Judul: PEmetaan Kawasan Peka Bencana Tsunami di wilayah Pesisir propinsi Nusa Tenggara Timur
Abstrak: Kondisi geologi Indonesia yang merupakan pertemuan lempeng-lempeng tektonik menjadi kawasan Indonesia memiliki tingkat kerawanan yang tinggi terhadap bencana alam seperti gempa bumi, tsunami dan rawan letusan gunung api. Gempa bumi yang terjadi di dasar laut mengakibatkan pergolakan massa air yang dapat menghasilkan gelombang besar atau disebut tsunami.
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Judul: Pemetaan Tingkat Kerentanan Pantai Terhadap Bencana Tsunami di Wilayah Pantai Pangandaran, Jawa Barat
Abstrak: Indonesia are on the path of seismically active region and can cause a tsunami disaster. One of the area inIndonesia that is prone to tsunami disaster is Pangandaran Coast, West Java on southern coast of Java . One of the prime action in the tsunami disaster mitigation is to create a map of coastal vulnerability to the tsunami disaster. The research was conducted from April to December 2013 including three districts in Pangandaran. Analysis of tsunami vulnerability assessment was performed by using merger or overlay method with Geographic Information Systems (GIS). The parameters that used to analyze the vulnerability of tsunami is elevation, topography, landuse, coastal border, and the river banks. The vulnerability level is divided into five classes, that is very high, high, medium, low , and very low . From the entire area of research, Pananjung village, Babakan, Pangandaran (Pangandaran sub-district) and village Sukaresik and Cikembulan (Subdistrict Sidamulih) are the areas that have very high levels of tsunami vulnerability amounting to 737.703 ha. While the areas that have low vulnerability are Pagergunung Village, Putrapinggan, Kersaratu region with an area of 4816.204 hectare
Keyword: vulnerability, tsunami, GIS

Judul: Kandungan Kolesterol dan Vitamin A Ayam Arab yang Diberi Jamu Ternak Melalui Air Minum
Abstrak: Egg as one source of protein needed by the body contains high amount of essential amino acids, however in reality there is a constraint factor in consuming the eggs which is the high level cholesterol in an egg. Nowadays the cholesterol content of eggs is feared by most of the public in relation to its effect. Excess cholesterol can cause health problems, but on the other hand the yolks contain vitamin A which is good for the body. This research was aimed to study the cholesterol and vitamin A content of Arab chicken egg yolks with addition of herbs through drinking water it is expected to reduce the cholesterol level and increase the amount of vitamin A in egg yolks. This experiment was conducted in poultry house in block C of Animal Science Faculty, Bogor Agricultural Institute, it lasted from June to August 2011. Chicken used in this study was 48 arab hens by age 19 weeks. Research procedures include the preparation of cages and equipment, maintenance and provisions of herbal medicine. The design used in this study was a completely randomized design (CRD). The content of cholesterol during 5 weeks of herbal medicine with level of 5 ml per head and 10 ml per head was 535.28 mg/100 g up to 563.51 mg/ 100 g. The addition of herbal medicine for 3 consecutive days (per week) are mixed in hens drinking. The level differences does not affect the content of cholesterol in egg yolk, but the existence of different herbal medicine addition level provides different amount of vitamin A. The content of vitamin A in egg yolks for a treatment P0 (without herbs) amounted to 596.787 μg/ 100 g, P1 (herbs 5 ml/head/day) : 700.034 μg/ 100 g and P2 (10 ml/head/day) : 800.962 μg/ 100 g.
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