Judul: Pengaruh suhu penyimpanan terhadap viabilitas bakteri probiotik dalam soygurt
Abstrak: Soygurt is one of the soymilk fermented products. The some bacteria which gave many beneficial for human health. Those benefits are, for example help nutrition absorption, increase body immunity, help heal intestines function and reduce cholesterols in the blood. Many researches have been done to know about the benefit of yogurt for human, however the research about probiotic addition and bacterial activity within soygurt are still limited.
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Judul: Pengaruh Penambahan Susu Full cream terhadap Mutu Soygurt
Abstrak: Soygurt is the fermented product of lactic acid bacteria on soybean extract. Soygurt are generally has an unpleasant odor typically preferred as soy beans. Soygurt has a high nutrient content which is proximately same as yogurt. One attempt of the addition of full cream milk is to improve taste. This research was conducted to see the effect of full cream milk addition to the acceptance rate of set soygurt. Soygurt on the research is using the bacteria Streptococcus thermophilus and Lactobacillus bulgaricus. The addition of full cream milk is done by four different concentrations (0%, 3%, 5%, and 7%). The making of soybean extract is using modified Illinois method. Soybean extract added sugars as much as 6% and then pasteurized. After that, the extract of soy is cooled down to temperatures of 450C and innoculated starter culture as much as 5%. Incubation is done for 16 to 18 hours at a temperature of 370C. The results can be concluded that the addition of full cream milk on soygurt’s characteristics against influential include pH, total of lactic acid, viscosity, and organoleptic (appearance, texture, aroma, flavor, and overalls. The treatment with the addition of full cream milk by as much as 5% and 7% did not different. Product with the addition of full cream milk as much as 7% was chosen as the best because it has the highest organoleptic score compared to the three.
Keyword: full cream milk., lactic acid fermentation, soygurt

Judul: Pengendalian Pemanfaatan dan Survei Ikan Napoleon (Cheilinus undulatus Ruppell, 1835) di Kecamatan Salawati Utara Kabupaten Raja Ampat
Abstrak: Tingginya nilai ekonomi ikan Napoleon (Cheilinus undulatus) di pasar China/Hong Kong menyebabkan spesies ini dieksploitasi secara terus-menerus, dan Indonesia adalah salah satu negara pengekspor terbanyak. Banyak hasil studi yang melaporkan populasinya di alam semakin berkurang, sehingga IUCN menetapkan spesies ini dalam kategori terancam punah, dan pada tahun 2004 berdasarkan kesepakatan negara-negara anggota CITES, ikan ini dimasukkan ke dalam daftar appendiks II CITES. Sejak tahun 1980-an, ikan Napoleon telah dieksploitasi di Kabupaten Raja Ampat untuk perdagangan ikan hidup dan terindikasi sebagian besar dilakukan secara ilegal yaitu pelanggaran melebihi jumlah kuota penangkapan tahunan yang diperbolehkan dan ukuran yang ditangkap tidak sesuai dengan ketentuan yang berlaku. Tujuan penelitian adalah: 1) Menganalisis kondisi kelimpahan ikan Napoleon di Kecamatan Salawati Utara, 2) Menganalisis status pemanfaatan ikan Napoleon di Kabupaten Raja Ampat, dan 3) Menentukan skala prioritas pengendalian pemanfaatan ikan Napoleon di Kabupaten Raja Ampat. Penelitian dilakukan pada bulan Juli hingga September 2016. Survei kelimpahan menggunakan metode Underwater Visual Census (UVC) dengan Global Positioning System (GPS) dilakukan di wilayah Perairan Kecamatan Salawati Utara. Status pemanfaatan dianalisis dengan penilaian Non-Detriment Finding (NDF). Penentuan skala prioritas pengendalian pemanfaatan menggunakan model Analytical Hierarchy Process (AHP). Survei di Kecamatan Salawati Utara dilakukan di sekitar Pulau Jefman, Pulau Matan, Pulau Kasimraja dan Perairan Desa Wamega. Nilai kelimpahan yang diperoleh adalah 6.61 ind./ha setelah melakukan survei sepanjang 8.096 km. Berdasarkan analisis, status pemanfaatan terhadap populasi ikan Napoleon di Kabupaten Raja Ampat pada tingkatan cukup aman (nilai: 3.23 ≈ 3). Hasil penilaian AHP, kriteria yang paling penting untuk melaksanakan upaya pengendalian pemanfaatan ikan Napoleon di Kabupaten Raja Ampat adalah sumberdaya ikan lestari, sedangkan urutan prioritas alternatif adalah: 1) Sosialisasi kepada nelayan/pengusaha, 2) Pengawasan, 3) Survei kelimpahan secara berkala, dan 4) Penerapan lalu lintas perdagangan melalui bandara.
Keyword: Cheilinus undulatus, Napoleon wrasse, Abundance, NDF, AHP, Raja Ampat, Fish export, Global positioning system, Fish trade, Model AHP