Judul: Analisis hubungan antara penggunaan lahan dan bentuk lahan di wilayah bandung utara dan kajian resiko bencana alam vulkanik
Abstrak: Northern Bandung area is an area that rapidly changes into recreation area, mainly recreation about Mt. Tangkuban Perahu. With the increasing number of tourists that visits the area, will give effect on the rapid changes of landuse and it’s dynamics on civilians fulfilling their social-economic needs. Mt. Tangkuban Perahu is considered as an active volcano, but rapid changes of landuse near the volcano keeps increasing. Thus, evaluating and studying about landuse changes will be interesting, mainly done by connecting with geomorphology conditions of the area, and Volcanic Disasters and risks. The purposes of this research are (1) to identify and map land cover/land use from 2 different years using Satellite Image SPOT 1987 and Landsat ETM+ 2005 (2) Analyze the influence and connection between land cover/landuse with landforms (3) Analyze and map volcanic disasters and risks within the research area. Based on the results of analysis, landuse used for settlements and vegetable ranches are 2 landuses that is dominantly increasing within the area. Vegetable ranches are mainly spread in many landforms, but settlements are mainly spread in only 2 landforms (Lacustrine Lands, and Plateau Ignimbritic).This was caused because of the two landforms that is mainly flat in morphologic conditions.Settlements have a morphologic limitation that is, can only be built on flat topographies. Kecamatan Cimenyan has the lowest rate of volcanic disasters and volcanic disaster risks that will threaten the area. On the contrary, Kecamatan Parongpong has the highest rate of volcanic disasters and volcanic disaster risks that will threaten the area. Thus, Landuse Planning that concentrates also on mitigation/prevention of volcanic disasters mainly in these 2 areas are needed to prevent further damage effects in the future.
Keyword: 

Judul: Hubungan Penggunaan Lahan dengan Bentuklahan di Daerah Pesisir Kabupaten Cianjur
Abstrak: Java Island is the most dominant volcano area in Indonesia. Many volcano and different land form disseminate cause the variaty of land uses in Java Island. The aims of this research are to mapping land uses from IKONOS imagery, to mapping land forms from SRTM-30 Imagery, and also relation between land forms and land uses in south coastal Cianjur Regency. The mapping of land forms is done use SRTM 30 imagery based on approach of morphocronology, morphography, morphogenesys, and morphometryc. Land uses map is made with focus to some supporting interpretation keys in on screen deleniation. The most dominant land form in south coastal Cianjur Regency is old denudational volcanic mountain area (16.1%) that disseminate in east area. Seen by some land forms aspect (morphography, morphometryc, and morphogenesys), land uses in south coastal Cianjur Regency is dominated by forest, mix garden, and paddy field. Forest dominate at mountain area land form with rather steep slope until very steep slope from denudational volcanic process. Mix garden dominate at hill and valley area with slight until rather steep slope from vulcanic and fluvial denudational process. Paddy field dominate at plain land form with flat until slight slope from marine process. Based on double regretion analysis result between land uses as no release variabel and land forms aspect (morphometryc and morphogenesys) as release variabel, show that relation between both of them is significant influence according to statistics. The relation of both variabel have R2 value between 78% until 92% that is dominated influneced by morphometry aspect.
Keyword: Bogor Agricultural University (IPB), volcano, slope, landuse, andform

Judul: Penetapan Umur Simpan Telur Asin Rendah Kolesterol pada Penyimpanan Suhu Ruang
Abstrak: Pemanfaatan telur bebek sebagai bahan pangan salah satunya yaitu telur asin. Namun, muncul kesadaran masyarakat akan tingginya kandungan kolesterol pada telur asin sehingga dikembangkan inovasi telur asin rendah kolesterol. Produk telur asin di pasaran memiliki umur simpan pendek tetapi belum diidentifikasi parameter penentu kerusakan produk. Penelitian ini bertujuan untuk mengetahui perubahan mutu dan menetapkan umur simpan telur asin selama penyimpanan suhu ruang. Penelitian ini dilakukan dengan membuat telur asin kemudian dilakukan pengemasan vakum, lalu disimpan hingga terjadi kerusakan pada suhu ruang. Penentuan umur simpan dilakukan dengan metode extended storage studies berdasarkan parameter kadar air, pH, kadar kolesterol, kecerahan, organoleptik, serta uji total plate count. Hasil karakteristik penyimpanan hari ke-10 telur asin diperoleh nilai tingkat kecerahan putih telur sebesar 25,96, kecerahan kuning telur 25,98, pH 7,19, kadar air putih telur 84,64%, kadar air kuning telur 38,72%, dan total mikroba 4,1 × 105 cfu/mL. Kadar kolesterol sebesar 233,39 mg/100 g pada hari pertama dan mengalami penurunan menjadi 131,61 mg/100 g pada hari kesepuluh. Mutu telur asin mengalami perubahan yang mengarah pada kerusakan selama penyimpanan suhu ruang. Telur asin tanpa kemasan memiliki umur simpan hingga 9 hari dengan total mikroba sebesar 1,0 x 105 cfu/mL., The utilization of duck eggs as a food ingredient includes salted eggs. However, public awareness of the high cholesterol content in salted eggs has led to the development of low-cholesterol salted egg innovations. Salted egg products in the market have a short shelf life, but the determining parameters for product spoilage have not been identified. This research aims to understand the quality changes and establish the shelf life of salted eggs during room temperature storage. The study involves producing salted eggs, vacuum packaging them, and then storing them at room temperature until spoilage occurs. The determination of the shelf life is based on extended storage studies, considering parameters such as moisture content, pH, cholesterol content, brightness, organoleptic, as well as a total plate count test. The characteristic results after 10 days of storage show that the brightness of the egg whites is 25.96, the brightness of the egg yolks is 25.98, pH is 7.19, the moisture content of egg whites is 84.64%, the moisture content of egg yolks is 38.72%, and the total microbial count is 4.1 × 105 cfu/mL. The cholesterol content decreases from 233.39 mg/100 g on the first day to 131.61 mg/100 g on the tenth day. The quality of salted eggs undergoes changes that lead to spoilage during room temperature storage. Unpackaged salted eggs have a shelf life of up to 9 days with a total microbial count of 1.0 x 105 cfu/mL.
Keyword: Duck eggs, Low cholesterol, Salted eggs, Shelf life