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: Optimasi Suhu dan Waktu Penggorengan Hampa (vacuum frying) Keripik Talas (Colocasia esculenta)
Abstrak: Taro is a carbohydrate crops potentially as subtitution of rice or for food diversification. Mentawai Islands have a great taro production. Post harvest handling of taro comonly is done by processing it into chips. Conventional frying has the disadvantage that the oil temperature is too high so it can stimulate the acrylamide compound that carsinogenic compound. One of suitable frying technology is called vacuum frying. The aim of this research were to determine the effect of temperature and frying time to physic-chemical characteristic of taro chips, to determine the best temperature and frying time, and to determine the production cost of taro chips. Taro was fried with temperature 102, 107, 112 °C and time of 25, 30, 35 minutes. Temperature and time treatment significantly influenced to physic-chemical parameters such as moisture content, carbohydrate content, hardness, and colors. The best temperature and time for frying taro chips is 112 °C for 30 minutes. The production cost of taro chips for every 100 grams is 5 750 Rupiahs
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Judul: Pengelolaan Data Spasial Darat Menggunakan Objectrelational Database Management Systems (ORDBMS)
Abstrak: Rela/ional Do/abase Managemenl Systems (RDBMS) hanya mendukung tipe data dasar dengan operasi yang terbatas sehingga tidak elisien untuk pengelolaan data kompeks, seperti data spasial darat. Dalam RDBMS, geometri dan atribut data spasial darat dimodelkan dalam beberapa tabel sehingga diperlukan banyak operasijoin antara tabel pada saat kueri data. Objec/-Relalional Da/abase Mcwagemelll Systems (ORDBMS) mendukung perluasan tipe data dasar, objek kompleks dan pewarisan, sehingga lebih elisien untuk pengelolaan data spasial darat. Dukungan tcrhadap perluasan tipe data dasar melalui mekanisme tipe data bentukan mcmungkinkan untuk mendelinisikan tipe data baru yang spesilik untuk data spasial darat. Dukungan terhadap objek kompleks melalui mekanisme array dan tipe data komposit memungkinkan untuk memodelkan masing: masing geometri dan atribut data spasial darat sebagai objek kompleks tanpa mcnguraikannya kedalam . bentuk atomik. Geometri data spasial darat dimodelkan dalam tipe data komposit MDSYS.SDO_GEOMETRY, sedangkan atributnya dimodelkan dalam satu tipe data komposit DARAT_ATTRJBUTE. Dukungan terhadap perluasan tipe data dasar melalui mekanisme fungsi bentukan memungkinkan untuk mendefinisikan metode akses bagi tipe data bentukan, array dan tipe data komposit sehingga manipulasi data menjadi lebih elisien. Pada tabel yang menyimpan seluruh . informasi data spasial darat, tipe data komposit MDSYS.SDO GEOMETRY dijadikan sebagai tipe data pada kolom yang menyimpan informasi geometri, sedangkan tipe data komposit DARAT_ATTRIBUTE dijadikan sebagai tipe data pada kolom yang menyimpan informasi atribut. Dengan menyimpan informasi geometri dan atribut data spasial darat kedalam satu tabel maka dapat mengurangi operasi join antara tabel pada saat kueri data. Hal ini menunjukkan bahwa ORDBMS memberikan pendekatan yang lebih baik dalam pengelolaan data spasial darat.
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