Judul: Analisis pola penggunaan ruang dan waktu orangutan (Pongo pygmaeus Linneaus, 1760) di Hutan Mentoko Nasional Kutai Kalimantan Timur
Abstrak: Laju degradasi hutan yang terus meningkat menyebabkan degradasi habitat. Upaya pelestarian orangutan dapat dilakukan melalui pengelolaan habitat yang tersisa, karena itu pengetahuan ekologi dan data kuantitatif mengenai orangutan mutlak diperlukan. Penelitian ini dilakukan di Hutan Mentoko Taman Nasional Kutai, Kalimantan Timur. Metodologi yang digunakan dalam penelitian ini adalah pengamatan secara langsung perilaku orangutan dan analisis vegetasi habitat orangutan.
Keyword: 

Judul: Pemodelan Spasial Kesesuaian Habitat Orangutan Kalimantan (Pongo pygmaeus wurmbii Linneaus, 1760) di Suaka Margasatwa Sungai Lamandau, Kalimantan Tengah
Abstrak: Orangutan is categorized as a rare animal since it only exist in Indonesia and its populations tend to decrease, especially in Sungai Lamandau area. The population decreasing is caused by environmental degradation, land conversion, and also hunting. Orangutan population is grouped into critically endangered status according to IUCN Red Listand listed into APPENDIX 1 CITES also by government is protected by Government in Regulation Number 7 Year 1999. Sungai Lamandau Wildlife Reserve is one of the orangutan habitat in Kalimantan. Besides, this location has important value since it is a region which is used as wild conservation of orangutan from rehabilitation. Related to the fact, research of orangutan kalimantan habitat by applying Geographical Information System (GIS) needs to be developed to get spatial data of suitable habitat model for orangutan kalimantan in Sungai LamandauWildlife Reserve. Data collection is done in Sungai Lamandau Wildlife Reserve and in limited usage suggestion zone (Buffer zone). Orangutan kalimantan habitat suitability modeling is done by identifying orangutan kalimantan nest points in spatial to the habitat factors, which is distance by the river and Normalized Difference Vegetation Index(NDVI) value, and disturbance factors via distance with road and distance with the villages. Identification result is analyzed by using Principal Componen Anayisis (PCA) to get value each habitat components so that would be found suitability model with orangutan kalimantan habitat. Habitat suitability map is found by overlaying habitat components to model had built and validated with nest points found in field. Orangutan kalimantan habitat suitability model found is Y=(1,747 x distance with river factor)+(1,747 x NDVI value factor)+(1,215 x distance with road factor)+(1,215 x distance with village factor). Orangutan kalimantan habitat suitability map is divided by three, of suitability which is in low suitability class 6311,70 hectare or 7,88% from overall of research location width, mid suitability class 52378,70 hectare or 65,46% from overall of research location width and high suitability class 21328,60 hectare or 26,65% from overall research location. Validation for low suitability class 0%, mid-suitability class 60,87% and high suitability class 39,13%. Orangutan kalimantan suitability model can be accepted with 100% validation in mid and high suitability class.
Keyword: 

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