Judul: Small Pond Management Problem in DKI Jakarta, An Institutional Review.
Abstrak: Small pond (situ) in urban areas is natural resource that is almost forgotten. This research is aimed to: (1) identify factors that influence the condition of situ, (2) identify understanding of stakeholder about situ management, and (3) identify institutional situ management. Based on common property, the methods of analysis used are Burt Method that equivalent with Hayashi II Quantification Method in order to assess factors determining small pond (situ) conditions. Analysis Hierarchy Process (AHP) is also employed, to understand hierarchy process of situ management. The descriptive analysis also used to understand situ institutional. Most of small pond (situ), though legally owned by the government as a state property but it can be getting as common property that can be used by everyone The result of the research shows that in big cities like Jakarta, demographic pressure and a change of land use exacerbated the existing condition of situ. The first priority arrangement situ is for conservation area. The objective element of the overall relationship and the elements of process, implementation is the last priority because respondents see that the process that must be overcome before any performance of law enforcement, planning and monitoring and evaluation. Implementation will run better if the three factors previously aligned. Situ which have a clear institutional will make it well maintained.
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Judul: Institutional Analysis in Sub Watershed Management of Batulanteh, Sumbawa Regency (Institutional Economics Perspective).
Abstrak: During 21 years (1984 till 2005), more than half of the watershed were demaged (282 of 468 existing watershed). All this time, the secure efforts were limited to optimization natural resources, human resources, and man-made capital. Institutional factor was neglected, so the performance of watershed management has not yet been satisfactory. Therefore, this interesting study done, with the aim are analyzing legislation, the response of government and society to the Act, the variety of property rights, analyze stakeholders, and redesign institutional of sub watershed. The results showed 71,15 percent disposition the authority that was regulated in the Act is not appropriate. This phenomenon means preversi authority and resistive to optimal and sustainability forest management. In the measurement of response rate, both government and community level responses classified as good but not effectively to solve critical land problem in watershed. Property rights regime consist of state property and private property. Those regime have three problems : first, private property is not effective in public domain; secondly, there is illegal utilization in state property caused government incapabilty to protect their property rights; last, unclear position KPH organization, due to loss of exclusion. In the stakeholder analysis shows the fact that the overall stakeholder have mutual support against the interes of each other. But overall the stakeholders have not been fully involved in the management of sub watershed, including stakeholders who have great influence. The result from analysis of institutional design recommend to correction the act level and organization structure.
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Judul: Karakteristik transfer panas dan massa serta kinetika pembentukan warna pada kerak selama pemanggangan roti
Abstrak: Proses pemanggangan merupakan salah satu rangkaian pembuatan roti yang penting, karena pada tahap ini tercurah sebagian besar energi dan terjadi pembentukan serta pemantapan warna. Pemanggangan yang efektif dan efisien diupayakan melalui penentuan tempo pemanggangan yang tepat,sehingga diperoleh mutu yang baik dalam waktu relatif singkat. Untuk itu diperlukan studi mengenai proses pemanggangan, terutamayang bersangkutan dengan transfer panas dan massa kerak serta kualitas roti. Penelitian ini mempelajari karakteristik proses pemanggangan dengan kajian utama transfer panas dan massa pada kerak serta kinetika pembentukan warna kerak selama pemanggangan. Untuk keperluan tersebut oven pemanggangan dimodifikasi dan antar jaringan sensor suhu dirakit sehingga memungkinkan pengukuran suhu dan berat roti selama pemanggangan. Percobaan-percobaan dilakukan pada suhu oven 1so 0 c, 1ao 0c, 210 ° c, 240° c dan 210 °c; dengan waktu peng amatan dalam interval waktu pemanggangan hingga menit ke-30. Berdasarkan informasi karakteristik proses pemanggangan yang diperoleh dari percobaan, konduktivitas termal dan permeabilitas massa kerak sebagai sifat trannsfer panas dan massa kerak dianalisa secara analitis. Selanjutnya juga dianalisa kinetika pembentukan warna keraknya. Hasil penelitian menunjukkan bahwa proses pemanggangan pada hakekatnya adalah proses pengeringan pada suhu tinggi, yang mana di dalamnya terjadi transfer panas dan transfer massa secara simultan. Berdasarkan respon suhu dan respon panasnya, roti dapat dibagi dalam lima zona yaitu kerak, zona penguapan, remah, daerah terdingin (SHZ), dan bagian dasar. Kerak menempati posisi penting dalam kontrol transfer panas dan massa pada roti selama pemanggangan. ...
Keyword: Bread making, Bread baking