options.
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