Judul: Infiltration rate in various land use types in Ciambulawung watershed, Lebakpicung village, Lebak-Banten.
Abstrak: Water is one of important resources to all living entities. Nonetheless, available water decreases by time. Water has been known having a close relation to soil. One was important factor on water availability is the infiltration. In this study, the relationship of land use and soil physical properties to infiltration rate ware studied. To achive the goal, infiltration was measured using double ring infiltrometer. The research took place in TNGHS area and the soil physics laboratory, Balittan, Bogor from February until July 2011. Samples were determined using stratified radom sampling method, based on land use and soil physical properties. Meanwhile, statistical analysis involved correlation analysis, and regression, especially stepwise regression. The result showed that soil infiltration rate ranged from moderate up to rapid. It was found that land use types tend to have a relationship with infiltration rate, as well as soil physical properties. Based on field measurements, infiltration rate in the forest area was about 51,5 cm/hours (very rapid), while in sengon plantation was 15 cm/ hours (rapid). It appears that mixed garden achieved fairly rapid infiltration (5 cm/ hours), which was quite similar to agricultural fields (2,75 cm/ hours; middle). Statistical analysis showed that variables tend to have multicollinearity. Land use presented by NDVI, did not correlate to flow infiltration. This means that NDVI value was less robust to estimate land use parameters. Meanwhile, analyses of soil characteristics, indicated that only rapid pore drainage, bulk dencity, particle dencity, and pemeability statistically influenced infiltration rate.
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Judul: Keragaan Infiltrasi Tanah Latosol pada Beberapa Penggunaan Lahan di DAS Ciujung
Abstrak: Land use is an important aspect in maintaining ecosystem sustainability, particularly in the watershed ecosystem. Land use determines to physical, chemical, and biological characteristics of soil. These soil characteristics influence to the growth of plants and the performances of water infiltration into soil. Infiltration is an essential part of the hydrological cycle that has an important role water availability in the soil. Infiltration process have an important role to the distribution of rainfall and control to runoff, flood, erosion and ground water storage and finally will determines the availability of river discharge in dry season. The aims of this research is to assess the performance of soil infiltration in various land use in Ciujung watershed. The study was conducted on three land use types that included plantative forest (HT), dense mixed garden (KCR), and less-dense mixed garden (KCTR). The field observation was done by using the Double Ring infiltrometer method, while the the analysis of the physical and chemical and other soil characteristics were done in the Laboratory of Soil and Water Conservation, Department of Soil Science and Land Resources, Faculty of Agriculture. The results of this research showed that the infiltration rate is strongly influenced by land use. Infiltration rate is the highest and most stable on HT land use, followed by KCR and KCTR. Constant infiltration rate at HT and KCR is belonging to quickly class, while at KCTR is relatively moderate to fast. The magnitude of the rate constant infiltration in HT (23.4 cm h-1) is higher than KCR (13.2 cm h-1) and KCTR (6.0 cm h-1). The high rate infiltration of the soil on the land use of HT support it able to accommodate as much water (6.45 dm3) that higher than at KCR (3,66 dm3) and at KCTR (1.52 dm3). Infiltration rate is influenced by pores with large size (PDSC), while the volume of water infiltration is more influenced by the total porosity of the soil. Besides it is influenced by land use, soil infiltration in the study area is also determined by the physical and chemical characteristic of the soil organic matter, bulk density, total porosity, aggregate stability, macro pores, very fast drainage pore (PDSC), and soil texture.
