Judul: Karakteristik minyak ikan dari limbah pengolahan filet ikan patin siam (Pangasius hypopthalmus) dan Patin Jambal (Pangasius djambal)
Abstrak: Patin (Pangasius sp) which is the common name is catfish, has been well-known as a highly economic freshwater fish in Indonesia. Its high lipid content considered as source of unsaturated fatty acids including omega-3 which brings advantages for human health. This research project aims to obtain physico-chemical characteristics of the purified oil derived from the waste of Siam (Pangasius hypothalamus) and Jambal (Pangasius djambal) catfish fillet production, particularly on its fatty acids and glycerides profile. The project had been done in stages including raw material (waste from catfish fillet processing) characterization, oil extraction, oil purification, and purified oil characterization. Fish oil extraction is conducted by using a modified wet rendering method. During the catfish fillet processing, besides of getting the flesh-fillet as the main product, it remains also the other parts of fish (waste) that can be classified into 6 components i.e. head, spin-fin, skin, belly flap, trimmed flesh, and viscera. The head, belly flap, and viscera are considered to be the potential parts using for raw material in fish oil production that could yield the crude oil of 9.84%, 28.52%, and 20.34%, respectively derived from Siam, while 9,54%, 25,60% dan 30,05% derived from Jambal catfish. Fatty acids profile derived from both Siam and Jambal catfish showed that the palmitic and oleic acids are the major components. The percentage of long chain unsaturated fatty acid showed a higher amount of the total lipid, that were 53.24%, 54.38%, 52.74% respectively derived from head, belly flap, and viscera of Siam, and 62.70%, 62.92%, 61.97% derived from Jambal catfish. Even though only in small amount, Omega-3 fatty acids i.e. linoleic, EPA and DHA were detected in this experiment from both species. The typical result of FTIR spectrum profile were obtained. Nevertheless, in the range of 3050 – 2800 cm-1 representing the unsaturated fatty acids, FTIR absorbance on Jambal catfish showed a bigger and more sharply spectrum. Glycerides profile resulted 19 types of TAG in both spesies. According to the standard, 11 types of TGA were identified, which are OLO, PLO, PLP, OOO, POO, POP, PPP, SOO, POS, PPS and LaPP/MMP, respectively based on ECN and retention time. Hydrolysis using lipase enzyme from mold Thermomyces lanuginosa could specifically hydrolyze the position of sn-1 and sn-3 of TAG into DAG and MAG. DSC results demonstrated the 3 zones of melting point of Siam catfish oil, i.e range of (-30) – (-16)C, range of (-16) – 25C, and range of 25 – 46C. While in Jambal catfish oil, it was earlier detected, i.e. at -34C at the range up to 40C.
Keyword: 

Judul: Karakteristik Minyak Ikan dari Belly Flap Patin Siam (Pangasius Hypopthalmus) pada berbagai tahap proses pemurnian
Abstrak: Belly flap patin merupakan salah satu dari hasil samping pengolahan fillet ikan patin yang berpotensi dijadikan bahan baku dalam produk minyak ikan. Metode ekstraksi yang digunakan dalam penelitian ini adalah bligh and dyer, wet rendering dan dry rendering. Ekstraksi yang terbaik dilanjutkan dengan pemurnian menggunakan sentrifugasi dan absorben (atapulgit dan bentonit). Produk akhir dibandingkan dengan minyak patin komersil. Analisis kualitas minyak hasil ekstraksi meliputi analisis bilangan peroksida, asam lemak bebas, bilangan anisidin, total oksidasi dan kejernihan minyak. Kadar lemak belly flap patin sebesar 19,53±1,51% dengan asam lemak dominan yaitu asam oleat 20,66 %, asam palmitat sebesar 18,86 % dan asam linoleat sebesar 11,50%. Ekstraksi minyak ikan dari belly flap patin terbanyak adalah metode wet renderring yaitu 12,06± 0,08%. Hasil Pemurnian minyak ikan menghasilkan nilai asam lemak bebas, nilai peroksida, nilai anisidin dan nilai total oksidasi yaitu 5,64%, 11,67 meq/kg, 1,08 meq/kg, dan 24,41 meq/kg dan memiliki nilai transmisi tertinggi., Patin belly flap is one part of patin fish processing by-products. It is potential to be used as a raw material for fish oil production. The extraction methods were used Bligh and dyer, wet rendering and dry rendering. Crude fish oil obtained from the best extraction method was refined by centrifugation and adsorption (attapulgite and bentonite). The characteristics fish oil purified were compared to commercial patin oil. The fat content of patin belly flap was 19.53±1.51%. The fatty acid of patin fish oil was dominant by oleic acid (20.66%), palmitic acid (18.86%) and linoleat acid (11.50%). Wet rendering was the most effective extraction which yield was 12.06±0.08%. Patin oil refined had free fatty acid value at 5.64%, peroxide value at 11.67 meq/kg, anisidin value at 1.08 meq/kg, total oxidation value at 24.41 meq/kg and it had the highest transmision value.
Keyword: belly flap patin, ekstraksi, kualitas minyak, minyak patin komersil

Judul: Persamaan Geodesik Black Hole dengan Metrik Kerr 4+1 Dimensi dalam Koordinat Waktu Kosmik
Abstrak: Persamaan geodesik black hole dengan metrik Kerr 4+1 dimensi dalam koordinat waktu kosmik merupakan interpretasi lain dari persamaan geodesik black hole dengan metrik Kerr 4+1 dimensi, dimana acuan waktu yang digunakan diubah dari koordinat waktu wajar (proper time) ke dalam koordinat waktu kosmik (cosmic time). Waktu kosmik merupakan koordinat waktu yang dimana pengamat bergerak mengikuti ekspansi dari alam semesta. Penelitian ini merekonstruksi persamaan geodesik black hole dengan metrik Kerr 4+1 dimensi yang telah ditemukan pada penelitian sebelumnya menjadi persamaan geodesik yang memiliki fungsi terhadap dimensi waktu (t). Hasil akhir dari transformasi persamaan dapat digunakan sebagai bahan studi pustaka untuk penelitian lebih lanjut mengenai persamaan geodesik black hole dalam koordinat waktu kosmik.
Keyword: Dimensi ekstra, Metrik Kerr, Persamaan geodesik, Waktu kosmik