Judul: Determination of Shelf Life of Cured Long Jawed Mackerel Fish packed Sterile Vacuum at Room Temperature Storage
Abstrak: Kekayaan laut Indonesia sangat melimpah salah satunya yaitu ikan kembung. Produk pindang di pasaran memiliki umur simpan pendek (1-3 hari) karena tingkat kontaminasi mikroba tinggi. Penelitian ini bertujuan mengetahui perubahan mutu dan menetapkan umur simpan pindang yang dikemas vakum steril selama penyimpanan suhu ruang. Penelitian ini dilakukan dengan membuat pindang kemudian dilakukan pengemasan vakum dan sterilisasi selama 5 menit, lalu disimpan hingga terjadi kerusakan pada suhu ruang. Penentuan umur simpan dilakukan dengan metode ESS. Korelasi antar parameter diukur dengan uji Spearman. Hasil karakteristik awal pindang kembung diperoleh nilai tingkat kecerahan sebesar 59,81, pH 6,8, kadar air 65,92%, kadar protein 28,82%, kadar lemak 23,70%, kadar abu 3,36%, dan total mikroba 1,25 × 104 cfu/mL. Kadar air, total mikroba, dan penilaian sensori memenuhi persyaratan SNI. Mutu pindang kembung mengalami perubahan yang mengarah pada kerusakan selama penyimpanan suhu ruang. Total mikroba menjadi salah satu parameter yang laju perubahannya sangat cepat. Pindang kembung memiliki umur simpan hingga 7 hari dan sudah tidak layak konsumsi pada hari ke 11., Indonesia's marine commodity is very abundant, one of which is long jawed mackerel fish. Cured products on the market have a short shelf life (are 1-3 days) due to high levels of microbial contamination. This study aims to determine the quality change and establish the shelf life of sterile vacuum-packed cured product during storage of room temperature. This research was conducted by making cured product then done vacuum packaging and sterilization for 5 minutes, then stored until damaged at room temperature. Determination of shelf life is done by ESS method. Correlation between parameters measured by Spearman test. The initial characteristics obtained a brightness level value of 59,81, pH 6,8, moisture content of 65,92%, protein content of 28,82%, fat content of 23,70%, ash content of 3,36%, and total microbes of 1,25 × 104 cfu/mL. Moisture content, total microbes, and sensory assessment meet SNI requirements. The quality of cured products undergoes changes that lead to damage during storage of room temperature. Total microbes become one of the parameters whose rate of change is very fast. Cured product has a shelf life of up to 7 days and is no longer worth consumption on the 11th day.
Keyword: cured product, long jawed mackerel fish, shelf life, sterilization, vacuum packaging

Judul: Perubahan Mutu Abon Ikan Marlin (Istiophorus sp.) Kemasan Vakum - Non Vakum pada Berbagai Suhu Penyimpanan dan Pendugaan Umur Simpannya
Abstrak: Expired information on the pack of food products become very important as they relate to the safety foods and to provide quality assurance when the food product to consumers. This study aimed to know the quality changes of Marlin shredded fish which vacuum and non vacuum package on various temperature storage and shelf life prediction. The study consisted of four steps, which are preparation, proximate analysis, study in the quality changes of Marlin shredded fish which vacuum and non vacuum package on various temperature storage and shelf life prediction of Marlin shredded fish which vacuum and non vacuum package by Arrhenius method. Based on this study, the chemical composition of Marlin shredded fish are moisture content 4.06%, ash 3.31%, fat 28.66%, protein 37.37% and carbohydrate 26.6%. The result of organoleptic test, aw, total microorganisme and TBA of shredded fish which vacuum and non vacuum during 60 days storage at temperature 35 oC, 40 oC and 45 oC showed that the decline in organoleptic value correlated with the increase of other parameters value. Shelf life prediction of Marlin shredded fish based on Arrhenius method using TBA parameter known that shredded fish which non vacuum package can be stored for 22 weeks at 35 oC, 17 weeks at 40 oC and 14 weeks at 45 oC, while the vacuum package can be stored for 32 weeks at 35 oC, 23 weeks at 40 oC and 16 weeks at 45 oC.
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Judul: Graphology Analysis Based on Letter a and t Using Perceptron.
Abstrak: Graphology or handwriting analysis is a method of identifying, analyzing, evaluating, and understanding personality through the strokes and patterns revealed by handwriting. A person who can analyze handwriting is called a graphologist. A graphologists can be subjective in their assesments different graphologist can have different analysis of the same handwriting. Therefore, a computer technology may help to minimize the subjectivity. This research used perceptron to analyze personality based on handwriting. Perceptron is one method of neural network. This research analyze two letters to letter a and t image. Letter a are represented by 135 images, consisting of 81 images as training data and 54 images as testing data. There are 150 images used for t images, consisting of 90 images as training data and 60 images as testing data.There are 5 experiments consisting of 2 experiments for letter a and 3 experiments for letter t. The result is the character of each class letter a and t where each parameters there are 3 classes. The accuracy of letter t and letter a was 55% and 88.89% respectively.
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