Judul: Model Distribusi Bahan Ajar Universitas Terbuka dan  Implementasinya
Abstrak: Universitas Terbuka (UT) merupakan perguruan tinggi negeri yang menerapkan Pendidikan Terbuka dan Jarak Jauh (PTJJ) di Indonesia. Penerapan PTJJ pada sistem pendidikan UT menyebabkan sistem UT berbeda dengan sistem institusi pendidikan tatap muka. Salah satu perbedaan sistem tersebut adalah adanya Unit Program Belajar Jarak Jauh (UPBJJ)-UT yang tersebar di 37 kota di seluruh Indonesia dengan Kantor Pusat UT berada di Pondok Cabe, Tangerang, Banten. Salah satu tugas UPBJJ-UT adalah mendistribusikan bahan ajar UT ke mahasiswa. Persediaan bahan ajar UT di UPBJJ-UT terkait dengan sistem distribusi bahan ajar UT. Sampai saat ini UT melaksanakan sistem distribusi bahan ajar terpusat. Distribusi bahan ajar secara terpusat tersebut tidak efisien. Dalam penelitian ini, akan dikaji sistem distribusi bahan ajar tidak terpusat yang menempatkan gudang di UPBJJ-UT tertentu sebagai lokasi penyimpanan dan penyuplai bahan ajar. Masalah yang dibahas dalam penelitian ini adalah masalah lokasi fasilitas berkapasitas (capacitated facility location problem) yang digabungkan dengan masalah penentuan kendaraan (vehicle decision problem).
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Judul: Evaluasi Efektivitas Sistem Distribusi Toko Buku Online Di Universitas Terbuka
Abstrak: One of the disadvantages faced by UT as an institution with distance learning system is the difficulty of distributing materials to students who are spread throughout the country, in this case UT has applied model of learning materials distribution through online, or better known as online book stores TBO-UT. This study aims to describe the distribution system of TBO-UT. The results shows that, (1) UT’s distribution system is able to increase the level of service in providing the learning materials for students, (2) the current distribution system capable of reducing the cost for students in obtaining the learning materials, (3) the current distribution system could increase the sales volume of learning materials as shown by the increase sales of UT’s modules from time to time. The results of this study also shows that students still face an obstacles in obtaining UT’s modules, this is due to several factors, (1) the delivery of learning materials is usually late from the schedule, (2) students have trouble paying the cost of learning materials since Bank Mandiri is rarely available at their residence, (3) access to UT’s website often does not run smoothly. However for students who work full-time, the service of UT TBO is really helpful. But for students who are unable to access the internet, this would be a barrier in obtaining learning materials.
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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