Judul: Analisis Pemanfaatan Sumberdaya Hutan Resort Mandalawangi oleh Masyarakat Sekitar Kawasan
Abstrak: Gunung Gede Pangrango National Park is a kind of national park in Indonesia where its existence can be source of prosperity for cityzenry, therefore it is important to be managed eternally. There were some researches about forest resource utilization by communities inside whether around the conservation area, yet those researches were oriented on local community. The objectives of this research are describing perception of use, motivation of use, and perception of the utilization’s impact of forest resources of the Resort Mandalawangi by communities around the area. This research used open questionnair, close questionnair, rating questionnair, non pasticipant observation, and literature study in acquairing data. The results of this research are there is some different perception in resource utilization for each groups of forest resources, people use groups of flora and natural symptom by specifics type of use much more than group of fauna, the highest motivation of use for each group of forest resources is same that is to gain the people’s insight and knowledge (education).
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Judul: Kontribusi sumberdaya hutan terhadap pendapatan masyarakat di sekitar Taman Nasional Gunung Gede Pangrango: studi kasus di Desa Cinagara dan Desa Pasir Buncir, Kec. Caringin, Kab. Bogor, Jawa Barat
Abstrak: This study generally aims to measure and compare the contribution of forest resources to the community household income between communities Model Village Conservation (MDK) and non-conservation in the buffer zone of Mount Gede National Park Pangrango and analyze the factors that influence it. This research was conducted in September-October 2010 with the selection of respondents using purposive sampling method. The number of respondents who were taken were 30 respondents per village so that the whole of 60 respondents. To know the factors that significantly affect the value of forest resources which are utilized by multiple linear regression analysis of SPSS 11.0. Research results show the value of forest resources are utilized for the Village Cinagara Rp. 3.163600 per year.Type of forest is the most widely used type of wood forest products that have a percentage of 47% of the total. The value of forest resources which are utilized by the village of Sand Buncir (Non MDK) is Rp. 3.559 million per year, Type of forest is the most used is the type of wood forest products with a percentage of 37.65% of the total value of forest resources are utilized. The contribution of forest resources on public revenue for the Village Cinagara (MDK) constituted 20.27% while for the Village of Sand Buncir (Non MDK) amounted to 25.38%. When viewed from the respective forest resource values that utilized both Cinagara Village (MDK) and the Village of Sand Buncir (Non MDK) difference is not significant. Cinagara Village as Model Village Cinservation is expeected to help in the management of conservation forest, not all helpful in their management since these villages still rely on forest as a place of fulfillment needs. Characteristics of respondents who had significant effect on the value of forest resources are exploited is the level of education and income people from outside the National Parks pangrango Gunung Gede. If the respondent education level higher then the value of forest resources are exploited is lower, as earnings or revenue if people from outside the region TNGP high then the value of forest resources are utilized lower.
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Judul: Perancangan Proses Produksi Telur Asin Rendah Kolesterol
Abstrak: Telur asin merupakan produk olahan telur yang digemari masyarakat, tetapi mengandung kolesterol yang melebihi batasan konsumsi harian manusia. Tahap pengolahan, telur asin direndam dalam larutan khusus guna menurunkan kandungan kolesterol di dalam telur. Proses ini melibatkan pengaturan waktu pemeraman, konsentrasi larutan, dan bahan-bahan lainnya untuk mencapai hasil yang diinginkan. Formulasi telur asin yang terpilih yaitu pemeraman selama 12 hari dalam larutan garam 32,5% yang dicampur bawang putih, sereh, dan daun jeruk cincang, perendaman dalam larutan soda 20% selama 4 jam, dan dikukus selama satu jam. Kadar kolesterol sebesar 233,39 mg/100 g pada hari pertama dan mengalami penurunan menjadi 131,61 mg/100 g pada hari kesepuluh., Salted eggs are a popular egg product among the community, but they contain cholesterol that exceeds the daily human consumption limit. In the processing stage, the salted eggs are immersed in a special solution to reduce the cholesterol content inside the eggs. This process involves adjusting the soaking time, solution concentration, and other ingredients to achieve the desired results. The selected salted egg formulation is marinating for 12 days in 32.5% salt solution mixed with garlic, lemongrass, and chopped lime leaves, marinating in 20% soda solution for 4 hours, and steaming for one hour. The cholesterol level was measured at 233.39 mg/100g on the first day and decreased to 131.61 mg/100g on the tenth day.
Keyword: Soda solution, Low Cholesterol Salted Eggs, Process Design, Standardized Salted Eggs