Judul: Struktur Biaya Budidaya Ikan Hias Air Tawar Studi Kasus Pada Tiga Usaha di Kab. Bogor
Abstrak: Usaha Budidaya ikan hias air tawar di Kab. Bogor bervariasi, baik dalam ukuran usaha maupun jenis ikan yang dibudidayakan. Ukuran usaha dapat dilihat dari jumlah kepemilikan akuarium, karena mampu mencerminkan alokasi biaya dan produktifitas. Penelitian ini bertujuan mencari ukuran usaha yang paling efisien dengan cara membandingkan struktur biaya pada tiga usaha budidaya ikan hias air tawar. Pada hasil penelitian menunjukan, Semakin besar ukuran usaha maka akan menghasilkan struktur biaya yang lebih efisien. Berdasarkan analisis R/C, usaha yang paling efisien adalah usaha budidaya ikan hias air tawar yang ukuran usahanya terbesar.
Keyword: budidaya ikan hias air tawar, efisiensi, analisis struktur biaya

Judul: Struktur Biaya Usaha Pembenihan Ikan Hias Air Tawar (Studi Kasus: Tiga Usaha Pembenihan Ikan Hias Air Tawar Di Kab. Bogor)
Abstrak: An ornamental fish is varied in Kab. Bogor, seen from the cultivation of ornamental fish,the size of business, and the type of fish which are cultivated. Ornamental fish the higher demand make business opportunities ornamental fish is much higher. Size of business ornamental fish can be seen from the number of aquarium ownership, because it is able to reflect the allocation of costs and productivity. This study aims to find the most efficient business size by comparing the cost structure of the three freshwater ornamental fish culture cases. The result of research shows that the bigger business size will result in a more efficient cost structure . In addition, according to the R/C the most profitable seeding ornamental fish is a freshwater large scale to have R/C by 2.2 and business that have value R/C smallest are small scale with having value by 1.2.
Keyword: Bogor Agricultural University (IPB), efficiency, revenue, Freshwater Ornamental Fish Seed, Cost Structure

Judul: Characteristic of chili drying (Capsicum annum L.) as a natural dyeing cosmetic
Abstrak: Chilli (Capsicum sp.) contains carotenoids, which are a group of natural pigments consist of red, orange or yellow color. Carotenoids can be dissolved in lipid so that they can be applied to oil-based cosmetic ingredients. Therefore, chilli is potential to be developed as cosmetic colorants. However, pungency of red chili needs to be removed because it is irritating and it provides stinging sensation to skin. Red chilli was investigated as a potent material for a cosmetic colourant in this research because it has a nice uniform red color and has a pungency level less than cayenne pepper. The purpose of this research was to investigate the influence of blanching on drying characteristics of red chilli using a tray dryer, determine the proper time of chili blanching in sodium bisulfite solution, examine color changes stability of red chili powder as a cosmetic dye, and analyze the effect of oleoresin extraction on color and pungency level of red chili powder. The results showed that blanching could affect the drying characteristics. Blanching the chilli for 9 minutes prior drying could speed up the drying rate of chilli and thus the drying time, therefore, the chilli achieved the desired moisture content fast. Sodium bisulfite solution of 0.2%, used as the blanching media, could maintain the color well. However, longer time of blanching might cause several pigments soluble in the blanching media. Blanching the chilli for 9 minutes was able to maintain red color after the stability tested and after extraction of oleoresin. Therefore, blanching red chilli in a solution of 0.2% sodium bisulfite for 9 minutes prior drying is concluded as the best treatment to retain the color of red chilli powder
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