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: 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: A Continuous Vaccination Strategy in the SVIR Epidemic Model
Abstrak: Vaccination is conducted to minimize the spread of a disease. The vaccination is usually done several times within a fixed time interval. In the SVIR model, it is assumed that individuals do not get immediate immunity following a vaccination program. So according to process of vaccination on SVIR model, there are two strategies, i.e. the continuous vaccination strategy (CVS) and the pulse vaccination strategy (PVS). In this study, only the CVS strategy in epidemic model SVIR is considered. Results of the study indicate that dynamics of the CVS system depends on the basic reproductive number. If the basic reproductive number is less than one, then the disease-free fixed point is asymptotically stable. It means that the disease will eventually disappear from the population. Conversely, if the basic reproductive number is greater than one, then the endemic fixed point is asymptotically stable, which means that the disease will remain exist in the population. Simulation result shows that the vaccination would minimize the spread of disease by reducing the basic reproductive number. If the time for the vaccinated recipients to obtain the immunity, as well as a possibility of vaccinated recipients to be infected are neglected, then the disease will be eradicated. This condition is called an over-evaluating effect of vaccination.
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