Judul: Keanekaragaman lumut hati dan lumut tanduk pasca erupsi di taman nasional gunung merapi, yogyakarta
Abstrak: Merapi is an active volcano, its latest eruption was occurred in October 2010. Merapi Mountain National Park Yogyakarta, characterized by tropical rain forest and located at the southern slopes of the vulcano. The eruption in October 2010 spreaded hot cloud and caused forest fires that damaged most of the vegetation where the bryophytes inhabit. This study aims to describe species diversity and construct identification key of the bryophytes, especially the liverworts and hornworts, of the national park post-eruption of Merapi. Sampling was conducted sixteen months after the latest eruption at three locations; Pronojiwo Hill, Kinahrejo, and Gandok. Purposive sampling method was applied to obtain samples of the bryophytes. A total of 20 bryophytes species representing fourteen genera and eight families, were found in the study. Those species consist of twelve leafy liverworts, five thalloid liverworts, and three hornworts. Arboreal bryophytes were only found in the Pronojiwo Hill, they were leafy liverworts. Terrestrial bryophytes occurred in all study areas. The liverworts and hornworts diversity in Pronojiwo Hill where trees still exist was higher than that in Kinahrejo and Gandok where the trees absence. Thalloid liverworts Marchantia treubii was common in the Merapi Mountain National Park.
Keyword: bryophyte, liverworts, hornworts, Merapi Mountain, posteruption.

Judul: Keanekaragaman Tumbuhan Bawah Pasca Erupsi Merapi di Taman Nasional Gunung Merapi, Yogyakarta
Abstrak: The eruption of Merapi Volcano in 2010 caused a great damage to the surrounding ecosystem. The recovery of surrounding ecosystem was done through succesional process. Organisms occur during early succesional stage are understory plants, thus they could be used as indicator of early stage succesion of damaged vegetation in Mount Merapi. The objective of this research was to describe and compare the diversity of understory plants after the eruption of Merapi Volcano in 2010 in Mount Merapi National Park, Sleman Region, Yogyakarta in two locations namely Gandok and Kaliurang Recreational Park. Gandok was categorized as high damaged location, while Kaliurang Recreational Park represented low damaged location. Vegetation was analyzed using quadratic method. Plants sample was identified in laboratory. Vegetation analysis generated the value of Significant Value Index (SVI), Diversity Index (H’), and Similarity Index (IS). Results showed that understory plant diversity of Gandok consist of 74 species and 63 genera, while Kaliurang Recreational Park consist of 49 species and 44 genera. The highest SVI was obtained by Digitaria nuda in Gandok and Brachiaria reptans in Kaliurang Recrational Park. Gandok and Kaliurang Recreational Park have a low similarity of understory community. Both location were categorized in medium diversity level.
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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