Judul: Modeling of vulnerability level and zone of forest and land fires using GIS in Kapuas Tengah Sub Basin, Kalimantan Barat Province
Abstrak: In the last two decades, forest and land fire in Indonesia has become a serious problem at national, regional and even international levels. The smoke of the fires gave a negative impact on human activities and health and in turn caused economical and social loss. In addition, the haze pollution has become a serious problem internationally. This study was conducted to establish a vulnerability model of forest and land fire in Kapuas Tengah watershed, Kalimantan Barat Province. The model was based on scoring and weighting of bio-physical and human activity factors. Ranking method and Composite Mapping Analysis (CMA) were used to establish the model. The result showed that the accuracy of model by ranking method to determine the vulnerability level and zone of forest and land fire was only 62.4% in Kapuas Tengah watershed. Therefore the model was not good enough to represent actual condition in the field. The accuracy of model using CMA method to determine the vulnerability level and zone of forest and land fires was 84%. Therefore, CMA method could be used to determine vulnerability level and zone of forest and land fire. Using the CMA method showed that the Kapuas Tengah watershed consisted of 1,051,029.4 ha highly vulnerable, 379,307.0 ha of moderate and 195,010.7 ha of low vulnerable. The vulnerability map can be used for early warning system to prevent forest and land fires. .
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Judul: Analisis Pola Sebaran Titik Panas dan Pemodelan Spasial Kerentanan Kebakaran Hutan dan Lahan di Kabupaten Kapuas, Kalimantan Tengah
Abstrak: Land and forest fires in Indonesia become a serious problem since 1982/1983. Kapuas District is one of districts in Central Kalimantan which often experiences land and forest fire. Aim of this research is to analyze the distribution of hotspot in Kapuas District, to identify the driver factors which cause land and forest fire, to build spatial modeling and to map land and forest fire vulnerability index in that area. A Composite Mapping Analysis (CMA) method was used to build spatial modeling. The maximum distribution of hotspot during 2005 to 2012 occured in 2006 and 2009, and it was estimated due to the influence of El-Nino, so the intensity of the land and forest fire increased. Dominant driving factors of land and forest fire vulnerability from the highest to the lowest are depth of peat, distance to central village, land use/cover, road distance, and river distance. Depth of peat is a factor that has a higher influence than others factors. The best spatial modeling for vulnerability of land and forest fire is a model with 5 factors, those are depth of peat, distance to central village, land use/cover, road distance, and river distance. The result of land and forest fire vulnerability mapping showed that high to the very high vulnerability index of the Mantangai sub-district in very large region.
Keyword: land and forest fires vulnerability index, land use/cover, CMA, land and forest fires, hotspot

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