STAKEHOLDERS ANALYSIS  IN THE MANAGEMENT OF INVIRONMENTAL SERVICE (CASE STUDY AT RUMBIO INDIGENOUS PROHIBITION FOREST)

Enny Insusanty and Emy Sadjati

Lecture of Faculty of Forestry Lancang Kuning University, Pekanbaru

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ABSTRACT

The aim of this study were   to know   the role, perception dan analyse it by stakeholders analysis in the management of environmental services. This study used survey with in-depth interviews with key informants and snowball sampling method to interested parties. It also conducted a focus group for stakeholders to gather information on barriers and attempt to increase  the  utilization  of  environmental  services  in  the  indigenous  forest  for  the improvement of people's welfare. There were eleven stakeholders were grouped into four quadrants (subject, players, crowd and the contest setter) according to the degree of importance and authority in the management of environmental services Forests Prohibition Indigenous of Rumbio. Primary stakeholders were indigenous institution, village, and water Enterpreneur.

Keywords: Stakehoders, management, environmental services, forest

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APPLICATION OF SAGO (METROXYLON SAGO ROTTB) AS SUBSTITUTION MATERIALS OF WHEAT FLOUR IN THE MAKING OF NOODLE

                         Violalita¹, Nurzarrah Tazar¹, Syuryani Syahrul¹, Evawati¹and Rince Alfia Fadri¹

¹Department of  Food Technology, Agricultural Polytechnic State of  Payakumbuh

Jalan Raya Negara Tanjung Pati Km 7–26271, Indonesia
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ABSTRACT

The increasing of wheat consumption is necessary to considerthe local food materials as substitution material. Sago is the potential local food  that used as alternative material and rich of carbohydrate. This material can be used as substitution material of wheat in the making of noodles. However, the right amount of sago as substitution material of wheat in the making of noodle is unknowns.The purpose of study was to obtain the right amount of sago flour as substitution material of wheat in the making of noodle. The study was conducted on 6 percentages of sagoflour  as substitution of wheat (0%, 10%, 20%, 30%, 40% and 50% of sago flour). The best percentage was determined based on quality of noodle by using organoleptic test. The results show that addition 40% of sago flour was the best percentageas substitution material of wheat in the making of noodle. On this amount, the noodle had a good taste, color, aroma, and texture. From the proximate analysis, the noodles with 40% of sago also had a good value in water content, ash, protein, fat, carbohydrate, and less in micro-bacterial content.

Keywords: noodle, substitution, sago, wheat

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EFFECT OF HYDROCOOLING ON THE SHELF LIFE AND QUALITY OF CELERY (APIUM GRAVEOLENS, L.) DURING STORAGE

Khandra Fahmy and Julhami Yose

Department of Agricultural Engineering, Faculty of Agricultural Technology, Andalas University, Kampus Limau Manis Padang-25163, Indonesia

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ABSTRACT

Fresh fruits and vegetables is a sub-sector of agricultural that gets attentions of the world community, including Indonesia in the last decade. This is not free from public awareness of the benefits for health owing to their nutritional values. However, they are very perishable and deteriorated easily after harvest. Therefore, the appropriate ways of handling and technologies for maintaining freshness of the products are necessary to minimize loss of the yield and to extend the trading area. Celery is a perishable product and deteriorated easily after harvest. The purpose of this study was to investigate the quality of celery by using hydrocooling method in order to reduce quality loss during storage. Celery was packaged in polyethylene film and put into the water at temperature 10°C and 27°C (room temperature). Another samples were also stored without packaging and hydrocooling as control. The weight loss, water content, chlorophyll, water activity and gas concentration change inside package were evaluated during storage. The results show that the weight of celery increased on the product stored with hydrocooling method, while for control product, the weight of product decreased during period of storage. the water content and water activity of celery was higher on the product stored at 10°C compared with room temperature and control. For celery hydrocooled at 10°C suppressed the degradation of chlorophyll compared with hydrocooling at room temperature and control.The gas concentration inside packaging changed drastically on the celery hydrocooled at room temperature and control, while on the celery hydrocooled at 10°C gas concentration changed gradually. Based on our observation, the quality parameter of celery could observed until day 21 on the celery hydrocooling at 10°C. It indicates that hydrocooling of celery at temperature 10°C could extend the shef-life of product compared with room temperature.

Keywords: celery, hydrocooling, quality, shelf life

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ECOTOURISM DEVELOPMENT VILLAGES IN SUNGAI  MEMPURA, DISTRICT MEMPURA SIAK

Latifa Siswati, Rini Nizar and Amalia

Lecturer at the Faculty of Agriculture UNILAK

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ABSTRACT

Sungai Mempura District of Mempura Siak set as the top model in the Rural Development Program/Sub. This program is a collaboration UNILAK with the Siak Regency. Menpura region is being launched into ecotourism is based ecological tourist area which includes having an element of nature itself and the surrounding communities a good social life, culture, and history has. The objective of this research activity is to analyze aspects of supporting the development of eco-tourism and analyze its impact on the economic benefits that will be accepted by the community, district and village governments Sei. Mempura District of Mempura Siak. The method used is a survey method. The data collected are classified into primary data and secondary data. The population in this study is the overall sample taken with purposive sampling cluster sampling method to classify samples according to the research objectives  in  the cluster is  then taken  after the sample  was  taken  by purposive. The analysis technique used is descriptive research which will be created picture of systematic, factual and accurate information on the facts and the properties of local population in the village ecotourism Sungai Mempura. Characteristics of ecotourism in the area of  visitors Sungai Menpura Siak District of Menpura majority of men, to the age of 13-18 years in which most visitors at school age, the average destination they visit in order to learn schoolwork Malay culture and history. In addition, visitors also come from local tourists, foreign tourists, namely Malaysia and Singapore, from Siak district government officials in the context of a pilgrimage to the tomb of the King family Siak contained in ecotourism locations. Aspects of supporting an element greatest tourist potential is an element of social history and culture, where visitors usually come to visit the tomb of the royal family reasons and then also to know the history of work siak. Besides the ecological aspects in the form of state of the environment is still beautiful look of the flora and fauna of the river also is also an attraction for visitors. From the descriptive analysis of potential travel element and the element deals in the form of sustainable ecotourism that support the conservation of nature and value added is adequate, while economically to residents around the site are some home made homestays for visitors where the inhabitants receive homestay rent and providing food for visitors.

Keywords: ecotourism, tourists

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