Judul: Pengukuran Nilai Hambur Balik Plankton di Danau Ranau, Sumatera.
Abstrak: Plankton adalah komponen utama dalam rantai makanan dan indikator kesuburan perairan yang distribusi kelimpahannya tidak merata di perairan. Penelitian ini bertujuan untuk mengetahui distribusi dan kelimpahan plankton secara spasial dan temporal di Danau Ranau melalui pengukuran nilai hambur balik hidroakustik. Penelitian dilakukan pada bulan November 2012 di Danau Ranau, Sumatera dengan metode hidroakustik dan manual sampling. Hasil penelitian menunjukkan bahwa distribusi horizontal berkisar antara -89.99 dB sampai -75.00 dB dan nilai SV terbesar terdapat pada stasiun 2. Nilai SV besar relatif banyak dijumpai di zona litoral (2-6 m) danau. Distribusi vertikal nilai SV menunjukkan perbedaan hasil dengan distribusi kelimpahan plankton dari hasil manual sampling. Nilai SV berkisar antara -82.36 dB sampai -75.03 dB. Nilai SV menunjukkan semakin bertambahnya kedalaman maka nilai SV atau kelimpahan plankton semakin besar sementara kelimpahan plankton dari manual sampling menunjukkan hal sebaliknya. Distribusi temporal kelimpahan plankton bervariasi mengikuti pola intensitas cahaya. Hubungan antara nilai SV kelimpahan plankton dan kedalaman menunjukkan hubungan yang positif tapi tidak erat.
Keyword: Danau Ranau, distribusi spasial, distribusi temporal, hambur balik, plankton

Judul: Hubungan Nilai Volume Backscattering Strength (SV) Plankton dengan Parameter Lingkungan di Perairan Rokan Hilir Bengkalis, Riau
Abstrak: The abundance of fish resource of a water area closely related to the existence of the food resource of the waters. One of the food resources here is plankton organism. The life cycle of plankton, as one of waters organisms, depends on the physical condition of the waters. Measuring the plankton abundance conventionally can use an instrument named planktonnet. However, that method has a weakness in giving spatial information of a wide area, because there will be some areas that is not taken. Better information in spatial and temporal of the Plankton can be given by taking the data acousticly. Acoustic method gives different information, because it can apply directly on the layer waters that will be analyzed. The aim of this research is to see the distribution of Plankton temporally and spatially based on the spread return value, the abundance of plankton net, physical parameter in Rokan Hilir Bengkalis Riau waters. The value of SV tends higher both temporally in the second day and spatially in station 4. The high SV values which dominate are -67,00 and -68,00 dB, that is found the most spatially in Station 4 on the second day at 7 until 8 a.m. It is proper with the abundance of plankton value by using plankton-net, the Station 4 tends higher. The higher plankton abundance is supported by environment parameter, which gives enough influence at every station on the research location. It is proved by the information of axis 1 (F1) and axis 2 (F2) that is 70,29%, moreover the matrix correlation between each parameter gives both positive and negative contribution
Keyword: Volume Backscattering Strangeth (SV) Plankton., Methods Acoustic, Plankton

Judul: Development of ready-to-drink white tea shot.
Abstrak: White tea leaf has been shown to possess physiological activities and has catechin which is the most abundant antioxidant compound found. This study was conducted to develop white tea shot formulated with white tea extract (WTE), ascorbic acid (AA), and sucrose (SC) in order to get high stability of catechin in the product. The first part of the study was conducted to choose best formula of white tea shot. The amount of water was set at 50 ml while WTE was set at 0.4% water basis. AA and SC amount were varied at 0.02, 0.05, 0.10% for AA and 3.0 and 6.0% for SC. The formula chosen was consists of 50 ml water, 0.4 % WTE, 0.10% AA, and 6.0% of SC. The decision was based on the rating hedonic test and short time storage catechin stability analysis of six formulation which the chosen formula revealed the least catechin lost and acceptable overall product likeness. The study also revealed that addition of AA is significant to lower catechin loss (P<0.05) while addition of SC did not reveal any effect (P>0.05). Physical, chemical, and microbiological characteristic was also observed in this study.
Keyword: Catechin, product development, white tea