Judul: Pengelolaan Ekosistem Terumbu Karang di Daerah Perlindungan Laut di Pulau Kaledupa Kabupaten Wakatobi
Abstrak: The study concerned to analyze the management of coral reef ecosystems in Marine Protected Areas (MPAs) Kaledupa Wakatobi. The used analytical frame work of Institutional Analysis and Development (IAD), development institutional concerd IAD is used to analyze the performance and structure of the management institutional MPAs. This will be evaluated by ecological, social, and institutional (rules used). Ecological aspects represented by changes in life of coral cover on the date of and after the MPAs formed, the social aspect is represented by the condition of society and people's perceptions, institutional aspect will focus on rules that used in the institutional structure and performance. The results showed that the location of the general conditions study and life of coral cover have decreased in the early establishment by 35.5% -51.3% (medium-well) to 17.2% -39.9% (broken-being) after MPAs runs. The decline was caused by the activities of overfishing and the use of fishing tools that are not environmentally friendly. From the institutional aspect, still can’t protect the resources. This can be seen from the surveillance sistem which is weak, the punishment didn’t work properly, and so the rules haven’t fully accepted by society.
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Judul: Degradasi Ekosistem Mangrove di Pulau Kaledupa Taman Nasional Wakatobi
Abstrak: Mangrove ecosystem is one type of natural resource conservation target in Wakatobi National Park. Mangrove provides various types of products and environmental protection services such as protection against abrasion, sea water intrusion control, reducing the strong winds, reducing high and flow velocity waveform, recreation and cleaning water from pollutants. Because of he mangrove ecosystem have important functions, degradation in these ecosystem must be properly managed in order functions can be used optimally. One method that is commonly used to study the degradation of mangrove ecosystems is Geographic Information System. Aims of this study were to analyze the level of deforestation and degradation of mangrove, the mangrove species composition and diversity, the correlation between body size mangrove crab (Scylla serrata) with the degradation level of mangrove and to formulate the causes as well as efforts to control the degradation of mangrove ecosystems in Kaledupa Island, Wakatobi National Park. The research was conducted in July 2014 at Kaledupa Island, National Park Wakatobi, Southeast Sulawesi Province. Field data collection is done by taking coordinate points and satellite imagery, vegetation analysis, measurements of mangrove crab morphometric and interview. The results of study showed since declared a national park in 1996, there has been a mangrove deforestation by 214.04 ha untill 2014. The largest mangrove deforestation occurred in Lewuto Village, while smallest deforestation in Tanomeha Village. SIG method showed that was damaged mangrove area in Kaledupa increased from 39.12 ha in 1996 to 41.33 ha in 2014. As for the undamaged mangrove area decline of 938.91 ha in 1996 to 722.66 ha in 2014. Based on the teristris method, mangrove ecosystem in Kaledupa are in a damaged condition. Mangrove communities in Kaledupa composed by eight species. Mangrove species with the highest IVI in four sampling villages varied, namely Rhizophora apiculata Bl. (Tanomeha), Rhizophora mucronata Lamk. (Balasuna), Ceriops tagal (Perr.) B. C. Rob. (Lewuto) and Sonneratia alba Smith (Horuo- Tampara). Mangrove damage level had a negative correlation with morphometric of mud crab (Scylla serrata). Causal factors of degradation include economic factors, education and skills, and weak of supervision of the authorities. Strategies to control the mangrove ecosystems degradation in Kaledupa Island were to utilize mangrove ecosystem status as a conservation area to preserve the mangrove so the potential to be used as an attractive eco-tourism area and should empower communities to provide mangrove seedlings through the establishment of nurseries.
