Judul: Struktur Agraria Masyarakat Desa Hutan Dan Implikasinya Terhadap Pola Pemanfaatan Sumberdaya Agraria (Studi Kasus: Masyarakat Kampung Pel Cianten, Desa Purasari, Kecamatan Leuwiliang, Kabupaten Bogor, Provinsi Jawa Barat)
Abstrak: The village Pel Cianten is located within area of HGU PTP Nusantara VIII. From de jure sight, people do not really have the property right for the land. The people use the histories to legitimate the land use for their own. From the point of view of PTP Nusantara VIII and TNGHS, the people access to the land is included as an illegal access. The method used is a qualitative and quantitative approach. Factors that affecting people access to the land are: social relation, social identity, and capital. The land accesses still become a crucial factor to their mean of support although the research shows that there is a tendency of non-land resources relevancy movement as the mean of support.
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Judul: Pola Penguasaan Sumberdaya Lahan dan Dinamika Pola Nafkah Masyarakat Sekitar Hutan (Studi Kasus Desa Baru Pangkalan Jambu Kabupaten Merangin Propinsi Jambi)
Abstrak: This study aims to analyze the changing pattern of land resources tenure in the Baru Pangkalan Jambu Village. The results showed that, related to land tenure system in the Baru Pangkalan Jambu Village, generally include four types, namely the tenure of ‖adat‖, the tenure of ‖kaum‖, the tenure of individual, and the tenure of state. The change of land tenure in the village is caused by the change of rule system from ―Marga‖ to village that help to restructure the pattern of natural resources tenure with the inclusion of the forest area tenure element by state. Land tenure change in Desa Baru Pangkalan Jambu Village as forest area tenure by state lead to a constriction of the village community acces space. There are several phases of change in land resources tenure that impact on change of Desa Pangkalan Jambu Villagers‘ right about natural resources, that is: Transformation from ―Marga‖ reign to Village reign. There are two different territory after the transformation of reign, namely: (1) Marga (Adat) territorial and Village territorial. The change of reign system from ―Marga‖ reign to ―Village‖ reign result in authority weakened and reduction in ―Adat‖ (―Marga‖) area about natural resources. In the reign of ―Marga‖, natural resources tenure are completely under ―Marga‖ (―Adat‖) control. Almost all of the rights about natural resources (access right, use right, management right, and exclusion right) are owned by ―Marga‖ (―Adat‖), except diversion right, so that the ―Marga‖ ownership status is as proprietor. Then during the Village reign, ―Adat‖ (―Marga‖) right is still there, but for the area that is still in the ―Adat‖ (―Marga‖) claims, while for the outside of area, the ―Adat‖ (―Marga‖) does not have the right anymore. (2) The change since the area be designated as National Park Kerinci Seblat (TNKS-Taman Nasional Kerinci Seblat). There are three different territorial areas which is designated as TNKS area, that are: ―Marga‖ tenure area, Village tenure area, and TNKS tenure area. Since the area be defined as TNKS area, it has an impact on disappearance of community‘s right, either ―Adat‖ right, ―Kaum‖ right, Individual right, or Village right towards the existing resources in the TNKS area. The rights such as management right, exclusion right, and diversion right are disappear, while access right and use right still exist but only for traditional use zone only. Thus, since the area be designated as TNKS, ―Adat‖ (―Marga‖) and Village ownership status was turned into authorized user. In this research also found that changes in the livelihoods of Baru Pangkalan Jambu Village done for the survival from increasing of life necessities, adaptation to livelihood that is by looking for alternatives to a new source of income, There are three factors the occurrence of changing patterns of living in New Village Pangkalan Jambu, ie consideration of price, availability of resources and state regulations.
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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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