Judul: Penerapan Augmented Reality dalam Sistem Informasi Sumber Daya Perikanan Berbasis Android (Kasus: Ikan Pari Totol Biru Neotrygon kuhlii yang didaratkan di PPP Labuan, Banten)
Abstrak: AR-Kan is a fisheries information system application by using a smartphone based on Android. This application can display general information related to classification, morphology, distribution, status, and production deployment of the fishery resources that landed in PPP Labuan, Banten. The effort optimum value (fMSY) and Maximum Sustainable Yield (MSY) obtained from the model of Fox amount 329 trip and 552,645 ton with a coefficient of determination (R2) amount 90.38%. The principle of resource conservation will be protected if the volume of fish caught is equal to the maximum number of fish due to population growth.
Keyword: smartphone, production, application, Android

Judul: Conceptual Design of the Database System for Small-Scale Fishers Based on Android Applications
Abstrak: Logbook penangkapan ikan sangat diperlukan sebagai pencatatan data hasil tangkapan, yang umumnya berisi tentang jumlah dan jenis tangkapan, lokasi penangkapan ikan, dan waktu operasi penangkapan ikan. Namun, hingga kini data pencatatan dari aktivitas operasi penangkapan ikan tersebut, utamanya pada kelompok perikanan skala kecil, masih belum dapat berjalan baik. Hal ini karena belum ada mekanisme dan teknis pencatatan data yang sederhana dan handal untuk aktivitas penangkapan ikan skala kecil, utamanya untuk perahu ikan yang berukuran 5 GT kebawah. Kewajiban pengisian logbook penangkapan ikan hanya berlaku pada perahu ikan diatas 5 GT. Penelitian ini bertujuan untuk mengidentifikasi struktur data utama yang diperlukan dalam pencatatan data hasil tangkapan untuk perikanan skala kecil, dan menyusun desain konseptual sistem basisdata pendataan hasil tangkapan ikan perikanan skala kecil dibawah 10 GT berbasis aplikasi digital/android. Metode yang digunakan dalam penelitian ini adalah metode analisis deskriptif dan pengembangan sistem informasi. Hasil penelitian menunjukkan bahwa kebutuhan struktur data utama dalam sistem basisdata aplikasi yang dibuat, diantaranya adalah user id, nama kapal, nama pengguna, jenis alat tangkap, jenis ikan hasil tangkapan, harga ikan, daerah penangkapan ikan, lokasi pendaratan ikan, dan bobot ikan. Aplikasi sistem basisdata untuk pendataan hasil tangkapan Nelayan Skala Kecil Berbasis Aplikasi Android yang telah dirancang ini diberi nama Buku Nelayanku., The fishing logbook is indispensable for recording catch data, which generally contains the number and types of catches, fishing locations, and fishing operation times. However, until now the recording data of the fishing operation activities, especially in small-scale fishery groups, has not been able to run well. This is because there is no mechanism and technique for recording simple and reliable data for small-scale fishing activities, especially for fishing boats measuring 5 GT and under. The obligation to fill in the fishing logbook only applies to fishing boats above 5 GT. This study aims to identify the main data structures needed in recording catch data for small-scale fisheries, and to arrange a conceptual design of a database system for data collection of small-scale fishery catches under 10 GT based on digital/android applications. The method used in this research is the descriptive analysis method and information system design. The results showed that the main data structure requirements in the application database system were made, including user id, ship name, user name, type of fishing gear, type of fish caught, fish price, fishing area, fish landing location, and fish weight. The database system application for collecting data on the catches of Small-Scale Fishers based on an android application that has been designed is named Buku Nelayanku (My Fisher's Book).
Keyword: android application, database system, small-scale fisheries

Judul: Formulasi Chocolate Filling dan Pengaruhnya terhadap Perubahan Mutu Roti Manis
Abstrak: Sweetbread filled with chocolate is the most popular but this bread’s crumb generally becomes hard (staling) faster. Lower water activity of filling than crumb could drive water movement from the crumb into the filling caused crumb become dry and hard. The purpose of this research are to study the effects of the type and the percentation of emulsifiers (SSL and GMS; 0.8%, 1.0%, 1.2%, 1.4%) and margarines (Blueband and Simas Palmia; 25.5%, 27.5%, 29.5%, 31.5%) to the characteristic of chocolate filling and study the chocolate filling effect on quality changes of sweetbread. The selected formulas from those formulations were applied in sweetbread and sensorically evaluated with hedonic’s rating test. Texture profile, water content, and water activity of sweetbreads filled with chocolate were analyzed for 5 days of storage in room temperature. The type and the percentation of emulsifiers had significant effects on the viscosity, water activity, and emulsion stability of chocolate filling (p<0.05). The selected formulas were 1.2% SSL and 1.2% GMS. The following step showed that the combination of margarine-emulsifier and margarine percentation had significant effects on the emulsion stability and viscosity of chocolate filling (p<0.05). The selected formulas that filled into sweetbread were BB SSL 25.5%, SP SSL 27.5%, BB GMS 29.5%, dan SP GMS 27.5%. Organoleptic test showed that panelist preference on the aroma, color, and texture attributes of sweetbreads filled with different chocolate filling formulas are not significantly different including with the commercial product (p>0.05). Chocolate filling formulas and storage’s time significantly affected the value of hardness, chewiness, and water content of the crumb also the water content and water activity of chocolate filling in the sweetbread (p<0,05). The lowest rate of crumb hardness during storage was the sweetbread filled with chocolate GB3 (GMS 1.2%: BB 29.5%).
Keyword: water activity, viscosity, texture profile, sweetbread, formulation, emulsion stability, chocolate filling