Judul: Mempelajari Keawetan Tempe Pasteurisasi Dalam Kemasan Vakum HDPE dan Alumunium Foil
Abstrak: Tempe is very perishable food at room temperature. Several techniques used to process tempe for its preservation have been developed. These processing techniques include drying, frying, and canning have been used to achieve long shelf life of tempe, with the significant loss of tempe’s freshness. The objective of this research was to evaluate the effect of pasteurization process, as a milder heat treatment, in combination with vacuum packaging on extending shelf life of tempe. Using a target microbe of nonproteolytic C. botulinum with z value of 7.2 oC and D85 of 0.28 minutes, the extent of pasteurization process was based on the heat penetration data and calculated as Pv = P85 (z=7.2). Our result indicated that 6D reduction of C. botulinum was easily achieved at all temperatures of pasteurization. Futhermore, from several combinations of time and temperature studied, the optimum pasteurization value resulted in maximum shelf life of pasteurized tempe. The optimum pasteurization values of tempe vacuum packed in HDPE and stored at 5, 15, and 20 oC were 35.05, 35.36 and 33.30 minutes. The associated maximum shelf life of the tempe were 24, 16, and 13 days. For tempe vacuum packed in aluminium foil and stored at 5, 15, and 20 oC, the optimum pasteurization values were 37.04, 35.44, and. 42.47 minutes. These optimum pasteurization values resulted in shelf life of 25, 17, and 12 days. Therefore, the longest shelf life of 25 days was obtained from P85 (z=7.2) of 37 minutes by using aluminium foil packaging and stored at 5 oC. The anomaly observations, in which the shelf life was not proportional to the pasteurization value, was interesting and thought to be associated with complex microbiological nature of tempe as fermented soyfood.
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Judul: The Impact of Blanching and Vacuum Packaging to The Shelf Life of Fresh Seasoned Tempe
Abstrak: Tempe is an indigenous fermented food from Indonesia, prepared by the action of molds, Rhizopus sp., on cooked soybeans. In 2012, up to 60% of soybean production went to tempe industry with consumption of tempe reaching 8.5 kg per person per year in Indonesia. However, the export of tempe seems still impossible due to its perishable characteristic whose shelf life is very short. Preblanching and vacuum packaging were expected to extend the shelf life of tempe. This research was aimed to study the application of blanching and vacuum packaging on the shelf life of fresh-seasoned tempe. Steam blanching of 80 oC for three minutes was selected from pre-investigation for pre-treatment of the tempe without inducing cooked-tempe characteristic. The result of main research revealed that steam blanching and vacuum packaging were able to extend the shelf life of fresh-seasoned tempe for two days in room temperature (23-24 oC), 32 days in refrigeration temperature (4-6 oC), and 49 days in chilling temperature (0-4 oC). The pH of tempe was found increasing during storage with texture getting overstuffed or tender during storage.
Keyword: Bogor Agricultural University, vacuum packaging, storage temperature, shelf life, Fresh-seasoned tempe

Judul: Asosiasi Ramin (Gonystylus bancanus (Miq.) Kurz) dengan Jenis Dominan di IUPHHK-HA PT Diamond Raya Timber, Riau
Abstrak: Ramin termasuk jenis yang tumbuh lambat, berukuran sedang sampai besar, berbatang lurus silindris, tinggi total bisa mencapai 40 - 50 m dengan diameter batang setinggi dada mencapai 120 cm. Penelitian ini bertujuan untuk mengetahui asosiasi antara ramin (Gonystylus bancanus (Miq.) Kurz) dengan spesies dominan di IUPHHK-HA PT Diamond Raya Timber, Riau. Pengambilan data menggunakan metode kombinasi antara metode jalur dan garis berpetak. Hasil penelitian menunjukkan bahwa tidak ada spesies dominan yang berasosiasi nyata dengan Gonystylus bancanus pada tingkat tiang dan pohon di IUPHHK-HA PT DRT. Meskipun tidak terdapat spesies pada tingkat tiang yang berasosiasi nyata dengan Gonystylus bancanus tetapi ada kecenderungan bahwa Gonystylus bancanus berasosiasi positif dengan Palaquium obovatum, Urandra scorpioides, dan Carallia brachiata, serta ada kecenderungan berasosiasi negatif dengan Artocarpus teysmanii dan Eugenia sp. Pada tingkat pohon Gonystylus bancanus ada kecenderungan berasosiasi positif dengan Shorea uliginosa, Palaquium obovatum, Eugenia sp., dan Horsfieldia glabra, serta ada kecenderungan berasosiasi negatif dengan Aglaia rubiginosa dan Mangifera foetida.
Keyword: Asosiasi, Gonystylus bancanus, kombinasi, spesies dominan