Judul: Tubifex sp Kering - Beku dalam Kemasan Vakum Film Polyvinil Chloride, Polyethylene dan Oriented Polypropylene
Abstrak: Salah satu faktor yang penting dalam usaha budidaya ikan adalah faktor pakan, baik pakan buatan maupun pakan alami. Pakan alami yang cukup potensial untuk dikembangkan antara lain Tubifex sp. Sebagai pakan ikan, Tubifex sp mempunyai kelebihan, antara lain kandungan proteinnya yang cukup tinggi, yaitu 65 % (Bardach et al, 1972) .dan lebih mudah dicerna di dalam usus ikan, yaitu selama 1,5 - 2 jam (Grigyalis, 1967). Mengingat Tubifex sp mudah busuk, karena tubuhnya banyak mengandung air, maka Tubifex sp ini perlu diawetkan. Salah satu metode pengawetan yang dapat diterapkan adalah pengeringan beku (freeze drying). Sedangkan untuk lebih memperpanjang daya awetnya maka produk ini dapat dikemas dengan metode kemas vakum.
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Judul: Pengembangan Kemasan Produk Pindang Ikan Tongkol (Euthynnus affinis)
Abstrak: Pemindangan is one of the preservation techniques that combines salting and boiling processes. Until recent days, these method has been applied traditionally without concerning of its hygiene, which causes low quality product. Some improvement was introduced starting from raw material handling, processing and up to packaging, storage and distribution, and produced high quality product according to the SNI 2717.1: 2009 standard. Application of vacuum plastic in packaging technology indicated less damage level of products compared to besek (traditional basket) container. Besek is a bamboo woven that is used as a container for boiling process and as end consumer packaging. It was not able to protect the product then caused shorten it shelf life. Storage in low temperature also implied that besek container was unable to avoid the evaporation process or desiccation occured on the fish surface. Fish appeared to be dried, broken, and even high loss weight. On the storage temperature of 4 C the fungi began to grow after the seventh day. Boiled fish packaged with vacuum plastics was capable to inhibit the evaporation at the surface of the products until 13 days storage. Vacuum plastic packaging also improved the consumer preference since the product deterioration occurred after the fifth week in 4 C of storage temperature and sixth week in -11 C. Development on the processing and packaging technology improved the product quality but consequently also increased the production costs. Based on production cost analysis, traditional salted boiled fish had lower production cost (Rp 3 812 per package), while modern manufactured salted boiled fish increased the production cost to Rp 4 955 per package.
Keyword: packaging, cob fish, boiled fish

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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