Judul: Kinetic of quality changes of pineapple juice during aseptic process
Abstrak: Kinetics and phenomena of the changes of pineapple juice quality were studied. Rheology of pineapple juice at high temperatures was also observed. Kinetic parameters were investigated based on the holding tube temperature of microthermic apparatus used for aseptic processing study. The treatments were processing times and temperatures, i.e. in the ranged of 0-60 second and 87-96 OC, respectively. The kinetic parameters obtained from the experiments were used to optimize the aseptic processing of pineapple juice. The results showed that ascorbic acid content decreased during aseptic process while browning index increased. The change of ascorbic acid content was succesfully described by second order kinetic model, whereas the increase of browning index followed zero order.
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Judul: Proses Pengolahan Selai Nanas Organik dan Pendugaan Umur Simpannya
Abstrak: Tapos pineapple is a specific kind of pineapple from Bogor, West Java. Tapos pineapple is called Gati pineapple in its former area. The uniqueness of this pineapple from Tapos is that this pineapple is planted naturally, without any addition of chemical fertilizer and pesticides, and that is why it is also called ‘organic’ pineapple. During harvest time, Gati pineapple had an excessive availability and it is sold in the ‘fresh fruit’ form so that its price is so low or its price is the same as nonorganic pineapple. This condition will disadvantage the farmers. One of the alternatives to raise pineapple’s price is converting pineapple into product that has an added value, such as pineapple jam. Organic pineapple jam could be made without chemical addition, but it was used natural materials, such as sugar, orange extract, jelly, clove, cinnamon and salt. The aim of this research is to get the processing technology of organic pineapple jam, characteristic product pineapple jam and shelf-life estimation in glass jar and polypropylene plastic packaging. Organic pineapple jam in glass jar and polypropylene packaging then was kept at 250C, 350C and 450C. Shelf-life estimation in polypropylene plastic and glass jar was using Arrhenius acceleration method. Parameters that were checked during storage were water content, total acid, pH and colour. The processing of pineapple jam consisted of materials preparation, cooking, packaging sterilization, packaging, pasteurization and cooling. Then each of packedpineapple jam was kept in incubator. During storage there was quality changing from pineapple jam. It was seen from water content analysis. Pineapple jam in polypropylene plastic packaging had increased-water content right after storage (based on first week analysis), then its water content was decreased or remained stable at 26 - 32%. Pineapple jam in glass jar packaging also had increased-water content right after storage (based on first week analysis), then its water content was decreased or remained stable at 26 - 35%. Total acid of pineapple jam in glass jar packaging was increased during the first week of storage, while total acid of pineapple jam in polypropylene plastic packaging was decreased during the first week of storage and then both of them remained constant at 0.9 - 1.1 g/100 g. Usage of polypropylene plastic and glass jar as pineapple jam’s packaging materials did not affect changing of pH value during the first week of storage. Both of these materials were slightly decreased or remained stable at 3.38 - 3.67. Color or brightness value of organic pineapple jam were relatively decreasing in all of packaging materials and all of storage temperature’s range during storing period. The highest temperature during storage, then the decreasing rate of brightness value of pineapple jam would be higher. Jam is a fruit based product that has semi paste or semi wet form. Critical parameter for semi wet food product is water content. It explained that amongst the critical parameters that have been used (water content, total acid, pH and color), water content showed a significant difference during storage with critical point of 35%. Shelf life of organic pineapple jam in glass jar packaging was
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Judul: Studi Keberadaan Dugong (Dugong dugon Müller, 1776) dan Habitatnya di Kabupaten Bangka Selatan, Provinsi Kepulauan Bangka Belitung.
Abstrak: Dugong merupakan salah satu mamalia laut Famili Dugongidae yang terancam punah dan habitatnya di padang lamun. Penelitian ini bertujuan untuk menganalisis keberadaan, distribusi, dan habitat dugong serta keterkaitannya dengan kondisi habitat lamun. Data primer diperoleh dengan menggunakan Kuisioner Survei Dugong CMS-UNEP (CMS-UNEP Dugong Questionnaire Survey) yang telah distandarisasi secara internasional. Adapun data sekunder didapatkan dari beberapa jurnal. Penyajian data dengan menggunakan Microsoft Excel, sedangkan pemetaan data spasial dengan Google Earth dan Arc GIS. Hasil penelitian diketahui bahwa keberadaaan dugong di Kabupaten Bangka Selatan sangat jarang ditemui. Perairan Toboali, perairan Sadai hingga Kurau, dan perairan Tanjung Berikat merupakan tiga lokasi potensi keberadaan dugong terbanyak secara berkala. Distribusi lamun banyak ditemukan di pantai Tanjung Kerasak, desa Tukak, dan Pulau Lepar. Distribusi keberadaan dugong banyak ditemukan di daerah padang lamun dengan kedalaman 5 meter, yang mana padang lamun sebagai habitat dugong mencari makan.
Keyword: dugong, kuisioner survei dugong CMS-UNEP, lamun