Judul: Community-based coral reef  management in small islands: a social capital analysis
Abstrak: Human activities including bomb and poison fishing and coral mining have threatened Indonesian coral reefs. Many programs have been promoted to alleviate the problem. The focus of social capital’s contribution to sustainable coral reef resource use has been given little attention. Social capital that defined as trust, norms of reciprocity, and networks is argued to facilitate the formation of collective action and institution, which may contribute to sustainable coral reef resource use. The study is carried out in five islands in South Sulawesi and analyses the state of coral reef, destructive fishing, and fishery sustainability. Three dimensions of social capital (i.e. bonding, bridging and linking social capital) are assessed, including the impact of social capital investment. It discusses institutional analysis of community-based institutional arrangements. Further, a simulation experiment of an agent-based modelling is made to understand dynamic impact of social capital on destructive fishing and fishery. Results show that bonding, bridging and linking social capital affect the formulation and enforcement of rules and institution at local level. Social capital investment – through networks, capacity and institution building – is a necessary condition for coral reef management, but not sufficient. Enforcing local rules requires credible commitment, but is difficult to attain because of the problem of fit between rules and resource system. When the community capacity and institution are weak, destructive fishing are proliferated, because social norms are not sufficiently strong to prevent widespread individual opportunism. The study recommends three aspects to achieve sustainable coral reef management: (1) to promote multi-scale governance that can link up different levels of management organization; (2) to improve fishers’ welfare through fulfillment of basic needs, to avert the use of destructive fishing tools for economic reason; (3) to increase disparities of fish price and production costs between fishing using destructive gears and those that do not.
Keyword: Terumbu karang, Coral reef ecosystems, Social capital, Multi-Criteria Analysis (MCA)

Judul: Effectiveness and sustainability community based marine sanctuary management (CBMSM): cases of CBMSM of Blongko, Sebesiisland and Harapan Island
Abstrak: Indonesian marine conservation policy was already established trough national law: UU No. 27/2007 concerning coastal and marine resources management and small island and also Government Regulation : PP No. 60/2007 concerning fisheries resources conservation. The target of national marine conservation by 2020 is to establish 20 million ha of marine protected areas. This research contribute to better marine and coastal conservation management for the future. General objective of this research is to evaluate the sustainability of marine sanctuaries in three locations. Specific objectives are (1) to determine the key factor which relates to marine sanctuary management; (2) to evaluate the effectiveness and sustainability of marine sanctuary, and (3) to formulate a strategic action for the development of marine sanctuary. The research were conducted at three locations, which are Blongko, North Sulawesi Province, Sebesi Island, Lampung Province, and Harapan Island, Jakarta Province. The data were collected from June 2007 to December 2007. The method of analysis consist of (1) natural resources analysis by quantitative analysis, (2) economic valuation, (3) effectiveness and sustainability analysis by multi dimension scaling analysis and discriminant analysis. There are 32 attributes has been analyzed to evaluate the sustainability of marine sanctuaries in three location. By using the analysis of attributes leverage method, it was found the attribute with high sensitivity that relate to the quality of coral reef and coral fish (ecological and environmental dimension); contribution of income, alternative livelihood and multiplier effect of marine sanctuary (economic and social dimension); legal aspect, local regulation and internalization of the program to local development program (policy dimension); and guidelines of marine sanctuary, extention offficer programs and capacity building, and participation of non government insitution (institutional dimension).The value of sustainability. index are: Blongko (63,83), Sebesi Island (72,41) and Harapan Island (36,30). Management strategies proposed, are (1) increasing the quality of coral reef and coral fish through protection from destructive fishing; (2) develop alternative livelihood such as mariculture, fish processing, environmentaly friendly fishing activities, marine ecotourism ; (3) internalization of the marine sanctuary to local development programs; and (4) involve the non government organization in marine sanctuary programs.
