Judul: Analisis Pola Sebaran Titik Panas dan Pemodelan Spasial Kerentanan Kebakaran Hutan dan Lahan di Kabupaten Kapuas, Kalimantan Tengah
Abstrak: Land and forest fires in Indonesia become a serious problem since 1982/1983. Kapuas District is one of districts in Central Kalimantan which often experiences land and forest fire. Aim of this research is to analyze the distribution of hotspot in Kapuas District, to identify the driver factors which cause land and forest fire, to build spatial modeling and to map land and forest fire vulnerability index in that area. A Composite Mapping Analysis (CMA) method was used to build spatial modeling. The maximum distribution of hotspot during 2005 to 2012 occured in 2006 and 2009, and it was estimated due to the influence of El-Nino, so the intensity of the land and forest fire increased. Dominant driving factors of land and forest fire vulnerability from the highest to the lowest are depth of peat, distance to central village, land use/cover, road distance, and river distance. Depth of peat is a factor that has a higher influence than others factors. The best spatial modeling for vulnerability of land and forest fire is a model with 5 factors, those are depth of peat, distance to central village, land use/cover, road distance, and river distance. The result of land and forest fire vulnerability mapping showed that high to the very high vulnerability index of the Mantangai sub-district in very large region.
Keyword: land and forest fires vulnerability index, land use/cover, CMA, land and forest fires, hotspot

Judul: Hubungan antara Titik Panas dengan Perubahan Penutupan/ Penggunaan Lahan (Studi Kasus: Kabupaten Kapuas, Provinsi Kalimantan Tengah)
Abstrak: Land and forest fires in Indonesia have become a serious problem since 1982/1983. Annually the area that was burned widespread, which is caused by the increasing number of forest converted to plantations, agriculture, settlements, and so forth. Indicator commonly used for early detection of forest and land is hotspots, obtained from a meteorology satellite remote sensing. The objectives of this research are to analyze the distribution pattern of hotspots in Kapuas District, analyzed land cover/use change in Kapuas District, analyzed the relationship between hotspots and land cover/use change in Kapuas District, and analyzed the relationship hotspots and rainfall anomaly in Kapuas District. The maximum distribution of hotspots during 2005 to 2011 was indicated in 2006 and 2009; it was expected because of the effect of long term dryness (El-Nino), so the intensity of the fire increased. During 2005 to 2011, many hotspots identified in shrub swamps, shrub, plantations, secondary swamp forest, and secondary upland forest. Hotspots are identified on the site, possibly due to a fire caused by the preparation of agriculture or plantation. It is marked by an increase in land cover change to plantation up to 49.5%, while the secondary swamp forest and secondary upland forest decreased up to 19.2% and 7.83%. The rainfall anomaly is also expected to be able to affect the number of hotspots. When rainfall in the condition of subnormal, then hotspot identified more than when rainfall was above normal.
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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