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: Perubahan Komposisi Asam Amino dan Mineral Ikan Cakalang (Katsuwonus pelamis) Akibat Proses Penggorengan
Abstrak: Skipjack (Katsuwonus pelamis) is a source of protein and minerals for the body. Fish processing commonly performed by Indonesian society is frying. The purpose of this study was to determine the effect of deep frying at 180oC for 5 min to the chemical composition, amino acids, and minerals of skipjack. Frying had a significant effect (P<0.05) of chemical composition, amino acid, and Ca in skipjack. Moisture and protein content decreased significantly (P<0.05), fat and ash content increased significantly (P<0.05) after frying. Total amino acids in fresh skipjack were 74.25 g/100 g, consisted of 9 essential amino acids and 6 non essential amino acids. Amino acids decreased significantly (P<0.05) after the frying. The highest essential amino acids in the fresh and fried skipjack were histidine. Mineral Ca increased significantly (P<0.05), Na, K, Fe, and Zn had not changed significantly (P>0.05) after the frying process. Mineral K had the highest number of fresh and fried skipjack (7966.54±834.14 ppm and 8316.22±141.55 ppm).
Keyword: processing, potassium, histidin

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.
Keyword: