Judul: Analisis Ekonomi dan Daya Dukung Pengembangan Ekowisata Pulau Pari Kepulauan Seribu, Jakarta
Abstrak: Pari Island wich is known as research and conservation area of coral reefs by P2O LIPI, now also developed as a natural tourism area. One of the purposes of tourism development in Pari Island is to increase local economy. Most of the local people in Pari Island work in fisheries sector which now face a fish stock depletion due to the overfishing problem. Thus the tourism sector is expected to contribute to the local community income. This study was conducted to calculate the carrying capacity of Pari Island for beach and snorkeling activities, estimating the economic value of tourism in Pari Island, and the contribution of the tourism sector to local community income. Based on calculation, the value of tourism suitability index and carrying capacity of the location are in the category suitable. The economic value of tourism in Pari Island are estimated using individual travel cost method and show the results Rp 152.627.300.000,00/year. The existence of the tourism sector in Pari Island also contributed 70,12 percent to local community income. The number of economic value and tourism contribution to the local community income are indirectly indicate that tourism sector in Pari Island is important for society and the environment. Thus, tourist activity in Pari Island can be developed with limit of environmental carrying capacity.
Keyword: sustainable tourism, tourism contribution, the economic value of tourism, the environmental carrying capacity, Pari Island

Judul: Penilaian Ekonomi dan Daya Dukung Wisata Bahari di Pulau Pari Kepulauan Seribu Provinsi DKI Jakarta
Abstrak: The economic assessment and carrying capacity of Pari island marine tourism in Thousand islands of DKI Jakarta province are intended to determine the land suitability of Pari island for the marine tourism, to estimate the physical carrying capacity of Pari island for the marine tourism, to estimate the economic values of Pari island for the marine tourism and the economic impacts for the local people. The analysis of tourism land suitability shows that the group of Pari island in accordance with the parameter of brightness and flow velocity is really appropriate with the parameter of the types of coral reefs and reef fish species, is appropriate with margin and is sufficiently appropriate with the live coral cover; and in accordance with the width parameter is of the potential for 361,5 ha diving and 939,55 ha snorkeling activities. The carrying capacity of the group of Pari island for diving tourism is 1.287 people/day, for snorkeling tourism is 2.787 people/day, for mangrove tourism is 504 people/day, and for beach tourim is 2.572 people/day. The results showed the total economic value of marine tourism in Pari island about 12.365.824.221,25 IDR or 192.314.529,10 IDR per hectare/year. Keynesian Local Income Multiplier value of cash flow marine tourism activities in Pari Island showed a value of 1,48, Income Multiplier Ratio Type I and Income Multiplier Ratio Type II with value of 1,09, and 1,14.The recommendations for the marine tourism development in Pari island are among other: the settlement of land ownership status; involvement, capacity development, and community empowerment; the opening of direct transport access toward Pari island; the improvement of infrastructures and tourism supporting facilities
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Judul: Pengikatan Gluten Pada Tepung Mocaf Dalam Upaya Perbaikan Kualitas Adonan Tepung Mocaf.
Abstrak: Upaya pengikatan tepung mocaf dengan gluten dilakukan untuk menghasilkan tepung mocaf dengan kualitas adonan yang lebih baik. Penelitian ini bertujuan untuk menghasilkan tepung mocaf terikat gluten serta mengevaluasi pengaruh faktor suhu pemanasan (X1) dan konsentrasi penambahan gluten (X2) dengan menggunakan Rancangan Acak Lengkap Faktorial (RALF). Pengikatan dilakukan dalam larutan basa dengan perlakuan panas pada suhu 50, 55, dan 60 oC dengan penambahan gluten sebanyak 10%, 20%, dan 30%. Hasil penelitian menunjukkan tepung mocaf – gluten yang diikat pada suhu 55 ⁰C dengan penambahan gluten sebanyak 30% memiliki kadar protein dan baking expansion tertinggi sebesar 19.77% dan 2.78 mL/g. Swelling power tepung menurun seiring penurunan daya serap tepung terhadap air. Sifat birefringence tepung mocaf – gluten semakin menghilang seiring dengan peningkatan suhu pemanasan. Analisa FTIR tepung mocaf – gluten menunjukkan adanya penguatan puncak spektrum ikatan C – N pada panjang gelombang 1167–1159 cm-1 yang dapat berasal dari penambahan gluten dan adanya ikatan antara tepung mocaf dengan gluten.
Keyword: baking expansion, FTIR, gluten, mocaf, pengikatan