Judul: Aplikasi Mobile Inventarisasi dan Pemetaan Tumbuhan Obat Menggunakan GPS (Global Positioning System)
Abstrak: This research develops the MedLeaf system which was designed to find information concerning medicinal plants. MedLeaf is the development of biodiversity informatics system which is developed by using Android operating system. Biodiversity informatics examines only the level of species diversity which will be mapped to view the spread of medicinal plants. Several technologies that support this research are Google Maps and GPS. There are two facilities the developed in mobile application, namely the mapping and the inventory of medicinal plants. Mapping is used to find the spread location of medicinal plant and inventory is used to preserve the medicinal plants. The amount of data used in this research are 100 species of medicinal plants and 107 data of medicinal plants that have been found at IPB Dramaga campus. Questionnaire method is used to evaluate the user’s satisfaction. The evaluation result indicates that the system is promising for mapping the medicinal plants.
Keyword: Biodiversity Informatics, Google Maps, GPS, Heuristic Evaluation

Judul: Medleaf: Aplikasi Mobile untuk Identifikasi Tumbuhan Obat Berbasis Citra dan Teks
Abstrak: This research proposed a new mobile application (MEDLEAF) for medicinal plants identification based on image and text. The application is developed using the Android operating system. There are two facilities in this mobile application, i.e. plants identification and search engine. Plants identification is used for species identification based on leaf image and search engine is used for searching information based on medicinal plants documents. This research used a limited member of documents, i.e. 32 kinds of medicinal plants and 30 kinds of image data of herbs. A questionnaire is used to evaluate user satisfication. The evaluation results shows that MEDLEAF is promising for medicinal plants identification.
Keyword: 

Judul: Perubahan Komposisi Lemak, Asam Lemak, Kolesterol, dan Jaringan Skin on Fillet Ikan Ekor Kuning (Caesio cuning) Setelah Proses Deep Frying
Abstrak: Ikan Ekor Kuning (Caesio cuning) merupakan komoditas yang banyak dimanfaatkan di Indonesia. Salah satu cara pengolahan yang umum dilakukan masyarakat pada ikan ekor kuning adalah dengan cara digoreng. Penelitian sebelumnya menunjukkan proses penggorengan mempengaruhi kandungan gizi pada ikan. Tujuan penelitan ini adalah menentukan pengaruh proses penggorengan dengan metode deep frying pada suhu 160 °C dan suhu 180 °C selama 5 menit pada kadar proksimat, asam lemak, kolesterol, dan jaringan ikan ekor kuning. Proses penggorengan menurunkan kadar air, abu, protein, dan karbohidrat serta meningkatkan kadar lemak. Proses penggorengan meningkatkan kadar asam lemak laurat, palmitat, oleat dan linoleat. Asam lemak secara keseluruhan mengalami penurunan setelah proses penggorengan. Fillet segar mengandung 1,67% EPA dan 7,57% DHA. Fillet goreng 160 °C mengandung 0,66% EPA dan 2,59% DHA serta fillet goreng 180 °C mengandung 0,65% EPA dan 2,50% DHA. Rasio asam lemak omega6:omega3 ikan ekor kuning segar sebesar 0,40, goreng 160 °C sebesar 2,38 dan 180 °C sebesar 2,44. Kolesterol ikan ekor kuning segar dan goreng menunjukkan perbedaan, ikan ekor kuning segar memiliki kadar kolesterol sebesar 256,04 mg/100g, goreng 160 °C sebesar 306,64 mg/100g, dan 180 °C memiliki kandungan kolesterol 242,09 mg/100g. Struktur jaringan daging fillet ikan ekor kuning mengalami perubahan akibat proses deep frying. Jaringan sampel yang digoreng dengan suhu 180 °C selama 5 menit menunjukkan struktur yang lebih kompak bila dibandingkan dengan sampel segar dan sampel yang digoreng pada suhu 160 °C selama 5 menit
Keyword: histologi, komposisi kimia, omega 3, omega 6, proses penggorengan