Judul: Analisis Kelayakan Bisnis Pengolahan Coklat dengan Contoh Kasus Alania Chocolava
Abstrak: Indonesia is the 3rd largest cocoa bean producer in the world, but of 440 thousand tons of cocoa beans in the country is only 30 thousand tons were processed into chocolate foods. Chocolava Alania is one of the companies that process the chocolate base (cocoa powder, cocoa liquor and cocoa butter) into a variety of foods from chocolate. . The purpose of this study was to analyze the feasibility of the business of cocoa processing industry in Indonesia to see how the level of the existing feasibility chocolate industry in the country with cocoa processing business case Chocolava Alania. The results of the study of the financial aspects, Alania Chocolava decent run, because the results show a positive NPV of Rp 1 274 140 425greater than zero, the net b / c worth 2 feasible because more than 1. IRR is 33 percent greater of the discount rate was set at 7 percent. payback period of 4 years and 3 months, analitical switching value showed maximum decrease of sales until 15,6 persen. Analysis of the nonfinancial aspects, which include legal aspects, management, technical, market feasible
Keyword: Bogor Agricultural University (IPB), nonfinancial aspects, Financial aspects, Feasibility analysis, Alania Chocolava

Judul: Eksplorasi Strategi Kewirausahaan di Wilayah dengan Keterbatasan Sumber Daya: Studi Kasus Usaha Pengolahan Kakao di Aceh
Abstrak: Indonesia is the fourth-largest cocoa-producing country after Ivory Coast, Ghana, and Ecuador. Nevertheless, most of Indonesia’s cocoa production is exported to various countries in the world. Aceh Province is one of the cocoa-producing regions in western Indonesia. The government of Aceh includes a development plant for the cocoa plantation sector as one of the priorities. However, the resource-constrained condition of Aceh plays a role in inhibiting the emergence of entrepreneurship in Aceh. Located in depleted and penurious environments, one of the cocoa farmers urged to create a cocoa processing venture which still continuously growing and impacts the society and economy in Aceh positively. Socolatte is the only cocoa bean-to-bar business which established and actively operates in Aceh. This venture was initiated in 2003. The research aimed to explore the experiences and strategies taken by the entrepreneur in developing industry which located in a remote area with limited access for resources. The research applied qualitative research methodology, which used case study as the method. The data was collected using literature review, in-depth interview and semi-structured interview method. The results of the interview and literature study was then transcribed, analyzed and interpreted. The data was used to assist the situational analysis of the business venture which using PEST and porter 5’s forces as the frameworks. The PEST analysis shows that the political aspect support for the development of the business. The policies which encourage the existence of cocoa manufacturing plant is one of the examples of the support shown by the government. Nevertheless, most of the aspects in the PEST analysis, namely the economic, social and technological, show the hostility of the environment towards the development of the business. Regarding the competitive advantages, Socolatte acquires advantages in the threat of new entrants and rivalry of existing competitor. However, bargaining power of buyers, bargaining power of suppliers and threat of substitute can be assumed as the obstacle for the sustainability of the venture. In terms of resources, the entrepreneur mentioned that the physical resources, human resources and intangible resources in form of social network and knowledge play significant role as the important factors in the creation process and management of the venture. This research also found out that the owner of Socolatte has accidentally applied the bricolage and improvisation strategy during the creation and business management process. The application by the entrepreneur can be a reference for prospective entrepreneurs from regions such as Aceh.
Keyword: cocoa, resource-constrained, entrepreneurial strategy

Judul: Pertahanan pada ikan terhadap infestasi ichthyophthirius multifiliis dengan tetrahymena pyriformis dan tetrahymena thermophila
Abstrak: Ichthyophthirius multifiliis adalah protozoa dari kelas Oligohymenophorea, ordo Hymenostomatida dan famili Ophryoglenidae. Protozoa ini sering menyerang ikan liar, ikan yang dibudidayakan dan ikan hias dalam akuarium. Bentuk dewasanya (trophozoit) tinggal dibawah kulit ikan yang menjadi inangnya. Mereka makan runtuhan sel dan mengelupaskan epithel. Angka mortalitas dapat mencapai 100% pada ikan yang dipelihara dalam akuarium. Penyakit ini telah dilaporkan dari semua benua. Banyak preparat kimia yang dapat dipakai untuk mengontrol parasit ini. Yang paling berhasil dari antara preparat-preparat kimia yang digunakan adalah malachite green dengan konsentrasi 0.25 ppm yang dibiarkan bekerja selama 1 jam. Namun ada masalah yang timbul dalam pengobatan, karena di dalam hampir setiap perairan terdapat parasit tersebut. Hal ini menyebabkan sewaktu-waktu atau secara kontinyu terjadi infestasi oleh parasit ini dalam populasi ikan. Untuk mengatasi masalah ini maka tindakan yang dianggap praktis dan efektif untuk mengontrol parasit ini adalah imunisasi. Disinipun timbul permasalahan pula. Karena Ichthyophthirius multifiliis adalah parasit obligat, maka sulit mengumpulkannya dalam jumlah yang cukup untuk pembu- atan vaksin. Maka dicari sumber lain untuk membuat vaksin terhadap parasit ini. Hasil penelitian menunjukan bahwa Tetrahymena pyriformis dan Tetrahymena thermophila dapat dipakai sebagai vaksin terhadap Ichthyophthirius multifiliis. Masalah yang timbul kemudian adalah bahwa perlindungan terhadap Ichthyophthirius multifiliis ternyata tergantung pada strain (galur) atau isolat dari kedua spesies Tetrahymena di atas yang digunakan. Sebagai pertahanan bentuk lain dari ikan selain imunitas dapat dikemukakan ketahanan non imunologis yang tergantung pada spesies ikan dan kenaikan kadar vitamin C didalam makanan.
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