Judul: Aplikasi Ekstrak Daun Sirih dalam Menghambat Oksidasi Lemak Jambal Patin
Abstrak: Jambal Patin is a fisheries product made from striped catfish (Pangasius hypophthalmus) through salting and drying process. Jambal patin contain high fat especially the unsaturated fatty acid so that easy to oxidated that generate rancidity. In others hand, salting and drying process could enhance the lipid oxidation in this product. In this research, betel leaf extract was applied to inhibit the lipid oxidation in jambal patin. Two treatments were applied. First, the combination of 22,5% betel leaf extract and salt solution with ratio of 1:2, 1:3, 1:4, 1:5 and the salt solution without betel leaf extract as control. Second, the storage time for two months. The lipid oxidation inhibition were monitored by determining the TBARS value, anisidine value and fluorescent products every two weeks for two months. Sensory analysis was conducted to determine the sensory changes of jambal patin caused by betel leaf treatments. Two Factorial Completely Randomize Design and Duncan Test were used as statistical analysis. The result showed that betel leaf extract has antioxidant activity better than BHT (IC50 of betel leaf extract was 134 μg/ml, lower than BHT that was 197 μg/ml). The betel leaf extract with ratio of 1:2, 1:3, 1:4, 1:5 could inhibit the lipid oxidation of jambal patin for 2 months with parameter of TBARS value, anisidine value and fluorescent products. Striped catfish contain 56.83% of unsaturated fatty acid and 43.17% of saturated fatty acid. The highest unsaturated fatty acid is linoleic acid 108.04 mg/g fish oil ( jambal patin with betel leaf extract treatment 1:2), 90.09 mg/g fish oil in control and 113 mg/g fish oil in fresh striped catfish meat. The control treatment was more rancid than the treatment with betel leaf extract. The colour and taste of betel leaf could influence the colour and taste of jambal patin. However, jambal patin with betel leaf extract 1:5 could inhibit the lipid oxidation and has sensory value better than other betel leaf extract treatments
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Judul: Pengolahan Patin Jambal Roti dengan Pengeringan Tray
Abstrak: Patin fish (Pangasius hypophthaimus) has identical characteristics to Manyung fish (Arius thalassinus). It can be used as alternative raw bread jambal (salted fish). This research aims to assessing the optimal concentration of salting, long submersion and influence of coating natural antimicrob from garlic in producing bread jambal. Chemical and physical testing results indicate that the catfish belong to the fish with a high content of protein and fat being with a thick layer of flesh. This is same character with Manyung’s characteristics. Determination of treatment jambal bread processing obtain to salting dose of 25%, 30%, and 35% in 2, 3, and 4 days, and with or without coating process. Chemical characteristics and mikrobilologi jambal bread catfish are in the range of dried salted fish quality standards according to SNI 01-2721-1992 and this product suitables for consumption. Optimal treatment is the treatment of the salt concentration of 30% with 3 days submersion time, and the coating process. This treatment produces a product with the character of the water content of 39.15% (bb), 26.31% ash content (bk), protein content of 10.92% (bk), fat content of 36.98% (bk), salinity 21, 63% (bk), the value of 93.35 mg N/100 g TVB, 5.98% pH, water activity of 0.65, with a total of 6.2 x 103 bacteria, and not overgrown with mold. Organoleptic test results indicate that the product is not approved by the panel because the value above 3 on 5 scales or above netral indicator’s position
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Judul: Persamaan Geodesik Black Hole dengan Metrik Kerr 4+1 Dimensi dalam Koordinat Waktu Kosmik
Abstrak: Persamaan geodesik black hole dengan metrik Kerr 4+1 dimensi dalam koordinat waktu kosmik merupakan interpretasi lain dari persamaan geodesik black hole dengan metrik Kerr 4+1 dimensi, dimana acuan waktu yang digunakan diubah dari koordinat waktu wajar (proper time) ke dalam koordinat waktu kosmik (cosmic time). Waktu kosmik merupakan koordinat waktu yang dimana pengamat bergerak mengikuti ekspansi dari alam semesta. Penelitian ini merekonstruksi persamaan geodesik black hole dengan metrik Kerr 4+1 dimensi yang telah ditemukan pada penelitian sebelumnya menjadi persamaan geodesik yang memiliki fungsi terhadap dimensi waktu (t). Hasil akhir dari transformasi persamaan dapat digunakan sebagai bahan studi pustaka untuk penelitian lebih lanjut mengenai persamaan geodesik black hole dalam koordinat waktu kosmik.
Keyword: Dimensi ekstra, Metrik Kerr, Persamaan geodesik, Waktu kosmik