Judul: Pendugaan Kerugian Material Akibat Gempa Bumi dengan Metode Logic Tree
Abstrak: The purpose of this paper is to calculate the material loss caused by the earthquake using the logic tree method. The logic tree method requires a formula of ground motion, response spectrums, structural building damages and the probability of damages. The probability of damages obtained for each damages level of location was used to calculate the economic loss and the human casualties. The economy loss was calculate using the information of the costliness for each unit geographical, building area for each certain building type, the occupancy type and repairman or replacement cost for each occupancy type and building type. The number of casualties was calculated using the information on the proportion of casualties for each severity level, the building type and certain damage location, and the number of people living in each buildings type. The computer software SELENA was applied for Bucharest earthquake and concluded that median economic loss worth 189,741,404.470 Euros. Using the software, it obtained that the number of casualties about 319 person if the earthquake occured at 2 a.m, 36 person if the earthquake happened at 10 a.m and 54 person if the earthquake took place at 5 p.m. If the SELENA was applied to Indonesian earthquakes, then the software needed to calibrated using extensive data set including: demography, building types, occupancy types, and soil types.
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Judul: Model Pendugaan Kerugian Akibat Bencana Letusan Gunung Api di Sektor Pertanian
Abstrak: Indonesia is an agricultural country. Ironically, as an agricultural country Indonesia has yet to have the independence and sovereignty in terms of food needs for its people. This is compounded by the disasters that occurred in Indonesia, which led to decreased productivity in the agricultural sector. One such disaster is of volcanic eruptions. The hot lava, cold lava and ash as well as burst of volcanic materials emitted when a volcanic eruption occurred has caused damage to land, crops, horticulture and plantation located around the erupting volcano. Of course this can cause losses in the agricultural sector. Therefore, in this study, will be developed loss estimation models due to volcanic eruption in the agricultural sector. The loss estimation model used was adopted from a model developed by the International Center of Geohazard (ICG), through NORSAR (Norway) and the University of Alicante (Spain) implemented in a tool called SELENA (Seismic Loss Estimation using logic Approach tree) which is used to estimate the economic loss due to the earthquake. Because we assumed that earthquakes and volcanic eruptions have the same probability of damage depends on the distance to the center of the disaster, then the SELENA model can be applied to volcanic eruption by adjusting some parameters. Some parameters adjusted are the type of occupancy, type of building and level of damage is thought to match with the type of plant, plant age and disaster-prone zones. Calculation of area planted, probability of damages and costs of investment also need to be adjusted to calculate the total economic loss. Based on loss estimation model and by using the data area planted for each plant type-i aged-j in zone-k and hypothetical data of total damaged probability, plant type-i damaged probability, plant aged-j damaged probability, plant in zone-k damaged probability obtained value of the economic loss and interval of loss for each plant type-i agedj in zone-k. The economic loss determined in this thesis might be used by local goverment or center goverment to calculate the amount of funds required following this natural distater.
Keyword: Agriculture Sector, Economic Losses, Estimation Model, Volcanic Eruption

Judul: Phycocyanin Extract From Spirulina platensis for as an Antioxidant and Biopigment for Spherificated Caviar Product
Abstrak: Fikosianin merupakan pigmen alami berwarna biru cerah yang kaya manfaat dengan kandungan antioksidan yang tinggi. Antioksidan memiliki peran yang sangat penting untuk mencegah kerusakan tubuh pada level molekuler yang disebabkan oleh radikal bebas. Radikal bebas dapat mengakibatkan kerusakan DNA, pembelahan sel abnormal (kanker), penuaan dini, inflamasi, penyakit jantung, dan beragam efek negatif lainnya. Pigmen fikosianin tersedia secara melimpah pada Spirulina platensis yang merupakan ganggang hijau biru (mikroalga) yang mudah dikultivasi dan dikondisikan serta dapat tersedia sepanjang tahun. Sebagai pigmen alami, fikosianin cenderung tidak stabil terpapar oksigen, cahaya, suhu, dan pH tertentu. Pemanfaatan pigmen fikosianin harus mampu menjaga kestabilan kandungan bioaktif pigmen dan tetap menarik bagi konsumen. Pengolahan pigmen fikosianin sebagai food additive pewarna pada produk spherificated caviar dapat dilakukan. Spherificated caviar dibuat dengan teknik spherification yang berfungsi sebagai penyalut yang melindungi bahan inti. Tujuan dari penelitian yaitu mempelajari pengaruh penambahan pigmen fikosianin kedalam produk spherificated caviar terhadap stabilitas kandungan antioksidan pigmen serta penerimaan konsumen terhadap produk. Metode yang dilakukan meliputi ekstraksi pigmen fikosianin dengan metode maserasi, kemurnian pigmen, analisis aktivitas antioksidan, dan uji organoleptik. Hasil menunjukan ekstrak pigmen dalam jangkauan warna biru kehijauan, pemurnian ekstrak menghasilkan angka 1,541 dengan kategori food grade. Analisis antioksidan menghasilkan nilai IC50 2,81 untuk ekstrak, dan nilai IC50 10,54 setelah diolah menjadi produk, keduanya termasuk kedalam kategori antioksidan kuat. Variasi konsentrasi pigmen fikosianin tidak memberi perbedaan nyata terhadap penerimaan konsumen dalam atribut warna, rasa, dan tekstur produk. Kata kunci: antioksidan, fikosianin, pigmen, spherificated caviar, Spirulina platensis, Phycocyanin is a bright blue natural pigment that has great beneficial and rich in antioxidant content. Antioxidant has an important role in preventing molecular damage on the body that is caused by free radicals. Free radicals could cause DNA damage, abnormal cell growth (cancer), premature aging, inflammation, heart diseases, and other negative effects. Phycocyanin pigment is found abundance in Spirulina platensis which is a blue green algae (microalgae) that is easy to cultivated and conditioned, also able to produce throughout the year. As a natural pigment, phycocyanin is prone to be unstable when exposed to oxygen, light, and to a certain temperature and pH. The utilization of phycocyanin pigment as colorant food additive in spherificated caviar product could be considered. Spherificated caviar is made with spherification technique that acts as coat / encapsulating that protects the main substance. The objective of this research is to study the effect of adding phycocyanin pigment into spherificated caviar product and also consumer preference of the product. Methods that are used including phycocyanin extractions with maceration method, phycocyanin pigment purity ratio, antioxidant activity analysis, and organoleptic test. The result shows phycocyanin pigment extraction produce bluish green colour, phycocyanin purification resulting in 1,541 value which belongs in the food grade category. Antioxidant analysis resulting in IC50 value of 2, 81 for phycocyanin extract, and IC50 value of 10,54 after being processed into spherificated caviar product, both value fall under very strong antioxidant category. Variants of phycocyanin pigment concentration added into the product did not affect consumer preferences in color, taste, and texture of the product. Keywords: antioxidant, phycocyanin, pigment, spherificate caviar, Spirulina platensis
Keyword: antioxidant, phycocyanin, pigment, spherificated caviar, spirulina platensis