Judul: Analisis integrasi pasar karet alam antara pasar fisik di indonesia dengan pasar berjangka dunia
Abstrak: Indonesia merupakan negara produsen sekaligus pengekspor karet nomor dua terbesar di dunia. Karet alam sebagai komoditi strategis yang berorientasi pada pasar ekspor menjadikan harga karet alam Indonesia dipengaruhi dan ditentukan oleh perkembangan harga di luar negeri. Untuk itulah Indonesia memiliki kepentingan besar atas setiap perubahan harga karet. Pada kenyataannya, sampai sekarang mekanisme perdagangan karet alam Indonesia masih bertumpu pada perdagangan di pasar fisik dengan mekanisme penetapan harga karet alam kecenderungan mengacu pada harga karet yang terbentuk di bursa berjangka karet dunia untuk dijadikan bahan dasar pertimbangan dalam negosiasi harga karet, sehingga jika dilihat secara umum pergerakan harga karet alam domestik serarah dengan perkembangan harga karet di pasar berjangka dunia. Pergerakan harga tersebut mengindikasikan terjadinya integrasi namun tidak diketahui hubungan kointegrasi harga antara pasar fisik karet alam di Indonesia dengan pasar berjangka karet dunia.
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Judul: Prospek karet alam Indonesia di Pasar International
Abstrak: Pada dua dekade terakhir, telah terjadi pergeseran negara/wilayah konsumen dan produsen karet alam di pasar dunia. Sementara itu, ekspor karet alam Indonesia relatif konstan akibat fluktuasi harga karet alam internasional, dan perkembangan konsumsi domestik yang stagnan karena tidak adanya investasi baru pada industri karet terkait. Pertanyaannya bagaimana prospek jaret alam Indonesia di pasar internasional, dan adakah integrasi antara pasr domestik dan internasiona, serta bagaimana keragaan ekspor karet alam Indonesia akan dipengaruhi oleh perubahan-perubahan?. Tujuan penelitian adalah : (1) menganalisis intgrasi pasar spasial dan vertikal karet alam domestik yang diperdagangkan sebagai RSS dan TSR, (2) melihat dampak perubahan nilai tukar terhadap ekspor karet alam Indonesia, dan perubahan harga minyak mentah terhadap permintaan karet alam dunia, serta simulasi dari perubahan variabel endogen terhadap veriabel endogen lainnya, dan (3) menganalisis daya saing dan permintaan ekspor karet Indonesia pada beberapa pasar utama karet alam, serta simulasi dari perubahan variabel endogenj terhadap variabel endogen lainnya.
Keyword: Karet alam, Integrasi pasar, Keragaan ekspor, Kointegrasi, Error correction model, Pangsa pasar

Judul: Effectiveness of Microwave Oven against B. cereus to Reach Food Safety Objective in Cook-chill Foods
Abstrak: Cook-chill foods are meal that being cooked and then chilled quickly until further consumption. Usually before being consumed, the foods are reheated by the consumers to improve the organoleptic property and also to destroy bacteria. One of the things that need to be considered is that cook-chill foods that are originated from grains like rice or wheat are vulnerable to be contaminated by pathogen, especially Bacillus cereus. Another problem is that on the packaging of specific cook-chill food that being investigated, there is only instruction manual on how to reheat the food with 1800 W microwave oven. Microwave oven that is being used in household level is usually lower than 1000 W, so there is a possibility under-cooking may happen because there is no standardization on how to heat food with microwave on household level. The research was conducted in five steps, which were; (1) investigation of standard plate count and B. cereus count on two cook-chill foods (spaghetti bolognaise and black pepper chicken rice), (2) challenge test on those cook-chill foods to evaluate the growth of B. cereus on cook-chill food on 15oC, (3) challenge test to evaluate inactivation of vegetative cells and spores of B. cereus by microwave oven (850 watt and 410 watt), (4) to evaluate if FSO of those cook-chill foods could be achieved based on data gathered in the previous results, and (5) to study the effect of microwave oven and moist heat against leakages of nucleic acids and proteins of B. cereus. The results of this research were that microwave oven with 850 watt power could still reach food safety objective (FSO) when cook-chill foods were being reheated for the recommended time on the packagings (45 seconds for spaghetti bolognaise and 2 minutes for black pepper chicken rice), however when using 410 watt microwave oven, FSO could not be achieved. The mechanism of which why microwave oven could destroy vegetative cell and spores of B. cereus was also investigated. The result was that heat treatment using microwave oven differed when compared to moist heat since heat treatment using microwave oven caused leakages of nucleic acid and protein content of the vegetative cells and spores of B. cereusin much larger effect than moist heat.
Keyword: cook-chill foods, Bacillus cereus, microwave, rice, spaghetti, food safety objective