Keyword: control strategies, degradation, deforestation, mangrove ecosystems, mud crab

Judul: Pengaruh Konsentrasi Yeast dan Jenis Emulsifier pada Frozen Dough
Abstrak: Frozen dough adalah produk adonan beku yang diproses dengan menggunakan teknologi air blast freezer dengan suhu (-30°C). Adonan dari frozen dough memiliki keuntungan antara lain dapat diproduksi secara sentralisasi, mudah dalam distribusi atau transportasi, dan umur simpan produk lebih panjang. Kelemahan frozen dough yaitu penurunan retensi gas CO2 selama proofing dan penurunan volume potongan roti akibat kematian sel-sel khamir. Penelitian ini bertujuan untuk merancang formulasi frozen dough dan proses produksi dari awal hingga akhir serta untuk mengetahui pengaruh yeast dan jenis emulsifier dalam pembuatan roti dari frozen dough. Penelitian dilakukan dalam tiga tahap yaitu penelitian tahap pertama, kedua, dan ketiga. Penelitian tahap pertama untuk menentukan formulasi dan proses pembuatan roti manis, penelitian tahap kedua untuk menentukan formulasi dan proses pembuatan roti manis dari frozen dough, dan penelitian tahap ketiga untuk melakukan analisis adonan yang telah dibekukan dalam air blast freezer dan analisis produk dari frozen dough. Analisis yang dilakukan meliputi analisis pada adonan dan produk akhir. Analisis pada adonan yaitu potensi pengembangan adonan, volume spesifik adonan, dan analisis ekstensograf, sedangkan analisis pada produk roti yaitu analisis bread firmness, volume spesifik adonan, analisis warna crust dan crumb dengan chromameter, dan uji organoleptik. Hasil formulasi terpilih untuk pembuatan produk roti manis meliputi bahan-bahan sebagai berikut tepung terigu (100 g), air es (40-50g), yeast (1-2g), garam (1-2g), gula pasir (20-25g), susu bubuk (2-4g), telur (10-15g), lemak (10- 15g), dan bread improver (1-1.5g). Produk yang dihasilkan dari formulasi tersebut memiliki rasa aroma susu yang khas dan teksturnya lembut. Hasil analisis diperoleh potensi pengembangan adonan roti manis yaitu pada menit ke-50 sampai menit ke-160. Volume spesifik adonan roti manis yaitu sebesar 29.60 ± 0.5657 cm3 / 30 gram adonan. Berdasarkan uji ekstensograf, maksimum resistensi peregangan adonan roti manis pada menit ke-45 sebesar 657.5 BU menjadi 410 BU pada menit ke-135, sedangkan ekstensibilitas adonan pada menit ke-45 sebesar 16.6 cm menjadi 14.2 cm pada menit ke-135. Untuk analisis produk roti manis, nilai bread firmness sebesar 0.496 gf, volume spesifik roti sebesar 160.50 ± 0.7071 cm3 / 30 gram adonan, warna crust dengan nilai L sebesar 45.19, nilai a sebesar 18.27, dan nilai b sebesar 27.03. sedangkan nilai L untuk warna crumb sebesar 77.95, nilai a sebesar -1.54, dan nilai b sebesar 27.69.Hasil uji organoletik (uji hedonik) pada 25 orang panelis tidak terlatih dengan skala penilaian 5 tingkat (1= sangat tidak suka. 2= tidak suka, 3= netral, 4= suka, 5= sangat suka ) diperoleh level of acceptance sebesar 3.40, dengan nilai rata-rata aroma sebesar 3.24, tekstur sebesar 3.38, rasa keseluruhan 3.44, aftertaste 3.52. Hasil formulasi untuk frozen dough terdiri dari tepung terigu (100g), air es (60-65g), yeast (4,4.5, 5 g), garam (1-2g), gula pasir (20-25g), susu bubuk (2- 4g), lemak (10-15g), emulsifier A atau B (0.3g), dan antioksidan (100-200 ppm). Kombinasi antara konsentarsi yeast dan jenis emulsifier menghasilkan 6 formulasi 4 perlakuan adonan. Keseluruhan perlakuan disimpan dalam freezer suhu -20°C selama 0 hari, 7 hari, 14 hari, dan 21 hari. Proses pembuatan frozen dough sendiri dimulai dari penimbangan bahan, kemudian pencampuran bahan menjadi adonan, resting, pembekuan adonan dalam air blast freezer, penyimpanan beku dalam freezer. Apabila frozen dough diubah
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