Judul: Forest Fire Control in the Pajaten Block Forest Area, Mount Ciremai National Park, Kuningan Regency, West Java.
Abstrak: Kebakaran hutan menimbulkan dampak negatif dalam segi ekologis, ekonomi dan sosial. Cara untuk melakukan pengendalian kebakaran hutan adalah dengan mengetahui penyebab kebakaran hutan. Penelitian ini bertujuan mengkaji penyebab kebakaran dan upaya pengendalian kebakaran hutan di Blok Pajaten TNGC. Pengumpulan data menggunakan metode triangulasi data. Analisis data menggunakan metode deskriptif kualitatif. Kebakaran hutan di Blok Pajaten TNGC disebabkan oleh aktivitas manusia, yaitu kelalaian manusia, pembersihan lahan, pencarian madu dan pembakaran secara sengaja. Upaya pengendalian kebakaran hutan serta sarana dan prasarana pengendalian kebakaran hutan di Blok Pajaten TNGC sudah sesuai standar peraturan yang berlaku. Teknik pemadaman kebakaran yang dilakukan sudah mampu mengatasi kebakaran yang terjadi. Pihak BTNGC melakukan koordinasi dengan instansi-instansi yang terkait dengan bencana. Perlu dilakukan sosialisasi dan penyadarhutanan yang lebih intensif serta pelibatan masyarakat untuk mencegah terjadinya kebakaran hutan dan konflik. Penegakan hukum terhadap oknum yang melanggar perlu dilakukan oleh KLHK (Direktorat Jenderal Penegakan Hukum).
Keyword: human activities, law enforcement, triangulation methods

Judul: Identifikasi Faktor Penyebab Kebakaran Hutan dan Upaya Penanggulangannya di Taman Nasional Gunung Ciremai, Jawa Barat
Abstrak: Currently, the condition of Indonesian forest is quiet poor due to, among others, high annual deforestation rate which is not in compare with the acceleration of implementations on forest and land rehabilitation activities including re-greening, reforestation and reclamation activities conducted by many parties such as government, private sectors and communities. The condition is worsened by the occurrence of forest and land fires in many places which lead to significant decline of biodiversity. In Mount Ciremai National Park (MCNP), forest fire is the main cause of deforestation. The records of forest fire occurrence are very important in forest fire control, because it provides the origin and causes of forest fire. Without knowing the cause of forest fire accurately, forest fire control activities may not be implemented optimally. Therefore, identification on factors of forest fire causes shall be conducted in detail in order to effectively decrease the rate of forest fire. This research was conducted on July to August 2008 in Mount Ciremai National Park, West Java. The method implemented was qualitative approach that can be considered as triangle method covering intensive interview, field/direct observation, document tracking and secondary data analysis. The research results show that all forest fire occurred in Mount Ciremai National Park is caused by human factor, both directly and indirectly. On direct factors, forest fire is caused by land clearing using fire for agricultural purposes and fire ignited by irresponsible person. Indirect factors mainly due to social jealousy and human activities in the enclave. In addition, some other factors that influence the occurrence of forest fire in MCNP were also found, among others are fuel, topography, hydrology, weather, climate, time of occurrence, decision making process, lack of warning and forbidden boards, awareness of local communities and related private sectors.
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Judul: Penetapan Umur Simpan Telur Asin Rendah Kolesterol pada Penyimpanan Suhu Ruang
Abstrak: Pemanfaatan telur bebek sebagai bahan pangan salah satunya yaitu telur asin. Namun, muncul kesadaran masyarakat akan tingginya kandungan kolesterol pada telur asin sehingga dikembangkan inovasi telur asin rendah kolesterol. Produk telur asin di pasaran memiliki umur simpan pendek tetapi belum diidentifikasi parameter penentu kerusakan produk. Penelitian ini bertujuan untuk mengetahui perubahan mutu dan menetapkan umur simpan telur asin selama penyimpanan suhu ruang. Penelitian ini dilakukan dengan membuat telur asin kemudian dilakukan pengemasan vakum, lalu disimpan hingga terjadi kerusakan pada suhu ruang. Penentuan umur simpan dilakukan dengan metode extended storage studies berdasarkan parameter kadar air, pH, kadar kolesterol, kecerahan, organoleptik, serta uji total plate count. Hasil karakteristik penyimpanan hari ke-10 telur asin diperoleh nilai tingkat kecerahan putih telur sebesar 25,96, kecerahan kuning telur 25,98, pH 7,19, kadar air putih telur 84,64%, kadar air kuning telur 38,72%, dan total mikroba 4,1 × 105 cfu/mL. Kadar kolesterol sebesar 233,39 mg/100 g pada hari pertama dan mengalami penurunan menjadi 131,61 mg/100 g pada hari kesepuluh. Mutu telur asin mengalami perubahan yang mengarah pada kerusakan selama penyimpanan suhu ruang. Telur asin tanpa kemasan memiliki umur simpan hingga 9 hari dengan total mikroba sebesar 1,0 x 105 cfu/mL., The utilization of duck eggs as a food ingredient includes salted eggs. However, public awareness of the high cholesterol content in salted eggs has led to the development of low-cholesterol salted egg innovations. Salted egg products in the market have a short shelf life, but the determining parameters for product spoilage have not been identified. This research aims to understand the quality changes and establish the shelf life of salted eggs during room temperature storage. The study involves producing salted eggs, vacuum packaging them, and then storing them at room temperature until spoilage occurs. The determination of the shelf life is based on extended storage studies, considering parameters such as moisture content, pH, cholesterol content, brightness, organoleptic, as well as a total plate count test. The characteristic results after 10 days of storage show that the brightness of the egg whites is 25.96, the brightness of the egg yolks is 25.98, pH is 7.19, the moisture content of egg whites is 84.64%, the moisture content of egg yolks is 38.72%, and the total microbial count is 4.1 × 105 cfu/mL. The cholesterol content decreases from 233.39 mg/100 g on the first day to 131.61 mg/100 g on the tenth day. The quality of salted eggs undergoes changes that lead to spoilage during room temperature storage. Unpackaged salted eggs have a shelf life of up to 9 days with a total microbial count of 1.0 x 105 cfu/mL.
Keyword: Duck eggs, Low cholesterol, Salted eggs, Shelf life