Judul: Keanekaragaman Fungi Mikoriza Arbuskula di Ekosistem Gunung Anak Krakatau, Lampung Selatan.
Abstrak: Anak Krakatau Mount ecosystem was resulted from natural succesion process. Vegetation diversity at the area was studied by several scientists, but simbiotic microbial such as mycorrhizae supporting the vegetation growth was not studied yet. Mycorrhizae is a mutual symbiosis between fungi (mykes) with a rooting (rhiza) plants. Mycorrhizae has spread widely, including in the new ecosystem where succession process occurs. This study aims to identify the genus of Arbuscular Mychorrhizal Fungi (AMF) diversity in the ecosystem of Anak Krakatau Mount, South Lampung. The method used was the extraction of spores using wet sieving and decanting method and centrifugation method, as well as coloring the roots to determine the percentage of colonization. Spore identification to genus level was done using a Melzer solution, while the roots staining was done using trypan blue as dye and PVLG as an adhesive. The results showed that Glomus, Acaulospora, Enthrophospora, Gigaspora and Scutellospora genus was found in the area. Glomus and Gigaspora are genus that found almost in all locations. The highest diversity and spore density was found in coastal vegetation communities while the highest root colonization was found in inland vegetation communities. The abundance and frequency relative of AMF’s spore showed that Glomus was the genus which has the biggest and widest distribution than other genus.
Keyword: AMF, Anak Krakatau Mount, diversity

Judul: Keanekaragaman Fungi Mikoriza Arbuskula di bawah Tegakan Jabon (Anthocephalus cadamba) di Madiun, Jawa Timur
Abstrak: Plants can grow well when it was supported by the available of soil microbes, one of them was arbuscular mycorrhyzal fungi (AMF). AMF was symbiotic mutualism that it was between fungi and roots. AMF could be symbiotic almost 90% of the high levels of plants, one of them was jabon (Anthocephalus cadamba). The research purposes to identify the diversity of AMF under the jabon stands. The methods which used in this research was the root coloring and decanthing methods. Preservation of spores to identify genus carried on by using polyvinil alcohol lactid acid glyserol (PVLG). The result of this research showed that the chemical content of soil didn’t have effect to the differences of root colonization on each research location. The various genus under jabon stands which are located in Durenan dry land and Sudimoroharjo dry land, such as Glomus, Acalauspora dan Enterospora, meanwhile Sudimoroharjo former rice fields could only be found 2 genus, such as Glomus and Acalauspora. Glomus had very wide spreading and dominate in the research location.
Keyword: jabon, genus, growth, diversity, arbuscular mycorrhizal fungi

Judul: Perancangan Proses Produksi Telur Asin Rendah Kolesterol
Abstrak: Telur asin merupakan produk olahan telur yang digemari masyarakat, tetapi mengandung kolesterol yang melebihi batasan konsumsi harian manusia. Tahap pengolahan, telur asin direndam dalam larutan khusus guna menurunkan kandungan kolesterol di dalam telur. Proses ini melibatkan pengaturan waktu pemeraman, konsentrasi larutan, dan bahan-bahan lainnya untuk mencapai hasil yang diinginkan. Formulasi telur asin yang terpilih yaitu pemeraman selama 12 hari dalam larutan garam 32,5% yang dicampur bawang putih, sereh, dan daun jeruk cincang, perendaman dalam larutan soda 20% selama 4 jam, dan dikukus selama satu jam. Kadar kolesterol sebesar 233,39 mg/100 g pada hari pertama dan mengalami penurunan menjadi 131,61 mg/100 g pada hari kesepuluh., Salted eggs are a popular egg product among the community, but they contain cholesterol that exceeds the daily human consumption limit. In the processing stage, the salted eggs are immersed in a special solution to reduce the cholesterol content inside the eggs. This process involves adjusting the soaking time, solution concentration, and other ingredients to achieve the desired results. The selected salted egg formulation is marinating for 12 days in 32.5% salt solution mixed with garlic, lemongrass, and chopped lime leaves, marinating in 20% soda solution for 4 hours, and steaming for one hour. The cholesterol level was measured at 233.39 mg/100g on the first day and decreased to 131.61 mg/100g on the tenth day.
Keyword: Soda solution, Low Cholesterol Salted Eggs, Process Design, Standardized Salted Eggs