Judul: Karakteristik Kimia dan Mikrobiologi serta Organoleptik Telur Asin dengan Lama Pengovenan yang Berbeda Selama Penyimpanan
Abstrak: Duck egg is one of poultry products which often be made as salted egg. Nowdays, salted egg can be cooked by different methods, one of them was oven baking method. This main research was aimed to study chemical, microbiology, and organoleptic characteristics of salted duck egg produced by different oven baking time during storage. Salted duck eggs were baked for a duration of four and six hours after boiling (R+O4 and R+O6). Chemical and microbiology characteristics were determined at 0, 15, and 30 days, while organoleptic characteristics were determined at 7 and 28 days. Completely Randomized Design with 3 treatments (boiling (R), R+O4, R+O6) and 3 replications for chemical characteristics or 2 replications for microbiology characteristics was used in this experiment. Data from chemical and microbiology test was analyzed by analysis of variance, while data from organoleptic test was analyzed by Friedman and Kruskal Wallis. The results showed that there were significant differences (P<0.05) in water content of albumen and total plate count of whole egg before storage (0 day), and after storage (7 and 28 days) there were significant differences (P<0.05) in organoleptic characteristics. In conclusion, salted eggs that were oven baked for six hours were the best in this research.
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Judul: Sifat fisik, kimia dan organoleptik telur asin melalui penggaraman dengan tekanan dan konsentrasi garam yang berbeda
Abstrak: Salted eggs was preserved food product made by soaking eggs in the salt solution. Salted eggs are made from duck eggs because they attain more desirable characteristics, such as orange color and grittiness than salted chicken yolk. A higher different pressure between outside and inside the eggs resulted in higher penetration rate of salt into the eggs. The research was conducted to know the concentration of salt and level of pressure to maked salted eggs based on physic characteristic, chemical characteristic and organoleptic. The treatment was divided into three different level of pressure gived, that is 0, 1.5 and 3 bar and two different salt concentration used 1:4 and 1:5. Data obtained for physic and chemical characteristic was analysed with the descriptive analysis, because passed the assumption test. Data for hedonic test, was analysed used Kruskal-Wallis. The results showed that salted eggs with salt concentration 1:4 and level of pressure on 3 bar gived the highest NaCl content and grittiness. Pressure on 0 bar and salt concentration 1:5 gived the lowest NaCl content and grittiness. Moisture content of egg white and yolk fiom salted eggs for all treatment showed that the result much the same, that is 85.03-86.56% on egg white and 30.97-33.24% on yolk. The hedonic test, honest that the treatments was significant on salty taste of egg white (P<0.05).
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Judul: Peranan Pemimpin Informal dalam Menggerakan Partisipasi Masyarakat  untuk Pembangunan Desa
Abstrak: Pendekatan pembangunan yang banyak diterima para ahli adalah pendekatan dari bawah ke atas (bottom up) yang berarti bahwa dalam pembangunan diperlukan keikutsertaan rakyat. Keikutsertaan tidak hanya pada tahap merencanakan pembangunan, akan tetapi juga ikut dalam melaksanakan, bahkan sampai pada menilai hasil-hasil pembangunan (Cohen dan Uphoe 1977; Dusseldorp, 1981; Slamet, 1993). Agar rakyat yang berhimpun dalam kelompok-kelompok dapat ikut serta, mereka harus memiliki sejumlah kualifikasi yang diperlukan untuk itu.
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