Judul: Perikana Payang Dengan Rumpon Di Pasuruan, Kabupaten Serang, Banten
Abstrak: Pasauran merupakan salah satu daerah kegiatan perikanan di Selat Sunda. Kegiatan perikanan di Pasauran memiliki keunikan tersendiri karena. alat tangkap yang digunakan didominasi oleh payang, yang dioperasikan dengan menggullakan alat bantu berupa rumpon. Perikanan payang dengan menggunakan rumpon dan prospek pengembanganannya di Pasauran belunl banyak diketahui. Oleh karena itu maka penelitian ini dilakukan.
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Judul: Studi tentang kepadatan ikan pelagis di sekitar rumpon di Perairan Pasauran, Banten
Abstrak: Penggunaan rumpon sebagai alat bantu penangkapan ikan telah lama dikenal oleh nelayan kita baik berupa rumpon laut dangkal maupun rumpon laut dalam. Rumpon merupakan alat bantu penangkapan ikan yang digunakan untuk mengumpulkan ikan. Menurut Monintja (1993), manfaat rumpon sebagai alat bantu penangkapan ikan adalah: (1) untuk mengurangi waktu dan bahan bakar dalam pengejaran kelompok ikan, (2) menaikkan jumlah hasil tangkapan per satuan upaya penangkapan, (3) meningkatkan mutu hasil tangkapan ditinjau dari spesies dan komposisi ukuran. Pemanfaatan terhadap sumberdaya ikan terutama sumberdaya perikanan pelagis dapat dilakukan secara optimal apabila data keberadaan dan kepadatan sumberdaya ikan diketahui secara akurat sehingga eksploitasi dapat dilakukan secara tepat dan tidak membahayakan kelestarian sumberdaya ikan. Salah atu metode yang sedang dikembangkan untuk mengetahui kepadatan dan keberadaan ikan adalah teknologi akustik. Penelitian ini dilaksanakan di wilayah perairan Selat Sunda tepatnya di daerah Pasauran dimana di perairan tersebut nelayan menggunakan alat bantu penangkapan berupa rumpon. Penelitian ini dilaksanakan pada bulan Agustus sampai Oktober 2002. Pengambilan data akustik dilakukan dua kali, yaitu pada tanggal 8 Agustus dan 9 Agustus 2002 pada waktu siang hari jam 10.00 sampai jam 12.00. Pengamatan pertama dan kedua, area survey dibagi menjadi 21 ESDU.
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Judul: Pengaruh Teh Putih Dibandingkan dengan Teh Hijau terhadap Status Oksidatif dan Profil Lipid Perokok
Abstrak: Smoking long-term and short-term has been known significantly increase oxidative damage. Smoking accelerates blood clotting which is one of the factors causing atherosclerosis which leads to heart disease. Triglyceride (TG), total cholesterol (TC), and Low Density Lipoprotein- Cholesterol (LDL-C) of smokers were higher than non-smokers. These negative effects has not able to reduced smoking activity. The datas of National Basic Health Research from Ministry of Health showed that the number of smokers and the number of cigarettes rised continually. Phytoteraphy with tea can be used to minimalized these negative effects. There are many types of tea that generally known in public is black tea, green tea and oolong tea. Nowdays white tea have been introduced to the public despite not popular as other types of tea. Research on the white tea was still limited, especially about the effect of white tea on oxidative stress and lipids profile in smokers. The main objective of this study was to determine the effect of white tea compared with green tea on smoker’s oxidative status and lipids profile. There were four specific aims: to determine nutritional status, the age started smoking, and cigarrette type of the subjects; to determine consumption, level of nutritional adequacy, and physical activity of subjects before and during the intervention; to analyze the effect of white tea compared with green tea on oxidative status of subject and; to analyze the effect of white tea compared with green tea on lipids profile of subjects. This study used paired sample clinical trials design with 9 subjects with inclusion criteri: male, age 30-45 year, medium smokers (11-21 cigarettes/day), had smoked at least for 6 months, and mild dyslipidemia. The Exclusion criteria were not taking tea, taking drugs that may affect lipids profile, drinking alcoholic beverages and supplements. Subjects were asked to drink tea in 2 period of times. Firstly, all subjects were asked to drink 3x200 ml white tea/day for 28 days. Secondly, treatment started after 14 days washout period, and they were asked to drink 3x200 ml of green tea/day for 28 days. Lipids profile and Total Antioxidant Capacity (TAC) were analyzed using blood serum subjects before and after the intervention in each period of white tea and green tea in an accredited clinical laboratory. Most subjects had overweight nutritional status (44.44 %), started smoking at 17 year-old (44.44 %) and all subjects smoked clove filtered cigarettes. There was no significant difference (p> 0.05) in nutrients intake, number of cigarettes smoked and the physical activity of subjects before and during the intervention. TAC subjects significantly increase 0.25 m mol/L (Δ) after intervention of white tea and 0.16 m mol/L (Δ) after intervention of green tea (p <0.05). The effect of white tea on increasing TAC significantly higher (p <0.05) than green tea (Δ=0.09 m mol/L). White tea and green tea have been observed to have positive impact on subject’s lipids profile. White tea intervention significantly decrease 35 mg/dl (Δ) TG and 41 mg/dl (Δ) LDL-C, while for green tea intervention can only reduced 34 mg/dl LDL-C significantly. Effect of white tea on TG and
Keyword: white tea, green tea, medium smokers, Total Antioxidant Capacity, lipids profile