Judul: Keanekaragaman lumut sejati di Taman Nasional Gunung Merapi Sleman, Yogyakarta
Abstrak: Mosses are a group of non-vascular plants. It accurs abundantly in tropical rain forest. Substrate type and the availability of substrate are important in affecting the diversity of mosses. Eruption of Merapi volcano Oktober 2010 have a great demages on the vegetation of Mount Merapi National Park. Many trees are burned and uprooted. The understory were covered by volcanic material. Mosses might have important roles in the secondary succession followed the vulcano eruption.This research aimed to record and describe the diversity of the mosses species in the secondary succession at the vegetation of the national park and to make identification key of the mosses. Samples were collected in three sites area sixteen month after the eruption in 2010, namely Pronojiwo, Gandok, and Kinahrejo. Purposive sampling method was used to record the diversity of mosses. In addition, quadratic sampling method was used to determine the dominant mosses in the successional process. Identified mosses were listed into a list. Total of 41 species of acrocarp and 4 species of pleurocarp mosses were found in the sites. Mosses diversity in Kinahrejo are quite similar to Gandok but it was different with Pronojiwo. Most mosses were found on terrestrial substrate, that are soil, sand, and rock. Trematodon conformis is a dominant pioneer mosses in the successional process of the national park.
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Judul: Keanekaragaman Tumbuhan Bawah Pasca Erupsi Merapi di Taman Nasional Gunung Merapi, Yogyakarta
Abstrak: The eruption of Merapi Volcano in 2010 caused a great damage to the surrounding ecosystem. The recovery of surrounding ecosystem was done through succesional process. Organisms occur during early succesional stage are understory plants, thus they could be used as indicator of early stage succesion of damaged vegetation in Mount Merapi. The objective of this research was to describe and compare the diversity of understory plants after the eruption of Merapi Volcano in 2010 in Mount Merapi National Park, Sleman Region, Yogyakarta in two locations namely Gandok and Kaliurang Recreational Park. Gandok was categorized as high damaged location, while Kaliurang Recreational Park represented low damaged location. Vegetation was analyzed using quadratic method. Plants sample was identified in laboratory. Vegetation analysis generated the value of Significant Value Index (SVI), Diversity Index (H’), and Similarity Index (IS). Results showed that understory plant diversity of Gandok consist of 74 species and 63 genera, while Kaliurang Recreational Park consist of 49 species and 44 genera. The highest SVI was obtained by Digitaria nuda in Gandok and Brachiaria reptans in Kaliurang Recrational Park. Gandok and Kaliurang Recreational Park have a low similarity of understory community. Both location were categorized in medium diversity level.
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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