Judul: Penentuan Asam Amino dan Taurin Ubur-ubur (Aurelia aurita) Segar dan Kering
Abstrak: Jellyfish is one of aquatic product comodity that found in virtually any Indonesian waters. The jellyfish is expected has a high nutrition contents. The purpose of this research is to determine the compisition of nutrition, amino acids and taurin in fresh and dried jellyfish (Aurelia aurita). The essential amino acids that contained in jellyfish are arginine, leucine, valine, threonine, lysine, isoleucine, phenylalanine, methionine, and histidine, whereas non essential amino acidsare glutamic acid, glysine, aspartic acid, serine, alanine, and tyrosine. The amino acids content are lower in dried jellyfish. The highest of essential amino acid content in fresh and dried jellyfish is arginine, 1.72% (db) and 1.44% (db), and the lowest is histidine, 0.19% (db) and 0.13% (db). The highest of non essential amino acid content in fresh and dried jellyfish are glutamic acid and glysin, 3.26% (db) and 2.62% (db), and the lowest is tyrosine, 0.38% (db) and 0.41% (db). The content of taurine in fresh jellyfish umbrella is 2.68% (db) and dried jellyfish 0.67% (db).
Keyword: jellyfish (Aurelia aurita)., taurine, proximate, amino acids

Judul: Profil asam lemak ubur-UBUR (Aurelia aurita) sebagai sumber bahan baku hasil perairan kaya manfaat
Abstrak: Ubur-ubur (Aurelia aurita) merupakan biota laut yang diduga memiliki kandungan asam lemak yang bagus sehingga memiliki potensi dijadikan bahan baku tetapi belum banyak dimanfaatkan. Ubur-ubur yang diekspor biasanya dalam bentuk segar atau telah melalui pengolahan sederhana, yaitu dengan penggaraman untuk meningkatkan daya awet dan mempermudah pengolahan selanjutnya. Penelitian ini bertujuan untuk menentukan karakteristik dan komposisi asam lemak yang terdapat pada ubur-ubur (Aurelia aurita). Pengamatan dilakukan terhadap kandungan proksimat (kadar air, kadar abu, lemak, protein dan karbohidrat) serta asam lemak pada daging ubur-ubur segar dan kering yang telah diberi perlakuan penambahan tawas dan garam dengan perbandingan 1:5 dari bobot total ubur-ubur yang digunakan. Hasil proksimat daging ubur-ubur segar, yaitu kadar air 87,50%; abu 1,76%; lemak 2,03%; protein 5,31%; dan karbohidrat 3,40%, sedangkan hasil proksimat daging ubur-ubur kering, yaitu kadar air 67,33%; abu 3,26%; lemak 9,20%; protein 4,67%; dan karbohidrat sebesar 13,54%. Asam lemak jenuh tertinggi pada ubur-ubur, yaitu asam palmitat sebesar 15,36% pada daging segar dan 15,35% pada daging kering. Kandungan linolenat pada ubur-ubur tergolong kecil dibandingkan dengan asam lemak tidak jenuh majemuk (PUFA) lainnya, yaitu arakhidonat, linoleat dan EPA. Kandungan EPA daging segar dan kering ubur-ubur adalah 0,30% dan 0,32%. Kata kunci: Analisis proksimat, asam lemak, ubur-ubur (Aurelia aurita)
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Judul: Implementasi Inverse Kinematics untuk Koordinasi Gerak Robot Berkaki Enam
Abstrak: Six legged robot, or hexapod, is a kind of legged robots with static stability. The robot has many variants of leg movements. This should be taken into consideration by the robot designer. The research is to adopt a leg movement algorithm named inverse kinematics. Inverse kinematics is used to find each leg angle required to produce certain position of the end-effector. The experiments show that pulse width input can move the robot faster than that with end-effector displacement distance input. However, the distance input is more flexible due to its simplicity such that the user can input the desired end-effector displacement distance without relying on the pre-determined distances. The inverse kinematics algorithm has been developed, although it is not able to avoid or circumvent the barriers.
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