Judul: Kajian strategi pengelolaan sumberdaya laut oleh masyarakat adat dalam kawasan Taman Nasional Wakatobi:
Abstrak: This thesis described how to adapt formal management system of Wakatobi National Park (WNP)) and traditional system as a strategy for conservation of the national park to achieve biodiversity conservation and community welfare. The main objective of this research was to formulate strategies of indigenous marine resources management that were compatible with WNP management regulations. The subject of the research were four indigenous groups in Wakatobi Island, namely Liya, Mandati, Wanci and Kapota. The research was conducted from October 2008 until August 2009 comprised of the following stages: (1) Preparation: designing systematic research, collecting references, field observations , preparation of equipments and development of research groups; (2) Implementation using survey method and Rapid Rural Appraisal (RRA) where data were collected through interviews, focus group discussion (FGD), observation and workshops; and (3) Consultations with lecturers and data verification. Results of the study suggested that under the traditional system, Wakatobi’s marine resources were considered as common property which formally belong to sara kadie, with decentralized authority from the sultanate sara system to manage and utilize marine resources. Regulation of the resources were conducted according to spatial divisions, including utilization area, protection area based on sara authority or sacred sites. There were also limited utilization area through fishing gear restrictions and utilization permits from sara. Fishing gears management consisted of fishing gears that could be used only by local fishermen and fishing gears applied to non-local fishermen. These were intended to protect the local fishermen with limited equipments from unfair competitions and spatial conflict. Sara kadie could provide entitlement to community groups or individuals for the use of katond and ompo fishing gears. While under the formal system, i.e, zonation, the customary territories of Liya, Mandati, Wanci and Kapota kadies were declared as ZPL (Local Utilization Zone), meaning could only be exploited by local people, 1.7% of the coral in the customary teritory was declared as ZPr (Tourism Zone) and 1.2% as ZPB (Marine Protected Zone). Differences encountered between the two systems were found on institutional aspect, authority and total area. Wakatobi National Park had legal authorities over the whole areas, while under traditional system, the authority of sara kadie was within much smaller jurisdiction area as big as a kadie. The Kaledupa Reef and Kapota were traditionally managed by huma system. Owners of huma had authority of po adati yi pasi (customs in atoll), determine regulations for fishing areas, permits, and use of fishing gears. All of these findings suggested the importance of collaboration management between the formal and traditional systems by adapting the principles of traditional management into the formal management principles of WNP. The form of collaboration developed should include jurisdiction area sharing, where the kadie indigenous territories should be managed by local institution and others by formal system. Location of huma which coincided with the ZPB of Kaledupa and ZPr of Kapota Reefs should be jointly managed under the huma and formal systems. Any management violations that were considered criminal such as destructive fishing, illegal exploitation and pollutions should be settled through the formal law system while civil disputes such as
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Judul: Pengelolaan Ekosistem Terumbu Karang di Daerah Perlindungan Laut di Pulau Kaledupa Kabupaten Wakatobi
Abstrak: The study concerned to analyze the management of coral reef ecosystems in Marine Protected Areas (MPAs) Kaledupa Wakatobi. The used analytical frame work of Institutional Analysis and Development (IAD), development institutional concerd IAD is used to analyze the performance and structure of the management institutional MPAs. This will be evaluated by ecological, social, and institutional (rules used). Ecological aspects represented by changes in life of coral cover on the date of and after the MPAs formed, the social aspect is represented by the condition of society and people's perceptions, institutional aspect will focus on rules that used in the institutional structure and performance. The results showed that the location of the general conditions study and life of coral cover have decreased in the early establishment by 35.5% -51.3% (medium-well) to 17.2% -39.9% (broken-being) after MPAs runs. The decline was caused by the activities of overfishing and the use of fishing tools that are not environmentally friendly. From the institutional aspect, still can’t protect the resources. This can be seen from the surveillance sistem which is weak, the punishment didn’t work properly, and so the rules haven’t fully accepted by society.
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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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