Judul: Tinjauan hukum dan kebijakan pengelolaan pulau-pulau kecil terluar Indonesia (kasus pulau NIPA)
Abstrak: Disamping memiliki lautan yang luas dan garis panatai yang panjang, Indonesia juga dikaruniai pulau-pulau yang memiliki kekayaan sumberdaya alam yang sangat potensial untuk pembangunan ekonomi. Bahkan, pulau-pulau kecil terluar memiliki arti yang lebih strategis lagi yaitu sebagai titik dasar dari garis pangkal lurus kepulauan Indonesia dalam penetapan wilayah perairan Indonesia, sebagai berandan depan Negara Republik Indonesia, serta sebagai kawasan lalu lintas pelayaran internasional.
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Judul: Small islands utilization model (a case study of Pari islands in Kepulauan Seribu)
Abstrak: Pulau-pulau kecil memiliki karateristik yang unik, antara lain : berukuran kecil, terisolasi, ketergantungan, dan rentan. Namun demikian, dikaruniai sumberdaya yang katanya melimpah. Dalam pemanfaatannya, perlu pendekztan ekosistem penataan ruang yang harus didasarkan pada daya dukung ekologis, jaringan sosial budaya, dan integrasi kegiatan sosial ekonomi yang ada. Oleh karena itu, perlu suatu model pemanfaatan yang dapat mendasari pembuatan kebijakan pengelolaan pulau-pulau kecil, yang terkuantifikasi dan terukur, serta berkelanjutan., Even though small islands have some disadvantage characteristics as smallness, isolation and vulnerable to natural disasters, they are nevertheless endowed with abudance natural resources which cloud be exploited for the benefit of humsn being. Given such dual characteristic, utilization of small islands must take into account several factors affecting the management of small islands. These include, ecology, economy and socio-economy characteristics. Therefore, an integrated utilization model is sorely needed to address the complex management of small islands.
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Judul: Increasing Resistant Starch Type III on the Modified Cassava Flour ( Mocaf ) through Heating-Cooling Cycles and Its Application on Production of Dried Noodles
Abstrak: Resistant starch tipe III (RS3) is a major resistant starch used in the production of resistant starch-based functional foods. RS3 is formed through retrogradation of gelatinized starch. The objectives of this study were : (1) to increase the resistant starch content of Mocaf through heating-cooling cycles, (2) to use the modified Mocaf in Mocaf dried noodle production. The research was conducted in the following 4 (four) steps, namely : (1) characterizing of native Mocaf, ( 2 ) Determination the optimum combination of flour-water ratio and temperature that produced the highest level of resistant starch, (3) Modifying of Mocaf through heating-cooling cycles, (4) Production of dried noodles using modified Mocaf having the highest resistant starch content. The resulting product dried noodles made an analysis of resistant starch content as well as an assessment of the overall sensory attributes by 79 untrained panelists with hedonic rating test method. The native Mocaf contained starch (67.47%), amylose (36.73%), amylopectin (30.74%), and resistant starch (0.79%). The analysis by RVA showed that native Mocaf had an A-type starch gelatinization profile. The optimum conditions to increase the resistant starch content of Mocaf was flour-water ratio of 1:3.44 (w/w) and heating at 79.93o C. The resistant starch contents as results of 1, 2, and 3 heating-cooling cycles were 4.16%, 6.30% and 8.73% respectively. Addition of 15% and 25% modified Mocaf (3 cycles) in Mocaf dried noodle production increased the resistant starch content up to 3.77% and 4.43% respectively. Some characteristics of the Mocaf dried noodles were cooking loss of between 16.50% and 23,07%, optimum cooking time of 13:01 to 12:01 minutes, water absorption of 126.66% to 169.63%, and rehydration weight of 189.79% to 233.01%. The hardness of Mocaf dried noodle was 423.9 gf. Modified Mocaf substitution of 15% and 25% caused the hardness were 357.7 gf and 266.8 gf respectively. Based on the hedonic evaluation the noodle hardness was between hard slightly and not hard while assessment of overall attribute was between neutral to rather like.
Keyword: Mocaf, resistant starch type III ( RS3 ), noodles