Judul: Optimasi Suhu dan Waktu Penggorengan Hampa (vacuum frying) Keripik Talas (Colocasia esculenta)
Abstrak: Taro is a carbohydrate crops potentially as subtitution of rice or for food diversification. Mentawai Islands have a great taro production. Post harvest handling of taro comonly is done by processing it into chips. Conventional frying has the disadvantage that the oil temperature is too high so it can stimulate the acrylamide compound that carsinogenic compound. One of suitable frying technology is called vacuum frying. The aim of this research were to determine the effect of temperature and frying time to physic-chemical characteristic of taro chips, to determine the best temperature and frying time, and to determine the production cost of taro chips. Taro was fried with temperature 102, 107, 112 °C and time of 25, 30, 35 minutes. Temperature and time treatment significantly influenced to physic-chemical parameters such as moisture content, carbohydrate content, hardness, and colors. The best temperature and time for frying taro chips is 112 °C for 30 minutes. The production cost of taro chips for every 100 grams is 5 750 Rupiahs
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Judul: Optimasi Proses Penggorengan Hampa (Vacuum Frying) Keripik Ikan Tongkol (Euthynnus Affinis).
Abstrak: Tongkol is a fish that belongs to the groups of high protein and low fat. Tongkol production in Mentawai Islands are very high, and the post-harvest handling has not done well, so it reduces the shelf life of fresh tongkol fish. The post-harvest handling of tongkol, such as vacuum frying are required to diversify tongkol fish, increase the shelf life, and to give more added value of tongkol fish. Vacuum frying has several advantages compared with frying in general, some of its benefits are vacuum frying does not change the color of the product, the product are more crispy, has a natural smell, and the most important is the products has a high shelf life. The aim of this research were to determine the effect of temperature and frying time to physico-chemical characteristic of fish chips, to determine the best temperature and frying time, and to determine the production cost of tongkol chips. Three oil temperatures for vacuum frying (80, 90, 100ºC) and three frying time (80, 90, 100 minutes) were considered. The temperature and time of frying significantly influenced yield, moisture content, fat content and protein content. The best fish chips were produced by vacuum frying at 100ºC for 90 minutes. The production cost of fish chips for every 100 grams is 14.000 Rupiahs.
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Judul: Analisis kestabilan model penyebaran gonorrheae
Abstrak: Gonorrheae merupakan sejenis penyakit kelamin yang disebabkan oleh bakteri gonococcus yang menyebar melalui hubungan seksua!. Penderita 'penyakit ini umumnya para pekerja seks alau mereka yang melakukan seks tak wajar. Penyakit ini memiliki karakteristik unik yang mendasar yakni tidak ada kekebalan, artinya bahwa bila penderita yang dinyatakan sembuh kemungkinan untuk terjangkit sangat besar dan setiap individu yang rentan akan terinfeksi jika berhubungan seksual dengan penderila penyakit Inl. Martin Braun (1975) membuat suatu model epidemik tentang penyebaran penyakit gonorrheae. Pemodelan ini hanya membahas penyebaran gonorrheae yang disebabkan oleh hubungan seksual lawan jenis (heteroseksual).
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