Judul: Karakteristik sifat fisik jagung, dedak padi dan pollard
Abstrak: Physical properties of feed are important aspect in feedrnill industry. To meet a high efficiency in feed handling, storage, processing and to reduce looses during processing needed the information on chemical composition, nutritive value and physical properties of feed. The experiment was carried out to determine the physical properties of corn , rice brand and pollard from different moisture content. Corn, rice brand and pollard were collected from two factories. Specific gravity, bulk density, compacted bulk density, angle of repose and floating rate of the groups were determined. The data were statistically analyzed using the analysis of variance in completely randomized factorial design. The results of the experiment showed the physical properties of corn are, specific gravity (1260.30 g/l and 1213.83 dl), bulk density (561.55 gfl and 576.608/1), compacted bulk density (784.43 g/l and 797.08 gll), angle of repose (38.20' and 38.69'), floating rate (3.18dsec and 4.04 dsec). While at rice brand between two companies have specific gravity (1 106.45 g/l and 1066.38 dl), bulk density (270.0 g/l and 362.5 gll), compacted bulk density (425.0 g/l and 557.5 dl), angle of repose (45.4689' and 43.4680°), floating rate (3.5908 dsec and 4.0650 dsec), and specific gravity (1068.75 g/l and 1149.05 dl), bulk density (292.5 gll and 295.0 gh), compacted bulk density (437.5 g/l and 450.0 dl), angle of repose (37.3634' and 44.9312'), floating rate (3.0607 dsec and 3.4043 dsec) for pollard respectively. Keywords : moisture content, specific gravity, bulk density, compacted bulk density, angle of repose, floating rate
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Judul: Evaluasi Pemalsuan Dedak Padi dengan Penambahan Tepung Tongkol Jagung Menggunakan Uji Fisik
Abstrak: The objective of this experiment was to evaluate addition of forger by measuring physical properties of materials with addition of corn corb flour. Corn corb mixed with rice bran by different levels 0%, 5%, 10%, 15%, and 20%. This design used complete random design (CRD) with 5 treatments and 3 replications. The data analyzed by ANOVA and if there were differences continued by orthogonal contrast test. The results showed the addition of corn corb flour significantly decreased (P<0.01) specific density (kg l-1) of 1.36, 1.32, 1.26, 1.20, and 1.16 (r = 93%), bulk density (g l-1) of 286.53, 283.02, 275.74, 268.35, and 263.86 (r = 98%), compacted bulk density (g l-1) of 475.44, 463.69, 453.18, 443.14, and 433.53 (r = 99%), angle of repose (o) of 44.40, 43.91, 43.27, 43.15, and 42.70 (r = 93%), and increased particle size (mm) of 1.22, 1.23, 1.23, 1.24, and 1.25 (r = 95.8%). As conclusion, the fifth parameters could be used to detected forgery and based on the correlation, compacted bulk density was the most correct measurement.
Keyword: rice bran, physical characteristic, forgery, corn corb flour

Judul: Perencanan Lanskap Sunda Kalapa, Jakarta Utara Sebagai Kawasan W isata Sejarah
Abstrak: Perkembangan kota Jakarta dari waktu ke waktu sangatlah cepat, sehingga menyebabkan kota-kota tua banyak yang tergusur untuk dijadikan daerah baru yang lebih modern. Apabila hal tersebut tidak ditanggulangi secara dini maka keberadaan Kota Lama Jakarta akan hilang. Hal inilah yang melatar belakang untuk dilakukan tindakan perlindungan dan revitalisasi kawasan bersejarah Sunda Kalapa.
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