Judul: Model of capture fisheries zonation plan based on marine protection area in Sitaro Archipelagic Regencies
Abstrak: Model of capture fisheries zonation based on systematic marine conservation area is not widely known in Indonesia, therefore this study emphasizes the multiple scenario models to be able to answer the extend which effectiveness of an area that will be utilized. This study aims to: (1) analyze the capture fisheries and marine protection area through mapping the biophysical components in small islands particular coral reef fisheries based on spatial analysis; (2) analyze the capture fisheries and marine protection area through a simulation model with a setting of several scenario models priority of conservation targets; (3) compile the systematic model of marine conservation area through the concept on sustainable capture fisheries management. This study was carried out in Sitaro Archipelago Regency consist of 17 research sites and scaterred 3 clusters on the Islands. The result showed that each sites gave variation of the reef geometric model identified as many as four models, namely: triangle reef, circle reef, kidney shape reef and rectangle reef. Meanwhile, location of the coral cover was good in Pahepa Island2, Mahoro Islands1 and Mahoro Islands2. The selection result of Marxan establish 11 selected areas is: around Mahoro Island, Pahepa Island, Buhias Island, the southern part Siau Islands, Balirangeng-western part Pahepa Islands, Makalehi Islands, Ondong Village, Pasige Island, Cape of Lesa, Western part of Lesa and Northern part Biaro Island. Total marine conservation area selected is 5 343,25 ha of 585 782,057 ha total seawaters in Sitaro Archipelagic Regency.
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Judul: Model of marine national park development: optimization of capture fisheries management in Karimunjawa National Park
Abstrak: Karimunjawa National Park (KNP) inhabited mostly by fishery household, surrounds by 111.625 ha of waters. Fishing zone is dedicated for traditional fisheries. Therefore the capture fisheries in KNP should be adjusted to accommodate conservancy and utilization objectives. The objectives of the research are: (1) to design management model of capture fishery in KNP; and (2) to design fishing zone model within traditional fishery zone. To address problems related to the park’s management, a system approach was used in this research. Method for evaluating park’s management effectiveness was multi-criteria analysis (MCA) with bio-physic, social economic, and management aspects, and also economic valuation. Managerial model of capture fisheries was performed by implementing some analyzes: comparative performance index (CPI), bioeconomic, linear goal programming (LGP), MCA, feasibility study, and institutional analysis. Model of fishing zone is performed by using geographical information system (GIS). Strategic policy was conducted by using strength weaknesses opportunity and threats (SWOT) and interpretative structural modeling (ISM). Evaluation of park’s management show the value 0,44 on scale 0 to 1 or effectiveness level at 44%. Governance aspect provides the largest contribution in the assessment, followed by economic and biophysical aspects. The economic valuation result Rp. 53.051 million. Fishing activities accounted for the largest value Rp. 30.513 million (58%). The managerial model of capture fisheries named PITASI is composed by the leading fish from reef fish is jack trevallies and anchovy for pelagic fish. Reef fish potency is 149 ton/year and pelagic fish 19.080 ton/year. The optimal number of fishing gear for reef fisheries are hand line 336 units and trap 21 units; for pelagic fish are troll line 336 units, boat lift net 115 units, and gillnet 168 units. Hand line and fish trap for reef fisheries, and troll line, boat lift net, and gillnet for pelagic fisheries, are competent to develop continuously in KNP. The fishing zone is divided to be three areas: (1) 0-3 nautical mil (nm) from coastal line is for reef fisheries (hand line and fish trap); (2) 3-4 nm is for pelagic fisheries (gillnet and boat lift net); and (3) more than 4 nm is for pelagic fisheries with dynamic fishing gear (troll line). Fisheries management strategic includes developing potency of fish resources, increasing institutional capacity, and also monitoring and law enforcement. Strategy of implementation model includes five elements are affected society sector, the main constraints, the measuring standard, required activities, and involved institutional.
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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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