Judul: Implementasi Teknologi Mobile Agent pada Layanan Printer Berbasis Lokasi
Abstrak: Most devices in ubiquitous network environment have limited memory and processing power, thus they can’t provide all services even when in suitable locations. Mobile agent technology could be implemented to improve resource efficiency. The goal of this research is to implement mobile agent technology for location-based printer service. In this research a scenario-based UML design analysis method will be used. To develop the system with mobile agent technology, a state-of-theart agent platform – JADE is used. The system consists of four parts: (1) mobile agent server, (2) location-based service server, (3) printer service, (4) client. Mobile agent is successfully implemented for location-based services. There are several advantages of mobile agent for location-based services: (1) can be used as alternative solution to distribute services in ubiquitous computing environment, (2) service management is easier and cheaper because no additional infrastructure needed when new service added, (3) easy to maintain because system consists of an agent that easy to debug and agent component easy to replace without affecting other component in the system, (4) system model is highly scalable. However, there are also disadvantages of mobile agent for location based services: (1) specifically in this case, the network infrastructure needs the addition of two computer equipment that will act as mobile agent server and location-based service server, (2) mobile agent security is still an open research. Our future researches are to include more service available, improve client graphical user interface, considering geographical proximity between service requester and provider, add compatibility with more operating system, improve jobs distribution algorithm and add domain name system entity
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Judul: Pengembangan Sistem Pembelajaran pada Peralatan Bergerak
Abstrak: Mobile learning is a brand new learning paradigm. This learning model is coming up to respond the innovation of information and communication technology, especially for a mobile technology. Nowadays, mobile communication device is one of devices that interacts intensively every day with learning actor, such as learner and tutor. Now, mobile learning application is still on development phase, and being researched by the experts. Many architectures are used in mobile learning application development, but this final project is trying to give a different perspective. Using J2ME Platform and PHP as the basic platform architecture, this final projects directed to explore learning aspects of mobile learning. The result of this final project is an application of mobile learning, the name of the application is Mobile Training System. This application tries to develop a way to learn anywhere, anytime, and anyone. Mobile Training System is divided into two systems, MTS Provider and MTS Client. MTS Provider is an application that developed based on PHP platform, whereas MTS Client is an application that developed based on J2ME platform. The expectation of using such architecture is to make mobile learning system easier for later exploration and development.
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Judul: Perubahan Komposisi Lemak, Asam Lemak, Kolesterol, dan Jaringan Skin on Fillet Ikan Ekor Kuning (Caesio cuning) Setelah Proses Deep Frying
Abstrak: Ikan Ekor Kuning (Caesio cuning) merupakan komoditas yang banyak dimanfaatkan di Indonesia. Salah satu cara pengolahan yang umum dilakukan masyarakat pada ikan ekor kuning adalah dengan cara digoreng. Penelitian sebelumnya menunjukkan proses penggorengan mempengaruhi kandungan gizi pada ikan. Tujuan penelitan ini adalah menentukan pengaruh proses penggorengan dengan metode deep frying pada suhu 160 °C dan suhu 180 °C selama 5 menit pada kadar proksimat, asam lemak, kolesterol, dan jaringan ikan ekor kuning. Proses penggorengan menurunkan kadar air, abu, protein, dan karbohidrat serta meningkatkan kadar lemak. Proses penggorengan meningkatkan kadar asam lemak laurat, palmitat, oleat dan linoleat. Asam lemak secara keseluruhan mengalami penurunan setelah proses penggorengan. Fillet segar mengandung 1,67% EPA dan 7,57% DHA. Fillet goreng 160 °C mengandung 0,66% EPA dan 2,59% DHA serta fillet goreng 180 °C mengandung 0,65% EPA dan 2,50% DHA. Rasio asam lemak omega6:omega3 ikan ekor kuning segar sebesar 0,40, goreng 160 °C sebesar 2,38 dan 180 °C sebesar 2,44. Kolesterol ikan ekor kuning segar dan goreng menunjukkan perbedaan, ikan ekor kuning segar memiliki kadar kolesterol sebesar 256,04 mg/100g, goreng 160 °C sebesar 306,64 mg/100g, dan 180 °C memiliki kandungan kolesterol 242,09 mg/100g. Struktur jaringan daging fillet ikan ekor kuning mengalami perubahan akibat proses deep frying. Jaringan sampel yang digoreng dengan suhu 180 °C selama 5 menit menunjukkan struktur yang lebih kompak bila dibandingkan dengan sampel segar dan sampel yang digoreng pada suhu 160 °C selama 5 menit
Keyword: histologi, komposisi kimia, omega 3, omega 6, proses penggorengan