Judul: Optimasi Suhu dan Tekanan Kempa pada Pembuatan Papan Partikel dari Bungkil Jarak Kepyar (Ricinus communis L)
Abstrak: Castor cake meal contains 48.07% of protein and 12.28% of fiber. The high protein and fiber contents are potential to be used as particleboard raw material. This research aimed to determine the effect of pressing temperature and pressure on physical and mechanical properties of particleboard, and to obtain the optimum temperature and pressure in production of particleboard from pressing castor cake meal. This research designed by using Central Composite Design (CCD), data were analyzed by ANOVA (α = 0.05) and Response Surface Method (RSM). Temperature of 180 oC and pressure of 200 kgf/cm2 produced the best particleboard with MOR of 24.17 kgf/cm2, MOE of 2 658.56 kgf/cm2, thickness swelling of 13.33%, water absorption of 78.18% and moisture content of 5.85%. Temperature effected all tested responses, whereas pressing pressure effected only the moisture content and the water absorption of particleboard. The optimum pressing temperature and pressure based on regression model of MOR in production of particleboard from castor cake meal were 180 °C and 186 kgf/cm2.
Keyword: pressure., temperature, optimization, particleboard, castor cake meal

Judul: Pembuatan Binderless Papan Partikel Dari Bungkil Jarak Kepyar (Ricinus communis L)
Abstrak: Castor cake meal is by-product generated from castor oil industry which contains high protein (38,58 %). This research used castor cake meal as raw material for binderless particleboard production. The objective of this research was to determine the effect of pressing temperature and pressure on physical and mechanical properties of particleboard, and to obtain the optimum pressing temperature and pressure for particleboard production. The experimental design used Central Composite Design (CCD) with variables of temperature (160 – 180 oC) and pressure (160 - 200 kgf/cm2). Data obtained were analyzed by ANOVA (α = 0,05) and Response Surface Method (RSM). The physical and mechanical properties of particleboard were tested based on JIS A 5908 : 2003. Generally the physical and mechanical properties of particleboard were not accordance to JIS A 5908 : 2003 except moisture content. Pressing temperature and pressure affected the physical and mechanical properties of particleboard. The optimum temperature and pressure to produce the particleboard from castor cake meal were respectively 160o C and 200 kgf/cm2 with density of 0,94 g/cm3, moisture content of 5,85 %, water absorption for 2 hours of 42,87 %, water absorption for 24 hours of 80,35 %, thickness swelling for 2 hours of 27,79 %, thickness swelling for 24 hours of 36,17 %, MOE of 256,65 kgf/cm2 and MOR of 4,73 kgf/cm2.
Keyword: MOR, MOE, particleboard, Castor cake meal

Judul: Karakteristik Anatomi Skelet Kepala Buaya senyulong (Tomistoma schlegelii).
Abstrak: Buaya sepit atau senyulong (Tomistoma schlegelii) merupakan jenis buaya asli Indonesia yang berhabitat di sungai-sungai Sumatera, Kalimantan, dan juga pedalaman Sulawesi. Salah satu ciri khas buaya senyulong adalah bentuk moncong yang runcing dan sempit, namun hingga saat ini informasi mengenai struktur skelet kepala buaya senyulong sangat terbatas. Penelitian ini bertujuan untuk mempelajari karakteristik anatomi skelet kepala buaya senyulong yang dikatikan dengan fungsi dan perilakunya. Penelitian dilakukan secara eksploratif dengan melakukan pengamatan, pencatatan, dan pengambilan gambar dari skelet kepala buaya senyulong. Skelet kepala berukuran panjang 70 cm, lebar 29 cm, dan tingggi 17 cm dengan permukaan kasar pada os nasale, os frontale, os maxilla, os mandibula, os lacrimale, os jugale. Jumlah gigi pada buaya ini sebanyak 78 buah, terdiri dari 4 buah gigi premaxila, 16 buah gigi maxila, dan 19 buah gigi mandibula. Pada regio orbitalis ditemukan dua pasang fenestrae temporales yang berkembang baik. Fenestra supratemporale merupakan lubang oval yang membentang di sepanjang os parietale. Fenestra infratemporale berbentuk segitiga dan dibatasi oleh os squamosum, os postorbitale, os jugulare, dan os quadratum. Os mandibula hewan ini mempunyai symphysis mandibularis yang panjang yaitu garis yang melintang di corpus mandibulae. Secara fungsional ukuran symphysis mandibularis berkaitan dengan adaptasi hewan terhadap diet makan.
Keyword: kepala, moncong, Tomistoma schlegelii