Judul: Analisis Kemitraan Agroforestri antara Kelompok Tani dengan PT BUMN Hijau Lestari I di Kabupaten Bandung Jawa Barat
Abstrak: PT BUMN Hijau Lestari I (PT BHL) is applying the concept of agroforestry partnership with the community to implement the mandate reforestation in watersheds. Partnership in Bandung regency has built over three years. This research aims to identify pattern of agroforestry partnership between KMK and PT BHL, analyze the performances of plants cooperation based aspect of percent growing plants and crops coffee and analyze the level of partnership. This research was done to 20 of 59 KMK who have been partnered since 2010. The result showed that, partnership built is cooperation patterns operational agribusiness (COA) that is both long term. Performance plant cooperation only reached 79% (woody plant), 37% (fruit trees) and 77% (coffee plant). The level of partnership scored 659.3 (Prima Intermediate Partnership) which means this partnership still needs to increase cooperation especially optimization aspect benefits.
Keyword: prima intermediate, performance, partnership, agroforestry

Judul: Pola Kemitraan antara Petani dengan UBH-KPWN dalam Usaha Hutan Rakyat Jati Unggul Nusantara di Desa Ciaruteun Ilir, Kabupaten Bogor
Abstrak: Usaha Bagi Hasil Koperasi Perumahan Wanabakti Nusantara (UBH-KPWN) is a business unit developed by the Forestry Department engaged in the farming of National Superior Teak (JUN). UBH-KPWN applies the concept of profit sharing partnership in farming activities. This partnership system is specifically made by UBH-KPWN in order to maintain the farming continuity of national superior teak (JUN). The partners of UBH-KPWN include farmers, investors, landowners and the village government. To determine the forms of partnership between UBH-KPWN and its partners (farmers, investors, landowners and the village government), it is necessary to study the feasibility and the extent of partnership, whether it is beneficial to both parties. This research was conducted from April through June 2011 in the village of Ciaruteun Ilir, Cibungbulang District, Bogor Regency. The data in this study were collected using interviews and a survey. The respondents were selected by a stratified purposive sampling method based on the land area under cultivation. The number of respondents was 60 people. The analysis of the feasibility of community forests in terms of partnership was done in two phases: (1) analysis of cost sharing and (2) partnership-level analysis by a scoring method. The partnership pattern of the community forest in Ciaruteun Ilir village is feasible for the farmers, UBH-KPWN, investors, landowners and the village
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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