Kandungan Zat Hara Fosfat Pada Musim Barat Dan Musim Timur Di Teluk Hurun Lampung

The result of phosphate analysis in Hurun Bay Lampung described thatconcentration phosphate in the West season was greater than in the East season. In the February 2003, phosphate concentration was 9.51±1.54 ì g/L while in July 2003 around 6.32±3.8 ì g/L. The phosphate dissociation and phosphate run-off from land through river may increase phosphate concentration in West season. The other result shows that phosphate concentration in the surface was higher than in the bottom layer in the all season

Teknologi Konservasi Dan Rehabilitasi Terumbu Karang

Indonesia's rich supplies of corals and reef fish are endangered by destructive fishing practices. Cyanide and blast fishing are widespread throughout the archipelago even in protected areas. Indonesian reefs are also subject to various pressures from inland activities. Forestation and other land-use changes have increasedsediment discharge onto reefs, and pollution from industrial effluents, sewage, and fertilizer compounds the problem. Cumulatively, these pressures appear to have significantly degraded Indonesia's reefs over time. Unfortunately, Indonesia has only limited monitoring. Few reefs are regularly studied, making the assessment of condition and change for the country quite difficult. Currently, most monitoringmindicates clearly that reef condition is declining. This article showed the status, biology, and monitoring-rehabilitation method of coral reef in Indonesia

The Production and Characteristics Test of Synthetic Rice Made of Maize Flour

Synthetic rice made of maize flour has a great opportunity to be developed as a staple food. Peopleused to consume synthetic rice, but only limited studies reported about the preferred characteristic of synthetic rice. The purpose of this study is 1) to produce and examine the characteristic of synthetic rice including moisture content, particle size, storage time and steam duration, and 2) toobtaine the preferred sensory level of synthetic rice based on aroma, texture, flavor and color.The procedure was startedbymakingthe maize flourto produce synthetic rice using a granulator machine. The granules was then steamed and dried under the sun light. Seventype of synthetic rice was used in this research, namely pure maize rice (100% maize flour), three mixed synthetic rice of maize flour and wheat flour, and three mixed synthetic riceofmaize flour and tapioca flour withthree different ratio 95:5, 85:75, and 75:25.). The results showed that the water content of synthetic rice was measured between 10.37 to 13.79%. While the steaming timewas reached around 46 to 68 minutes. The rice wasable to be stored about 24-26 hour. The organoleptic testsshowed that the most favorite synthetic rice was a mixture maize rice of 95% maize flour and 5% of tapioca flour for all level preference of the sensory test