Judul: Modeling of vulnerability level and zone of forest and land fires using GIS in Kapuas Tengah Sub Basin, Kalimantan Barat Province
Abstrak: In the last two decades, forest and land fire in Indonesia has become a serious problem at national, regional and even international levels. The smoke of the fires gave a negative impact on human activities and health and in turn caused economical and social loss. In addition, the haze pollution has become a serious problem internationally. This study was conducted to establish a vulnerability model of forest and land fire in Kapuas Tengah watershed, Kalimantan Barat Province. The model was based on scoring and weighting of bio-physical and human activity factors. Ranking method and Composite Mapping Analysis (CMA) were used to establish the model. The result showed that the accuracy of model by ranking method to determine the vulnerability level and zone of forest and land fire was only 62.4% in Kapuas Tengah watershed. Therefore the model was not good enough to represent actual condition in the field. The accuracy of model using CMA method to determine the vulnerability level and zone of forest and land fires was 84%. Therefore, CMA method could be used to determine vulnerability level and zone of forest and land fire. Using the CMA method showed that the Kapuas Tengah watershed consisted of 1,051,029.4 ha highly vulnerable, 379,307.0 ha of moderate and 195,010.7 ha of low vulnerable. The vulnerability map can be used for early warning system to prevent forest and land fires. .
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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: 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