Judul: Perubahan Komposisi Asam Lemak dan Kolesterol Ikan Cakalang (Katsuwonus pelamis) Akibat Proses Penggorengan
Abstrak: Skipjack (Katsuwonus pelamis) is one of commodity that widely processed in Indonesia. Frying process is common way to processing skipjack. Purpose of this research was to determine the effect of deep frying at 180 °C for 5 min to proximate levels, fatty acids, and cholesterol of skipjack. Moisture and protein content decreased significantly (P<0.05) after frying process. Fat and ash content increased significantly (P<0.05) after frying process. Fresh skipjack contained 63.13% of total fatty acid with 30 kinds of fatty acids (12 SAFA, 7 MUFA and 11 PUFA). Fried skipjack contained 83.58% total fatty acid with 25 kinds of fatty acids (12 SAFA, 7 MUFA and 6 PUFA). Frying process increased the levels of capric, palmitic, oleic, linoleic, and eicosentrienoic acid significantly (P<0.05). Almost fatty acids decreased significantly (P<0.05) except elaidic and caprylic acid had not changed significantly (P>0.05) after frying process. Fresh skipjack contained 3.48% EPA and 19.27% DHA. Fried skipjack contained 0.52% EPA and 3.48% DHA. Frying process decreased cholesterol significantly.
Keyword: processing, DHA, EPA

Judul: Komposisi Asam Lemak dan Kolesterol Ikan Buntal pisangSegar dan Goreng (Tetraodon lunaris) Akibat Penggorengan
Abstrak: Ikan buntal pisang (Tetraodon lunaris) merupakan komoditas yang banyak dimanfaatkan di Indonesia. Salah satu cara pengolahan yang umum dilakukan masyarakat pada ikan buntal pisang adalah dengan cara digoreng. Tujuan penelitian ini adalah menentukan pengaruh proses penggorengan dengan metode deep frying pada suhu 180 oC selama 5 menit pada kadar proksimat, asam lemak, dan kolesterol ikanbuntal pisang.Ikan buntal pisang segar mengandung total asam lemak sebesar 99,73% dengan 26 jenis asam lemak (10 SAFA, 5 MUFA dan11 PUFA). Buntal pisang goreng mengandung total asam lemak sebesar 85,63% dengan 15 jenis asam lemak (7 SAFA, 3 MUFA dan 5 PUFA). Proses penggorengan meningkatkan kadar asam lemakpalmitat, oleat, dan linoleat. Asam lemak secara keseluruhan mengalami penurunan secara tidak signifikan (p>0,05) kecuali kadar stearat, oleat dan DHA yang mengalami penurunan secara signifikan (p<0,05) setelah proses penggorengan.Buntal pisang segar mengandung 3,59% EPA dan 14,53% DHA. Buntal pisang goreng mengandung 0,55% EPA dan 0,38% DHA. Proses penggorengan menyebabkan penurunan secara signifikan padakadar kolesterol ikan buntal pisang.
Keyword: EPA, DHA, processing, Puffer fish

Judul: Sistem Informasi Geografis untuk Pola Aktivitas Manusia dengan Pemodelan Data Spatio-Temporal
Abstrak: The human activity in a given time period will shape its pattern. This research develops a spatiotemporal data model to support the prediction of human existence based on activity-pattern and also visualizes the activity locations in a GIS environment. This so-called mobility oriented spatiotemporal data model conceptualizes the spatial and temporal interaction of activity behaviour using the concept of mobility. In other words, activity patterns are conceptualized as a sequence of staying at or traveling between activity locations. The model can support the analysis and queries of activities from different perspectives, i.e. queries can be time-oriented, person-oriented, activity-oriented, and location-oriented. A prototype system based on the activity data modelling is implemented in MySQL 5.0.27 as DBMS with using PhpMyAdmin 2.9.1.1 software. Spatial database is developed with using software QuantumGIS and ArcView. The system could be accessed online through a web browser with MySQL as its database storage and Pmapper framework as the tools used in visualizing the activity locations.The information were provided in the form of activity attribute-data as the user requested and graphical-data (map) which contains information about its activity locations.
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