Judul: Tabel volume lokal jenis keriung (Dipterocarpus cornutus Dyer) di pulau laut kalimantan selatan
Abstrak: Dalam rangka pengelolaan hutan diperlukan suatu rencana pengelolaan hutan yang baik, cermat dan terarah. Untuk keperluan tersebut, perlu dilakukan kegiatan inventarisasi hutan yang merupakan bagian dari kegiatan perencanaan hutan yang penting, karena data yang dihimpun akan menjadi dasar utama bagi usaha pengelolaan yang akan dilakukan. Agar kegiatan inventarisasi hutan dapat dilakukan dalam waktu cepat, praktis dan memiliki ketepatan dalam pendugaannya, maka diperlukan suatu perangkat pendugaan volume tegakanSalah satu dari perangkat ini berupa tabel. volume lokal. Tabel volume lokal (tarif volume) dihasilkan dari persamaan regresi hubungan antara diameter dan volume, mengingat pengukuran diameter yang lebih mudah, dibanding peubah penentu diameter lainnya. Persamaan regresi yang saat ini lazim dipergunakan adalah V = a Db (Fontaine, 1987). Namun bukan berarti bahwa persamaan regresi yang lain tidak mempunyai kesempatan untuk dipergunakan. Oleh karena itu perlu dilakukan pengujian untuk menentukan persamaan regresi yang mana yang lebih teliti/seksama sebagai model regresi yang akan dipergunakan dalam menyusun tabel volume. Penelitian ini dilakukan dengan tujuan untuk menge- tahui kesaksamaan beberapa persamaan regresi dan menyusun tabel volume lokal dari hasil persamaan regresi yang paling seksama tersebut untuk jenis Keruing (Dipterocarpus cornutus Dyer) yang tumbuh di Pulau Laut Kalimantan Selatan. PB Univer Data diambil dari hasil pengukuran Pusat Penelitian dan Pengembangan Hutan terhadap pohon jenis Keruing di Pulau Laut. Jumlah pohon yang diukur sebanyak 127 pohon model dengan kisaran diameter 20 cm 140 cm. - Penghitungan volume pohon-pohon model dilakukan dengan 5menggunakan rumus Brereton dan bukan Smalian, karena rumus Brereton lebih teliti dibanding dengan rumus Smalian. Hal ini telah dibuktikan secara teoritis oleh Suharlan dan Sudiono (1978)…dst
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Judul: Penyusunan Tabel Volume Lokal Jenis Keruing (Dipterocarpus spp.) di IUPHHK-HA PT. Sarmiento Parakantja Timber, Kalimantan Tengah
Abstrak: In order for the forest sustainability can be ensured, need to do a good forest management plan, careful and accurate information and reliable. The information needed is data about the potential of forest stands. Potential prediction of forest stands are related to the timber volume prediction. To collect such information, then the forest inventory of activities needs to be done. One of the tools to simplify and accelerate the activities of forest inventory is the volume table. Prediction tree stand volume by using the volume table will be more efficient and save costs and time. The purpose of this research is to develop a local volume table of keruing (Dipterocarpus spp.) in the area of IUPHHK-HA PT. Sarmiento Parakantja Timber, Central Kalimantan. The table volume made is table volume premises with diameter of trees as high as the chest (Dbh) as free variables. The preparation of a volume table is done using three models a regression equation with a diameter as free variables. A model of an equation probe volume was selected from third best model the regression equation is based on criteria test statistics in the preparation and validation model. The test criteria, namely the coefficient of determination (R2), standard deviation (s), diversity analysis, refraction, aggregate deviation (SA), average deviation (SR), the Root Mean Square Error (RMSE), and mean difference test chi-squared (χ2). Based on these criteria, the model equations estimators keruing (Dipterocarpus spp.) is a model equation Berkout V = 0, 0003631Dbh2, 26 with the value s = 0,059, R2 = 98,70%, Fhitung = 4875,51%, bias = 14,81%, SA = 0,03, SR = 11,04%, RMSE = 19,12,% and χ2 = 1,37.
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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