Judul: The influence of temperature and frying time to quality of lemuru fish chips
Abstrak: Lemuru fish is a small fish and have a selling price that is not too high. Commonly, lemuru fish is processed become canned fish (sardine). While in the Mentawai, it is more widely used as fishing bait. So we need to find a lemuru fish processing become a product that has a higher selling price, like lemuru fish chips. One of suitable processing technology is vacuum frying. The purpose of this research are to assess the influence of temperature and time of vacuum frying to quality of lemuru fish chips, determine the best temperature and frying time to produce lemuru fish chips, and determine the business feasibility of lemuru fish chips. Lemuru fish were fried with temperature of 80, 90, and 100oC and frying time of 30,45, 60 minutes. Physicochemical analysis is done to know the quality of lemuru fish chips as a result of different combination of temperature and time frying include yield, water content, fat content, colour, and hardness. The organoleptic test is done to know the acceptance level of lemuru fish chips by panelists. The result showed that the temperature and frying time significantly influenced to the quality characteristic of fish lemuru chips. The best temperature and time of frying to produce lemuru fish chips is 90oC for 45 minutes. The lemuru fish chips business is eligible to run if production capacity is 6 kg or more.
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Judul: Optimasi Proses Penggorengan Hampa (Vacuum Frying) Keripik Ikan Tongkol (Euthynnus Affinis).
Abstrak: Tongkol is a fish that belongs to the groups of high protein and low fat. Tongkol production in Mentawai Islands are very high, and the post-harvest handling has not done well, so it reduces the shelf life of fresh tongkol fish. The post-harvest handling of tongkol, such as vacuum frying are required to diversify tongkol fish, increase the shelf life, and to give more added value of tongkol fish. Vacuum frying has several advantages compared with frying in general, some of its benefits are vacuum frying does not change the color of the product, the product are more crispy, has a natural smell, and the most important is the products has a high shelf life. The aim of this research were to determine the effect of temperature and frying time to physico-chemical characteristic of fish chips, to determine the best temperature and frying time, and to determine the production cost of tongkol chips. Three oil temperatures for vacuum frying (80, 90, 100ºC) and three frying time (80, 90, 100 minutes) were considered. The temperature and time of frying significantly influenced yield, moisture content, fat content and protein content. The best fish chips were produced by vacuum frying at 100ºC for 90 minutes. The production cost of fish chips for every 100 grams is 14.000 Rupiahs.
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Judul: Grup Abelian Berhingga dari Barisan Genomik DNA  (Deoxyribonucleic Acid)
Abstrak: Informasi genetik yang memprogram semua aktivitas sel terdapat dalam bentuk kode di dalam molekul DNA. Grup kodon dari basa nukleotida DNA {A, C, G, U} tidak dapat merepresentasikan daerah non kode dalam genom yang disebabkan oleh mutasi penghapusan serta penyisipan pada barisan genomik DNA. Dalam karya ilmiah ini grup kodon diperluas dengan menambahkan huruf O untuk menandakan mutasi penghapusan atau penyisipan pada kodon untuk semua triplet diperluas 1 2 3 X X X dengan i X Î{O, A, C, G, U} dari barisan genomik DNA. Grup kodon yang diperluas isomorfik dengan grup bilangan bulat modulo 125. Grup abelian berhingga dari barisan genomik DNA yang dibentuk dari himpunan seluruh pasangan terurut triplet ekson dan intron pada untai DNA isomorfik dengan grup jumlah langsung bilangan bulat modulo 64 dan 125. Kemudian grup abelian berhingga tersebut direpresentasikan sebagai grup jumlah langsung 2-grup dan 5-grup homosiklik. Bagian barisan genomik DNA tanpa penyisipan membangun blok gen yang direpresentasikan oleh 2-grup homosiklik, sedangkan bagian barisan genomik DNA yang dipengaruhi oleh penyisipan direpresentasikan oleh 5-grup homosiklik.
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