Judul: Pendugaan Kerugian Material Akibat Gempa Bumi dengan Metode Logic Tree
Abstrak: The purpose of this paper is to calculate the material loss caused by the earthquake using the logic tree method. The logic tree method requires a formula of ground motion, response spectrums, structural building damages and the probability of damages. The probability of damages obtained for each damages level of location was used to calculate the economic loss and the human casualties. The economy loss was calculate using the information of the costliness for each unit geographical, building area for each certain building type, the occupancy type and repairman or replacement cost for each occupancy type and building type. The number of casualties was calculated using the information on the proportion of casualties for each severity level, the building type and certain damage location, and the number of people living in each buildings type. The computer software SELENA was applied for Bucharest earthquake and concluded that median economic loss worth 189,741,404.470 Euros. Using the software, it obtained that the number of casualties about 319 person if the earthquake occured at 2 a.m, 36 person if the earthquake happened at 10 a.m and 54 person if the earthquake took place at 5 p.m. If the SELENA was applied to Indonesian earthquakes, then the software needed to calibrated using extensive data set including: demography, building types, occupancy types, and soil types.
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Judul: Estimation of The Value of Economic Losses of Culinary MSE Due to Earthquakes Case Study: Cugenang Sub-district.
Abstrak: Gempa bumi di Kabupaten Cianjur menyebabkan kerusakan terhadap bangunan, aset fisik, dan kerugian finansial karena terhentinya aktivitas perekonomian. Penelitian terkait kerusakan dan kerugian ekonomi akibat gempa bumi pada UMK Kuliner masih minim. Tujuan penelitian ini adalah mengidentifikasi tingkat kerusakan aset fisik pelaku UMK Kuliner pasca gempa bumi, mengestimasi nilai kerusakan dan kerugian ekonomi pelaku UMK Kuliner, dan menganalisis strategi program pemulihan UMK Kuliner. Penelitian ini menggunakan metode deskriptif, tarif penyusutan garis lurus, Damage and Loss Assesment, Loss of Income, dan Content Analysis. Hasil penelitian menunjukkan mayoritas pelaku UMK Kuliner mengalami kerusakan kategori berat. Total kerugian yang dialami pelaku UMK Kuliner di Kecamatan Cugenang, Kabupaten Cianjur akibat gempa bumi sebesar Rp2.332.342.549 dengan nilai rata-rata kerusakan setiap responden Rp77.744.751. Nilai kehilangan pendapatan UMK Kuliner di Kecamatan Cugenang akibat gempa bumi sebesar Rp84.905.405 selama satu bulan dengan nilai rata-rata setiap responden Rp2.830.180/bulan. Bantuan dana, pembinaan dan pendampingan Pelaku UMK, serta bantuan bahan pokok dan logistik menjadi strategi pemulihan yang paling banyak diterapkan sebagai upaya pemulihan pasca gempa bumi., The earthquake in Cianjur Regency caused damage to buildings, physical assets and financial losses due to the cessation of economic activity. Research related to damage and economic losses due to the earthquake on Culinary MSEs is still minimal. The purpose of this study is to identify the level of damage to physical assets of Culinary MSEs after the earthquake, estimate the value of damage and economic losses of Culinary MSEs, and analyze the recovery program strategy of Culinary MSEs. This research uses descriptive methods, straight-line depreciation rates, Damage and Loss Assessment, Loss of Income, and Content Analysis. The results showed that the majority of Culinary MSEs suffered heavy category damage. The total loss experienced by culinary MSEs in Cugenang sub-district due to the earthquake amounted to Rp2,332,342,549 with an average value of damage per respondent amounted to Rp77,744,751. The value of lost income for culinary MSEs in Cugenang sub-district due to the earthquake amounted to Rp84,905,405 for one month with an average value for each respondent of Rp2,830,180/month. Funding assistance, coaching and mentoring for MSE actors, as well as basic material and logistical assistance are the recovery strategies most widely applied post-earthquake recovery efforts.
Keyword: content analysis

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