Judul: Karakteristik Fisikokimia dan Mikrobiologi Telur Asin Rebus dan Bakar Komersial
Abstrak: Proses penggaraman dikenal luas sebagai salah satu teknik pengolahan telur bebek yang bertujuan tidak hanya mengawetkan telur tetapi juga meningkatkan nutrisi dan akseptabilitasnya. Telur bebek asin komersial sering kali dibuat dalam berbagai jenis, termasuk direbus, dipanggang, diasap, dan diasamkan. Penelitian ini bertujuan untuk mengkarakterisasi sifat fisikokimia dan mikrobiologi dua jenis telur bebek asin yang berbeda bentuk rebus dan bakar. Untuk mengatasinya, telur asin rebus (BSE) dan telur asin bakar (GSE) diperoleh dari pedagang komersial. Fraksi putih telur dari BSE dan GSE kemudian dipisahkan dan dianalisis lebih lanjut. Hasilnya, BSE memiliki nilai pH sedikit lebih tinggi (6,12) dan jumlah lempeng total (3,01 x 106 cfu/g) dibandingkan dengan GSE dengan nilai pH dan TPC 6,04 dan 3,56 x 106 cfu/ml. Lebih lanjut, analisis proksimat mengungkapkan bahwa BSE mengandung kandungan air, protein kasar, abu, dan lemak yang sedikit lebih rendah dibandingkan dengan GSE. Perbedaan kecil ini mungkin disebabkan oleh paparan panas yang ekstrim saat merebus dibandingkan dengan proses memanggang. Khususnya, perbedaan yang diperoleh dari kedua produk tersebut kecil. Secara keseluruhan dapat disimpulkan bahwa perebusan dan pemanggangan telur asin tidak terlalu berpengaruh terhadap karakteristik produk. Kata kunci: telur asin bakar, telur asin rebus, telur bebek
Keyword: telur bebek, boiled salted eggs, duck egg, grilled salted eggs

Judul: Karakteristik Kimia dan Mikrobiologi serta Organoleptik Telur Asin dengan Lama Pengovenan yang Berbeda Selama Penyimpanan
Abstrak: Duck egg is one of poultry products which often be made as salted egg. Nowdays, salted egg can be cooked by different methods, one of them was oven baking method. This main research was aimed to study chemical, microbiology, and organoleptic characteristics of salted duck egg produced by different oven baking time during storage. Salted duck eggs were baked for a duration of four and six hours after boiling (R+O4 and R+O6). Chemical and microbiology characteristics were determined at 0, 15, and 30 days, while organoleptic characteristics were determined at 7 and 28 days. Completely Randomized Design with 3 treatments (boiling (R), R+O4, R+O6) and 3 replications for chemical characteristics or 2 replications for microbiology characteristics was used in this experiment. Data from chemical and microbiology test was analyzed by analysis of variance, while data from organoleptic test was analyzed by Friedman and Kruskal Wallis. The results showed that there were significant differences (P<0.05) in water content of albumen and total plate count of whole egg before storage (0 day), and after storage (7 and 28 days) there were significant differences (P<0.05) in organoleptic characteristics. In conclusion, salted eggs that were oven baked for six hours were the best in this research.
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Judul: Ecosystem and community based model for zonation in Nino Konis Santana National Park, Timor-Leste
Abstrak: Nino Konis Santana National Park is the first national park that was declared by Timor-Leste Government on August 2008. Aims is to i) Protect and conserve nationally and globally important natural and cultural values, ii) Contribute to the achievement of sustainable livelihoods for local communities, iii) Establish the first protected area in Timor-Leste’s world-class protected area system, iv) Increase awareness of conservation and the sustainable management of biodiversity and natural resources, v) Ensure the active participation of and foster ownership by the communities in the protected area, and vi) Manage the NKSNP as an internationally recognized protected area where the traditional interactions of people and nature are maintained in a way that protects the environment.
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