Judul: Kesesuaian Ruang Terbuka Hijau pada Rencana Tata Ruang Wilayah dan Tutupan Lahan di Kota Bekasi
Abstrak: Changes in land cover in Bekasi City, which grew rapidly resulting in a potential unsuitable between the Spatial Planning (RTRW) with existing land cover. The purpose of this study was (1) To analyze changes in land cover classification results using Landsat 7 ETM + and Landsat 8 OLI in Bekasi City in 2003, 2009 and 2013, (2) To analyze the suitability of green open space (RTH) on theland cover with the Spatial Plan (RTRW) of Bekasi City. The method used was the digital image analysis using supervised classification method, and the thematic change analysis using geographic information system The results showed that the suitability of green open space on Spatial Planning and land cover between 2003, 2009 and 2013 indicated the most appropriate RTH between Spatial Planning with land cover was in 2009 in the amount of 312.54 Ha while the most unsuitable was the RTH of 2003 in the amount of 129.89 ha
Keyword: Bogor Agricultural University (IPB), Bekasi City, green open spaces, cover change

Judul: Kesesuaian Ruang Terbuka Hijau pada Pola Ruang Menggunakan Citra SPOT-7 di Kecamatan Ciomas dan Tamansari Kabupaten Bogor
Abstrak: Pertumbuhan penduduk menyebabkan penggunaan lahan untuk permukiman dan lahan terbuka yang berdampak pada penurunan luas ruang terbuka hijau (RTH) di Kecamatan Ciomas dan Tamansari. Penelitian ini bertujuan menganalisis perubahan RTH menggunakan citra SPOT-7 tahun 2016 dan 2021 dan menganalisis kesesuaiannya dengan rencana tata ruang wilayah (RTRW) Kabupaten Bogor tahun 2016-2036. Luasan RTH pada tahun 2016 hingga 2021 di Kecamatan Ciomas dan Tamansari mengalami penurunan, tetapi luasan RTH tiap kecamatan masih memenuhi peraturan yang telah ditetapkan oleh pemerintah pada daerah perkotaan yaitu sebesar 30%. Kesesuaian RTH dengan RTRW di Kecamatan Ciomas didapat mencapai 64,04% pada tahun 2016 dan meningkat menjadi 67,33% pada tahun 2021, sedangkan di Kecamatan Tamansari nilai kesesuaian RTH dengan RTRW lebih tinggi sebesar 93,19% pada tahun 2016 namun turun menjadi 89,40% pada tahun 2021., Population growth causes the use of land for settlements and open land which has an impact on reducing the area of green open space (RTH) in Ciomas and Tamansari districts. This study aims to analyze changes in green open space using SPOT-7 imagery for 2016 and 2021 and analyze their suitability with the Bogor Regency regional spatial plan (RTRW) for 2016-2036. The area of green open space in 2016 to 2021 in the Ciomas and Tamansari districts has decreased, but the area of green open space for each district still meets the regulations set by the government in urban areas, namely 30%. The suitability of green open space with RTRW in Ciomas district reached 64,04% in 2016 and increased to 67,33% in 2021, while in Tamansari was higher at 93,19% in 2016 but decreased to 89,40% in 2021.
Keyword: spatial pattern, SPOT imagery, Bogor Regency Spatial Planning, green open space, land cover

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