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Judul: Pengaruh Konsentrasi Yeast dan Jenis Emulsifier pada Frozen Dough
Abstrak: Frozen dough adalah produk adonan beku yang diproses dengan menggunakan teknologi air blast freezer dengan suhu (-30°C). Adonan dari frozen dough memiliki keuntungan antara lain dapat diproduksi secara sentralisasi, mudah dalam distribusi atau transportasi, dan umur simpan produk lebih panjang. Kelemahan frozen dough yaitu penurunan retensi gas CO2 selama proofing dan penurunan volume potongan roti akibat kematian sel-sel khamir. Penelitian ini bertujuan untuk merancang formulasi frozen dough dan proses produksi dari awal hingga akhir serta untuk mengetahui pengaruh yeast dan jenis emulsifier dalam pembuatan roti dari frozen dough. Penelitian dilakukan dalam tiga tahap yaitu penelitian tahap pertama, kedua, dan ketiga. Penelitian tahap pertama untuk menentukan formulasi dan proses pembuatan roti manis, penelitian tahap kedua untuk menentukan formulasi dan proses pembuatan roti manis dari frozen dough, dan penelitian tahap ketiga untuk melakukan analisis adonan yang telah dibekukan dalam air blast freezer dan analisis produk dari frozen dough. Analisis yang dilakukan meliputi analisis pada adonan dan produk akhir. Analisis pada adonan yaitu potensi pengembangan adonan, volume spesifik adonan, dan analisis ekstensograf, sedangkan analisis pada produk roti yaitu analisis bread firmness, volume spesifik adonan, analisis warna crust dan crumb dengan chromameter, dan uji organoleptik. Hasil formulasi terpilih untuk pembuatan produk roti manis meliputi bahan-bahan sebagai berikut tepung terigu (100 g), air es (40-50g), yeast (1-2g), garam (1-2g), gula pasir (20-25g), susu bubuk (2-4g), telur (10-15g), lemak (10- 15g), dan bread improver (1-1.5g). Produk yang dihasilkan dari formulasi tersebut memiliki rasa aroma susu yang khas dan teksturnya lembut. Hasil analisis diperoleh potensi pengembangan adonan roti manis yaitu pada menit ke-50 sampai menit ke-160. Volume spesifik adonan roti manis yaitu sebesar 29.60 ± 0.5657 cm3 / 30 gram adonan. Berdasarkan uji ekstensograf, maksimum resistensi peregangan adonan roti manis pada menit ke-45 sebesar 657.5 BU menjadi 410 BU pada menit ke-135, sedangkan ekstensibilitas adonan pada menit ke-45 sebesar 16.6 cm menjadi 14.2 cm pada menit ke-135. Untuk analisis produk roti manis, nilai bread firmness sebesar 0.496 gf, volume spesifik roti sebesar 160.50 ± 0.7071 cm3 / 30 gram adonan, warna crust dengan nilai L sebesar 45.19, nilai a sebesar 18.27, dan nilai b sebesar 27.03. sedangkan nilai L untuk warna crumb sebesar 77.95, nilai a sebesar -1.54, dan nilai b sebesar 27.69.Hasil uji organoletik (uji hedonik) pada 25 orang panelis tidak terlatih dengan skala penilaian 5 tingkat (1= sangat tidak suka. 2= tidak suka, 3= netral, 4= suka, 5= sangat suka ) diperoleh level of acceptance sebesar 3.40, dengan nilai rata-rata aroma sebesar 3.24, tekstur sebesar 3.38, rasa keseluruhan 3.44, aftertaste 3.52. Hasil formulasi untuk frozen dough terdiri dari tepung terigu (100g), air es (60-65g), yeast (4,4.5, 5 g), garam (1-2g), gula pasir (20-25g), susu bubuk (2- 4g), lemak (10-15g), emulsifier A atau B (0.3g), dan antioksidan (100-200 ppm). Kombinasi antara konsentarsi yeast dan jenis emulsifier menghasilkan 6 formulasi 4 perlakuan adonan. Keseluruhan perlakuan disimpan dalam freezer suhu -20°C selama 0 hari, 7 hari, 14 hari, dan 21 hari. Proses pembuatan frozen dough sendiri dimulai dari penimbangan bahan, kemudian pencampuran bahan menjadi adonan, resting, pembekuan adonan dalam air blast freezer, penyimpanan beku dalam freezer. Apabila frozen dough diubah
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