Judul: Produksi Pepton dari Ikan Kembung Tidak Layak Konsumsi Sebagai Media Alternatif Pertumbuhan Yeast Penghasil Selenium Organik
Abstrak: Ikan kembung tidak layak konsumsi adalah salah satu jenis ikan pelagis kecil yang berkadar protein tinggi dan kadar lemak rendah. Ikan kembung dan limbah cair sari kurma termasuk ke dalam kelompok limbah perikanan dan pertanian yang belum dimanfaatkan secara optimal dan menjadi permasalahan lingkungan. Penelitian ini bertujuan memproduksi pepton dari ikan kembung tidak layak konsumsi dan dextrose asal limbah cair sari kurma dan membandingkan karakteristik pepton tersebut dengan pepton komersial. Pepton ikan dihidrolisis menggunakan enzim papain pada kondisi optimum, yaitu konsentrasi 0,3% dan waktu hidrolisis selama 5 jam. Pepton ikan kembung tidak layak konsumsi memiliki kelarutan 99,95%, total nitrogen 12,08%, a-amino nitrogen bebas 1,96%, rasio AN/TN 16,22%, kadar garam 7,85%, dan pH 7,00. Pepton ikan kembung tidak layak konsumsi dan dextrose asal limbah cair sari kurma yang ditumbuhkan pada media pertumbuhan Wickerhamomyces anomalus sebagai Se-Yeast memiliki kecepatan pertumbuhan lebih tinggi dibandingkan pepton dan dextrose komersial., Spoiled mackerel fish is a type of small pelagic fish that has a high protein content and low fat content. Mackerel fish and extract date palm by- product are included in the group fisheries and agricultural wastes that have not been used optimally and are still an environmental problem. This study aimed to produce peptone form spoiled mackerel fish and dextrose from extract date palm by-product compared the characteristics of these peptones with commercial peptones. fish peptone was produced by hydrolysis process using papain enzyme at optimum conditions, 0.3% papain enzyme 5 hours hydrolysed process. The results showed that peptone form spoiled mackerel fish had protein of 75.54%, solubility of 99.95% , nitrogen of 12.08%, a-Amino fee nitrogen of 1.96%, AN/TN ratio of 16.22%, salt of 7.85% , and pH of 7.00. The results of the analysis of the average growth rate indicated that the media containing spoiled mackerel fish peptone and dextrose from extract date palm by-product has higher growth speed on W.anomalus as selenium yeast than commercial peptone and dextrose.
Keyword: extract date palm by-product, mackerel fish, papain, peptone, Wickerhamomyces anomalus

Judul: Kajian Literatur Perbedaan Bagian Tubuh Ikan dan Kesegarannya Terhadap Karakteristik Pepton Yang Dihidrolisis Secara Enzimatis
Abstrak: Bahan baku pepton dari sapi dan babi terbentur masalah kehalalan dan penyakit membahayakan dari hewan-hewan tersebut. Penggunaan ikan sebagai alternatif bahan baku pepton dinilai lebih efektif. Pepton ikan dapat dihidrolisis enzimatis dengan enzim papain. Perbedaan penggunaan daging dan jeroan ikan serta kesegarannya dapat memengaruhi karakteristik pepton yang dihasilkan. Tujuan penelitian ini mengidentifikasi, menganalisis dan membandingkan pengaruh dari perbedaan bagian tubuh ikan yang digunakan serta kesegarannya terhadap karakteristik dari pepton ikan dihidrolisis enzimatis. Penelitian kajian literatur dilakukan dengan mengumpulkan data dari jurnal nasional maupun internasional. Nilai rata-rata parameter pepton jeroan ikan lebih tinggi daripada pepton daging ikan. Pepton dengan ikan post rigor dan busuk memiliki nilai rata-rata parameter yang lebih tinggi daripada pepton dengan ikan segar. Peningkatan konsentrasi enzim dan waktu hidrolisis dapat meningkatkan protein terhidrolisis, sebagian parameter pepton ikan telah memenuhi standar bactopeptone. Kata kunci: daging ikan, enzim papain, jeroan ikan, hidrolisis, pepton ikan., Peptone’s raw material from bovine and porcine products are colliding the halal issue and the presence of dangerous diseases. Using fish as the alternative of raw material for peptone is more effective. Fish peptone could be hydrolyzed enzymatically using papain enzyme. The use of fish flesh and fish viscera, also fish freshness as raw product used in peptone can affect the peptone final product. The purposes of this research were to identify, analyze, and compare the effect of using different parts of fish body and fish freshness as raw material to the characteristics of fish peptone. The literature review was carried out by data collection from national and international scientific journals. Peptones with fish viscera have higher average value of the parameters compared with peptones with fish flesh. Peptones with post rigor and spoiled fish raw materials have higher average value of the parameter comparing with peptones with fresh fish. Enhancing percentage of enzyme and hydrolysis duration can increase hydrolyzed protein content, several parameters of fish peptone have complied the bactopeptone standard. Keywords: fish flesh, fish viscera, hydrolysis, papain enzyme, peptone.
Keyword: daging ikan, enzim papain, jeroan ikan, hidrolisis, pepton ikan, fish flesh, fish viscera, hydrolysis, papain enzyme, peptone

Judul: Tinjauan Matematis pada Model Makroskopik dan Mikroskopik Arus Lalu-lintas
Abstrak: Traffic flow phenomenon can be described through mathematical model such as continuous dynamic model with an ordinary differential equation so that it can be solved with integral factors. In this paper three simple models of traffic flow are discussed, i.e, two macroscopic and one microscopic models. Macroscopic model formulates dynamics of the traffic flow that occurs on a large number of vehicles on a road. While the microscopic model explains drivers’ behavior in their interaction with other vehicles ahead, i.e, car-following model. This paper shows the existence of ordinary differential equation found in the traffic flow model and indicates some different representations in the context of the same model. It also reviews a simple model of traffic flow along a single link, which leads to some unexpected results, i.e, it can express the solution model in term of link outflows as well as trip time. In the microscopic model, simulation is done to illustrate the behavior of the drivers with a sensitivity coefficient as a benchmark parameter.
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