Judul: Karakteristik Pengeringan Dan Evaluasi Mutu Pada Potongan Mangga (Mangifera Indica, L.) Varietas Arumanis Dengan Praperlakuan Dehidrasi Osmotik.
Abstrak: Drying with osmotic dehydration pretreatment of mango slices is one of efforts to extend the shelf life of mangoes. Drying characteristics of chitosan coated arumanis mango slices pretreated by osmotic dehydration was investigated in this research. The osmotic solution used was 42 and 66 oBrix. Drying rate, decrease of moisture content, moisture content equilibrium, drying constant, and shrinkage coefficient has been used as a drying characteristic parameters. In addition, the quality evaluation of the dried mango was performed. The quality was determined by image processing and sensory evaluation methods. The drying experiments were carried out at temperature of 40, 50, and 60 oC at fixed absolute humidity. Drying temperature and osmotic dehydration affected the parameters of drying characteristics. The highest drying rate and decreasing moisture content was obtained at 60 °C drying temperature. From all levels of drying temperature, drying rate and decreasing moisture content fresh mango slices higher than other tratments. Fresh mango slices also has the highest equilibrium moisture content. From all drying treatments, osmosed noncoated mango slices has a better quality than others treatments.
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Judul: Karakteristik Dehidrasi Osmotik Irisan Mangga Cengkir (Mangifera indica L.) pada Berbagai Ketebalan dan Konsentrasi Larutan Gula
Abstrak: Osmotic dehydration is one of the alternative methods commonly applied on pre-drying fruits like mango. The objectives of this study were to obtain effect of sugar concentration and thickness of mango slice on changes of osmotic dehydration characteristic and physical properties changes of mango slice in osmotic dehydration using temperature 30ºC, and in osmotic dehydration at room temperature for 48 hours. Thickness of mango slice that used were 0.5 cm, 1 cm, and 1.5 cm, while concentration of osmotic solution were 30ºBx, 45°Bx and 60°Bx. Observations were carried out for 6 hours at 30ºC and 48 hours at room temperature. High concentration of osmotic solution increased WL, but high solid gain trend in medium concentration of osmotic solution (45ºBx) was found. Increasing of concentration osmotic solution increased shrinkage, WR, density and porosity. Decreasing of thickness mango slice increased value of WL, WR and shrinkage. While the thickness of mango slice didn’t affect SG value, density and porosity of sampel increased during the process or osmotic dehydration. The best sample was thickness 0.5 cm using 60ºBx osmotic solution. It has lower water content, high value of WL, and lower SG value. Azuara modeling can be used as data validation WL obtained of R2 values 0.954 to 0.993.
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Judul: Peranan Pemiimpin Formal dalam Menggerakkan Partisipasi Masyarakat terhadap Pusat Kegiatan Belajar Masyarakat (PKBM)
Abstrak: Hasil penelitian yang dilakukan oleh Dewan lnternasional Pengembangan Pendidikan (me International Central of Educational Development) da n UNESCO mengungkapkan bahwa negam-negara berkembang umumnya mernpunyai masalah yang terkait dengan peningkatan dan pendapatan yang menjadi dasar penting bagi pendidikan masyarakat. Dengan dernikian perlu diadakannya program pernbangunan pendidikan baik melalui pendidikan fomal maupun pendidikan nonformal. Dalam hal ini lebih ditekankan kepada pendidikan non formal, sehingga memunculkan ide Community Learning centre (CLC).
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