Judul: Analisis Komparatif Risiko Keuangan Perusahaan Pembiayaan Berkonglomerasi dan Independen.
Abstrak: Financing industry subsector has experienced a rapid growth from year to year. Many new companies are interested in entering this sector, include independent finance company as well as those that are part of financial conglomeration. This growth raises the complexity and trigger the onset of financial conglomeration risk. This research used assets of Rp 100 billion - Rp 1 trillion over period 2009-2012 as the basis in comparing both of them. Data analysis was conducted using financial ratio measurement and Z-Score. The result shows that conglomerate finance company has better performance and lower level of risk than independent finance company because it has strong funding from other companies in their structure
Keyword: independent finance company, conglomerate finance company, financial risk, financial performance, Bogor Agricultural University (IPB)

Judul: Analisis Komparatif Risiko Kuangan Asuransi Kerugian dan Asuransi Jiwa
Abstrak: Good insurance companies must be able to manage their financial. With the upcoming of ASEAN Economic Community in 2015, insurance company will have to improve their financial performance in order to attract customers and investors. This research aimed at 1) analyzing the financial risk comparison of the general insurance and life insurance with financial ratios analysis; 2) analyzing comparison of financial risk of general insurance and life insurance with the altman z-score methods. The research is conducted at the insurance company which has a gross premium above Rp. 1 trillion, using financial ratio analysis and altman z-score method, and processed using Microsoft Excel 2013. The result showed that general insurance company is better in managing financial risk than life insurance company, meanwhile life insurance company have a better z-score than general insurance company.
Keyword: Bogor Agricultural University (IPB), insurance, financial risk, altman z-score

Judul: Teknik Pengemasan Vakum dan Perlakuan Panas untuk Memperpanjang Umur Simpan Tahu Putih
Abstrak: Tahu putih adalah makanan yang banyak digemari namun memiliki umur simpan yang relatif pendek karena mengandung kadar air yang tinggi yang memicu reaksi biologis penyebab kerusakan pada makanan. Penelitian ini bertujuan untuk mengetahui pengaruh lama waktu perlakuan panas dan pengemasan vakum terhadap perubahan mutu tahu putih selama penyimpanan dan menentukan umur simpannya. Penelitian ini dilakukan dengan mengemas tahu menggunakan plastik secara vakum dan tidak vakum, kemudian diberikan perlakuan panas dengan tingkatan waktu yang berbeda (30, 60, dan 90 menit), lalu disimpan selama sebelas hari pada suhu ruang. Penentuan umur simpan dilakukan dengan parameter kritis yaitu tekstur dan aroma dengan membandingkan hasil pada tahu putih rusak. Tahu putih di setiap level pada setiap perlakuan memiliki umur simpan lebih dari sebelas hari. Tahu putih terkemas vakum dengan perlakuan panas 30 dan 60 menit memiliki mutu terbaik hingga akhir masa penyimpanan. Teknik pengemasan vakum dan tidak vakum serta perlakuan panas mampu memperpanjang umur simpan tahu putih selama lebih dari sembilan hari.
Keyword: tahu putih, kemasan vakum, perlakuan panas, umur simpan