Judul: Aplikasi sistem informasi geografis dalam penentuan kesesuaian lokasi pemukiman nelayan di Kabupaten Cirebon Jawa Barat
Abstrak: Kawasan pesisir Cirebon, sebagai salah satu kawasan pesisir Indonesia, selain memiliki potensi penmbangunan juga memiliki ancaman tekanan eksploitasi yang dapat mengarah kepada kerusakan lingkungan dan sumberdaya pesisir bila tidak dikelola dengan baik. Perencanaan tata ruang sesungguhnya adalah merencanakan zonasi area atau lingkungan hidup manusia dari skala lingkungan ketetanggaan (neigborhood), desa, kota, wilayah hingga skala negara (nasional). Kajian dasarnya adalah kaidah fisik bahan-ruang dan kaidah perilaku yang menerangkan motivasi dan pola kegiatan manusia ditinjau dari aspek sosial-ekonomi dan budaya. Pada skala wilayah, kota dan desa, harmonisasi ruang perlu direncanakan dan diimplementasikan dengan baik sesuai rencana pembangunan secara berkelanjutan. Penelitian ini bertujuan untuk menentukan lokasi pemukiman nelayan di pantai utara Kabupaten Cirebon, Jawa Barat
Keyword: 

Judul: Evaluasi Kawasan Lindung Berdasarkan Rencana Tata Ruang Kabupaten Cianjur, Provinsi Jawa Barat (Aplikasi Sistem Informasi Geografis)
Abstrak: Cianjur Regency is a potential area for economic growth. The higher rate of population growth resulted in land use and conversion into residential areas. It encouraged the local officer to carry out an appropriate and environmental friendly regional and spatial planning. Evaluation of protected areas which based on spatial planning was emphasized on the suitability of protected area allocation in the field. Monitoring of protected areas and spatial planning areas required continuous data. The use of Geographic Information System (GIS) and remote sensing were one of the ways to get the data. The study was aimed to evaluate protected area based on spatial planning Cianjur Regency period 2005-2015 Landsat Image-5 TM 2007, digital map of spatial planning of Cianjur Regency period 2005-2015, base map, and population data were used in this study. Data tabulation included spatial and attribute data tabulation. The activity that conducted in the field was interview, observation, and ground truth. Data analysis was based on the results of overlay between land cover maps and digital maps of spatial planning. Deviations occurred were analyzed by using the percentage of deviation. The evaluation of protected areas showed that there compared to deviation into actual land cover of 41,578.92 hectare or 32.89%. This deviation happened from protected areas into plantation land cover classes, garden mix, agricultural land, bush, land up, and open land. The deviation of utilization in cultivate area of 65,618.73 hectare or 30.33%. Recommendations of the deviations occurred according to existing conditions in the field and policy-related spatial planning of Cianjur Regency. As recommendation, an institution that responsible in controlling and maintaining protected areas was needed to make sure good implementation of spatial planning. It was also needed to do land rehabilitation in protected land where degradation happened and relocation of people.
Keyword: 

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
Keyword: