Judul: Karakteristik Nugget dari Ikan Lele Dumbo (Clarias sp) dengan Bahan Pengisi dan Pelapis dari Talas Bogor
Abstrak: The study was carried out to characterize proximate composition of catfish, taro corms and taro flour and to evaluate the effect of washing catfish mince (0, 1, 2, 3 times) and taro flour’s concentration (0%; 5%; 10%; 15%; 20%) on the parameters of filler. The best result of the previous treatment was used to evaluate the effect of taro flour and maize starch ratio (4:0; 3:1; 2:2; 1:3; 0:4) on the parameters of batter. In order to characterize nugget product and to estimate its self life, the best result of the third treatment was used. The selected nugget product is produced from catfish mince with once washing treatment and 5% taro flour’s concentration as filler, and 1:3 taro flour and maize starch rasio for batter. The most abundant amino acids was glutamic acid (2%) while leucine was the most abundant essential amino acid (0,86%). The fatty acid compositions score showed that unsaturated fatty acid was higher than saturated fatty acid. The highest unsaturated fatty acid was oleic acid (30,44%) and the lowest was miristoleic acid (0,02%). Potassium (K) was the highest mineral content and flour (F) was the lowest ones. Quantitative descriptive analysis showed that nugget product has higher fish flavour and crunchiness, and lower oiliness values than commercial nugget. Results of the present study suggest that TPC appearred to be the main measurable indicators of quality changes in nugget product. Based on TPC, the estimation of product’s shelf life was 27,35 weeks (191,45 days).
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Judul: Karakterisasi Mutu Surimi Segar Ikan Lele Dumbo ( Clarias gariepinus) dan Aplikasinya Untuk Pembuatan Kamaboko
Abstrak: Catfish is one of the flagship products of aquaculture. It is estimated that the production of catfish will continue to increase along with the increase in commodity production of freshwater seed. The increasment of catfish production needs to be balanced with the diversification of the use of catfish products, especially for oversized catfish (10% for every production cycle) which are normally less marketable. One of the alternatives that can be applied is by manufacturing surimi catfish. This study aimed to characterize the quality of catfish based surimi and determine its class in quality standards of surimi-based testing kamaboko with or without the addition of starch. This experiment used four types of washing treatment, which were: Treatment A (without the addition of NaCl and NaHCO3), Treatment B (addition of NaHCO3 0.5%), Treatment C (addition of NaCl 0.3%) and Treatment D (combination NaHCO3 0.5 % and 0.3% NaCl) to obtain the best washing treatment. The results of the experiment showed that treatment D (a combination of 0.5% NaHCO3 and NaCl 0.3%) possessed the best results with a yield of 34.92% (p>0.05), the pH of 6.86 (p>0.05), whiteness 78.97% (p<0.05), gel strength of 505.43 g.cm (p<0.05), and salt-soluble proteins 5.41% (p<0.05). Application of catfish based surimi in kamaboko showed that the score for folding test was 4.67 that was interpreted as "not crack when folded quarter circle", bite test was 7.03 that was considered as "strong enough" and rating hedonic test showed of 5.9 value that was categorized as "somewhat like". Pursuant to the data obtained in this study, surimi catfish was categorized in the fifth grade "5" on the quality standards of surimi-based testing kamaboko with or without the addition of starch.
Keyword: Bogor Agricultural University (IPB), catfish surimi, washing treatments, catfish, kamaboko

Judul: Pengaruh vaksinasi terhadap dinamika populasi pada model SIR (Susceptible-Infected-Recovered)
Abstrak: SIR model can be used to model the spread of diseases in a closed population based on certain assumptions. In this research, the SIR model is formulated by including the factor of vaccination. As the result, the model has been shown to have two equilibrium points, i.e. disease free and endemic equilibrium. A simulation study is carried out to illustrate the model. The results show that some equilibrium points are asymptotically stable. Moreover, a minimum level of vaccination has been defined. For the vaccination level less than the minimum level, increase in the vaccination level results in decrease of the proportion of infected individuals in the corresponding equilibrium point. On the other hand, for the vaccination level greater than the minimum level, increase in the vaccination level results in decrease the proportion of susceptible individuals in the corresponding equilibrium point. Furthermore, when vaccination level is greater than the minimum level, it is found that the time needed for the disease to extinct is shorter.
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