Judul: Effect of sediment on scleractinian corals community in derawan islands, east kalimantan
Abstrak: There are some indications that run-off from Berau River gives negative impact on scleractinian corals community in Derawan Islands. Many activities occured in the upland beside of the Berau River such as deforestation, coal and sand mining increased the sedimentation in the Derawan Islands waters, direct or indirectly. Sediment through shading and smothering cause corals in stress condition and eventually death for some species. The purpose of this research is to study about the effect of sedimentation on scleractinian corals in Derawan Islands, East Kalimantan. The quadrate transects placed at each station to estimate live coral coverage. The stations represent distance from Berau River. Rapid Ecological Assessment (REA) used to get coral species richness by The Nature Conservancy (TNC) in 2003. A sediment trap placed for 14 days in each station to have sedimentation rate. Sample of sediment were analyzed in the laboratory. Sedimentation rate (mg/cm2/day) decrease in number from station Panjang Island to Maratua Island. The coverage and species richness of coral reefs have negative correlation to sedimentation rate, which mean high sedimentation tend to cause low species richness and coral coverage. The lowest number of species richness and scleractinian coral coverage found in Station 1 which nearest distance to Berau River with high sedimentation rate.
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Judul: Keterkaitan Sedimentasi terhadap Kondisi Ekosistem Terumbu Karang di Perairan Teluk Lampung Provinsi Lampung
Abstrak: Sedimentation is one of the limiting factor for coral distribution through both the suspended and deposited sediment causing the reduce of light penetration and smothering the polip of coral reefs that can lead to coral death. The purpose of this study was to analyze the relationship of sedimentation with conditions of coral reef ecosystem through observing of the sedimentation rate and analyze community of coral reef. The transects were deployed at the three line series perpendicular wuth an interval of 50 m between the line. Each transect was pleaced at every 10 m along the line. Date within the transect were observed using the underwater camera. The images were analyzed by using CPCe software (Coral Point Count with Excel extensions). Sedimentation rate was measured by a sediment trap using PVC pipe with a diameter of 5 cm and 11.5 cm in height and partition (baffles) cover at the top. Sediment traps were mounted on a 12 mm diameter steel poles at a height of 20 cm from the bottom. Sediment traps were deployed for 20 days, then the recovered sediment was dried in an oven at 60 0C for 24 hours. Sedimentation rate varied between the stations with a range of values from 3.09 to 44.29 mg/cm2/day. The lowest rate of sedimentation was found in Station 7, while the highest was found at Station 1. Sedimentation rates are generally grouped into light untill moderate condition, whereas in some Stations (1, 3, and 6) showed heavy sedimentation rates. The high rate of sedimentation at Station 3 was probably due to close to the mouth of the river. Coral cover ranged from 8.75 to 60.85%, generally showing moderate categories. Severe damages were found in Station 1, 3, and 6 with a dominant form of massive coral, while good categories were found at Station 9 which located in a relatively remote area of influence of the river and dominated by foliose and brancing form. There was a strong indication of relationship sedimentation and coral reefs cover this research area.
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Judul: Sifat fisik dan kandungan Fe Meatloaf yang menggunakan tepung daging sapi sebagai bahan baku
Abstrak: Meatlof merupakan produk yang serupa dengan sosis. Hal yang membedakannya ialah pada meatloaf dilakukan pengisian ke dalam loyang dan dipanggang pada suhu 180 °C selama 30 menit. Meatloaf biasanya terbuat dari daging segar, yang memiliki nilai gizi yang tinggi, baik dari segi nilai biologis, kecernaannya maupun kelengkapan asam aminonya dibandingkan bahan nabati, namun masih dinilai sebagai bahan pangan yang sifatnya perishable (mudah rusak). Pembuatan tepung daging melalui proses freeze drying bertujuan untuk meningkatkan umur simpan dan memudahkan pemanfaatannya dalam pembuatan produk olahan. Penggunaan tepung daging sapi dalam pembuatan meat loaf daging sapi diharapkan menjadi alternatif dalam pemenuhan kebutuhan protein hewani dan menjadi langkah awal untuk inovasi teknologi pembuatan meatloaf daging sapi yang praktis.
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