Judul: Persepsi nelayan tentang pendidikan formal di Kecamatan Rembang, Kabupaten Rembang, Provinsi Jawa Tengah
Abstrak: Tingkat pendidikan di masyarakat nelayan tergolong rendah, salah satunya disebabkan oleh kemiskinan yang ada pada masyarakat nelayan.Selain itu persepsi nelayan tentang pendidikan juga akan berpengaruh terhadap tingkat pendidikan di masyarakat nelayan.Penelitian ini bertujuan untuk mengetahui tingkat persepsi nelayan tentang pendidikan formal, mengetahui faktor-faktor yang mempengaruhinya, mengetahui hubungan antara persepsi dengan perilaku nelayan dalam menyekolahkan anak-anaknya dan untuk mengetahui seberapa besar persentase dana pendidikan yang dikeluarkan oleh rumah tangga nelayan untuk dana pendidikan anak-anaknya. Metode yang digunakan dalam penelitian ini adalah studi kasus, serta dianalisis secara deskriptif.
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Judul: Persepsi Masyarakat Nelayan terhadap Pendidikan Formal (Kasus di Pantai Pamayang Desa Cikawungading, Kecamatan Cipatujah, Kabupaten Tasikmalaya, Propinsi Jawa Barat)
Abstrak: Masyarakat nelayan yang dijadikan responden dalam penelitian ini adalah termasuk nelayan harian dengan alat penangkapan ikan sederhana yang bekerja selama 10-20 jam per hari berada di laut. Jika dilihat dari segi kehidupan, perumahan, pendidikan dan penguasaan alat tangkap sebagian besar nelayan tergolong miskin. Kemiskinan tersebut merupakan pengaruh kumulatif dari tingkat pendidikan yang rendah serta cara berpikir yang sederhana. Selain itu, kondisi sumberdaya alam yang dihadapkan pada ketidakpastian yang tinggi baik ketidakpstian harga maupun produksi. Kemiskinan yang menghimpit nelayan mengakibatkan mereka sulit untuk memenuhi kebutuhan dasar apalagi untuk memenuhi kebutuhan pendidikan anak terutama pendidikan formal.
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Judul: Xylooligosaccharide production of corncobs as prebiotic candidate by high temperature heating and enzymatic hydrolysis.
Abstrak: Corncob waste is a rich xylan source that can be utilized as raw material for xylooligosaccharides (XOS) production. XOS is a potential prebiotic and has high economic value. Two corn varieties i.e. Bisi and Pioneer were first analyzed for its hemicellulose, cellulose and lignin contents and xylan yield to choose the corn variety to be studied. Process technology for XOS production was studied using available equipment such as oven. Xylooligosaccharide (XOS) from corncob was produced in two stages i.e. xylan extraction by heating at high temperatures in oven or autoclave as comparison, followed by enzymatic hydrolysis. Analysis of two corncob varieties showed that Pioneer variety contained higher hemicellulose content (34.98%) and xylan yield (18.32%) than Bisi variety (12.28% and 10.22%, respectively), therefore Pioneer variety was chosen as raw material for XOS production. Corncob particles were soaked in dilute acid (1 g/l H2SO4) for 12 h at 60 oC, filtered and washed with tap water and then heated in oven or autoclave. Before oven heating, The corncobs were added with water at various ratios (1:1 – 1:5) and then heated in oven at various temperature (130 oC, 140 oC, 150 oC for 0.5 h) and autoclave at 121oC for 0.5, 1, 1.5 and 2 h with one and two heating cycles. During heating, the total sugar and reducing sugar were increase, while the degree of polymerization was decrease. The results showed that heating in oven to extract the xylan was affected by the ratios of corncobs and aquadest and heating temperatures. Oven heating (130-150 oC) with optimum ratio of corncobs and aquadest (1:3) successfully increased the xylan content from 3.98% up to 18.21 – 19.46% while repeated heating cycle (two cycles) did not affect the xylan content. Heating the corncobs with aquadest (at the ratio of 1:3) in oven at 130 oC for 0.5 h produced 18.98% xylan and enzymatic conversion of the xylan by xylanase significantly increased the XOS content from 19.60% up to 44.06%. Heating the corncobs in autoclave (121 oC, 0.5 h) followed by enzymatic conversion produced higher XOS content (65.67%). The corncob XOS could stimulate the growth of Lactobacillus plantarum kik and Bifidobacterium longum ATCC 15707 by 1.2 until 1.7 unit log, indicating the prebiotic properties. Cookies prebiotic produced by addition of 5% (based on wheat flour) had higher hardness texture (1256 gf) than control without XOS (1067 gf).
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