Judul: Analisis Kemitraan Agroforestri antara Kelompok Tani dengan PT BUMN Hijau Lestari I di Kabupaten Bandung Jawa Barat
Abstrak: PT BUMN Hijau Lestari I (PT BHL) is applying the concept of agroforestry partnership with the community to implement the mandate reforestation in watersheds. Partnership in Bandung regency has built over three years. This research aims to identify pattern of agroforestry partnership between KMK and PT BHL, analyze the performances of plants cooperation based aspect of percent growing plants and crops coffee and analyze the level of partnership. This research was done to 20 of 59 KMK who have been partnered since 2010. The result showed that, partnership built is cooperation patterns operational agribusiness (COA) that is both long term. Performance plant cooperation only reached 79% (woody plant), 37% (fruit trees) and 77% (coffee plant). The level of partnership scored 659.3 (Prima Intermediate Partnership) which means this partnership still needs to increase cooperation especially optimization aspect benefits.
Keyword: prima intermediate, performance, partnership, agroforestry

Judul: Pola Kemitraan dalam Pembangunan Hutan Rakyat Oleh PT Insan Prima Berdikari di Kabupaten Pandeglang Banten
Abstrak: Pengelolaan hutan rakyat yang terjadi sampai saat ini sebagian besar masih belum dapat meningkatkan kesejahteraan masyarakat dan petani. Hadirnya kemitraan dalam pengelolaan hutan rakyat dapat mendorong petani berperan lebih aktif dan mengubah pengelolaan hutan rakyat yang dulunya masih tradisional menjadi ke arah komersial. Tujuan pada penelitian ini untuk mengetahui sistem pengelolaan dan menganalisis pola hubungan kemitraan yang diselenggarakan oleh PT Insan Prima Berdikari (PT IPB) dengan para mitranya. Pengambilan data menggunakan metode survey dengan pemilihan responden secara purposive sebanyak 32 orang terdiri dari penggarap lahan, pemilik lahan, dan PT. IPB. Hasil penelitian menunjukan bahwa hutan rakyat dikembangkan dengan pola tanam agroforestri antara pohon sengon dengan tanaman pisang dan talas. Pola hubungan kemitraan antara PT IPB dengan para mitranya merupakan Kerjasama Operasional Agribisnis (KOA) dengan sistem bagi hasil penjualan sengon sebagai berikut: PT IPB mendapat 25%, penggarap lahan 10%, penyedia dana 35%, lembaga desa, dan pendamping desa yang masing-masing pihak tersebut 2,5%., Most of the community forest management that has occurred so far has not been able to improve the welfare of the community and farmers. The presence of partnerships in community forest management can encourage farmers to play a more active role and change community forest management from traditional to commercial ones. The purpose of this study is to determine the management system and analyze the pattern of partnership relationships held by PT Insan Prima Berdikari (PT IPB) with its partners. Data were collected using a survey method with a purposive selection of 32 respondents consisting of land cultivators, land owners, and PT. IPB. The results showed that community forests were developed with an agroforestry cropping pattern between sengon trees and banana and taro plants. The pattern of the partnership relationship between PT IPB and its partners is the Agribusiness Operational Cooperation (KOA) with a profit-sharing system from the sale of sengon as follows: PT IPB gets 25%, land cultivators 10%, fund providers 35%, village institutions, and village assistants each each party is 2.5%.
Keyword: community forest, partnership, profit sharing, agroforestry

Judul: Penetapan Umur Simpan Telur Asin Rendah Kolesterol pada Penyimpanan Suhu Ruang
Abstrak: Pemanfaatan telur bebek sebagai bahan pangan salah satunya yaitu telur asin. Namun, muncul kesadaran masyarakat akan tingginya kandungan kolesterol pada telur asin sehingga dikembangkan inovasi telur asin rendah kolesterol. Produk telur asin di pasaran memiliki umur simpan pendek tetapi belum diidentifikasi parameter penentu kerusakan produk. Penelitian ini bertujuan untuk mengetahui perubahan mutu dan menetapkan umur simpan telur asin selama penyimpanan suhu ruang. Penelitian ini dilakukan dengan membuat telur asin kemudian dilakukan pengemasan vakum, lalu disimpan hingga terjadi kerusakan pada suhu ruang. Penentuan umur simpan dilakukan dengan metode extended storage studies berdasarkan parameter kadar air, pH, kadar kolesterol, kecerahan, organoleptik, serta uji total plate count. Hasil karakteristik penyimpanan hari ke-10 telur asin diperoleh nilai tingkat kecerahan putih telur sebesar 25,96, kecerahan kuning telur 25,98, pH 7,19, kadar air putih telur 84,64%, kadar air kuning telur 38,72%, dan total mikroba 4,1 × 105 cfu/mL. Kadar kolesterol sebesar 233,39 mg/100 g pada hari pertama dan mengalami penurunan menjadi 131,61 mg/100 g pada hari kesepuluh. Mutu telur asin mengalami perubahan yang mengarah pada kerusakan selama penyimpanan suhu ruang. Telur asin tanpa kemasan memiliki umur simpan hingga 9 hari dengan total mikroba sebesar 1,0 x 105 cfu/mL., The utilization of duck eggs as a food ingredient includes salted eggs. However, public awareness of the high cholesterol content in salted eggs has led to the development of low-cholesterol salted egg innovations. Salted egg products in the market have a short shelf life, but the determining parameters for product spoilage have not been identified. This research aims to understand the quality changes and establish the shelf life of salted eggs during room temperature storage. The study involves producing salted eggs, vacuum packaging them, and then storing them at room temperature until spoilage occurs. The determination of the shelf life is based on extended storage studies, considering parameters such as moisture content, pH, cholesterol content, brightness, organoleptic, as well as a total plate count test. The characteristic results after 10 days of storage show that the brightness of the egg whites is 25.96, the brightness of the egg yolks is 25.98, pH is 7.19, the moisture content of egg whites is 84.64%, the moisture content of egg yolks is 38.72%, and the total microbial count is 4.1 × 105 cfu/mL. The cholesterol content decreases from 233.39 mg/100 g on the first day to 131.61 mg/100 g on the tenth day. The quality of salted eggs undergoes changes that lead to spoilage during room temperature storage. Unpackaged salted eggs have a shelf life of up to 9 days with a total microbial count of 1.0 x 105 cfu/mL.
Keyword: Duck eggs, Low cholesterol, Salted eggs, Shelf life