Judul: Persepsi Pengunjung terhadap Taman Safari Indonesia, Cisarua-Bogor
Abstrak: Taman Safari Indonesia merupakan suatu tempat dan wadah dimana berbagai jenis satwa dikumpulkan, dipelihara dan diperagakan unruk umum dalam rangka pengadaan sarana rekreasi alam yang sehat, untuk mendidik manusia salam memelihara keseimbangan lingkungan hidup (Surat Keputusan Dirjen Kehutanan no. 20/kpts/Dj/I/1978).
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Judul: Analisis Prioritas Strategi Bauran Pemasaran Pada PT. Taman  Safari Indonesia, Cisarua, Bogor
Abstrak: Pariwisata merupakan salah satu kegiatan ekonomi yang sangat penting dimasa yang akan datang, sehingga diramalkan akan terus tumbuh dan berkembang menjadi salah satu kebutuhan hidup yang harus dipenuhi. Dorongan untuk melakukan perjalanan wisata selain faktor personal juga disebabkan oleh faktor lingkungan seperti kondisi lingkungan, kondisi sosial budaya dan kondisi ekonomi (Fandeli, 1999). Salah satu sumber dan potensi wisata Indonesia adalah sektor pertanian sebagai kegiatan yang dekat dengan alam serta mempunyai potensi daya tarik wisata tersendiri dan rasa nyaman yang dapat memberikan nilai kepuasan bagi konsumen. Pertanian di sini mempunyai arti yang luas yakni mencakup pertanian tanaman pangan, perkebunan, peternakan, perikanan, kehutanan dan pengolahan hasil-hasilnya. Indonesia banyak memiliki Objek Daerah Tujuan Wisata (ODTW). Sejalan dengan perkembangan kunjungan wisatawan, ODTW dapat dijadikan salah satu andalan pariwisata alam yang diminati oleh wisatawan. Salah satu ODTW yang patut dikunjungi adalah Taman Safari Indonesia (TSI) yang berfungsi sebagai lembaga konservasi eks-situ.
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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