Judul: Penggunaan Data Citra Penginderaan Jauh untuk Mengetahui Sebaran Biomassa Lamun di Gugus Pulau Pari, Kepulauan Seribu, Jakarta.
Abstrak: Kondisi ekosistem padang lamun di perairan pesisir Indonesia telah mengalami kerusakan sekitar 30% - 40%. Di pesisir Pulau Jawa kondisi ekosistem padang lamun telah mengalami gangguan yang cukup serius, diperkirakan sekitar 60% padang lamun telah mengalami kerusakan akibat pembuangan limbah dan pertumbuhan penduduk. Perlu dilakukan pemantauan secara rutin terhadap ekosistem lamun sehingga kelestarian dari ekosistem ini dapat tetap terjaga. Salah satu cara untuk melakukan pemantauan adalah dengan melihat perubahan luas area vegetasi lamun dengan teknologi penginderaan jauh.
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Judul: Pemantauan Ekosistem Lamun Menggunakan Citra ALOS di Kawasan Pulau Pari, Kepulauan Seribu.
Abstrak: Lamun dikenal sebagai tumbuhan air yang memiliki fungsi sebagai tempat mencari mencari makan, tempat pemijahan bagi biota perairan, serta dapat mencegah terjadinya erosi pantai. Teknologi pengideraan jauh dapat dimanfaatkan untuk menganalisis perubahan yang terjadi pada ekosistem pesisir. Tujuan penelitian ini adalah memantau perubahan luasan ekosistem lamun di Pulau Pari, Kepulauan Seribu. Data penelitian yang digunakan berupa citra ALOS wilayah Pulau Pari yang telah terkoreksi radiometrik dan geometrik. Penajaman citra menggunakan metode Depth Invariant Index sebagai acuan untuk melakukan klasifikasi secara terbimbing. Klasifikasi secara terbimbing menghasilkan luas padang lamun pada tahun 2007 sebesar 165,16 hektar, dan meningkat menjadi 175,65 hektar pada tahun 2009.
Keyword: Lamun, Monitoring, Penginderaan Jauh, Pesisir

Judul: Effects of Particle Shapes on Temperature Distribution under Static Ohmic Heating.
Abstrak: The ohmic heating is defined as a process wherein an alternating electrical current is passed through materials resulting in the heat generation inside the product. The excellence of ohmic heating in comparison with other thermal processing is its energy efficiency and ohmic heating could keeping nutritional as well quality attribute of food via blanching, sterilization, pasteurization, extraction, fermentation, and evaporation. Nevertheless, in ohmic heating process, the electrical conductivity of product is a key parameter. The worst case in the ohmic heating of multiphase product could be occurred when the solid phase has very lower or very high electrical conductivity than the liquid. This study aims to reveal the temperature distribution and the heating rate properties of solid and liquid phase as affected by particle shape and its orientation to the electric field. Experiments were conducted with salt solution 1% and carrot that blanched in salt solution 6%. Blanching process was conducted in order to increase the electrical conductivity of carrot close to the salt solution 1%. Ohmic heating was applied to the sample using static cell (4.90 cm diameter and 6.00 cm in length of sample area) at constant voltage gradient (40 V). Each experiment was conducted in triplicate. It was observed that the different particle shape and orientation provide the different heating rate properties. The slice particle had the fastest heating rate. Moreover the perpendicular orientation was heated faster than parallel orientation. The parallel cylindrical shape provides the slowest heating rate. This shape possibly induced the worst-case condition and could be used as sufficiency heat parameter. The heating pattern of each solid and liquid were simulated using COMSOL modeling software. The predicted temperature values were in good agreement with the experimental data with the maximum prediction error of 3 °C.
Keyword: particle orientation, particle shape, electrical conductivity, ohmic heating