Judul: Daya dan kestabilan buih putih telur itik tegal pada umur telur dan level penambahan cream of tartar yang berbeda
Abstrak: The application of duck eggs in making of cake is very limited. It's caused by the egg white foaming and its stability of duck egg lower than chicken egg. This research was designed to study whether egg white foaming and its stability of Tegal ducks egg in different age could be increased with addiig cream of tartar in a given concentration before mixing. This research was held in Poultry Science Division, Department Animal Production and Technology, Faculty of Animal Science, Bogor Agriculture University, from Mei-September 2005. As first treatment were egg age which contained 4 factor levels; frest, 7, 14, 21 days of egg. Second treatment were cream of tzear addition, that also contained 4 facor levels; 0; 0,s; 1,6; 2,4%. Data which is obtained were analyzed by descriptive method. The result showed that storage and adding cream of tartar treatment's affected foaming ability in egg white. In fresh egg, cream of tartar didn't increase more foaming ability. Average of pH egg white is 8,05*0,25. Adding cream of tartar 0,8% could decrease of pH and made highest foaming stability. White egg seven days had highest foaming ability and its stability with addiig cream of tartar 0,8%. Egg white foaming and its stability 14 days got highest with adding cream of tartar 1,6%, but in 21 days cream of tartar didn't make increase foaming ability and its stability. Storage caused increase of pH and must adding more cream of tartar to increase foaming ability and its stability. Adding cream of tartar in 21 days didn't make increase foaming ability and its stability because were decrease of egg quality. Keywords : Egg White, Egg Age, Cream of Tartar, Foaming, Stability
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Judul: Foam Ability and Stability of Hen`s Egg White in The Different Egg`s Age and Level of Cream of Tartar Additon
Abstrak: Hen`s egg, one of food substance, has high nutrition. Today many food industries such as cake and bread use hen`s egg white as raw material, because its foam ability is higher than Tegal duck`s egg white. unfortunately its foam ability and stability decrease along with the increasing of egg`s age. This research was designed to find out the effect of percentage level cream of tartar addition on foam ability and stability to different egg`s age. The result was expected to give information about the best hen’s egg white foaming and its stability. This research comprises two treatments. First, 4 factor levels; fresh, 7, 14 dan 21 days of age. The second treatment was cream of tartar addition, that also consisted of 4 factor levels; 0, 0.8, 1.6, and 2.4%. Foam ability and stability of hen’s egg white were analyzed by descriptive method. The result was hoped to supply information about the best albumen foaming and stability formed by hen`s egg by adding cream of tartar in the different egg age. At first treatment were egg age which contained 4 factor levels; fresh, 7, 14 dan 21 days of age. Second treatment were cream of tartar addition, that also contained 4 factor levels; 0, 0.8, 1.6, and 2.4%. Foam ability and stability hen’s egg white were analyzed by descriptive method. The highest foam ability reached by fresh egg without cream of tartar. The highest foam stability reached by hen’s egg with 14 days time in storage and added by 0,8% cream of tartar.
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Judul: Peran Lembaga Swadaya Masyarakat  terhadap Program Pengelolaan Hutan Berbasis Masyarakat  dalam Konteks Pembangunan Daerah: Kasus Mitra Proyek  UNDP di Wilayah Jawa dan Lampung
Abstrak: Tingkat kerusakan hutan yang cenderung meningkat dan melemahnya kapasitas masyarakat sekitar hutan akibat kebijakan pemerintah dalam pengelolaan hutan telah memicu munculnya paradigma baru yaitu pengelolaan hutan berbasis masyarakat (PHBM). PHBM ini bertujuan untuk mewujudkan hutan lestari dan masyarakat sejahtera. Untuk mewujudkan tujuan tersebut, masyarakat dibantu LSM yang sebagian besar mendapatkan pendanaan dari lembaga donor luar negeri.
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