Judul: Seleksi Teknologi Penangkapan Ikan Karang  Benvawasan Lingkungan di Perairan Pesisir Pulau Dulah  Laut, Kepulauan Kei, Kabupaten Maluku Tenggara
Abstrak: Terumbu karang merupakan suatu habitat yang kaya akan sumberdaya hayati laut, terutama jenis ikan karang yang mempunyai nilai ekonomis yang tinggi. Berbagai macam alat tangkap digunakan untuk menangkap ikan karang. Dengan mengacu pada Ketentuan Perikanan yang Beranggung Jawab (Code of Conduct for Responsible Fisheries), maka kegiatan penangkapan ikan karang diusahakan memberikan dampak seminimal mungkin terhadap kerusakan ekosistem terumbu karang.
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Judul: Studi Keterkaitan Ikan Karang Dengan Tipe Dasar (Life Form) Ekosistem Terumbu Karang Di Perairan Pulau Mendanau, Pulau Sebongkok, Pulau Tanjung Kulit, Dan Pulau Tikus, Di Wilayah Barat Kepulauan Belitung
Abstrak: Ikan karang merupakan sekumpulan ikan yang berada di daerah tropis dan kehidupannya berkaitan erat dengan terulnbu karang (Sale, 1991). Ikan-ikan tersebut memanfaatkan terumbu karang secara langsung maupun tidak langsung untuk kepentingan hidupnya. Ikan karang di Indonesia merupakan sumberdaya hayati yang patut untuk diperhatikan knrena Indonesia lnerupnkan negara kepulauan dengan iklim tropis dimana 213 dari wilayahnya berupa laut yang memungkinLtan ekosistem terumbu karang untuk berkembang luas (Suharsono, 1990).
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Judul: Effects of Particle Shapes on Temperature Distribution under Static Ohmic Heating.
Abstrak: The ohmic heating is defined as a process wherein an alternating electrical current is passed through materials resulting in the heat generation inside the product. The excellence of ohmic heating in comparison with other thermal processing is its energy efficiency and ohmic heating could keeping nutritional as well quality attribute of food via blanching, sterilization, pasteurization, extraction, fermentation, and evaporation. Nevertheless, in ohmic heating process, the electrical conductivity of product is a key parameter. The worst case in the ohmic heating of multiphase product could be occurred when the solid phase has very lower or very high electrical conductivity than the liquid. This study aims to reveal the temperature distribution and the heating rate properties of solid and liquid phase as affected by particle shape and its orientation to the electric field. Experiments were conducted with salt solution 1% and carrot that blanched in salt solution 6%. Blanching process was conducted in order to increase the electrical conductivity of carrot close to the salt solution 1%. Ohmic heating was applied to the sample using static cell (4.90 cm diameter and 6.00 cm in length of sample area) at constant voltage gradient (40 V). Each experiment was conducted in triplicate. It was observed that the different particle shape and orientation provide the different heating rate properties. The slice particle had the fastest heating rate. Moreover the perpendicular orientation was heated faster than parallel orientation. The parallel cylindrical shape provides the slowest heating rate. This shape possibly induced the worst-case condition and could be used as sufficiency heat parameter. The heating pattern of each solid and liquid were simulated using COMSOL modeling software. The predicted temperature values were in good agreement with the experimental data with the maximum prediction error of 3 °C.
Keyword: particle orientation, particle shape, electrical conductivity, ohmic heating