Judul: Detennining the boundary of Edge and Core Area of Remnant Forest in Balai Raja Wildlife Sanctuary, Riau Province
Abstrak: Over the period 1985 to 2004, forest land cover in Balai Raja Wildlife Sanctuary reduced from 13,705.19 hectares to 705.85 hectares of fragmented forest. The reduction was attributed to illegal logging, mining, agriculture, oil palm plantation and settlement. In spite of the large loss, the remnant fragmented forest still serves a very important purpose, it is the last habitat for the Sumatran wildlife, however, there is no little or no infonnation on the characteristics of this forest, such as, the diversity of plant, indicator species and stand structure of forest edge. This study was designed to fill the knowledge gap, specifically, to detennine boundaries, diversity, stand structure of forest edge which is essential as a basis of infonnation in managing this area. Through field visits, seedlings, sapling poles, and trees species were identified and inventoried. The data were then used to carry out Bray Curtis analysis. Results show that the boundaries of forest edge range from 20-80 meters. Species of macaranga, mallotus and aporosa were identified as the indicator species. The dominant species in sequence for seedling, sapling, pole and tree were Alphitonia incana, Mischocarpus sundaicus, Macaranga gigantean and Shorea canina.
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Judul: Keragaman Struktur Tegakan Hutan Alam Tanah Kering Bekas Tebangan Di Kalimantan
Abstrak: Forest is a natural sophisticated ecosystem that its structure and composition differs than neighborhood environments. High market demand on forest product, especially woods, has charge in forest degradation, both quantity and quality. Thus, upcoming prescription of natural forest management should be determined more accurately and efficiently. The future stand potency can be predicted based on current ex felling stand potency through data collected from Permanent Sample Plot (PSP). In that case, it is necessary to discover the diversity of stand structure after logging. Stand structure diversity is foretold by negative exponential formula N = N0 e-kd. The diversity of natural stand structure after logging in Kalimantan island is forecasted through observation at 106 PSP of 39 timber estate unit, presented 9 (nine) possible stand type. In stand structure of Dipterocarpaceae group is found six stand type, that were Type I 21,36% (22 PSP), Type II 27,18% (28 PSP), Type III 16,50% (17 PSP), Type V 2,91% (3 PSP), Type VI 13,59% (14 PSP), and Type IX 18,45% (19 PSP). Meanwhile, 7 (seven) type of stand structure were found in non-Dipterocarpaceae group that were Type I 28,16% (29 PSP), Type II 17,48% (18 PSP), Type III 1,94% (2 PSP), Type V 17,48% (18 PSP), Type VI 9,74% (9 PSP), Type VIII 4,85% (5 PSP), and Type IX 21,36% (22 PSP). Six stand type were found at group of all species that were Type I 25,47% (27 PSP), Type II 22,64% (24 PSP), Type III 3,77% (4 PSP), Type V 15,09% (16 PSP), Type VI 16,98% (18 PSP), and Type IX 16,04% (17 PSP). Those three groups have vary initial number of trees but all endured trees number decreasing by the increasing of diameter class, from slightly slope to highly slope topography. Based on land cover map, some timber estates were discovered located at primary or mature secondary forest, secondary or immature secondary forest, and the rest were at area other than forest, each were 3 HPH (7,69%), 24 HPH (61,54%), and 12 HPH (30,77%), respectively.
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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 ...
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