Judul: Dinamika Lembaga Pengelolaan Ekosistem Terumbu Karang: Studi kasus Kajian terhadap Lembaga Coral Reef di Pulau Panggang dan Pulau Pramuka, Kelurahan Pulau Panggang, Kabupaten Administrasi Kepulauan Seribu, DKI Jakarta
Abstrak: Panggang Island District, Thousand Island Administratif Regency, has many potential natural resources where local community utilize the resources for their living. Coral reef is one of common pool resources. The existing coral in Panggang Island District has been deteriorated (worsen). In view of meet the need, the local community developed social (local) institutions as enacted institutions. There are four familiar institutions that have contributed in coral reef management in Panggang Island District, namely Elang Ekowisata, Area Perlindungan Laut (APL}, Perhimpunan Masyarakat Nelayan Ikan Hias dan Tanaman Hias (PERNITAS) dan Kelompok Nelayan Penangkap Ikan Hias (K.ELONPIS). These institutions dan other local institutions in Panggang Island District collaborate to create one coordination as mean to manage a coral reefs area easier. Afterwards, agreement reached for making new instutution called Coral Reef This research use qualitative methods with case study in order to describe the characteristics of those institutions and dynamic and effectiveness of Coral Reef as new form (unique) of institution in Panggang Island District.
Keyword: Institution, Dynamic, Effectiveness, Coral Reef

Judul: Model Dinamik Pengelolaan Eksosistem Terumbu Karang di Pulau Pramuka, Taman Nasional Kepulauan Seribu
Abstrak: The increasing number of tourists since 2003 and the development of community-based tourism in protected areas of Pramuka Island in the Thousand Islands Marine National Park caused the pressure on the quality of resources, especially coral reefs ecosystem and also the pressure on the environment. Therefore required a strategy of sustainable management of coral reef resources for tourism activities and coral reefs resources to be sustainable. This study aim is to build a dynamic model of management strategies that can be relied upon in doing the management of coral reef resources in Pramuka Island. Simulations was carried out on 5 scenarios that are scenario A, with no management; scenario B, destructive fishing management (biology sub-system); scenario C, management of entry fee to marine conservation park of Pramuka island (socio-ecomic subsystem); scenario D, waste management (marine environment sub-system) and scenario E, integrated management of coral reefs. Based on multicreria analysis of all scenarios using trade-off analysis that scenario E is the best mangement for sustainability of coral resources at Pramuka island. Management of biology subsystem, marine environments sub-system and socio-economic sub-system are closely related to one another and should be implemented in an integrated manner to ensure the sustainability of coral reef resources. Integrated management of coral reef ecosystem at Pramuka island include the management of the factors that threaten coral reefs; minimum fee into conservation areas of Pramuka Island of Rp 36 000,00 for the tourist; minimum wastewater treatment by 30% before being discharged directly into waters. Integrated management not only ensure the sustainability of coral reef resources, but also to ensure social and economic sustainability at Pramuka Island.
Keyword: 

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