Judul: Kajian Sifat Fisik, Kimia Dan Mikrobiologi Kuning Telur Yang Ditambah Madu Dengan Jenis Dan Umur Telur Yang Berbeda
Abstrak: Egg is one of food that was consumed as a main nutrient source for human body. High nutrition in egg is a medium for the growth and development of bacteria, whether the bacteria caused damage to the egg or health problems to humans who ate egg. The purpose of this research is to study honey addition effect to physical, chemical and microbiological properties of arabic chicken egg yolk and duck egg yolk on different age of egg. Egg yolk properties that were studied are consisted of physical (colour, viscosity and temperature), chemical (pH value, moisture content, protein content) and microbiological (TPC, Coliform, Escherichia coli and Salmonella sp.). The material used in this study were duck eggs and arabic chicken eggs ages 2, 5, and 8 days and also honey. The experimental design used was Completely Randomized Design Patterns Two-Way with factor A was the addition of honey treatment and factor B was the age of egg. Physical and chemical properties were analyzed by ANOVA, while microbiological properties were determined descriptively. Addition of honey could reduce the number of bacteria in egg yolk both from duck or arabic chicken. Microbiological properties of both egg yolk with or without the addition of honey were according to rules of microbes that stated in SNI 01-6366-2000.
Keyword: 

Judul: Produksi dan Kualitas Telur Ayam Arab Umur 22-28 Minggu pada Suhu Kandang yang Berbeda
Abstrak: The production and quality of Arab chicken’s egg are influenced by the quality of parent stock, feed, and also environment. The aim of this research was to determine the production level, and egg quality of chicken’s egg from Arab chicken age 22-28 weeks at different level of temperatures. The experimental design used was completely randomized design (CRD) with three different level of temperatures as the treatment (netral, hot, and environment). The repetition was did 2 times. The results obtained at netral (24,7 oC), hot (27,9 oC), and environment (27,4 oC) temperatures were henday (43,6 ± 16,3 %; 39,3 ± 12,6 %; 26,3 ± 10,9 %), egg’s weight (37,60 ± 3,19 gram; 37,95 ± 3,20 gram; 37,83 ± 4,03 gram), egg’s shape index (0,79 ± 0,19; 0,78 ± 0,04; 0,78 ± 0,06), cleanliness (30,3 ± 31,7 %; 29,4 ± 26,0 %; 21,4 ± 30,4 %), eggshell’s weight (5,14 ± 0,51; 5,28 ± 0,53; 5,20 ± 0,65), eggshell’s thickness (0,29 ± 0,03; 0,30 ± 0,03; 0,30 ± 0,03), haugh unit of albumin (83,94 ± 7,96a; 84,05 ± 7,68a; 78,94 ± 9,09b), albumin’s weight (20,73 ± 2,53; 20,70 ± 2,35; 20,71 ± 2,50), indeks of yolk (0,46 ± 0,04; 0,45 ± 0,03; 0,45 ± 0,04), yolk’s weight (10,78 ± 1,84; 10,83 ± 1,34; 11,13 ± 1,80), and the colour of yolk (6-10; 4-10; 5-10).
Keyword: 

Judul: Perencanaan lanskap permukiman untuk mitigasi Bencana gempa bumi Kecamatan Pangalengan Kabupaten Bandung
Abstrak: Indonesia adalah negara kepulauan yang terletak diantara beberapa patahan lempeng benua yaitu lempeng Eurasia dan lempeng Filipina di sebelah utara, lempeng Australia di bagian selatan, dan lempeng Pasifik di bagian timur kepulauan. Hal ini mengakibatkan Indonesia menjadi salah satu kawasan dengan zona seismic tertinggi di dunia. Pada tanggal 2 September 2009 terjadi gempa bumi berkekuatan 7,3 Skala Richter dengan episentrum yang berada di Samudera Indonesia di sebelah selatan Tasikmalaya. Gelombang gempa merambat hingga Bandung, Cianjur dan Sukabumi. Salah satu kawasan yang terkena dampak paling parah akibat gelombang gempa ini adalah Kecamatan Pangalengan di Kabupaten Bandung. Berdasarkan data statistik Badan Nasional Penanggulangan Bencana, Kecamatan Pangalengan mengalami kerusakan paling parah dari total 29 kecamatan yang ada di Kabupaten Bandung. Selanjutnya dari 13 desa yang ada di Kecamatan Pangalengan, hampir semua bangunan di desa-desa tersebut mengalami kerusakan akibat gempa termasuk sarana infrastruktur penting seperti Puskesmas dan sekolah.
Keyword: