Judul: Analisis sosial konservasi sumberdaya pesisir dan laut pada kawasan Taman Nasional Laut Kepulauan Seribu
Abstrak: Kepulauan Seribu ditetapkan sebagai Kawasan Taman Nasional Laut Kepulauan Seribu (TNLKS)pada tahun 1984. Di kawasan TNLKS terdapat dua institusi pemerintah (Balai TNLKS) dan institusi lokal masyarakat Kepulauan Seribu (kearifan lokal). Penelitian ini bertujuan untuk mendiskripsiakn pelaksanaan konservasi SDPL oleh Balai TNLKS, menganalisis sistem pengelolaan sumberdaya pesisir dan laut berbasis masyarakat, menganalisis respon nelayan terhadap aturan Balai TNLKS dan konflik-konflik yang menyertainya serta menganalisis resolusi konflik yang terjadi.
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Judul: Social economics analysis of benefit marine protected area in Kepulauan Seribu, DKI Jakarta
Abstrak: This research is aimed to determine weather there are social and economic benefits that can be derived from marine protected area of Taman Nasional Laut Kepulauan Seribu. Especially this study was aimed to determine the social and economic consequence of establishment of MPA in Kepulauan Seribu. The study was time series analysis to asses tren of supporting facilities in Taman Nasional Laut. Result from this time series were then used to asses sustainability status of TNKL by means of Marine Protected Area Evaluation Model (MPAEM). A multicriteria analysis was used to evaluate socio-economic perceptions of people living at TNKL. Finally an economic valuation technique was employed to asses the monetary benefits or losses associated with the establishment of MPA.
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Judul: Effects of Particle Shapes on Temperature Distribution under Static Ohmic Heating.
Abstrak: The ohmic heating is defined as a process wherein an alternating electrical current is passed through materials resulting in the heat generation inside the product. The excellence of ohmic heating in comparison with other thermal processing is its energy efficiency and ohmic heating could keeping nutritional as well quality attribute of food via blanching, sterilization, pasteurization, extraction, fermentation, and evaporation. Nevertheless, in ohmic heating process, the electrical conductivity of product is a key parameter. The worst case in the ohmic heating of multiphase product could be occurred when the solid phase has very lower or very high electrical conductivity than the liquid. This study aims to reveal the temperature distribution and the heating rate properties of solid and liquid phase as affected by particle shape and its orientation to the electric field. Experiments were conducted with salt solution 1% and carrot that blanched in salt solution 6%. Blanching process was conducted in order to increase the electrical conductivity of carrot close to the salt solution 1%. Ohmic heating was applied to the sample using static cell (4.90 cm diameter and 6.00 cm in length of sample area) at constant voltage gradient (40 V). Each experiment was conducted in triplicate. It was observed that the different particle shape and orientation provide the different heating rate properties. The slice particle had the fastest heating rate. Moreover the perpendicular orientation was heated faster than parallel orientation. The parallel cylindrical shape provides the slowest heating rate. This shape possibly induced the worst-case condition and could be used as sufficiency heat parameter. The heating pattern of each solid and liquid were simulated using COMSOL modeling software. The predicted temperature values were in good agreement with the experimental data with the maximum prediction error of 3 °C.
Keyword: particle orientation, particle shape, electrical conductivity, ohmic heating