Judul: Analisis Model Pendekatan Masyarakat Dalam Pengembangan Usaha Hutan Rakyat
Abstrak: Development of people’s forest is basically an activity of community economic empowerment that is people’s forest activity-based. I deally it is aimed at creating people’s independency in improving economy and more productive land-use. Actualization of the people’s potential needs an approach/strategy that is suitable with the local condition, land resources, human resource capacity, or social resources. In managing the resources, there are three management models, namely: (1) people-based management; (2) government-based management; and (3) collaborative management. The model of development approach for people’s forest business carried out by FORCI Dev, together with Cimrin Sejahtera Farmer Group, can be analyzed using a co-management approach whose stages have reached the partnership stage.
Keyword: development of people’s forest, co-management, model analysis approach

Judul: Persepsi, Sikap dan Tindakan Pengelolaan Hutan Rakyat Pola Kemitraan.
Abstrak: Now aday, the public forest has become beneficial business, one exception with partnership pattern. This partnership patternis not only profitable for investors but also profitable for the land owner and workers of public forest.Furthermore, with existence of opportunies from utilization of empty land and not productive in partnership pattern hopefully can give highly income on economy, social and ecology for locally peoples and investors are involved in this business. The objectives of this research is for knowing public people’s perception, attitude and behaviour on business public forest with partnership pattern. The methodology used behavior analysis and linear regression analysis double Behavior analysis ( behavior ) used to know the perception , the attitude of , and the behavior of the community for forest business partnership pattern of the people. From the results of table known the value of R2 = 0.638 which means that amounted to 0.638 (63.80%) contribution perception and attitude variables may explain the variable action, while the remaining 36.20% (from 0.638 to 1 x 100) are affected or explained by other variables which are not included in this research model.
Keyword: Comunnity forest, partnerships, perception, behavior attitude

Judul: Penetapan Umur Simpan Telur Asin Rendah Kolesterol pada Penyimpanan Suhu Ruang
Abstrak: Pemanfaatan telur bebek sebagai bahan pangan salah satunya yaitu telur asin. Namun, muncul kesadaran masyarakat akan tingginya kandungan kolesterol pada telur asin sehingga dikembangkan inovasi telur asin rendah kolesterol. Produk telur asin di pasaran memiliki umur simpan pendek tetapi belum diidentifikasi parameter penentu kerusakan produk. Penelitian ini bertujuan untuk mengetahui perubahan mutu dan menetapkan umur simpan telur asin selama penyimpanan suhu ruang. Penelitian ini dilakukan dengan membuat telur asin kemudian dilakukan pengemasan vakum, lalu disimpan hingga terjadi kerusakan pada suhu ruang. Penentuan umur simpan dilakukan dengan metode extended storage studies berdasarkan parameter kadar air, pH, kadar kolesterol, kecerahan, organoleptik, serta uji total plate count. Hasil karakteristik penyimpanan hari ke-10 telur asin diperoleh nilai tingkat kecerahan putih telur sebesar 25,96, kecerahan kuning telur 25,98, pH 7,19, kadar air putih telur 84,64%, kadar air kuning telur 38,72%, dan total mikroba 4,1 × 105 cfu/mL. Kadar kolesterol sebesar 233,39 mg/100 g pada hari pertama dan mengalami penurunan menjadi 131,61 mg/100 g pada hari kesepuluh. Mutu telur asin mengalami perubahan yang mengarah pada kerusakan selama penyimpanan suhu ruang. Telur asin tanpa kemasan memiliki umur simpan hingga 9 hari dengan total mikroba sebesar 1,0 x 105 cfu/mL., The utilization of duck eggs as a food ingredient includes salted eggs. However, public awareness of the high cholesterol content in salted eggs has led to the development of low-cholesterol salted egg innovations. Salted egg products in the market have a short shelf life, but the determining parameters for product spoilage have not been identified. This research aims to understand the quality changes and establish the shelf life of salted eggs during room temperature storage. The study involves producing salted eggs, vacuum packaging them, and then storing them at room temperature until spoilage occurs. The determination of the shelf life is based on extended storage studies, considering parameters such as moisture content, pH, cholesterol content, brightness, organoleptic, as well as a total plate count test. The characteristic results after 10 days of storage show that the brightness of the egg whites is 25.96, the brightness of the egg yolks is 25.98, pH is 7.19, the moisture content of egg whites is 84.64%, the moisture content of egg yolks is 38.72%, and the total microbial count is 4.1 × 105 cfu/mL. The cholesterol content decreases from 233.39 mg/100 g on the first day to 131.61 mg/100 g on the tenth day. The quality of salted eggs undergoes changes that lead to spoilage during room temperature storage. Unpackaged salted eggs have a shelf life of up to 9 days with a total microbial count of 1.0 x 105 cfu/mL.
Keyword: Duck eggs, Low cholesterol, Salted eggs, Shelf life