Judul: Analisis hubungan antara penggunaan lahan dan bentuk lahan di wilayah bandung utara dan kajian resiko bencana alam vulkanik
Abstrak: Northern Bandung area is an area that rapidly changes into recreation area, mainly recreation about Mt. Tangkuban Perahu. With the increasing number of tourists that visits the area, will give effect on the rapid changes of landuse and it’s dynamics on civilians fulfilling their social-economic needs. Mt. Tangkuban Perahu is considered as an active volcano, but rapid changes of landuse near the volcano keeps increasing. Thus, evaluating and studying about landuse changes will be interesting, mainly done by connecting with geomorphology conditions of the area, and Volcanic Disasters and risks. The purposes of this research are (1) to identify and map land cover/land use from 2 different years using Satellite Image SPOT 1987 and Landsat ETM+ 2005 (2) Analyze the influence and connection between land cover/landuse with landforms (3) Analyze and map volcanic disasters and risks within the research area. Based on the results of analysis, landuse used for settlements and vegetable ranches are 2 landuses that is dominantly increasing within the area. Vegetable ranches are mainly spread in many landforms, but settlements are mainly spread in only 2 landforms (Lacustrine Lands, and Plateau Ignimbritic).This was caused because of the two landforms that is mainly flat in morphologic conditions.Settlements have a morphologic limitation that is, can only be built on flat topographies. Kecamatan Cimenyan has the lowest rate of volcanic disasters and volcanic disaster risks that will threaten the area. On the contrary, Kecamatan Parongpong has the highest rate of volcanic disasters and volcanic disaster risks that will threaten the area. Thus, Landuse Planning that concentrates also on mitigation/prevention of volcanic disasters mainly in these 2 areas are needed to prevent further damage effects in the future.
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Judul: Perencanaan Tata Ruang Kawasan Rawan Bencana Letusan Gunung Tangkuban Perahu Berbasis Mitigasi di Lembang Jawa Barat
Abstrak: Indonesia has many volcanoes in every island and known as the ring of fire area. Tangkuban Perahu is still an active volcano located in the Lembang City, Bandung Barat District. According to the eruption history of Tangkuban Perahu, the eruption could reach 5 km widely to whole of Lembang City. It makes Lembang city into a disaster-prone areas and that is why It needs an arrangement of urban space-based disaster. The objective of this research is to identify, classify and arrange Lembang districtbase of mitigation. The arrangement was done by analysis of spatial data with spatial that will result a vulnerability level for each areas. Then define a blockplan by modeling spatial.With mitigation as a base concept, an arrangement planning of urban space has highly priority to to minimize disaster risk. The result of this research is evacuation space model which are micro evacuation space, meso evacuation space, and macro evacuation space
Keyword: Bogor Agricultural University (IPB), the City Lembang, urban spatial arrangement, Tangkuban Perahu, volcanic eruptions, Disaster mitigation

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