Judul: Dinamika Kerentanan Kebakaran Hutan dan Lahan di Kabupaten Kapuas, Provinsi Kalimantan Tengah
Abstrak: Land and forest fire always occurs every year with varying intensity and frequency and have impact to the environment, social and economic. Central Kalimantan is one of the Provinces in Indonesia very vulnerable to land and forest fire. Biophysical factors and human activities are the cause of land and forest fire, although it is currently unknown exactly how big its influence on the occurance of land and forest fire, however conditions in the field suggests that the main cause of land and forest fire happened in Kalimantan and Sumatra influenced by the human factor. This research was aimed to identifying and mapping the dynamics of the vulnerability of land and forest fire. The method used to compile a model is a method of Composite Mapping Analysis (CMA). The vulnerability assesment of land and forest fire in the peroid 2005 and 2012 is based on the equation model of the year of 2009. The most influential factor in the development of vulnerability model each year is land cover/use and the depth of peat. The vulnerability level with very high category and with the largest area occurred in 2006 (El-Nino year). Sub-district of Mantangai is a sub-district with vulnerability level of very high and most extensive compared with other sub-districts in the district of Kapuas. Meanwhile, type of land cover/use that always exist from high-level to very high vulnerability is the swampy shrub, shrub, and plantation.
Keyword: land and forest fire vulnerability, land cover/use, CMA, land and forest fire, hotspot

Judul: Analisis Pola Sebaran Titik Panas dan Pemodelan Spasial Kerentanan Kebakaran Hutan dan Lahan di Kabupaten Kapuas, Kalimantan Tengah
Abstrak: Land and forest fires in Indonesia become a serious problem since 1982/1983. Kapuas District is one of districts in Central Kalimantan which often experiences land and forest fire. Aim of this research is to analyze the distribution of hotspot in Kapuas District, to identify the driver factors which cause land and forest fire, to build spatial modeling and to map land and forest fire vulnerability index in that area. A Composite Mapping Analysis (CMA) method was used to build spatial modeling. The maximum distribution of hotspot during 2005 to 2012 occured in 2006 and 2009, and it was estimated due to the influence of El-Nino, so the intensity of the land and forest fire increased. Dominant driving factors of land and forest fire vulnerability from the highest to the lowest are depth of peat, distance to central village, land use/cover, road distance, and river distance. Depth of peat is a factor that has a higher influence than others factors. The best spatial modeling for vulnerability of land and forest fire is a model with 5 factors, those are depth of peat, distance to central village, land use/cover, road distance, and river distance. The result of land and forest fire vulnerability mapping showed that high to the very high vulnerability index of the Mantangai sub-district in very large region.
Keyword: land and forest fires vulnerability index, land use/cover, CMA, land and forest fires, hotspot

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