Judul: Struktur Ekologi dan Komunitas Moluska di Perairan Pulau Lima Kecamatan Karangantu, Kabupaten Serang Jawa Barat
Abstrak: Penelitian dilakukan di perairan Pulau Lima, Teluk Banten, pada bulan Oktober sampai dengan Desember 1988. Lokasi penelitian di perairan sekitar Pulau Lima, terutama di daerah subtidal, yang dibagi menjadi tiga stasiun.
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Judul: Struktur komunitas moluska pada habitat padang lamun, hutan mangrove dan batu karang di perairan Teluk Banten bagian barat, Jawa Barat
Abstrak: Tujuan penelitian ini adalah untuk mengetahui struktur komunitas moluska pada habitat padang lamun, hutan mangrove dan batu karang di perairan Teluk Banten Bagian Barat, dengan mengkaji (a) Struktur komunitas moluska, dengan melihat komposisi jenis, kepadatan, pola penyebaran, keanekaragaman, keseragaman dan dominansi, (b) Faktor-faktor lingkungan yang diketahui banyak berperan dalam kehidupan moluska meliputi kualitas air dan substrat. Penelitian dilaksanakan di perairan Teluk Banten Bagian Barat, Kabupaten Serang, Jawa Barat dimulai dari tanggal 4-25 Nopember 1995. Lokasi penelitian dibagi menjadi empat stasiun pengamatan (pengambilan contoh), yaitu Stasiun I di perairan Teluk Grenyang, Stasiun II di perairan Pantai Margagiri, Stasiun III di perairan sekitar Pulau Tarahan dan Stasiun IV di perairan Teluk Sekantung. Metode penelitian yang digunakan adalah metode transek garis. Pengukuran parameter fisika dan kimia meliputi pengukuran kualitas air (suhu, kecerahan, kedalaman, pH, salinitas, oksigen terlarut, amonia, nitrit dan ortofosfat) dan analisis substrat (tekstur, pH dan C-organik). Analisis data moluska dilakukan dengan menghitung kepadatan, pola penyebaran, keanekaragaman, keseragaman dan dominansi serta indeks kesamaan untuk melihat pengelompokan lokasi. ...
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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