Judul: Small Pond Management Problem in DKI Jakarta, An Institutional Review.
Abstrak: Small pond (situ) in urban areas is natural resource that is almost forgotten. This research is aimed to: (1) identify factors that influence the condition of situ, (2) identify understanding of stakeholder about situ management, and (3) identify institutional situ management. Based on common property, the methods of analysis used are Burt Method that equivalent with Hayashi II Quantification Method in order to assess factors determining small pond (situ) conditions. Analysis Hierarchy Process (AHP) is also employed, to understand hierarchy process of situ management. The descriptive analysis also used to understand situ institutional. Most of small pond (situ), though legally owned by the government as a state property but it can be getting as common property that can be used by everyone The result of the research shows that in big cities like Jakarta, demographic pressure and a change of land use exacerbated the existing condition of situ. The first priority arrangement situ is for conservation area. The objective element of the overall relationship and the elements of process, implementation is the last priority because respondents see that the process that must be overcome before any performance of law enforcement, planning and monitoring and evaluation. Implementation will run better if the three factors previously aligned. Situ which have a clear institutional will make it well maintained.
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Judul: Sustainable management of capture fishery in Jakarta Waters, DKI Jakarta Province
Abstrak: Jakarta Waters is categorized as fully exploited water areas which its coastal areas accommodate multifunction services. Therefore, it needs precautionary approach to manage fisheries activity and its resource in the location. This is important to sustain the potential resource, provide prosperity to fishermen as well as coastal communities. The general objectives of this study are to arrange the sustainable fishery management in Jakarta Waters, while specific objectives of this study are to evaluate capture fishery management status; to determine optimum allocation of potential fishing gears and fisheries development areas based on potential fishing gears; to analyze the various components affecting to capture fishery activity based on suitable area and to analyze internal and external conditions in order to arrange the strategies for sustainable fishery management in Jakarta Waters. The methods used in this study were system approach, SWOT analysis, Linear Goal Programming (LGP) analysis, analysis of Location Quotients (LQ), Geographic Information System (GIS) analysis, and Analytical Hierarchy Process (AHP) method. The results revealed that the management of capture fishery in Jakarta Waters was categorized as "kurang baik" with the total scores of 2.529 and 2.747 for internal and external factors analysis, matrix IE pointed out that the position of fishery management at growth level which need strategy to do coordination horizontally with the other stakeholders. By using GIS analysis, it was identified that 52,89% of Jakarta Waters can be used for capture fishery, less than 25% can be used for fish farming (cage culture) and less than 15% can be used for seeweed culture. Meanwhile the potential fishing gears to be developed were pelagic danish seine, drift gillnet, boat lift net, set bottom long line, portable trap and muro ami which have the optimum allocation for each fishing gear; 7 units, 98 units, 23 units, 18 units, 8547 units, and 798 units. The potential fishing gears for pelagic danish seine could be developed in Penjaringan and North Seribu Island Districts; drift gillnet could be developed in Cilincing District; boat lift net could be developed in Penjaringan District; set bottom long line could be developed in Penjaringan District; portable trap could be developed in Cilincing and South Seribu Island Districts while muro ami could be developed in Penjaringan and South Seribu Island Districts. The study identified that there are several important strategies to support sustainable capture fishery management, from the first priority to the last are small-scale fishery standardization, integrated management to conserve the ecosystem function, quality product improvement, fishing days opreration management by implementing closed – open seasons, increasing independent fishermen capability, human resources empowerment, extention for fishermen and increasing capture fishery activities supervision. As the first priority, the standardization of small-scale fishery should be stable against changes in the dimension of biology and quite stable against changes in the ecological, economic, social and technological dimension.
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Judul: Karakteristik transfer panas dan massa serta kinetika pembentukan warna pada kerak selama pemanggangan roti
Abstrak: Proses pemanggangan merupakan salah satu rangkaian pembuatan roti yang penting, karena pada tahap ini tercurah sebagian besar energi dan terjadi pembentukan serta pemantapan warna. Pemanggangan yang efektif dan efisien diupayakan melalui penentuan tempo pemanggangan yang tepat,sehingga diperoleh mutu yang baik dalam waktu relatif singkat. Untuk itu diperlukan studi mengenai proses pemanggangan, terutamayang bersangkutan dengan transfer panas dan massa kerak serta kualitas roti. Penelitian ini mempelajari karakteristik proses pemanggangan dengan kajian utama transfer panas dan massa pada kerak serta kinetika pembentukan warna kerak selama pemanggangan. Untuk keperluan tersebut oven pemanggangan dimodifikasi dan antar jaringan sensor suhu dirakit sehingga memungkinkan pengukuran suhu dan berat roti selama pemanggangan. Percobaan-percobaan dilakukan pada suhu oven 1so 0 c, 1ao 0c, 210 ° c, 240° c dan 210 °c; dengan waktu peng amatan dalam interval waktu pemanggangan hingga menit ke-30. Berdasarkan informasi karakteristik proses pemanggangan yang diperoleh dari percobaan, konduktivitas termal dan permeabilitas massa kerak sebagai sifat trannsfer panas dan massa kerak dianalisa secara analitis. Selanjutnya juga dianalisa kinetika pembentukan warna keraknya. Hasil penelitian menunjukkan bahwa proses pemanggangan pada hakekatnya adalah proses pengeringan pada suhu tinggi, yang mana di dalamnya terjadi transfer panas dan transfer massa secara simultan. Berdasarkan respon suhu dan respon panasnya, roti dapat dibagi dalam lima zona yaitu kerak, zona penguapan, remah, daerah terdingin (SHZ), dan bagian dasar. Kerak menempati posisi penting dalam kontrol transfer panas dan massa pada roti selama pemanggangan. ...
Keyword: Bread making, Bread baking