Judul: Angka Bentuk dan Model Penduga Volume Batang Meranti  Merah Lempung (Shorea parvifolia Dyer.) Berdasarkan Integrasi Persaman Taper di HPH PT. ITCI Kalimantan Timur
Abstrak: Salah satu keterangan penting yang diperlukan dalam penyusunan rencana pengusahaan hutan terutama yang menyangkut penentuan jatah tebangan (produksi) adalah data mengenai potensi massa (volume) tegakan. Data tersebut dapat diperoleh melalui kegiatan inventarisasi tegakan.
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Judul: Perbandingan ketetapan hasil pendugaan volume pohon kelompok Meranti merah (Shorea spp.) berdasarkan integrasi persamaan taper, rumus analitik dan Centroid sampling method : Studi kasus di HPH PT Kiani Lestari, Kalimantan Timur
Abstrak: Pengelolaan hutan memerlukan suatu rencana pengelolaan yang baik, cermat dan terarah agar dapat mencapai hasil yang maksimal dan menguntungkan baik secara ekologis maupun ekonomis sehingga tercapai kelestarian hasil. Untuk keperluan perencanaan hutan tersebut, inventarisasi hutan merupakan bagian kegiatan yang penting, karena data yang dihasilkan akan menjadi dasar utama bagi rencana yang akan disusun. Inventarisasi hutan merupakan salah satu kegiatan yang pertama kali dilakukan dalam rangkaian manajemen hutan. Inventarisasi hutan merupakan kegiatan untuk menguraikan kuantitas dan kualitas pohon-pohon hutan serta berbagai karakteristik tempat tumbuhnya, dan lebih menitikberatkan pada pengumpulan informasi mengenai potensi tegakan. Pengelola hutan perlu mengetahui potensi tegakan hutan yang dapat diproduksinya untuk memasok industri perkayuan. Pengumpulan informasi mengenai potensi tegakan ini berhubungan erat dengan pengukuran volume pohon. Pendugaan volume pohon berdiri dapat diduga dengan beberapa metode Pendugaan volume batang sebagian besar jenis-jenis kayu komersial di Indonesia dilakukan dengan menggunakan persamaan volume dengan memakai faktor bentuk batang 0,7; sehingga nilai dugaan yang diperoleh lebih tinggi dari keadaan sebenarnya (Sutarahardja dan Haeruman, 1982). Husch (1963), Kozak, Munro dan Smith (1969) dalam Loetsch, Zohrer dan Haller (1973), Goulding dan Murray (1975) serta Laasasenaho (1982), telah memperkenalkan beberapa model pendugaan volume pohon yang didasarkan pada fungsi bentuk batang yang sering disebut dengan persamaan taper. Metode pendugaan volume pohon yang lain yaitu metode centroid...
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Judul: Effectiveness of Microwave Oven against B. cereus to Reach Food Safety Objective in Cook-chill Foods
Abstrak: Cook-chill foods are meal that being cooked and then chilled quickly until further consumption. Usually before being consumed, the foods are reheated by the consumers to improve the organoleptic property and also to destroy bacteria. One of the things that need to be considered is that cook-chill foods that are originated from grains like rice or wheat are vulnerable to be contaminated by pathogen, especially Bacillus cereus. Another problem is that on the packaging of specific cook-chill food that being investigated, there is only instruction manual on how to reheat the food with 1800 W microwave oven. Microwave oven that is being used in household level is usually lower than 1000 W, so there is a possibility under-cooking may happen because there is no standardization on how to heat food with microwave on household level. The research was conducted in five steps, which were; (1) investigation of standard plate count and B. cereus count on two cook-chill foods (spaghetti bolognaise and black pepper chicken rice), (2) challenge test on those cook-chill foods to evaluate the growth of B. cereus on cook-chill food on 15oC, (3) challenge test to evaluate inactivation of vegetative cells and spores of B. cereus by microwave oven (850 watt and 410 watt), (4) to evaluate if FSO of those cook-chill foods could be achieved based on data gathered in the previous results, and (5) to study the effect of microwave oven and moist heat against leakages of nucleic acids and proteins of B. cereus. The results of this research were that microwave oven with 850 watt power could still reach food safety objective (FSO) when cook-chill foods were being reheated for the recommended time on the packagings (45 seconds for spaghetti bolognaise and 2 minutes for black pepper chicken rice), however when using 410 watt microwave oven, FSO could not be achieved. The mechanism of which why microwave oven could destroy vegetative cell and spores of B. cereus was also investigated. The result was that heat treatment using microwave oven differed when compared to moist heat since heat treatment using microwave oven caused leakages of nucleic acid and protein content of the vegetative cells and spores of B. cereusin much larger effect than moist heat.
Keyword: cook-chill foods, Bacillus cereus, microwave, rice, spaghetti, food safety objective