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

Judul: Optimization of Heating Time for Produced Complete Feed Wafers Containing Corn Husk Using with Different Molasses Viscosity
Abstrak: Klobot jagung memiliki kandungan serat yang tinggi namun palatabilitasnya rendah dan sifat fisiknya voluminous. Salah satu cara yang dapat dilakukan dengan pembuatan pakan dalam bentuk wafer. Tujuan penelitian ini adalah mengoptimasi waktu pemanasan dalam pembuatan wafer klobot jagung dengan viskositas molasses yang berbeda. Rancangan percobaan menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor A adalah lama pemanasan dengan 3 taraf (3, 5, 7) menit dan faktor B adalah viskositas molasses dengan 2 taraf (760, 2090) mPas-1. Peubah yang diamati adalah kualitas fisikokimia, efisiensi produksi, dan biaya produksi. Hasil penelitian menunjukkan bahwa perbedaan taraf lama pemanasan dan viskositas molasses berbeda nyata (P<0,05) terhadap kadar air, aktivitas air, dan wafer durability indeks. Wafer dengan lama pemanasan 5 menit dan viskositas molasses 2090 mPas-1 memberikan kondisi optimal berdasarkan pengambilan keputusan menggunakan metode Analytical Hierarchy Process (AHP) dengan peubah prioritas adalah Wafer Durability Indeks (WDI), Corn has a high fiber content but low palatability and is voluminous. One of to fix this problem corn husk can be processed into wafers with physical processing. The research aimed to optimize the heating time with different molasses viscosities on produce the best produce wafers corn husk. The experimental design used a factorial Completely Randomized Design (CRD) with 2 factors, factor A was heating time with 3 levels (3, 5, 7) minutes and factor B was the viscosity of molasses with 2 levels (760, 2090) mPas-1. The observed variables are physicochemistry quality, production efficiency, and production costs. The results showed that the heating time and molasses viscosity were significantly different and had significant interaction (P<0.05) regarding water content, water activity, and wafer durability index. Wafers with a heating time of 5 minutes and a molasses viscosity of 2090 mPas-1 provide optimal conditions based on decision making using the Analytical Hierarchy Process (AHP) method with the priority variable Wafer Durability Index (WDI)
Keyword: heating time, molasses, optimization, viscosity, wafer corn husks

Judul: Partisipasi Masyarakat Dalam Pengelolaan Ekosistem Mangrove Pulau Kecil Berpenghuni (Studi Kasus di Pulau Lancang Besar, Kelurahan Pulau Pari, Kecamatan Kepulauan Seribu Selatan, Kab. Adrninistrasi Kep. Seribu DKI Jakarta)
Abstrak: Kepulauan Seribu merupakan gugusan pulau karang di wilayah DKI Jakarta yang terdiri dari 110 pulau yang tersebar secara tidak teratur, beberapa diantaranya masih memiliki ekosistem vegetasi lokal yang bagus. Keberadaan vegetasi lokal di wilayah Kepulauan Seribu terdapat pada beberapa pulau, terdiri atas vegetasi mangrove dan vegetasi pantai. Pulau Lancang Besar merupakan bagian dari Lepulauan Seribu, memiliki luas daratan 15,13 Ha dan merupakan salah satu pulau berpenghuni di kawasan Kepulauan Seribu yang masih memiliki eksosistem mangrove yang cukup bagus. Di pulau ini terdapat kurang lebih 16,5 Ha lahan mangrove yang mengelilingi sebagian pulau, namun sebanyak 5 Ha merupakan kawasan yang kondisinya sudah sangat rusak, sedangkan sisanya sekitar 11,5 Ha, masih terjaga kelestariannya dan merupakan daerah yang cukup potensial dalam menunjang keanekaragaman biota laut di perairan Teluk Jakarta pada umurnnya dan Kelurahan Pulau Pari khususnya.
Keyword: