Judul: Kajian perbedaan wadah kemasan terhadap mutu cake selama penyimpanan dingin
Abstrak: Cake is one of balcery products which have been recognized in Indonesia. Severai variation of cake had been created with various taste, processing and form, so type of cake became more and more various and can be found easily in market. Black Forest is one of the variant of cake that already known by Indonesian consumer. Due to the ingredients, cake is categorized as a processed food product wbich can be easily damage, such as rancidity and microbe contamination. Consumers try to preserve the cake by keeping it in refrigerator. Consequently, cake become harden quickly. Nowadays we often find cake sold per slice but if cake is made in hone by ourse!x:es with big size and doesn't consume reutinely every day, so we need an appropiate packaging and storage condition which is suitable with cake's characteristic in order to keep the quality and extend the sheiflife of cake. The research aims are to get information of the characteristics of blackforest, studying the change of quality of cake during storage related to its packaging type and getting the best packaging type according to characteristic of cake during storage.
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Judul: Kajian Teknik Pengemasan Buah Pepaya Dan Semangka Terolah Minimal Selama Penyimpanan Dingin
Abstrak: Papaya and Watermelon are one of the famous agriculture commodity. As a agriculture products, they are perishables. This is because papaya and watermelon are still doing metabolitic activity (respiration). The effect of papaya and watermelon respiration is chemical changing so that caused physical changing. The physical changing as a result of chemical changing could be perceived directly as a color, aroma, texture and flavour changing. People generally prefer to consumed them in cold condition. Before they are ready to consume, papaya and watermelon are processed minimally, including fruits cleaning, paring, and cutting into a smaller size so that make them more interesting and easier to consume. They also has a big size so they havenot finished consumed in once time. So, usually people cut them several time during consumption. Minimally processed cause injury in the fruits so that make it shorter in storage life. The way that we can do to prolong the storage life of the minimally processed of papaya and watermelon is a proper packaging and cold storage. The aim of the research is to get characteristic of packaging, physical, chemical, microbiology’s characteristic of fruits, and quality parameter changing and organoleptic assesment for cold storage according to the technique packaging. It also determine the suitable packaging for the fruits during cold storage. Storage were conducted at five treatment that is using polypropylene packaging with two opened circulation holes (B1), polypropylene packaging with one opened circulation hole (B2), polypropylene packaging with two closed circulation holes (B3), plate with cling film plastic cover (B4), plate with no cover (B5) and conducted in the chiller refrigator with 5 - 100C temperature. The parameter which were tested are proximate test (including water content, ash content, protein content, faty content and fiber content) and quality analysis including physical parameter (texture and color), chemical parameter (water content, total acid content, pH, total sugar content, Aw, vitamin C), microbiological test (TPC) and organoleptic test. The parameter were tested during 14 days storage. The result of research showed that thickness, gramature and density of polypropylene packaging is higher and transmission rate (O2, CO2, H2O) is lower than cling film plastic packaging. Characteristic of papaya and watermelon showed that both of them had a relatively high water content (> 80%), watermelon’s texture was lower than papaya’s, neutral’s pH (6.10 for papaya and 5.60 for watermelon), papaya and watermelon’s Aw were 0.82 dan 0.80. They also has a relatively low carbohydrates, protein, and fat. The result also showed that during storage was occurred the increasing microbiological test (TPC). It cause the increasing of water content (except in B5), decreasing of total sugar content, increasing of total acid and decreasing of pH, increasing of color brightness (except in B5), and 0Hue (except in B5 of watermelon) and also increasing of texture content. Organoleptic test showed that fruits that in plate with no cover (B5) had the highest decreasing than the other. Panelists still like the fruits that packed in all of polypropylene packaging (B1, B2, B3) until nine to twelve days, fruits in plate with cling film cover (B4) until eight
