Judul: Kajian Permudaan Tumbuhan Langka Kulim (Scorodocarpus borneensis Becc.) dan Komposisi Vegetasi Pohon Sekitarnya di Taman Nasional Tesso Nilo, Riau
Abstrak: Kulim (Scorodocarpus borneensis Becc.) is one of Indonesia wood species which have high economic value. This species is widely used by people in Bagan Siapi-api the Province of Riau for ship and building materials (Ismail 2000). Kulim is categorized as strong and long lasting wood. Unfortunately, this species of wood is rare to be found in the nature due to habitat disturbance. The aims of this research are to the population condition identify, the young level of kulim, the structure and composition of vegetations surround kulim‟s natural habitat. The vegetation data was collected through plot sampling using combination between strip and quadrate sampling techniques (20 m x 500 m). The total of transec was 5 and it was allocated systematically at every 100 m far from the location kulim found. Trees analysis was undertaken in 20m x 20m of square in every line, at the pole 10m x 10m, at the sapling 5m x 5m and the seedling 2m x 2m. The total of sampling units were 125 plots. The crown stratification was made through drawing 20 m x 100 m line. The data then was analyzed descriptively and quantitatively using vegetation analysis formulas. The formulas were aimed to get Important Value Index (IVI), Evennes Index and Diversity Index. Kulim has density at seedling level of 180 ind / ha, at saplings 35 ind / ha, at the pole 8 ind / ha, while the value at the tree level 2 ind / ha. High amount of Kulim found in diameter classes <10 cm of 20 individuals. It has been found as many as 28 species of tree-level, 24 species on the pole and stake, and 21 in 14 species of seedlings. Middle species diversity index value of 2.95 obtained, whereas equitable distribution of the species seen from the index value close to 1. There are A and B strata header with average height ranges from 20-40 meters. Kulim has strata header with average height ranges from 15-20 meters. Based on this research, Kulim population in TNTN heading to extinction. It‟s caused by the uncontrolled logging in the past. It can be seen by the number of logged-over Kulim‟s stump on this area. It‟s reasonable that Vegetation structure in Kulim habitats dominated by stands of young trees with average stem diameters ranging from 20-30 cm. there is low composition of habitus on research plots that only contain 32 species of tree composition.
Keyword: 

Judul: Kajian Konservasi Kulim (Scorodocarpus borneensi Becc.) di Hutan Adat Desa Aur Kuning, Provinsi Riau
Abstrak: Kulim (Scorodocarpus borneensis) is one of whose existence is threatened in the natural forest. Kulim in Riau has now become one of the rare plant species. Utilization of plant and logging is one of the causes the scarcity of a particular type of population. Limited information about kulim cause conservation of kulim is not a priority. This study aims to estimate the population of kulim contained in natural forest of Aur Kuning village, alternative uses of kulim by the people and conservation efforts that can be done. Vegetation data retrieval is done using analysis of vegetation checkered line method that is then analyzed by descriptive quantitative. Data retrieval regarding the form of utilization and conservation efforts of kulim is done using in-depth interviews to the local community and then analyzed by descriptive. Based on the results of this research kulim allegedly contained in the forest of Aur Kuning village is 1333 ind / ha nursery, 101 ind / ha stakes, 9 ind / ha poles, and 24 ind / ha tree. These results indicate that kulim stands in natural forest is not normal because of the large number of seedling growth into tree is not matched . Based on the observation, there is a disturbance in the growth of kulim form of kulim logging and kulim timber growth that is relatively slow. This can lead to declines kulim population. Kulim utilization by the community that is as raw material for frame houses, bridges, and raw materials in the wooden shipbuilding industry. Kulim fruit used as raw material for traditional medicine. The existence of utilization kulim made by public are not controlled and well managed, this is feared could cause kulim population will decrease. Hence the need for kulim conservation efforts supported with cultibation efforts. Judging from the tri-stimulus AMAR (natural, benefits, willing) it is known that the attitude shown by the people only look at the use of kulim. Kulim slow growth and low interest of the community to make cultivation efforts causes no stimulus that could encourage people to conserve kulim. Therefore,it is needed for government to intervention in the conservation of kulim. Communities can act as a driver of conservation and the government can act as area and seed provider. This is because kulim included rare breed and should receive attention in terms of sustainability. The intervention of the government and other stakeholders are expected to support Kulim conservation efforts. Conservation activities carried out jointly between the government and the public should be able to build people's attitudes so that there will be a conservation action. It is important to support sustainability.
Keyword: 

Judul: Desain Instrumen Pengontrol Otomatis Pasteurisasi Susu
Abstrak: Pasteurisasi merupakan salah satu cara pengawetan ter- hadap susu segar sebelum disimpan pada suhu rendah atau langsung dikonsumsi. Caranya adalah dengan memanaskan sam- pai mencapai suhu minimal 62.8 atau 71.7 °C yang diperta- hankan tetap selama 1800 atau 15 detik. Kombinasi suhu dan waktu dapat dipilih sesuai dengan kemampuan alat. Makin tinggi suhu yang dipilih makin pendek waktunya. Melalui proses pasteurisasi, rasa dan aroma susu tidak berubah dan seluruh bakteri penyebab penyakit (bakteri pa- togen) musnah. Berdasarkan kombinasi suhu-waktu, pasterisasi susu di- bedakan atas tiga metoda, yaitu metoda waktu lama (long hold), temperatur tinggi waktu pendek (HTST) dan temperatur tinggi (UHT). Suhu pasteurisasi dengan metoda waktu lama minimal 62.8 °C yang dipertahankan tetap selama paling se- dikit 1800 detik. Sedang HTST suhu minimalnya adalah 71.7 °C dengan waktu 15 detik atau lebih lama. Pada UHT waktu yang diperlukan adalah dua detik atau lebih singkat dengan suhu 87.8 - 132.2 °C. Pemakaian kombinasi suhu-waktu yang melebih dari ke- tentuan minimalnya akan mempengaruhi rasa, aroma, komposisi ...
Keyword: