Judul: Purification and Effect of Processing on  Parvalbumin from Freshwater Pomfret Fish and Marine Pomfret Fish
Abstrak: Jenis ikan yang banyak dikonsumsi di Indonesia salah satunya yaitu ikan bawal. Ikan bawal yang umum dijumpai di Indonesia dapat dibedakan menjadi dua yaitu ikan bawal tawar dan ikan bawal laut. Sampai saat ini, belum ada sediaan diagnostik ikan bawal untuk penderita alergi ikan. Oleh karena itu, penelitian ini bertujuan untuk memurnikan protein alergen dari ikan bawal dan menentukan pengaruh perlakuan pemanasan melalui pemasakan berupa perebusan pada protein alergen tersebut. Pemurnian dilakukan dengan metode presipitasi menggunakan amonium sulfat. Penentuan konsentrasi protein larut air menggunakan uji Bradford, kadar protein kasar dianalisis menggunakan metode Kjeldahl dan profil protein parvalbumin diindentifikasi menggunakan metode SDS-PAGE. Analisis kadar protein kasar terdapat perbedaan nyata antara jenis ikan bawal tawar dan ikan bawal laut. Proses pengolahan dengan pemasakan berupa perebusan berpengaruh terhadap kadar protein alergen yang terkandung. Bobot molekul protein ikan bawal tawar dan ikan bawal laut berkisar antara 10- 154 kDa. Saturasi amonium sulfat terpilih untuk pemurnian yaitu 60-90%. Bobot molekul protein parvalbumin berkisar antara 10-15 kDa., One of the most consumed types of fish in Indonesia is pomfret fish. Pomfret fish that are common in Indonesia can be divided into two, namely freshwater pomfret fish and marine pomfret fish. Until now, there is no diagnostic preparation for pomfret for fish allergy sufferers. Therefore, this study aimed to purify the allergen protein from pomfret and determine the effect of heating treatment by cooking such as boiling on the protein allergen. Purification was carried out by precipitation method using ammonium sulfate. Determination of water soluble protein concentration using the Bradford test, crude protein content was analyzed using the Kjeldahl method and the parvalbumin protein profile was identified using the SDS-PAGE method. Analysis of crude protein content showed a significant difference between the types of freshwater pomfret fish and marine pomfret fish. Processing with cooking such as boiling also affects the protein content of allergens contained. The protein molecular weight of freshwater pomfret fish and marine pomfret fish ranges from 10-154 kDa. The selected ammonium sulfate saturation for purification is 60-90%. The molecular weight of parvalbumin protein ranges from 10-15 kDa.
Keyword: Allergen, Cooking, Parvalbumin, Purification, Protein

Judul: Characterization and Effect of Processing on Parvalbumin Content in Eel (Anguilla bicolor bicolor)
Abstrak: Ikan sidat memiliki kandungan zat gizi yang tinggi, akan tetapi tidak menutup kemungkinan ikan sidat dapat menyebabkan alergi pada sebagian orang yang memiliki hipersensitivitas atau alergi terhadap protein ikan. Penelitian ini bertujuan menentukan karakteristik kandungan parvalbumin pada bagian daging ikan sidat (Anguilla bicolor bicolor) dengan pengolahan berbeda dan karakteristik parvalbumin ikan sidat yang dimurnikan. Ikan sidat dianalisis menjadi tiga bagian yaitu depan, tengah, dan belakang dengan perlakuan pengolahan yang berbeda (ikan sidat segar, rebus yang digunakan daging dan airnya, dan rebus yang digunakan dagingnya). Profil protein diidentifikasi dengan SDS-PAGE dan uji Bradford. Konsentrasi protein pada bagian ikan sidat yang berbeda tidak berpengaruh nyata, sedangkan perlakuan pengolahan yang berbeda memengaruhi konsentrasi protein ikan sidat. Analisis SDS-PAGE pada daging ikan sidat memiliki bobot molekul protein berkisar 10-186 kDa. Ikan sidat rebus yang digunakan daging dan airnya memiliki tingkat parvalbumin yang tinggi. Saturasi amonium sulfat yang terpilih pada purifikasi yaitu 70-90%. Bobot molekul parvalbumin yang didapat pada purifikasi ikan sidat berkisar 10-11 kDa., Eel has a high nutritional content, but it is possible that eel can cause allergies in some people who have hypersensitivity or allergy to fish protein. This research aims to determine the characteristics of parvalbumin content in the flesh of eel (Anguilla bicolor bicolor) with different processing and characteristics of purified eel parvalbumin. The eel was analyzed into three parts, namely front, middle, and back with different processing treatments (fresh eel, boiled with meat and water, and boiled with meat). The protein profile was identified by SDS-PAGE and Bradford assay. The concentration of protein in the different parts of the eel had no significant effect, while different processing treatments affected the protein concentration of the eel. Analysis with SDS-PAGE on eel meat has a protein molecular weight ranging from 10-186 kDa. Boiled eel with meat and water has high levels of parvalbumin. The selected ammonium sulfate saturation in purification is 70-90%. The molecular weight of parvalbumin obtained in the purification of eel ranged from 10-11 kDa.
Keyword: Parvalbumin, purification, protein, allergen, eel

Judul: Dynamics Model for Rural and Urban Economic Growth
Abstrak: Lewis theory of structural change has focused on mechanisms that allow countries to transform their domestic economic structure to a more modern economy. The proposed model deals with the mechanism of interaction between rural and urban Economic. This model is concerned with the process of labor transfer from rural to urban areas. This study aims to model the dynamics of economic growth in rural and urban areas, including determining the equilibrium solution and to carry out simulation of the model. The simulation results show that the transfer of labor from rural to urban areas will increase the rate of change of capital so that structural changes can be realized. In addition, increased propensity to save in rural areas will also accelerate structural change
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