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Judul: Kelembagaan Panglima Laot Dalam Mengatasi Perubahan Ekosistem Kawasan Pesisir Pulau Sabang
Abstrak: Kelembagaan Panglima laot merupakan perangkat adat dalam komunitas nelayan yang memiliki tugas dan tanggung jawab dalam melestarikan adat, wadah menyelesaikan sengkerta, mengatur tata kelola perikanan, dan penghubung dengan pemerintah. Beberapa peran yang dilakukan kelembagaan Panglima Laot dalam sektor perikanan maupun dalam komunitas nelayan perlu dikembangkan terutama dalam menggerakan komunitas nelayan menghadapi tantangan perubahan ekosistem pesisir di Pulau Sabang. Perubahan ekosisem telah memberi dampak sosial dan ekonomi terhadap aktivitas nelayan. Keberadaan Panglima Laot diharapkan berperan dalam menggerakkan komunitas untuk bertindak menghadapi perubahan ekosistem. Penelitian ini bertujuan untuk: (1) menganalisis tantangan perubahan ekosistem kawasan pesisir yang dihadapi nelayan. (2) menganalisis keberadaan kelembagaan Panglima Laot dalam komunitas nelayan. (3) menganalisis peran kelembagaan Panglima Laot dalam mengorganisir komunitas nelayan dalam melestarikan ekosistem kawasan pesisir. (4) menganalisis hubungan antara berbagai pihak dalam mengurangi dampak (sosial, ekonomi) dari perubahan ekosistem. Penelitian lapangan dilaksanakan pada Maret hingga Juni 2019. Penelitian ini menggunakan metode kuantitatif yang didukung oleh data kualitatif. Pengumpulan data dilakukan dengan survei, wawancara mendalam, fokus diskusi kelompok, dan observasi. Pengambilan sampel menggunakan purposive sampling sebanyak 70 responden nelayan Hasil penelitian menunjukkan bahwa komunitas nelayan sedang menghadapi tantangan perubahan ekosistem. Penyebab kerusakan ekositem pesisir adalah pencemaran limbah industri, degradasi mangrove dan karang, serta penggunaan alat tangkap deskruktif. Perubahan ekosistem membawa dampak sosial dan ekonomi pada komunitas nelayan. Secara ekonomi perubahan ekosistem memeberi dampak terhadap nelayan dengan adanya penurunan pendapatan nelayan, perubahan jarak tempuh penangkapan ikan, musim ikan yang tidak menentu dan menurunnya keragaman ikan. Secara sosial perubahan ekosistem telah menimbulakan tantangan dengan mulai sering terjadinya konflik nelayan sesama nelayan, menumbuhkan tumbuh kesadaran bagi sebagian golongan muda, dan menguatnya peran perempuan dalam mencari nafkah membantu rumah tangga. Kelembagaan yang efektif perlu mendapatkan dukungan pilar kelembagaan yang meliputi aspek regulatif, normatif dan kognitif. Keberadaan Panglima Laot tergolong kuat dalam menyelesaikan sengketa dalam komunitas nelayan. Panglima Laot dalam melestarian adat cenderung melemah, kecuali dalam pelaksanaan ritual kenduri laot. Peran Panglima Laot dalam mengatur tata aturan penangkapan juga melemah, kecuali pada penetapan wilayah kelola. Penetapan wilayah kelola saat ini dibantu oleh Dinas Kelautan dan Perikanan dengan sistim koordinat.Peran dalam koordinasi (penghubung) dengan komunitas dan Pemerintah masih lemah. Banyak nelayan yang merasa keluhannya tidak disampaikan oleh Panglima Laot kepada pemerintah. Peran Panglima Laot dalam mengurangi melestarikan ekosistem dilakukan dengan mengupayakan advokasi melalui pertemuan duek pakat terhadap aktivitas perusakan pesisir, melakukan tindakan bersama, dan membangun jaringan denggan lembaga lainya. Pihak yang terlibat dalam mengurangi dampak perubahan ekosistem dilakukan dengan menjalin komunikasi, koordinasi dan kerjasama antar lembaga. Peranan lembaga desa belum terlihat dalam upaya penangan dampak perubahan ekosistem. Pengelolaan secara Co Management di Desa iboh saat ini masih berada pada tahap konsultatif. Pemerintah baru mulai mempertimbangkan pandangan masyarakat dan keterlibatannya sebelum membuat keputusan. Kegiatan penyusunan rencana pengelolaan, pelaksanaan program, pengawasan dan evaluasi masih belum melibatkan seluruh pemangku kepentingan dari pihak masyarakat.
Keyword: Kelembagaan, Panglima Laot, Komunitas nelayan, dan perubahan ekosistem