Judul: Meta-analysis the effect of adding halophilic starter bacteria to histamine content of fish sauce fermentation product
Abstrak: Modifikasi metode fermentasi dengan penggunaan starter dapat mengontrol proses fermentasi dan menurunkan kadar histamin kecap ikan. Meta-analysis dapat digunakan sebagai metode systematic review pada kumpulan artikel tentang pengaruh penggunaan starter bakteri halofilik tertentu terhadap perubahan kadar histamin produk kecap ikan. Penggunaan starter Tetragenococcus halophilus, Staphylococcus sp., Virgibacillus sp., Psycrobacter sp., Lactobacillus plantarum & Paenibacillus polymyxa, Bacillus polymyxa, Staphylococcus carnosus, Bacillus amyloliquofaciens, dan Marinococcus halotolerans dapat mereduksi kadar histamin produk kecap ikan. Starter yang digunakan dalam artikel memberikan pengaruh kecil sampai besar terhadap kadar histamin produk kecap ikan. Jenis starter Tetragenococcus halophilus MRC10-1-3 and Tetragenococcus halophilus MCD10-5-10 menunjukan nilai effect size sebesar -5,9846 yang diartikan memberikan pengaruh besar terhadap reduksi pembentukan histamin., Modification of the fermentation method using a starter can control the fermentation process and reduce histamine content in fish sauce. Meta-analysis can be used as a systematic review method in a collection of articles on the effect of using certain halophilic bacteria starters on changes in histamine content in fish sauce products. The use of starter Tetragenococcus halophilus, Staphylococcus sp., Virgibacillus sp., Psycrobacter sp., Lactobacillus plantarum & Paenibacillus polymyxa, Bacillus polymyxa, Staphylococcus carnosus, Bacillus amyloliquofaciens, and Marinococcus halotolerans can reduce histamine content of fish sauce product. The starter used in this article has a small to large effect on histamine content in fish sauce products. Types of starter Tetragenococcus halophilus MRC10-1-3 and Tetragenococcus halophilus MCD10-5-10 showed an effect size value -5,846 which was interpreted to have a major influence on the reduction of histamine formation.
Keyword: fish sauce, histamine, meta-analysis, starter

Judul: Perubahan Kadar Histamin dan Bakteri Penghasil Histamin dari Pindang Badeng Tongkol (Auxis rochei) Selama Penyimpanan
Abstrak: Pindang is an intermediate moisture product which is highly perishable if its handling and processing are not sufficient. The deterioration caused by the activities of microbes and enzyme produce biogenic amine compounds. The compounds creates from decarboxilation of amino acids in fish. One of the biogenic amine compounds is histamine. The high accumulation of histamine in fish is harmfull if consumed. The objective of this research was to analyze the storage effect of the histamine content and histamine-producing bacteria from the boiled tuna (Auxis rochei). This research was conducted in December 2013 to April 2014. Fresh fish tuna obtained from one day fishing by mini purse seine in TPI Cisolok Palabuhanratu. This research was devided into two stages; the first stage was keeping fresh tuna in 0, 8, 16, 24, 32 hours as control and test of organoleptic, TPC, TVB and histamine levels. The second stage of the research composed of three steps. The first step was boling fish in 25% salt addition at different time (2, 5, and 8 hours), then histamine test and determination of bacterial count. The best results of the first step continued to the second step. The second step, boiled fish were storaged at room temperature in 0, 8, 16, 24, 32 hours and its organoleptic value, histamine, TPC and TVB were analyzed. Sample with highest histamine content were analyzed in step 3, in which the histamine-producing bacteria were selected and identified. The influence of pH, temperature and NaCl concentration to the bacterial growth, histamine production were determined. Each species of bacteria was inoculated in boiled fish and its bacterial count analyzed. The results showed that storaging of fresh fish at room temperature caused in increasing of histamine, TVB levels and microbial activity. The histamine level didn’t lose after boiling and its level were increase during storage at room temperature. Histamine level were increase after storage time 8 hours and was haighly different with fish without storage treatment (p<0.05). Its level continued until 32 hours storage time. Bacterial count increased significantly after 24 hours (p<0.05). Its TVB-level increased significantly at 8 hours storage time and continue until 32 hours storage time. Boiled fish at 32 hours storage time shown 6 bacterial isolate and were expected as P. vulgaris, H. alvei, M. morganii, E.aerogenes, K. oxytoca, K. pneumoniae. Test on the abbility of 6 bacterial isolate to form histamine shown that K. pneumoniae produced the highest histamin level (132 mg/kg), while H. Alvei formed the lowest histamine level (78 mg/kg).
Keyword: Histamine, bacterial, pindang tuna (Auxis rochei)

Judul: Konstruksi aritmetika kurva eliptik F(2m) supersingular dan non-supersingular untuk skema kunci publik ElGamal
Abstrak: Algoritme ElGamal adalah salah satu algoritme kunci publik dengan aritmetik modular p yang mempunyai struktur grip siklik Z(p). Tingkat keanaman algoritme ini terletak pada pemecahan masalah logaritme diskret dari Z(p). Akan tetapi, tingkat keamanan tadi tahun ke tahun semakin menurun yang disebabkan kemampuan pemecahan algoritme diskret semakin meningkat. Untuk memenuhi tingkat keamanan yang memadai dibutuhkan p yang cukup besar yang menyebabkan proses enkripsi dan dekripsi menjadi lambat.
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