Judul: Sifat fisik, kimia dan organoleptik telur asin dengan metode tekanan serta umur  telur yang berbeda
Abstrak: One of the main product from duck is egg. The duck egg is very suitable to be processed into salted egg. The salted egg is one method of egg's pickling. The principal of making salty egg is salt ionizing process of NaCl in later mix which then diffuse into the egg through it's shell. In this study the salting was done with the pressure method (0, 1.5, and 3.0 bar) with different egg age (0, 7, and 14 day). Parameters measured include the moisture content, NaCl content, egg yolk's gritty texture and organoleptic test. Data obtained for physic, chemical characteristic can not be analysed by ANOVA, because passed the assumtion test, so the data was analysed with the descriptive analysis. Data for Hedonic Test, was analysed with Kruskal-Wallis. The result of this showed the higher pressure and older age also increase salt content in both egg white and yolk, and the grittiness of yolk. Salt content of both the egg white and yolk was highest on age 14 days with given pressure (3 bar). The panelist respons of organoleptic test towords general apperance of the salty eggs was significant. Respon towords saltiness of egg white and yolk grittiness was not significant.
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Judul: Karakteristik Kimia dan Mikrobiologi serta Organoleptik Telur Asin dengan Lama Pengovenan yang Berbeda Selama Penyimpanan
Abstrak: Duck egg is one of poultry products which often be made as salted egg. Nowdays, salted egg can be cooked by different methods, one of them was oven baking method. This main research was aimed to study chemical, microbiology, and organoleptic characteristics of salted duck egg produced by different oven baking time during storage. Salted duck eggs were baked for a duration of four and six hours after boiling (R+O4 and R+O6). Chemical and microbiology characteristics were determined at 0, 15, and 30 days, while organoleptic characteristics were determined at 7 and 28 days. Completely Randomized Design with 3 treatments (boiling (R), R+O4, R+O6) and 3 replications for chemical characteristics or 2 replications for microbiology characteristics was used in this experiment. Data from chemical and microbiology test was analyzed by analysis of variance, while data from organoleptic test was analyzed by Friedman and Kruskal Wallis. The results showed that there were significant differences (P<0.05) in water content of albumen and total plate count of whole egg before storage (0 day), and after storage (7 and 28 days) there were significant differences (P<0.05) in organoleptic characteristics. In conclusion, salted eggs that were oven baked for six hours were the best in this research.
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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.
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