Judul: Komposisi Asam Lemak, Kolesterol, dan Deskripsi Jaringan Fillet Ikan Kakap Merah (Lutjanus argentimaculatus) Segar dan Goreng
Abstrak: Red Snapper (Lutjanus argentimaculatus) is a type of fish that usually consumed by people. The aim of this research was to determine the composition of fatty acid, cholesterol and tissues description on fresh and fried of red snapper fillet. Fresh red snapper had mosture content 79.31%, 1.92% ashes, 16.30% protein, 0.05% fat and carbohydrates 0.23%. Then after frying, the mosture changed into 62.49%, ashes 1.98%, protein 28.40%, fat 2.17%, and carbohydrates 5.62%. The highest compound of saturated fatty acid on red snapper were myristic acid (C14:0), palmitic acid (C18:0), and stearic acid (C18:0). The highest compound of monounsaturated fatty acid were palmitoleat acid (C16:1) and oleic acid (C18:1). The highest compound of polyunsaturated fatty acid were linoleic acid (C18:2), linolenat acid (C18: 3), arakidonat acid (C20:4), EPA (C20:5) and DHA (C22:6). Cholesterol content has changed of 20 mg/ 100 g to 60 mg/ 100 g after frying. Tissues structure of fresh red snapper seemed not compact because of decline quality meat, but fried flesh of red snapper seemed more compact.
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Judul: Profil Asam Lemak, Kolesterol Dan Jaringan Skin On Fillet Ikan Kakap Putih (Lates calcarifer) Segar dan Setelah Proses Deep frying.
Abstrak: Ikan kakap putih (Lates Calcarifer) merupakan komoditas yang banyak dimanfaatkan di Indonesia. Salah satu cara pengolahan yang umum dilakukan masyarakat pada ikan kakap putih adalah dengan cara digoreng. Tujuan penelitan ini adalah menentukan pengaruh proses penggorengan dengan metode deep frying pada suhu 160 ᵒC dan suhu 180 ᵒC selama 5 menit pada kadar proksimat, asam lemak, kolesterol dan jaringan ikan kakap putih. Proses penggorengan menurunkan kadar air, abu dan protein serta meningkatkan kadar lemak. Proses penggorengan meningkatkan kadar asam lemak palmitat, oleat dan linoleat. Asam lemak secara keseluruhan mengalami penurunan setelah proses penggorengan. Fillet segar mengandung 1,07% EPA dan 5,17% DHA, Fillet goreng 160 ᵒC mengandung 0,36% EPA dan 1,07% DHA serta fillet goreng 180 ᵒC mengandung 0,01% EPA dan 0,54% DHA.
Keyword: Asam lemak, ikan kakap putih, kolesterol, proses penggorengan.

Judul: Penyelesaian Model Epidemi SEIV dengan Menggunakan Metode Perturbasi Homotopi
Abstrak: SEIV epidemic model is one of mathematical models for the spread of infectious diseases. Examples of infectious diseases that correspond to this model are polio and rabies. One way to handle the spread of infectious diseases is by vaccination. SEIV epidemic model has involved factor of vaccination, and it has nonlinear form. Solution of SEIV epidemic model is constructed by using the perturbation homotopy method. In homotopy perturbation method, linear operator and nonlinear operator are defined by differential equations those arise in SEIV epidemic model. The graph of solutions obtained by the homotopy perturbation method and that by the numerical method are coincide. Simulations which are given by changing the parameter values of the SEIV epidemic model provided small differences.
Keyword: Bogor Agricultural University (IPB), perturbation homotopy method, nonlinear problem, SEIV epidemic model