Judul: Karakterisasi Gel Cincau Hijau Kemasan Selama Penyimpanan Dingin
Abstrak: Green grass jelly without heat treatment has a very short shelf life, which is one day if stored at ambient temperature. In the previous research, green grass jelly with addition of hydrocolloid had been made to maintain its physical characteristic after heat treatment. The objective of this research is to study the characteristic of pasteurized (CHP) and steamed (CHK) green grass jelly at cool storage (5-10oC) for 15 days. The product had been analyzed for its physical (gel strength, colour, syneresis rate, and pH value), microbiological (TPC), and functional properties (total chlorophyll, phenolic compound, antioxidant capacity, dietary fiber) every three days. The result showed that CHP and CHK commonly have similar pattern of changes, which had increased in syneresis rate, dietary fiber, and total microbes, whereas green colour intensity, pH value, total chlorophyll, total phenolic compound, and antioxidant capacity decreased after stored within 15 days. In the end of storage period, syneresis rate of CHP (6,66%) was higher than CHK (4,90%). pH value were relatively stable during storage for both products. CHK had higher green colour intensity (a* value more negative) than CHP, which prominently showed at the beginning of storage. All functional properties of CHP and CHK slightly decreased during storage. CHK complied SNI 7388:2009 without storage, while CHP complied SNI until 12 days of storage.
Keyword: pasteurization, steaming, cool storage, green grass jelly

Judul: Gel Cincau Hijau (Premna oblongifolia Merr.) Manis yang Diperkaya dengan Antioksidan dan Flavor Ekstrak Pandan, Lemon, dan Suji
Abstrak: Green grass jelly is a functional food that has many beneficial healt effects, such as an anticancer. Traditional green grass jelly is susceptible to syneresis and of microbial contamination, resulting in a decrease in quality. Previous studies showed that the addition of carrageenan and NaHCO3 has resulted in pasteurized green grass jelly with exterded shelf life. The purpose of this study were to obtain the best formulation of green grass jelly with the addition of pandan, lemon, and suji extracts based on its physical and sensory properties, and to study its functional and microbiological characteristic. Jelly with 10% pandan extract and 5% lemon juice were known to have lower syneresis and was accepted by the panelist. Therefore, were selected as the best product. Lemon flavored jelly was better than pandan jelly in term of antioxidant and total phenol. The antioxidant capacity in green grass jelly with lemon juice was 0.5184 mg AEAC/g w.b and total phenol was 29.6407 mg GAE/g w.b. The antioxidant capacity of green grass jelly with pandan extract was 0.3375 mg AEAC/g w.b and total phenols was 21.9382 mg GAE/g w.b. However, pandan jelly contain a higher amount of chlorophyll (0.0230 mg/g w.b) than the lemon jelly (0.0185 mg/g w.b). Total plate count result showed the bacterial content was < 2,5 x 102 CFU/g, this value met the requirement of SNI that is < 1,0 x 104 CFU/g.
Keyword: antioxidants, pandan leave extract, lemon juice, green grass jelly

Judul: Peranan Pemimpin Informal dalam Menggerakan Partisipasi Masyarakat  untuk Pembangunan Desa
Abstrak: Pendekatan pembangunan yang banyak diterima para ahli adalah pendekatan dari bawah ke atas (bottom up) yang berarti bahwa dalam pembangunan diperlukan keikutsertaan rakyat. Keikutsertaan tidak hanya pada tahap merencanakan pembangunan, akan tetapi juga ikut dalam melaksanakan, bahkan sampai pada menilai hasil-hasil pembangunan (Cohen dan Uphoe 1977; Dusseldorp, 1981; Slamet, 1993). Agar rakyat yang berhimpun dalam kelompok-kelompok dapat ikut serta, mereka harus memiliki sejumlah kualifikasi yang diperlukan untuk itu.
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