Keyword: Bogor Agricultural University (IPB), infiltration volume., physical and chemical characterstics of soil, land use, Infiltration rate

Judul: Pengaruh Konsentrasi Yeast dan Jenis Emulsifier pada Frozen Dough
Abstrak: Frozen dough adalah produk adonan beku yang diproses dengan menggunakan teknologi air blast freezer dengan suhu (-30°C). Adonan dari frozen dough memiliki keuntungan antara lain dapat diproduksi secara sentralisasi, mudah dalam distribusi atau transportasi, dan umur simpan produk lebih panjang. Kelemahan frozen dough yaitu penurunan retensi gas CO2 selama proofing dan penurunan volume potongan roti akibat kematian sel-sel khamir. Penelitian ini bertujuan untuk merancang formulasi frozen dough dan proses produksi dari awal hingga akhir serta untuk mengetahui pengaruh yeast dan jenis emulsifier dalam pembuatan roti dari frozen dough. Penelitian dilakukan dalam tiga tahap yaitu penelitian tahap pertama, kedua, dan ketiga. Penelitian tahap pertama untuk menentukan formulasi dan proses pembuatan roti manis, penelitian tahap kedua untuk menentukan formulasi dan proses pembuatan roti manis dari frozen dough, dan penelitian tahap ketiga untuk melakukan analisis adonan yang telah dibekukan dalam air blast freezer dan analisis produk dari frozen dough. Analisis yang dilakukan meliputi analisis pada adonan dan produk akhir. Analisis pada adonan yaitu potensi pengembangan adonan, volume spesifik adonan, dan analisis ekstensograf, sedangkan analisis pada produk roti yaitu analisis bread firmness, volume spesifik adonan, analisis warna crust dan crumb dengan chromameter, dan uji organoleptik. Hasil formulasi terpilih untuk pembuatan produk roti manis meliputi bahan-bahan sebagai berikut tepung terigu (100 g), air es (40-50g), yeast (1-2g), garam (1-2g), gula pasir (20-25g), susu bubuk (2-4g), telur (10-15g), lemak (10- 15g), dan bread improver (1-1.5g). Produk yang dihasilkan dari formulasi tersebut memiliki rasa aroma susu yang khas dan teksturnya lembut. Hasil analisis diperoleh potensi pengembangan adonan roti manis yaitu pada menit ke-50 sampai menit ke-160. Volume spesifik adonan roti manis yaitu sebesar 29.60 ± 0.5657 cm3 / 30 gram adonan. Berdasarkan uji ekstensograf, maksimum resistensi peregangan adonan roti manis pada menit ke-45 sebesar 657.5 BU menjadi 410 BU pada menit ke-135, sedangkan ekstensibilitas adonan pada menit ke-45 sebesar 16.6 cm menjadi 14.2 cm pada menit ke-135. Untuk analisis produk roti manis, nilai bread firmness sebesar 0.496 gf, volume spesifik roti sebesar 160.50 ± 0.7071 cm3 / 30 gram adonan, warna crust dengan nilai L sebesar 45.19, nilai a sebesar 18.27, dan nilai b sebesar 27.03. sedangkan nilai L untuk warna crumb sebesar 77.95, nilai a sebesar -1.54, dan nilai b sebesar 27.69.Hasil uji organoletik (uji hedonik) pada 25 orang panelis tidak terlatih dengan skala penilaian 5 tingkat (1= sangat tidak suka. 2= tidak suka, 3= netral, 4= suka, 5= sangat suka ) diperoleh level of acceptance sebesar 3.40, dengan nilai rata-rata aroma sebesar 3.24, tekstur sebesar 3.38, rasa keseluruhan 3.44, aftertaste 3.52. Hasil formulasi untuk frozen dough terdiri dari tepung terigu (100g), air es (60-65g), yeast (4,4.5, 5 g), garam (1-2g), gula pasir (20-25g), susu bubuk (2- 4g), lemak (10-15g), emulsifier A atau B (0.3g), dan antioksidan (100-200 ppm). Kombinasi antara konsentarsi yeast dan jenis emulsifier menghasilkan 6 formulasi 4 perlakuan adonan. Keseluruhan perlakuan disimpan dalam freezer suhu -20°C selama 0 hari, 7 hari, 14 hari, dan 21 hari. Proses pembuatan frozen dough sendiri dimulai dari penimbangan bahan, kemudian pencampuran bahan menjadi adonan, resting, pembekuan adonan dalam air blast freezer, penyimpanan beku dalam freezer. Apabila frozen dough diubah
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