Judul: Estimating Economic Losses and Prevention  Strategies for Food Waste in Teras Malioboro 2 Street Food Stalls
Abstrak: Warung makan lesehan di Teras Malioboro 2 berpotensi menghasilkan sampah sisa makanan. Tujuan dari penelitian ini adalah menghitung jumlah timbulan sampah sisa makanan dari warung makan lesehan di Teras Malioboro 2, mengestimasi nilai ekonomi yang terbuang dari sampah sisa makanan, dan merumuskan strategi pencegahan dengan meminimalisir timbulnya sampah sisa makanan. Metode yang digunakan adalah metode SNI 19-3964-1994 dan Interpretative Structural Modelling. Total timbulan sampah sisa makanan di warung makan lesehan yakni sebesar 10.607,27 kilogram per tahun dengan komposisi terbesar sampah sayuran sebesar 48 persen. Estimasi nilai kerugian ekonomi sampah sisa makanan berdasarkan bahan mentah Rp238.732.201 per tahun dan berdasarkan bahan matang sebesar Rp2.417.116.317 per tahun. Strategi berdasarkan elemen kegiatan/aktivitas yang dibutuhkan yakni kampanye dampak sampah sisa makanan dan program edukasi kemudahan dalam mengelola sampah sisa makanan. Pada strategi berdasarkan elemen tujuan yaitu mengurangi sampah sisa makanan dari sumbernya. Strategi berdasarkan pelaku atau lembaga yang terlibat adalah Dinas Pariwisata dan Kebudayaan Kota Yogyakarta, UPT Malioboro, Dinas LH Kota Yogyakarta, Komunitas Pecinta Lingkungan.
Keyword: economic loss, economic value, food waste, modeling, tourism

Judul: Estimasi Nilai Kehilangan Food waste dan Potensi Implementasi Denda Sisa Makanan di Rumah Makan (Studi Kasus : Grand Garden Café & Resto, Kebun Raya Bogor).
Abstrak: Bogor Botanical Garden has the most tourist visits amongst the other nature tourism sites in Bogor City. Most tourists spend almost 40% of their budget on food while traveling, and 50% of restaurant’s income earned from tourists. An eating out habit as a lifestyle has been increasing the volume of food waste while 93% of organic waste in Indonesia comes from food wasted. In this case, it’s hard to avoid food wasting because it’s related with habits but food waste causes environmental and economic loss because of the pollution and waste of resources along the production. Therefore, it needs a food waste prevention to support Zero Waste 2030 program in achieving SDGs number 12. The purposes of this research are (1) to k9ow the perceptions and behaviours of restaurant’s consumers about food waste; (2) to estimate the amount and loss value of food waste generated in resto; (3) to analyse the potential implementation of fines system for consumer’s food waste. The methods used in this research are descriptive analysis using Guttman, Likert, SNI 10-3964-1994, and Contingent Valuation Method. The results of this research show that knowledge about food waste issues and the confession of having food waste prevention in daily life, cannot ensure someone from wasting food. The high amount of loss value of food waste in restaurant (Rp872.338.472/year) shows the waste of resources that cannot be avoided. Thus, a fines system for consumer’s food waste leftovers can be one of the alternative solutions. The fine scheme based on mean WTP of restaurant’s visitors is Rp15.676 to Rp21.360 per 100 grams of food wasted (applies multiples), while for buffet menu is Rp50.000.
Keyword: food waste, loss value, waste of resource, fine of food wasted, willingness to pay

Judul: Hybrid solar cells of ZnO nanoparticles/chlorophyll was modified metal ions (Zn2+ and Cu2+ )
Abstrak: Zinc Oxide (ZnO) is a n-type semiconductor with a wide the energy band (Band Gap) is 3.37 eV at room temperature and 3.34 eV at low temperature with a large exiton binding energy is 60 meV. ZnO has been synthesized by hydrothermal method, resulting in a decrease in particle size over the duration of the hydrothermal changes. Crystallographic structure of ZnO were characterized using XRD, has shown the characteristic pattern of a hexagonal wurtzite structure, the crystallite size increases to changes in particle size. Changes in particle size has also led to a change in the absorption peak of ZnO as has been demonstrated posted under test using the optical properties of UV-Vis spectrophotometer. Changes of this uptake has also led to changes in the energy band gap, which increases its band gap energy of the particle size. In electronic applications, especially in solar cells. Chlorophyll is considered less effective, because of their very nature are easily degraded as a result of several reactions which are acid, lighting and temperature. The results of the stability test using a halogen lamp 34 W/m2 for 5 hours, that the substitution of chlorophyll with metal ions Zn2+ and Cu2+ has been shown to form more stable than natural chlorophyll. The characterization of the optical properties, the combination of ZnO / chlorophyll in the form of hybrid films has led to a shift in the absorption region of ZnO becomes more widely from the UV to Visible. ZnO/chlorophyll has absorption range of 350-515 nm, ZnO / Zn-feofitin 332-401 nm and 332-632 nm for Cu-feofitin. The combination of ZnO/chlorophyll and CuSCN as a solid electrolite in hybrid solar cell, a modified chlorophyll with metal ions Zn2+ and Cu2+ has been shown to form a more stable I-V curve. It is characterized by its fill factor value greater than natural chlorophyll. Nevertheless, solar cells with natural chlorophyll has been able to produce higher efficiency values of chlorophyll were substituted.
Keyword: Hydrothermal, ZnO/Chlorophyll modified, Hybrid Solar Cell