Judul: Characterization of Functional Properties and Nutritional Values of Roe Protein Concentrate of Skipjack (Katsuwonus pelamis) and Its Application on Making Infant Food Formulation
Abstrak: The smoked skipjack processing industry is one of the oldest industry and it has been running in traditional processing management. Smoked skipjack processing produces by product around 20-30% including gills, roe, viscera and others. By products of industry can be utilized for feed, food and potencialy developed as bioactive supplement and functional food as well. Roes are source of protein that can be used as raw material for roes protein concentrate (RPC). RPC can be produced by removing fat and moisture contents to obtain high protein concentrate that can be used as an enrichment ingredient in the low protein diet. Deficiency of protein intake in children is one problems in Indonesia. Complementary foods of ASI or infant food are needed to reduce malnutrition in children. This research was conducted to exploit the utilization of skipjack roes as RPC raw material, to determine RPC nutritional composition and functional properties and its application in the manufacture of complementary infant foods. The research was conducted in two steps. The first steps was production of FRPC, using two kind of solvent (isopropyl alcohol and ethanol) and extraction frequencies (1, 2 and 3 times). Second steps of this research was conducted in applications of RPC as substitution in making infat food biscuit. The results showed that extraction with isopropyl alcohol (IPA) and 3 times extractions was the best method on RPC production. RPC skipjack was classified into grade B of FPC, which had protein and fat contents of 71.78% and 2.48%, respectively and also contained 8 essential amino acids with lysine (70.76 mg/g) and leucine (64.91 mg/g of protein) as the major essential amino acid. The best formulation of infant biscuits based on the results of organoleptic tests was F2 formula. Protein content of F2 formula was 19.42%, which was higher compared to control formulation and commercial products. Composition and nutritional values of F2 formulation was comfirmed with the National Indonesia Standar (SNI) and FAO standard requirement. RPC with F2 formula contained 8 essential amino acids with leucine (61.79 mg/g) and lysine (44.28 mg / g) as the major essential amino acids.
Keyword: extraction, infant food, roe skipjack fish, RPC

Judul: Kombinasi Tepung Ikan Tenggiri (Scomberomorus commerson) dan Kacang-Kacangan sebagai Sumber Protein dalam Pembuatan Ready to Use Fish Food
Abstrak: Ready to Use Fish Food (RUFF) adalah makanan pemulihan yang terbuat dari ikan dan bahan lainnya serta dirancang sebagai makanan yang padat energi, tinggi protein dan diperkaya oleh mikronutrien seperti vitamin dan mineral. RUFF diberikan kepada anak berusia 6 sampai 59 bulan yang mengalami malnutrisi akut berat tanpa komplikasi. Jenis ikan yang digunakan pada penelitian ini adalah ikan tenggiri (Scomberomorus commerson) yang tinggi akan protein dan omega-3 sehingga bermanfaat untuk pertumbuhan dan perkembangan anak. Penelitian ini bertujuan untuk mengetahui kelayakan tepung ikan tenggiri sebagai alternatif sumber protein dan memperoleh formula RUFF yang sesuai dengan standar WHO. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor, yaitu perbedaan formulasi RUFF. RUFF yang dihasilkan pada penelitian terdiri dari 3 formulasi (F1, F2, dan F3). Kadar protein tertinggi ada pada formulasi F3 sebesar (16,34±0,09)%, kadar lemak tertinggi ada pada formulasi F1 sebesar (31,75±1,97)%. Kadar karbohidrat tertinggi ada pada formulasi F3 sebesar (49,61±0,36)%. Hasil perhitungan menunjukkan bahwa ketiga formulasi sudah memenuhi standar gizi yang ditetapkan oleh WHO. Hasil uji hedonic menunjukkan bahwa formula yang paling disukai oleh panelis adalah formula F3 dengan tingkat kesukaan 5-6 atau agak suka ke suka. Formula F3 merupakan formula RUFF dengan kadar protein dan tingkat penerimaan konsumen tertinggi., Ready to Use Fish Food is therapeutic food made from fish and other ingredients and designed as high-energy food, high-protein and adequate amounts of vitamins and minerals. RUFF is used for treating uncomplicated severe acute malnutrition in children aged 6-59 months. The type of fish used in this study was mackerel (Scomberomorus commerson), which is high in protein and omega-3, so it is beneficial for growth and development of children. This study aims to determine the feasibility of mackerel and nuts as an alternative source of protein and to obtain RUFF’s formulas that complies with WHO standards and has good acceptance from consumers. The study used a Completely Randomized Design (CRD) with one factor, the difference of RUFF’s formulas. The RUFF produced in this study consisted of 3 formulas (F1, F2, and F3). The highest protein content was in F3 (16,34±0,09)% and the highest fat content was in F1 (31,75±1,97)%. The highest carbohydrate content was in F3 (49,61±0,36)%. The results show that the three formulas have met the nutritional composition standards set by WHO. The results of hedonic rating and ranking test generally show that panelists like the most is F3, a level of preference from 5-6 or slightly liked to moderately liked. F3 is a RUFF formula with highest protein content and comsumer acceptance level.
Keyword: Formulation, Acute Malnutrition, Protein, RUFF, Mackerel Flour

Judul: Metrik Einstein (Anti-) Self-Dual Berdimensi Empat dengan Metode Cartan
Abstrak: Gravitational field equation can be formulated in differential forms (differential geometry), which describes gravity as a manifestation of the curvature of space-time. Curvature of space-time is characterized by a metric that satisfies the gravitational field equation. With differential forms it can be formulated the (anti-) self-dual Einstein equation, which is a modification of the Cartan structure in (anti-) self-dual basis. Calculation of (anti-) self-dual metric with (anti-) self-dual Einstein equation is simpler than the calculation using Christoffel symbols.
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