Judul: Kinetic of quality changes of pineapple juice during aseptic process
Abstrak: Kinetics and phenomena of the changes of pineapple juice quality were studied. Rheology of pineapple juice at high temperatures was also observed. Kinetic parameters were investigated based on the holding tube temperature of microthermic apparatus used for aseptic processing study. The treatments were processing times and temperatures, i.e. in the ranged of 0-60 second and 87-96 OC, respectively. The kinetic parameters obtained from the experiments were used to optimize the aseptic processing of pineapple juice. The results showed that ascorbic acid content decreased during aseptic process while browning index increased. The change of ascorbic acid content was succesfully described by second order kinetic model, whereas the increase of browning index followed zero order.
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Judul: Proses Pengolahan Selai Nanas Organik dan Pendugaan Umur Simpannya
Abstrak: Tapos pineapple is a specific kind of pineapple from Bogor, West Java. Tapos pineapple is called Gati pineapple in its former area. The uniqueness of this pineapple from Tapos is that this pineapple is planted naturally, without any addition of chemical fertilizer and pesticides, and that is why it is also called ‘organic’ pineapple. During harvest time, Gati pineapple had an excessive availability and it is sold in the ‘fresh fruit’ form so that its price is so low or its price is the same as nonorganic pineapple. This condition will disadvantage the farmers. One of the alternatives to raise pineapple’s price is converting pineapple into product that has an added value, such as pineapple jam. Organic pineapple jam could be made without chemical addition, but it was used natural materials, such as sugar, orange extract, jelly, clove, cinnamon and salt. The aim of this research is to get the processing technology of organic pineapple jam, characteristic product pineapple jam and shelf-life estimation in glass jar and polypropylene plastic packaging. Organic pineapple jam in glass jar and polypropylene packaging then was kept at 250C, 350C and 450C. Shelf-life estimation in polypropylene plastic and glass jar was using Arrhenius acceleration method. Parameters that were checked during storage were water content, total acid, pH and colour. The processing of pineapple jam consisted of materials preparation, cooking, packaging sterilization, packaging, pasteurization and cooling. Then each of packedpineapple jam was kept in incubator. During storage there was quality changing from pineapple jam. It was seen from water content analysis. Pineapple jam in polypropylene plastic packaging had increased-water content right after storage (based on first week analysis), then its water content was decreased or remained stable at 26 - 32%. Pineapple jam in glass jar packaging also had increased-water content right after storage (based on first week analysis), then its water content was decreased or remained stable at 26 - 35%. Total acid of pineapple jam in glass jar packaging was increased during the first week of storage, while total acid of pineapple jam in polypropylene plastic packaging was decreased during the first week of storage and then both of them remained constant at 0.9 - 1.1 g/100 g. Usage of polypropylene plastic and glass jar as pineapple jam’s packaging materials did not affect changing of pH value during the first week of storage. Both of these materials were slightly decreased or remained stable at 3.38 - 3.67. Color or brightness value of organic pineapple jam were relatively decreasing in all of packaging materials and all of storage temperature’s range during storing period. The highest temperature during storage, then the decreasing rate of brightness value of pineapple jam would be higher. Jam is a fruit based product that has semi paste or semi wet form. Critical parameter for semi wet food product is water content. It explained that amongst the critical parameters that have been used (water content, total acid, pH and color), water content showed a significant difference during storage with critical point of 35%. Shelf life of organic pineapple jam in glass jar packaging was
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Judul: Studi karakteristik suara elang bondol dan elang laut sebagai alat pengusir burung liar di sekitar tambak dan kolam ikan
Abstrak: Indonesia merupakan negara yang sangat kaya akan hasil perikanan, baik perikanan laut maupun perikanan air tawar. Hasil perikanan laut maupun tawar selain dimanfaatkan juga harus dibudidayakan. Salah satu pembudidayaan hasil perikanan laut adalah dengan budidaya tambak, seperti tambak udang yang terdapat di Bratasena, Lampung. Di Tambak Udang Bratasena Lampung ini memiliki masalah predasi dari burung-burung liar Internasional yang singgah. Untuk mengurangi predasi burung-burung liar Internasional tersebut, tidak dapat dilakukan penembakan ataupun penangkapan karena burung-burung Internasional dilindungi oleh Undang-undang Internasional sehingga burung-burung tersebut hanya dapat diusir. Salah satu cara untuk mengusir burung-burung Internasional yang singgah di tambak tersebut adalah dengan menggunakan predator dari burung tersebut yaitu dengan menggunakan burung Elang. Elang Bondol adalah salah satu jenis elang yang dilindungi berdasarkan Undang-undang No.5 Tahun 1990, tentang Konservasi Sumber Daya Alam Hayati dan Ekosistemnya. Elang Bondol berukuran sedang (45 cm), yang dewasa berwarna putih pada kepala, leher, dan dada, sementara pada sayap, punggung dan perut berwarna coklat terang. Elang Bondol memilik nama latin Haliastur indus. Elang Laut merupakan hewan berdarah panas, mempunyai sayap dan tubuh yang diselubungi bulu. Paruh Elang Laut tidak bergigi. Elang Laut ini memiliki nama latin Haliaeetus leucogaster. Pengambilan data suara Elang Bondol dan Elang Laut dilakukan di Taman Margasatwa Ragunan, Jakarta. Pengambilan data dilakukan selama dua kali 24 jam. Dari hasil pengambilan data diperoleh data suara Elang Bondol dan Elang Laut yang kemudian dikelompokan berdasarkan karakteristiknya. Suara Elang Bondol dibedakan menjadi 3 tipe suara. Tipe 1 merupakan tipe suara yang mengalun dan berirama. Tipe 2 adalah tipe suara yang tegas tetapi pendek-pendek. Tipe 3 yaitu tipe suara yang bunyinya panjangpanjang,durasi suaranya lebih dari satu detik. Sedangkan suara Elang Laut dikelompokan menjadi 4 tipe suara. Tipe A merupakan tipe suara yang nyaring, konstan, tetapi tidak terlalu keras. Tipe B adalah tipe suara yang nyaring dan keras. Tipe C yaitu tipe suara yang tegas dengan ciri khas dalam satu kali bersuara intensitasnya terus meningkat dan seringkali ditengah-tengah seperti suara tersedak, dan Tipe D merupakan tipe suara yang pendek-pendek dan pelan jika dideskripsikan seperti suara yang sedang cegukan. Suara Elang Bondol dan Elang Laut yang telah dikelompokan kemudian diujikan pada sasaran yaitu burung-burung liar pemakan udang dan ikan (burung air). Suara Elang Bondol dan Elang Laut memiliki karakteristik yang berbeda sehingga menimbulkan reaksi atau respon yang berbeda saat diuji cobakan sebagai alat pengusir burung-burung liar yang merugikan di sekitar tambak. Uji coba dilakukan di Situ Perikanan yang banyak terdapat burung-burung liar pemakan ikan, udang, dan sebagainya. Terlihat perbedaan respon saat diuji cobakan suara Elang Bondol dan Elang Laut tersebut dimana suara Elang Bondol tidak berpengaruh nyata terhadap sasaran sedangkan suara Elang Laut berpengaruh mengusir burung-burung liar tersebut kecuali tipe D yang tidak berpengaruh.
Keyword: Elang bondol, Elang Laut