Judul: Kerusakan Tingkat Tiang dan Pohon Jenis Komersial Akibat Penebangan Intensitas Rendah di IUPHHK-HA PT. INHUTANI II Malinau
Abstrak: Natural forest harvesting with Indonesian Selective Cutting and Planting (TPTI) can cause damage to the residual stand. Commercial species are important because they are used for production purposes. Damage to commercial types will reduce the number of trees which will harvested in the next cutting cycle. So far, research on damage to the residual stand with low intensity felling has not been widely studied. This study aims to calculate damage and the type of damage to commercial trees with diameter ≥ 10 cm due low-intensity felling. Measurement of the level damage poles and trees of commercial species are done on variable circular plots. The average area of the plot is 2.34 ha. The results showed that felling trees 0.43/ha can caused damages of 3 poles/ha and 3 trees/ha. Type of damage to the pole and tree was dominated by broken tree canopy
Keyword: residual stand damage, low intensity, commercial species, Indonesia Selective Cutting and Planting

Judul: Kerusakan Tingkat Tiang dan Pohon Jenis Non Komersial Akibat Penebangan Intensitas Rendah di PT Inhutani II Malinau
Abstrak: Felling will cause residual stand damage to commersial and non commersial species. Commersial species keep the stability of forest biodiversity. The purpose of this study was to measure the damage of non commercial poles and trees and identify type of stand damages. The plot was circle with radius two times of the total height of central tree. Felling intensity in this study was 0.43 trees ha-1. This study showed that the damage due to low felling intensity to the pole and tree was 3.9% and 2.6% respectively. The type of pole damage was crown injury (27.2%), broken trunk (25.8%), leaning (15.9%), uprooted (14.6%), bark and wood injury (10.6%), and buttress and root injury (6%). The type of tree damage was broken crown by 37.3%, broken trunk 24.0%, uprooted 18.7%, bark and wood injury 14.7%, buttres and root injury 2.7%, and leaning 2.7%
Keyword: non commersial species, residual damage, low felling intensity

Judul: Enkapsulasi Starter Yoghurt (Streptococcus thermophilus dan Lactobacillus bulgaricus) Menggunakan Bahan Pengisi Berbasis Pati
Abstrak: The viability of lactic acid bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus) in yoghurt is declined during storage. To prevent this condition we need giving protection by encapsulating the bacteria. Encapsulating had been doing by emulsion method. Emulsion method held by emulsify encapsulating material (maize resistant starch and maltodextrin) with vegetable oil (canola oil containing 0,5% tween 80%), with the equivalent of them 1:2:2. 0.1% (cultivated from beginning of log phage) an amount inoculums was added. Emulsion method which used in this research has been modified. The process of adding CaCl2 solution using syringe 23 G (0. 573mm) and 10 cm of the drop distance from alginate-oil solution. The separating held by using shaker during 24 hours and beads collected using filtration. The composition of encapsulating material and filler had been using are alginate 2%: high amylose corn starch 2%, alginate 3%: maltodextrin 1% and alginate 4%. Drying process of wet beads which produced in this method using oven 40oC during two hour. Then, the best encapsulating material had advanced tested based on quality and quantity. Quantity test held by comparising the yoghurt which produced from free cell and commercial starter (yoghurtmert). The best encapsulating material is alginate 3%: maltodextrin 1%. Encapsulating increase the viability of the bacteria 6.09x105cfu/g (on wet beads) and 2.56 x105cfu/g (on dry beads) as compared to free cell. Yoghurt which produced by alginate 3%: maltodextrin 1% is more sour than free cell, but less than commercial starter. The result of hedonic can be describe that yoghurt which produced by alginate 3%: maltodextrin 1% is not different from commonly consumed yoghurt.
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