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: Sistem Pengklasifikasian Entitas pada Pesan Twitter Menggunakan Ekspresi Regular dan Naïve Bayes
Abstrak: The widespread use of social networks like Twitter encourages some institutions to find out the entities that are discussed and the sentiment toward the entities. This research aims to build a system that can extract entities in tweets and classify the sentiment from the tweets. Entity extraction process is done using regular expressions. Writing regular expressions can capture the diverse entities. Sentiment classification is performed using naïve Bayes classification with Multinomial and Bernoulli models. Sentiment in this research consists of three classes, namely positive, negative, and neutral. Before entering the classification, tweets are normalized by replacing the non-standard words with the standard ones. The test results show that regular expression is quite effective for the entity extraction process. As for the results of the classification, naïve Bayes method produces high accuracy (96.75% for Multinomial and 96.33% for Bernoulli). However, the accuracy obtained depends on the neutral class which amounts to 97.88% for Multinomial and 99.95% for Bernoulli, while the positive class are 85.66% and 33.13% and negative class are 33.67% and 0%.
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