Judul: Penilaian Tingkat Pelapukan, Kesuburan Alarni, dan Klasifikasi Tanah pada Profil - profil yang Berkembang dari Bahan Piroklastik dan Lahar Letusan Gunung Galunggung, Tasikmalaya.
Abstrak: Gunung Galunggung memiliki ketinggian 2.168 m di atas permukaan laut. Gunung ini telah meletus beberapa kali, dan terakhir meletus pada tahun 1983- 1984. Basil letusan Gunung Galunggung berupa bahan piroklastik dan lahar. Bahan piroklastik merupakan bahan dari berbagai ukuran yang dimuntahkan pada saat erupsi vulkanik yang kuat, terdiri dari gelas kristal, pecahan kristal, dan batuan, sedangkan lahar adalah aliran lumpur vulkanik yang terdiri dari bahan piroklastik dan air yang mengalir dari gunung berapi.
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Judul: Sifat-sifat kimia dan mineralogi tanah yang berkembang dari bahan piroklastik dan lahar hasil letusan gunung galunggung pada tahun 1982 - 1983
Abstrak: Galunggung Mountain is one of active volcano in Priangan area, with a height of 2168 meters above sealevel. This mountain is located in Indihiang Subdistrict, Tasikmalaya District, West Java. Mt. Galunggung has erupted for several times, 1822 and the last times in 1982-1983. The last eruption about 20 years ago would strongly affecting soil development, therefore this research is aimed to know chemical soil properties over the area of lahar deposition from Mt. Galunggung eruption in 1982-1983. Based on topografic and geologic maps sampling locations was selected in: Pasir Bentang (Profile I), Gedongnyungcung (Profile 11) and Warujajar (Profile 111) in Indihiang Subdistric, Tasikmalaya District.
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Judul: Kandungan Kolesterol dan Vitamin A Ayam Arab yang Diberi Jamu Ternak Melalui Air Minum
Abstrak: Egg as one source of protein needed by the body contains high amount of essential amino acids, however in reality there is a constraint factor in consuming the eggs which is the high level cholesterol in an egg. Nowadays the cholesterol content of eggs is feared by most of the public in relation to its effect. Excess cholesterol can cause health problems, but on the other hand the yolks contain vitamin A which is good for the body. This research was aimed to study the cholesterol and vitamin A content of Arab chicken egg yolks with addition of herbs through drinking water it is expected to reduce the cholesterol level and increase the amount of vitamin A in egg yolks. This experiment was conducted in poultry house in block C of Animal Science Faculty, Bogor Agricultural Institute, it lasted from June to August 2011. Chicken used in this study was 48 arab hens by age 19 weeks. Research procedures include the preparation of cages and equipment, maintenance and provisions of herbal medicine. The design used in this study was a completely randomized design (CRD). The content of cholesterol during 5 weeks of herbal medicine with level of 5 ml per head and 10 ml per head was 535.28 mg/100 g up to 563.51 mg/ 100 g. The addition of herbal medicine for 3 consecutive days (per week) are mixed in hens drinking. The level differences does not affect the content of cholesterol in egg yolk, but the existence of different herbal medicine addition level provides different amount of vitamin A. The content of vitamin A in egg yolks for a treatment P0 (without herbs) amounted to 596.787 μg/ 100 g, P1 (herbs 5 ml/head/day) : 700.034 μg/ 100 g and P2 (10 ml/head/day) : 800.962 μg/ 100 g.
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