Judul: Determination of Shelf Life of Cured Long Jawed Mackerel Fish packed Sterile Vacuum at Room Temperature Storage
Abstrak: Kekayaan laut Indonesia sangat melimpah salah satunya yaitu ikan kembung. Produk pindang di pasaran memiliki umur simpan pendek (1-3 hari) karena tingkat kontaminasi mikroba tinggi. Penelitian ini bertujuan mengetahui perubahan mutu dan menetapkan umur simpan pindang yang dikemas vakum steril selama penyimpanan suhu ruang. Penelitian ini dilakukan dengan membuat pindang kemudian dilakukan pengemasan vakum dan sterilisasi selama 5 menit, lalu disimpan hingga terjadi kerusakan pada suhu ruang. Penentuan umur simpan dilakukan dengan metode ESS. Korelasi antar parameter diukur dengan uji Spearman. Hasil karakteristik awal pindang kembung diperoleh nilai tingkat kecerahan sebesar 59,81, pH 6,8, kadar air 65,92%, kadar protein 28,82%, kadar lemak 23,70%, kadar abu 3,36%, dan total mikroba 1,25 × 104 cfu/mL. Kadar air, total mikroba, dan penilaian sensori memenuhi persyaratan SNI. Mutu pindang kembung mengalami perubahan yang mengarah pada kerusakan selama penyimpanan suhu ruang. Total mikroba menjadi salah satu parameter yang laju perubahannya sangat cepat. Pindang kembung memiliki umur simpan hingga 7 hari dan sudah tidak layak konsumsi pada hari ke 11., Indonesia's marine commodity is very abundant, one of which is long jawed mackerel fish. Cured products on the market have a short shelf life (are 1-3 days) due to high levels of microbial contamination. This study aims to determine the quality change and establish the shelf life of sterile vacuum-packed cured product during storage of room temperature. This research was conducted by making cured product then done vacuum packaging and sterilization for 5 minutes, then stored until damaged at room temperature. Determination of shelf life is done by ESS method. Correlation between parameters measured by Spearman test. The initial characteristics obtained a brightness level value of 59,81, pH 6,8, moisture content of 65,92%, protein content of 28,82%, fat content of 23,70%, ash content of 3,36%, and total microbes of 1,25 × 104 cfu/mL. Moisture content, total microbes, and sensory assessment meet SNI requirements. The quality of cured products undergoes changes that lead to damage during storage of room temperature. Total microbes become one of the parameters whose rate of change is very fast. Cured product has a shelf life of up to 7 days and is no longer worth consumption on the 11th day.
Keyword: cured product, long jawed mackerel fish, shelf life, sterilization, vacuum packaging

Judul: Pendugaan Sisa Umur Simpan Kerupuk Ikan Tenggiri (Cybium commersoni) di Pasaran.
Abstrak: One of the ways to process mackerel is transform mackerel into cracker product. Processing mackerel into cracker product is one of effort to handle the short shelf life of mackerel. This research intent for getting data of mackerel cracker change quality with Polyprophylene (PP) packaging material and High Density Polyethylene (HDPE) on different storage temperature during certain time period and determine shelf life remainder on different pack and storage temperature. Quality parameter that has been tested in this reserch to determine the shelf life remainder of a product were moisture content, crispnes, abd free fatty acid content. Critical point was conducted in hedonic test on panelist, the points as follows : critical moisture content (4,5%), critical crispness (1,1 N), and the critical of free fatty acid content (0,928%). The moisture content of mackerel cracker during storage was increased on two kind of packaging. Increased rate (k) of moisture content for mackerel cracker (temperature of 25oC) in PP packaging material is 0,0506% per day and for HDPE packaging material is 0,0578% per day. The crispness of mackerel cracker related to moisture content value. The value of hardness was increasing during storage. The value of crispness was decreasing in order to the increasing value of hardness. The decreased rate (k) of crispness for meckerel cracker (temperature of 25oC) in PP packaging material is 0,0113 N per day and for HDPE packaging material is 0,0176 N per day. The free fatty acid content of mackerel cracker during storage was increased on two kind of packaging. Increased rate (k) of free fatty acid content for mackerel cracker (temperature of 25oC) in PP packaging material is 0,0045% per day and for HDPE packaging material is 0,0050% per day. The critical parameter from the mackerel crisps shelf life remainder estimation was crispness. The shelf life remainder based on that critical parameter was 58 days for mackerel cracker in PP pack and 37 days for mackerel cracker in HDPE pack. From the data could be known that mackerel cracker has shorter shelf life remainder than shelf life that atthaced by producer, which is 3 months.
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Judul: Graphology Analysis Based on Letter a and t Using Perceptron.
Abstrak: Graphology or handwriting analysis is a method of identifying, analyzing, evaluating, and understanding personality through the strokes and patterns revealed by handwriting. A person who can analyze handwriting is called a graphologist. A graphologists can be subjective in their assesments different graphologist can have different analysis of the same handwriting. Therefore, a computer technology may help to minimize the subjectivity. This research used perceptron to analyze personality based on handwriting. Perceptron is one method of neural network. This research analyze two letters to letter a and t image. Letter a are represented by 135 images, consisting of 81 images as training data and 54 images as testing data. There are 150 images used for t images, consisting of 90 images as training data and 60 images as testing data.There are 5 experiments consisting of 2 experiments for letter a and 3 experiments for letter t. The result is the character of each class letter a and t where each parameters there are 3 classes. The accuracy of letter t and letter a was 55% and 88.89% respectively.
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