Judul: Rancang Bangun Alat Pengasapan Dingin Produk Perikanan dengan Sistem Kendali Suhu dan Konsentrasi Asap
Abstrak: Cold-smoking is a method of low temperature (~30-60 °C) smoking with slow duration of drying process. The objective of this research is to develop an instrument of cold-smoking fish products, which resulted through the temperature and smoke concentration control system. The trials were held for 2 days and 5 days by monitoring the temperature and smoke concentration of the fish (the fish used in this research was tuna). The analyses, which used to determine the result of fish products, were organoleptic (taste, smell, appearance, texture, and fungi) and water content. The results showed that the temperatures range from 33.25- 37.44 °C with standard deviations of 2.81–3.67 °C. Therefore, temperature and concentration of smoke can be well controlled. Also, the recording of sensor data is stored into the MMC card. Meanwhile, the average of smoke concentrations obtained were 3.61–4.14 V with standard deviations of 0.35-0.79 V. Water content inside the 2 days cold-smoked fish was 53.77% and 33.47% for the 5 days cold-smoked fish. The new design and construction instrument of cold-smoking fish is better than the previous are by Fansuri. Cold smoke system developed is able to make smoked fish products within 2 days, with the same results as smoke fish products that take place in 5 days.
Keyword: Bogor Agricultural University (IPB), water content, organoleptic, smoke, temperature, cold smoke fish

Judul: Implementasi Sistem Sirkulasi Asap Pada Alat Pengasapan Dingin
Abstrak: Pengasapan dingin (cold smoking) adalah proses pengasapan dengan cara meletakkan ikan yang akan diasap berada jauh dari sumber asap (tempat pembakaran kayu), dengan suhu sekitar 40–50 °C dan lama proses pengasapan beberapa hari sampai dua minggu. Penelitian ini bertujuan untuk mengembangkan alat pengasapan dingin yang telah ada dengan cara memperbaiki sistem sirkulasi asap pada alat pengasapan dingin ikan dan mengoptimalisasi kekurangan yang telah ada yaitu pengontrolan suhu yang merata dan mengoptimalkan energi pembakaran guna menghasilkan asap. Uji coba alat pengasapan dingin ikan dilakukan selama 1 sampai 3 hari dengan memantau suhu dan konsentrasi asap, jenis ikan yang digunakan pada penelitian ini adalah ikan tongkol dan layang. Analisis yang digunakan untuk menentukan hasil ikan dengan pengasapan dingin ini yaitu dengan uji proksimat kadar air dan protein. Hasil penelitian menunjukkan bahwa rata-rata suhu pada ruang pengasapan sebesar 29.6-35.2 °C dan standar deviasi sebesar 4.2–5.7, sedangkan rata-rata konsentrasi asap yang didapat sebesar 136.4–158.9 ppm dan standar deviasi sebesar 26.3-58.8. Suhu dan konsentrasi asap dapat dikontrol dengan baik dan hasil rekaman data sensor disimpan dalam MMC card. Kadar air dalam ikan tongkol asap dengan pengasapan selama 3 hari sebesar 61.37% sedangkan ikan layang asap sebesar 62.78%. Kadar protein dalam ikan tongkol asap dengan pengasapan selama 3 hari sebesar 26.58% sedangkan ikan layang asap sebesar 26.12%. Implementasi sistem sirkulasi asap pada alat pengasapan dingin yang dihasilkan lebih baik dibandingkan dengan penelitian sebelumnya yaitu pada tahun 2015 oleh Nurgraha.
Keyword: Pengasapan dingin ikan, suhu, asap, kadar air, kadar protein

Judul: Penggunaan Teorema Homeomorphy 2-Manifold dan Teorema Euler Poincare pada Torus 𝑇�� dan Simplicial Complex 𝐾��
Abstrak: Two dimensional topological spaces are said to be homeomorphic if they have the same topological invariant, where one of topological invariant used is an Euler characteristic. Homeomorphy 2-Manifold’s Theorem and Euler Poincare’s Theorem are used to distinguish two topological spaces. Homeomorphy 2-Manifold’s Theorem uses Euler characteristic to identify two dimensional topological spaces. Euler Poincare’s Theorem is an alternative way to find Euler characteristic with Betti number, which is topological invariant as well. The objective of this paper is to investigate the homeomorphism of torus 𝑇����� and simplicial complex 𝐾�����. Topological space torus and simplicial complex 𝐾����� have the same Euler characteristic, which is two. Based on Homeomorphy 2-Manifold’s Theorem topological space torus 𝑇����� and simplicial complex 𝐾����� is homeomorphic.
Keyword: simplicial, torus, Euler, homeomorphism, topology