Judul: Effects of Particle Shapes on Temperature Distribution under Static Ohmic Heating.
Abstrak: The ohmic heating is defined as a process wherein an alternating electrical current is passed through materials resulting in the heat generation inside the product. The excellence of ohmic heating in comparison with other thermal processing is its energy efficiency and ohmic heating could keeping nutritional as well quality attribute of food via blanching, sterilization, pasteurization, extraction, fermentation, and evaporation. Nevertheless, in ohmic heating process, the electrical conductivity of product is a key parameter. The worst case in the ohmic heating of multiphase product could be occurred when the solid phase has very lower or very high electrical conductivity than the liquid. This study aims to reveal the temperature distribution and the heating rate properties of solid and liquid phase as affected by particle shape and its orientation to the electric field. Experiments were conducted with salt solution 1% and carrot that blanched in salt solution 6%. Blanching process was conducted in order to increase the electrical conductivity of carrot close to the salt solution 1%. Ohmic heating was applied to the sample using static cell (4.90 cm diameter and 6.00 cm in length of sample area) at constant voltage gradient (40 V). Each experiment was conducted in triplicate. It was observed that the different particle shape and orientation provide the different heating rate properties. The slice particle had the fastest heating rate. Moreover the perpendicular orientation was heated faster than parallel orientation. The parallel cylindrical shape provides the slowest heating rate. This shape possibly induced the worst-case condition and could be used as sufficiency heat parameter. The heating pattern of each solid and liquid were simulated using COMSOL modeling software. The predicted temperature values were in good agreement with the experimental data with the maximum prediction error of 3 °C.
Keyword: particle orientation, particle shape, electrical conductivity, ohmic heating

Judul: Kinetic of tempe phytic acid changes during heating process
Abstrak: Tempe is Indonesian traditional fermented food which is made from soybean. Despite its high nutrition value, tempe which is produced from soybean, contains phytic acid. This research is aimed at to study the kinetics of tempe phytic acid degradation during thermal process using Arrhenius method. Tempe paste was prepared by blendering ( ratio of 1:1 (w/v) tempe:water), and then treated by three different heating temperatures and five different heating time (70. 80 and 90oC for a 0, 25, 50, 75, and 100 minutes). Degradation of phytic acid content in tempe due to the heating process was order one reaction with ko value of 2.15 x 10-3 min-1, Ea value of -501 cal / mol, and the k value of 2.15 x 10-3. e755, 6 (1 / T).
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Judul: Partisipasi Masyarakat Dalam Pengelolaan Ekosistem Mangrove Pulau Kecil Berpenghuni (Studi Kasus di Pulau Lancang Besar, Kelurahan Pulau Pari, Kecamatan Kepulauan Seribu Selatan, Kab. Adrninistrasi Kep. Seribu DKI Jakarta)
Abstrak: Kepulauan Seribu merupakan gugusan pulau karang di wilayah DKI Jakarta yang terdiri dari 110 pulau yang tersebar secara tidak teratur, beberapa diantaranya masih memiliki ekosistem vegetasi lokal yang bagus. Keberadaan vegetasi lokal di wilayah Kepulauan Seribu terdapat pada beberapa pulau, terdiri atas vegetasi mangrove dan vegetasi pantai. Pulau Lancang Besar merupakan bagian dari Lepulauan Seribu, memiliki luas daratan 15,13 Ha dan merupakan salah satu pulau berpenghuni di kawasan Kepulauan Seribu yang masih memiliki eksosistem mangrove yang cukup bagus. Di pulau ini terdapat kurang lebih 16,5 Ha lahan mangrove yang mengelilingi sebagian pulau, namun sebanyak 5 Ha merupakan kawasan yang kondisinya sudah sangat rusak, sedangkan sisanya sekitar 11,5 Ha, masih terjaga kelestariannya dan merupakan daerah yang cukup potensial dalam menunjang keanekaragaman biota laut di perairan Teluk Jakarta pada umurnnya dan Kelurahan Pulau Pari khususnya.
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