Judul: Prediksi Potensi Cadangan Airtanah Menggunakan Persamaan Darcy di Kota Depok, Jawa Barat
Abstrak: Kebutuhan airtanah akan meningkat sesuai dengan perkembangan suatu daerah. Airtanah mempunyai kuantitas yang terbatas karena tergantung pada geometri dan sebaran akuifernya. Tujuan penelitian ini adalah untuk mengidentifikasi litologi lapisan tanah dan ketebalan akuifer, menentukan nilai konduktivitas hidrolik tanah dan memprediksi potensi cadangan airtanah di Kota Depok, Jawa Barat. Data yang diolah merupakan data sekunder geolistrik dengan konfigurasi Schlumberger, peta hidrogeologi, dan peta geologi Kota Depok. Ketebalan lapisan akuifer diperoleh dari hasil rata-rata tebal lapisan akuifer di titik lokasi penelitian. Untuk akuifer bebas ketebalan lapisan mencapai 18,74 m dan 17,07 m untuk akuifer tertekan. Diprediksi akuifer memiliki litologi lapisan tanah lempung, pasir, kerikil, batu gamping dan batu nepal. Nilai konduktivitas hidrolik yang diperoleh sebesar 3,79 m/ hari untuk akuifer bebas dan 5,39 m/hari untuk akuifer tertekan. Luas penampang akuifer bebas didapatkan 363.556 m2 dan akuifer tertekan 331.185m2. Dari hasil perhitungan dengan menggunakan persamaan darcy diperkirakan cadangan airtanah sebesar 3,36 lt/detik untuk akuifer bebas dan 33,35 lt/detik untuk akuifer tertekan.
Keyword: cadangan airtanah, akuifer, persamaan darcy, geolistrik

Judul: Prediksi Cadangan Air Pada Cekungan Airtanah Bogor, Jawa Barat
Abstrak: Airtanah merupakan salah satu sumber daya air yang sangat penting dalam mencukupi kebutuhan manusia, baik untuk kebutuhan domestik maupun industri. Tujuan penelitian adalah mengidentifikasi litologi lapisan tanah dan posisi ketebalan akuifer, menentukan nilai konduktivitas hidrolik tanah dan memprediksi potensi cadangan airtanah di Bogor. Kegiatan penelitian ini dilakukan dalam beberapa tahapan yang terdiri dari pengumpulan data, pengolahan data dan analisis data. Penelitian dilakukan di Cekungan Airtanah Bogor wilayah Kabupaten Bogor dan Kota Bogor. Data yang diolah merupakan data sekunder geolistrik dengan konfigurasi schlumberger. Ketebalan lapisan akuifer diperoleh dari hasil rata-rata tebal lapisan akuifer di titik lokasi penelitian. Didapatkan nilai 444,993.6 m2 untuk luas akuifer bebas dan 1,577,153 m2 untuk luas akuifer tertekan. Dari hasil perhitungan didapatkan prediksi cadangan airtanah sebesar 2.72 m3/detik untuk akuifer bebas dan 4.39. m3/detik untuk akuifer tertekan.
Keyword: Airtanah, akuifer, konduktivitas hidrolik, konfigurasi schlumberger

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