Judul: Sifat fisik, kimia dan organoleptik telur asin dengan metode tekanan serta umur  telur yang berbeda
Abstrak: One of the main product from duck is egg. The duck egg is very suitable to be processed into salted egg. The salted egg is one method of egg's pickling. The principal of making salty egg is salt ionizing process of NaCl in later mix which then diffuse into the egg through it's shell. In this study the salting was done with the pressure method (0, 1.5, and 3.0 bar) with different egg age (0, 7, and 14 day). Parameters measured include the moisture content, NaCl content, egg yolk's gritty texture and organoleptic test. Data obtained for physic, chemical characteristic can not be analysed by ANOVA, because passed the assumtion test, so the data was analysed with the descriptive analysis. Data for Hedonic Test, was analysed with Kruskal-Wallis. The result of this showed the higher pressure and older age also increase salt content in both egg white and yolk, and the grittiness of yolk. Salt content of both the egg white and yolk was highest on age 14 days with given pressure (3 bar). The panelist respons of organoleptic test towords general apperance of the salty eggs was significant. Respon towords saltiness of egg white and yolk grittiness was not significant.
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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: Pemberdayaan Masyarakat Melalui Penguatan Kelembagaan Desa Hutan di Kawasan Gunung Wayangwindu Desa Tarumajaya, Kecamatan Kertasari Kabupaten Bandung
Abstrak: Kerusakan hutan yang terjadi dalam kurun waktu 10 tahun ini, menunjukkan angka yang sangat memprihatinkan. Penurunan luas hutan terjadi di seluruh Indonesia. Untuk kawasan Jawa Barat, penurunan luas kawasan hutan terjadi sejak tahun 1982. Besarnya areal lahan kritis di DAS Citarum hulu sebesar 15.000 ha, dan sebagian besar kawasan hutan yang masih ada mengalami perubahan fungsi penggunaan lahan. Salah satu daerah di Kabupaten Bandung yang mengalami perubahan penggunaan lahan hutan menjadi lahan pertanian adalah kawasan Gunung Wayangwindu. Luas zona inti kawasan Gunung Wayang windu sebesar 365 hektar dan kawasan tersebut masuk dalam pengelolaan KPH Bandung Selatan Perhutani unit III Jawa Barat dan Banten. Secara administrasi pemerintahan, kawasan Gunung Wayang windu melintasi wilayah Kecamatan Kertasari tepatnya di Desa Cibeureum, Desa Tarumajaya dan Desa Cikembang. Saat ini, sekitar 40 % atau 120 hektar dari 265,9 hektar hutan lindung yang berada di kawasan hulu Sungai Citarum, di kaki Gunung Wayang-windu, mengalami kerusakan karena berubah menjadi perkebunan kol, kentang dan wortel. Selain menanam sayuran mereka juga melakukan penebangan pohon kayu untuk kayu bakar atau di jual. Dampak dari penggundulan hutan dan perubahan fungsi lahan kawasan hutan tampak pada jumlah bencana alam yang terjadi seperti erosi, tanah longsor serta banjir bandang. Kondisi ini dimungkinkan karena hutan mengalami kerusakan sehingga tidak lagi memiliki manfaat lingkungan, tidak saja bagi masyarakat di sekitar hutan, tetapi juga manfaat menyebar (off site effects) misalkan mengatur pengendalian air terhadap daerah aliran sungai dan pengendalian supply air untuk irigasi, pertanian serta kebutuhan masyarakat lainnya. Kondisi hutan tidak terlepas dari keberadaan ekosistem yang ada di dalam dan sekitar hutan termasuk masyarakat tepian hutan yang memiliki akses paling dekat dengan sumber daya hutan. Sehingga, permasalahan hutan menyangkut pula permasalahan pertanian, dimana berdasarkan evaluasi yang dilakukan, terjadi perubahan fungsi lahan hutan menjadi kawasan pertanian yang kurang mengindahkan fungsi konservasi....dst
Keyword: Pengembangan Masyarakat, Sumberdaya hutan, Pengembangan Lokal