Judul: Karakterisasi Gel Cincau Hijau Kemasan Selama Penyimpanan Dingin
Abstrak: Green grass jelly without heat treatment has a very short shelf life, which is one day if stored at ambient temperature. In the previous research, green grass jelly with addition of hydrocolloid had been made to maintain its physical characteristic after heat treatment. The objective of this research is to study the characteristic of pasteurized (CHP) and steamed (CHK) green grass jelly at cool storage (5-10oC) for 15 days. The product had been analyzed for its physical (gel strength, colour, syneresis rate, and pH value), microbiological (TPC), and functional properties (total chlorophyll, phenolic compound, antioxidant capacity, dietary fiber) every three days. The result showed that CHP and CHK commonly have similar pattern of changes, which had increased in syneresis rate, dietary fiber, and total microbes, whereas green colour intensity, pH value, total chlorophyll, total phenolic compound, and antioxidant capacity decreased after stored within 15 days. In the end of storage period, syneresis rate of CHP (6,66%) was higher than CHK (4,90%). pH value were relatively stable during storage for both products. CHK had higher green colour intensity (a* value more negative) than CHP, which prominently showed at the beginning of storage. All functional properties of CHP and CHK slightly decreased during storage. CHK complied SNI 7388:2009 without storage, while CHP complied SNI until 12 days of storage.
Keyword: pasteurization, steaming, cool storage, green grass jelly

Judul: Evaluasi Mutu Fisik, Mikrobiologi, dan Sifat Fungsional Gel Cincau Hijau (Premna Oblongifolia Merr.) dalam Kemasan dengan Perlakuan Pasteurisasi
Abstrak: Green grass (Premna oblongifolia Merr.) jelly is one of functional food, that has been widely studied for it’s beneficial effect. The purposes of this study are to design pasteurization condition of green grass jelly and to study the effect of pasteurization on the jelly properties. Thermal schedule based on 6D concept targetting S. aureus were applied on the product in three combinations of time and temperature. The combinations were 36 minutes in 75°C, 25 minutes in 85°C, and 22 minutes in 95°C. Pasteurization reduced pH value, L value, a value, b value, rate of syneresis, gel strenght, rupture point, and rigidity. Pasteurization also decreased the total of chloropyll, a chlorophyll, b chlorophyll, phenol, and capacity of antioxidant. But, pasteurization increased the total dietary fiber (TDF, SDF, dan IDF). The results showed that the best pasteurization condition was 22 minutes in 95°C based on the physical and functional properties. Physical characteristics of the selected product were 8.24 of pH value, 22.64 of L value, -0.60 of a value, 4.20 of b value, 2.84% of syneresis rate, 493.7105 g/cm2 of gel strength, 3.13 cm of rupture point, and 1.9955 g/cm of rigidity. Moreover, the functional characteristics were 1.2220 mg/L of total chloropyhll , 1.0385 mg/L of a chlorophyll, 0.1838 mg/L of b chlorophyll, 36.1220 mg GAE/L of total phenol, 19.1591 mg AEAC/L of antioxidant capacity, 3.0275% of TDF, 2.1743% of SDF, and 0.8532% of IDF. The product was organoleptically acceptable and microbiologically safe.
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Judul: Peranan Pemimpin Informal dalam Menggerakan Partisipasi Masyarakat  untuk Pembangunan Desa
Abstrak: Pendekatan pembangunan yang banyak diterima para ahli adalah pendekatan dari bawah ke atas (bottom up) yang berarti bahwa dalam pembangunan diperlukan keikutsertaan rakyat. Keikutsertaan tidak hanya pada tahap merencanakan pembangunan, akan tetapi juga ikut dalam melaksanakan, bahkan sampai pada menilai hasil-hasil pembangunan (Cohen dan Uphoe 1977; Dusseldorp, 1981; Slamet, 1993). Agar rakyat yang berhimpun dalam kelompok-kelompok dapat ikut serta, mereka harus memiliki sejumlah kualifikasi yang diperlukan untuk itu.
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