Judul: Analisis hubungan antara penggunaan lahan dan bentuk lahan di wilayah bandung utara dan kajian resiko bencana alam vulkanik
Abstrak: Northern Bandung area is an area that rapidly changes into recreation area, mainly recreation about Mt. Tangkuban Perahu. With the increasing number of tourists that visits the area, will give effect on the rapid changes of landuse and it’s dynamics on civilians fulfilling their social-economic needs. Mt. Tangkuban Perahu is considered as an active volcano, but rapid changes of landuse near the volcano keeps increasing. Thus, evaluating and studying about landuse changes will be interesting, mainly done by connecting with geomorphology conditions of the area, and Volcanic Disasters and risks. The purposes of this research are (1) to identify and map land cover/land use from 2 different years using Satellite Image SPOT 1987 and Landsat ETM+ 2005 (2) Analyze the influence and connection between land cover/landuse with landforms (3) Analyze and map volcanic disasters and risks within the research area. Based on the results of analysis, landuse used for settlements and vegetable ranches are 2 landuses that is dominantly increasing within the area. Vegetable ranches are mainly spread in many landforms, but settlements are mainly spread in only 2 landforms (Lacustrine Lands, and Plateau Ignimbritic).This was caused because of the two landforms that is mainly flat in morphologic conditions.Settlements have a morphologic limitation that is, can only be built on flat topographies. Kecamatan Cimenyan has the lowest rate of volcanic disasters and volcanic disaster risks that will threaten the area. On the contrary, Kecamatan Parongpong has the highest rate of volcanic disasters and volcanic disaster risks that will threaten the area. Thus, Landuse Planning that concentrates also on mitigation/prevention of volcanic disasters mainly in these 2 areas are needed to prevent further damage effects in the future.
Keyword: 

Judul: Perencanaan Tata Ruang Kawasan Rawan Bencana Letusan Gunung Tangkuban Perahu Berbasis Mitigasi di Lembang Jawa Barat
Abstrak: Indonesia has many volcanoes in every island and known as the ring of fire area. Tangkuban Perahu is still an active volcano located in the Lembang City, Bandung Barat District. According to the eruption history of Tangkuban Perahu, the eruption could reach 5 km widely to whole of Lembang City. It makes Lembang city into a disaster-prone areas and that is why It needs an arrangement of urban space-based disaster. The objective of this research is to identify, classify and arrange Lembang districtbase of mitigation. The arrangement was done by analysis of spatial data with spatial that will result a vulnerability level for each areas. Then define a blockplan by modeling spatial.With mitigation as a base concept, an arrangement planning of urban space has highly priority to to minimize disaster risk. The result of this research is evacuation space model which are micro evacuation space, meso evacuation space, and macro evacuation space
Keyword: Bogor Agricultural University (IPB), the City Lembang, urban spatial arrangement, Tangkuban Perahu, volcanic eruptions, Disaster mitigation

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