Pongok Island has the potential of coastal ecosystems, namely mangrove, seagrass, and coral reef. Recently, increasing use of bombs and potassium in fishing can be destructive hence the ecosystems need to be conserved in order to be utilized sustainably. The management in question is the establishment of a conservation area that involves fishing communities so that an assessment of the community’s perception of the determination of conservation areas is needed. This study aims to determine the perception of fishing communities towards the establishment of conservation areas in Pongok Island, South Bangka Regency, Bangka Belitung Province, Republic of Indonesia. The selection of respondents was done by using purposive sampling. Data analysis used is descriptive analysis to explain the perception of the fishing community towards the determination of conservation areas. The results of the study show that public perception is quite good because the highest percentage of assessment level is found in the assessment criteria of agree and strongly agree. The community perception on establisment of concervation areas is a high with the level of strongly agree criteria of 34.418% and 55.105% agree criteria and low rating on appraisal criteria are sufficient to agree at 8.827% and disagree at 1.650%.
Pongok Island is an island that has the potential of coastal ecosystems, namely mangrove, seagrass, and coral reef ecosystems and the presence of fishing by using bombs and potassium which require a management so that mangrove, seagrass, coral reef and fish ecosystems can be utilized sustainably. The management in question is the establishment of a conservation area that involves fishing communities so that an assessment of the community's perception of the determination of conservation areas is needed. This study aims to determine the perception of fishing communities towards the establishment of conservation areas. This research was conducted in December 2014 in Pongok Island, South Bangka. The selection of respondents was done by using purposive sampling. The variables studied are knowledge of conservation, community opinion about conservation location, type of ecosystem that is commonly conserved, knowledge of matters related to the determination of marine conservation, and community support for the determination of conservation areas. The data used are primary data and secondary data. Data analysis used is descriptive analysis to explain the perception of the fishing community towards the determination of conservation areas. The results of the study show that public perception is quite good because the highest percentage of assessment level is found in the assessment criteria agree and strongly agree.
Prototipe penentu kesegaran ikan patin merupakan alat uji coba untuk mengetahui tingkat kesegaran ikan patin berdasarkan tingkat warna daging yang berbentuk Nilai R,G,B (Red, Green dan Blue). Dalam pembuatannya prototipe ini memerlukan Arduino Atmega 2560 yang berfungsi sebagai otak dari semua komponen, sensor TCS 230 yang berfungsi mendeteksi warna berdasarkan nilai red, green dan blue, kemudian LCD 20×4 yang berfungsi sebagai display hasil deteksi. Sasis berbentuk kubus dengan bahan besi ringan serta papan yang mampu menahan air serta mudah dibersihkan. Prototipe ini mempunyai dimensi panjang 28 cm, lebar 25 cm, dan tinggi 18 cm. Dalam cara kerjanya, ikan patin dimasukan ke dalam kubus dimana di dalam kubus tersebut terpasang sensor TCS 230 yang kemudian akan mendeteksi warna daging yang setelah itu dikonversi dalam nilai R,G,B. Arduino mengklarifikasi pembacaan sensor yang kemudian diteruskan ke LCD sebagai output hasil uji. Berdasarkan hasil pengujian data confusion matrix, prototipe ini memiliki nilai akurasi data sebesar 80%, tingkat presisi positif sebesar 83%, dan presisi negatif sebesar 67%. Hasil pengujian prototipe pengkategorian kesegaran ikan patin mengahasilkan persentase keberhasilan sebesar 84,4 %.
Tujuan penelitian ingin mengetahui pengaruh edible coating dari kitosan rajungan terhadap mutu sensori dodol Betawi. Alur proses pembuatan edible coating kitosan rajungan dimulai dari pencampuran kitosan, asam asetat 1%, dan gliserol, pencelupan dodol ke dalam larutan edible coating, dan penyimpanan. Edible coating dengan konsentrasi kitosan 4% (K3) dapat mempertahankan nilai kenampakan dan tekstur sampai hari ke-12 dan aroma sampai hari ke-16, lebih lama dibanding perlakuan K0 dan K1 hanya dapat mempertahankan nilai kenampakan dan tekstur sampai hari ke-4 dan aroma sampai hari ke-8 dan K2 yang dapat mempertahankan nilai kenampakan dan tekstur sampai hari ke-8 dan aroma sampai hari ke-12 serta tidak ada perbedaan pada nilai rasa di tiga perlakuan. Berdasarkan uji Friedman parameter kenampakan, aroma, dan tekstur memiliki nilai sig.<0,05 sehingga H1 diterima dan H0 ditolak yang berarti perbedaan konsentrasi kitosan memberikan pengaruh signifikan. Sedangkan uji Friedman rasa memiliki nilai sig.>0,05 sehingga H0 diterima dan H1 ditolak yang berarti perbedaan konsentrasi kitosan tidak memberikan pengaruh signifikan.
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