Judul: Perencanaan rancangan dan tata letak saluran sistem drainase bawah tanah pada perkebunan tebu di lokasi pertkebunan Sei Semayang, PTP IX, Medan
Abstrak: Dari hasil penelitian ini, sistem yang digunakan dalam perencanaan sistem drainase bawah tanah adalah sistem "gridiron" dan pembuangan airnya dari saluran pembuang ke saluran utama tanpa menggunakan pompa. Pipa lateral yang digunakan untuk lahan tersebut adalah pipa kasar dengan kedalaman pemasangan pipa sedalam 150 cm dan waktu pembuangan kelebihan air dari zone perakaran selama 5 hari. Dimensi pipa lateral adalah sebagai berikut: diameter pipa 6 inchi dengan kapasitas lapang 7.313 liter per detik dan jarak antar saluran pipa lateral 12.39 meter.
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Judul: Perencanaan dan Perancangan Saluran Drainase Daerah Irigasi di Balai Besar Penelitian Tanaman Padi Subang, Jawa Barat.
Abstrak: Drainage is one of the technical actions to reduce excess water from rain water, seepage, or excess irrigation water on an area so it can function optimally. The purpose of this research are designing drainage channels, designing channels dimension, and modelling planned drainage channels. This research was conducted during months of February to May 2015 at BB Padi, Sukamandi, Subang. The stage of this research are depiction of topographic maps, determination the location of drainage channels, determination of runoff discharge design and drainage channel dimensions, planning sewers, evaluation the performance of drainage channel. Soil texture used i.e. sandy loam. The distance between the drainage channels were designed every 200 m in accordance with the draft consolidation using reference layout of rice fields in Japan. The direction of water flow leads to the North and South, with the main drainage, tertiary drainage, ii and Taman Burung Sukamandi as a downstream of the water flow. Rainfall distributions design with Gumbel method used for a 2 year period (76.25 mm). Stream runoff is planned in each plot. Channel drainage system construction with open channels are not resistant to erosion. The intersection between the channel and the JUT branch cause the need of culvert planning. The design of the channel dimensions made uniform in both the upper and lower channels to sewer plans Evaluation of channel plan performance assessment was done as a channel drain water runoff.
Keyword: drainage channel, Gumbel, land consolidation, rainfall

Judul: Phycocyanin Extract From Spirulina platensis for as an Antioxidant and Biopigment for Spherificated Caviar Product
Abstrak: Fikosianin merupakan pigmen alami berwarna biru cerah yang kaya manfaat dengan kandungan antioksidan yang tinggi. Antioksidan memiliki peran yang sangat penting untuk mencegah kerusakan tubuh pada level molekuler yang disebabkan oleh radikal bebas. Radikal bebas dapat mengakibatkan kerusakan DNA, pembelahan sel abnormal (kanker), penuaan dini, inflamasi, penyakit jantung, dan beragam efek negatif lainnya. Pigmen fikosianin tersedia secara melimpah pada Spirulina platensis yang merupakan ganggang hijau biru (mikroalga) yang mudah dikultivasi dan dikondisikan serta dapat tersedia sepanjang tahun. Sebagai pigmen alami, fikosianin cenderung tidak stabil terpapar oksigen, cahaya, suhu, dan pH tertentu. Pemanfaatan pigmen fikosianin harus mampu menjaga kestabilan kandungan bioaktif pigmen dan tetap menarik bagi konsumen. Pengolahan pigmen fikosianin sebagai food additive pewarna pada produk spherificated caviar dapat dilakukan. Spherificated caviar dibuat dengan teknik spherification yang berfungsi sebagai penyalut yang melindungi bahan inti. Tujuan dari penelitian yaitu mempelajari pengaruh penambahan pigmen fikosianin kedalam produk spherificated caviar terhadap stabilitas kandungan antioksidan pigmen serta penerimaan konsumen terhadap produk. Metode yang dilakukan meliputi ekstraksi pigmen fikosianin dengan metode maserasi, kemurnian pigmen, analisis aktivitas antioksidan, dan uji organoleptik. Hasil menunjukan ekstrak pigmen dalam jangkauan warna biru kehijauan, pemurnian ekstrak menghasilkan angka 1,541 dengan kategori food grade. Analisis antioksidan menghasilkan nilai IC50 2,81 untuk ekstrak, dan nilai IC50 10,54 setelah diolah menjadi produk, keduanya termasuk kedalam kategori antioksidan kuat. Variasi konsentrasi pigmen fikosianin tidak memberi perbedaan nyata terhadap penerimaan konsumen dalam atribut warna, rasa, dan tekstur produk. Kata kunci: antioksidan, fikosianin, pigmen, spherificated caviar, Spirulina platensis, Phycocyanin is a bright blue natural pigment that has great beneficial and rich in antioxidant content. Antioxidant has an important role in preventing molecular damage on the body that is caused by free radicals. Free radicals could cause DNA damage, abnormal cell growth (cancer), premature aging, inflammation, heart diseases, and other negative effects. Phycocyanin pigment is found abundance in Spirulina platensis which is a blue green algae (microalgae) that is easy to cultivated and conditioned, also able to produce throughout the year. As a natural pigment, phycocyanin is prone to be unstable when exposed to oxygen, light, and to a certain temperature and pH. The utilization of phycocyanin pigment as colorant food additive in spherificated caviar product could be considered. Spherificated caviar is made with spherification technique that acts as coat / encapsulating that protects the main substance. The objective of this research is to study the effect of adding phycocyanin pigment into spherificated caviar product and also consumer preference of the product. Methods that are used including phycocyanin extractions with maceration method, phycocyanin pigment purity ratio, antioxidant activity analysis, and organoleptic test. The result shows phycocyanin pigment extraction produce bluish green colour, phycocyanin purification resulting in 1,541 value which belongs in the food grade category. Antioxidant analysis resulting in IC50 value of 2, 81 for phycocyanin extract, and IC50 value of 10,54 after being processed into spherificated caviar product, both value fall under very strong antioxidant category. Variants of phycocyanin pigment concentration added into the product did not affect consumer preferences in color, taste, and texture of the product. Keywords: antioxidant, phycocyanin, pigment, spherificate caviar, Spirulina platensis
Keyword: antioxidant, phycocyanin, pigment, spherificated caviar, spirulina platensis