The objectives of this research were to study the effect of fish and flour formulation as well as centre point temperature on the thermal diffusivity and shelf life of pempek lenjer. The parameters observed were the temperature of pempek at several position: i.e. (r 0 ) = 0 cm, r 1 = 1 cm, r 2 = 2 cm, cooking time, change of textural value, total volatile nitrogen and total microbes of pempek during storage. Data temperature distribution was analyzed by using diffusivity at center point model, and random diffusivity models through computer program of Engineering Equation Solver (EES) Ver 8.91. The shelf life data was analyzed by using linear regression to determine the relationship between storage time and the measured variables which was followed by calculating using Arrhenius method to compare the decrease of pempek lenjer quality. The results showed that thermal diffusivity coefficient of pempek lenjer for formula 1 was in the range of 0.321 to 1.515 .10 -7 m 2 /s, for formula 2 was in the range of 0.297 to 1.389.10 -7 m 2 /s, for formula 3 was in the range of 0.378 to 1.471 . 10 -7 m 2 /s and for formula 4 was in the range of 0.2778 to 1.620.10 -7 m 2 /s.The research results showedthat longerstorage time results in lower values of texture, but produced higher value of total volatile nitrogen and total microbes. The lowest Eavaluefrom the measured variablewas totalmicrobes which can be used as the main parameter of deterioration for pempek lenjer during storage. The shelf life of pempek lenjer based on total microbes value was in the range of 27 to 33 hours Abstrak Tujuan penelitian inimempelajari pengaruh formula ikan dan tepung, serta suhu terhadap difusivitas panas dan umur simpan pempek lenjer. Variabel yang diukur adalah suhu sampel pempek pada titik pusat (r 0 ) = 0 cm, r 1 = 1 cm, r 2 = 2 cm,lama pemasakan pempek, perubahan nilai tekstur, total volatil nitrogen dan total mikroba selama penyimpanan. Data distribusi suhudianalisis menggunakan model difusivitas panas pada titik sebarang, dan model difusivitas panas pada titik pusat dengan program computer Engineering Equation Solver (EES) Ver 8.91. Data umur simpan dianalisismenggunakan regresi linier untuk melihat hubungan antara lama penyimpanan dengan tekstur, total volatil nitrogen, dan total mikroba yang diukur, dan dilanjutkan dengan perhitungan cara Arrhenius untuk membandingkan penurunan mutu pempek lenjer. Hasil penelitian menunjukkan bahwa koefisien difusivitas panas pempek lenjer pada formula 1 adalah interval 0,321 -1,515. 10 -7 m 2 /s, pada formula 2 adalah 0,297 -1,389.10 -7 m 2 /s, pada formula 3 adalah 0,378 -1,471. 10 -7 m 2 /s, dan formula 4 adalah 0,2778 -1,620.10 -7 m 2 /s.Semakin lama penyimpanan, tekstur semakin menurun, tetapi total volatil nitrogen dan total mikroba semakin meningkat. Nilai Ea terendah pada total mikroba, sehingga dapat dijadikan parameter kunci kerusakan pempek lenjer selama penyimpanan. Umur simpan pempek "lenjer" berdasarkan total mikroba selama 27 -33 jam.Kata kunci : difusivitas panas, umur simpan, pempek

The purpose of this study is to examine the factors that play a role in the development of pempek quality favored by consumers and to study internal and external factors that influence the development of pempek processing industry and its implications for strengths, weaknesses, opportunities and threats as well as formulate alternative development strategies for Pempek industry.The sampling technique used in this study is simple random sampling with a sample area of 95 respondents consisting of 10 pempek processors (producers) and 85 consumers. Data processing is done by using factor analysis to know the dominant factor of pempek industry development. SWOT analysis is used to determine the development strategy of the pempek industry.The results showed that the factors that play an important role in the development of pempek industry are organoleptic factors consisting of taste, color, softness and aroma; Consumer prices, food hygiene and safety with regard to physical quality, chemical quality, shelf life and strategic location. Pempek industrial development strategy that must be done is by the application of practical and efficient technology, excellent products, hygiene and security, extension of marketing network through cooperation with marketing agents both at homeland and foreign countries, cooperation, restaurant, retail and supermarket, promotional strategy improved through Advertising, leaflets, radio, television, internet and publicity.

Effort to increase rubber plant production should be done, especially rejuvenation for old rubber plant which in turn require high numbers of seedling within short time period. One of the method to provide rubber plant seedlings within short time period is through grafting technique which combine plant having strong rootas base stem and high production plant as upper stem (entres). The objective of this research was to study response of entres age and clone to growth of rubber seedling (Hevea brasiliensis Muell, Arg.) produced from green and brown grafting. This study was conducted from February 2019 to Februari 2020. This study used Factorial Randomized Block Design with entres age as the first factor consisting of 3, 6, 9, 12 and 15 months as well as clone as the second factor consisting of PB 260 and BPM 24. Data was analyzed by using analysis of variance and followed bywith Honestly Significant Different (HSD) test and regression analysis. The study results showed that the best treatment was entres having 9 months of age as indicated by grafting success, the speed of stum out, stumlength, stumdry weight, root length androot dry weight which had the highest values than that of other treatments. Clone of PB 260 was the best entres that was very compatible with base stem of GT1 clone than that of BPM 24 clone because it gave the highest yield in term of all observed parametes. The interaction between 9 month entres age and PB 260 clone was the best treatment

Planting glutinous corn on peatland must be treated using ameliorant ingredients of manure fermented with EM4 and growth regulators. Ameliorated peatland can accelerate the supply of organic and mineral compounds which is easily absorbed by plants so that production can be optimized.  This study aims to see the response of ameliorant ingredients and growth regulators on the growth and production of glutinous corn of Arumba (Zea mays L. Ceratina) variety on peatland. This study used a randomized block design (RAK) in factorial consisting of two factors, and three replications.  The first factor was the ameliorant material (A), namely A0 = without ameliorant (control), A1 = cow manure fermented with EM4, A2 = chicken manure fermented with EM4, A3 = goat manure fermented with EM4 and he second factor is the type of Growth Regulatory Substance (ZPT), namely Z0 = without ZPT (control), Z1 = Superior Plant Hormone Growth Regulator (Ghost), Z2 = Harmonic Growth Regulatory Substance, Z3 = Atonic Growth Regulator Substance. The variables observed included plant height (cm), stem diameter (cm), weight of wet bean (g), weight of ear (g), length of ear (cm) diameter of ear (cm).  The results showed that the ameliorant material from chicken manure fermented with EM4 and the use of superior plant hormone growth regulators (phantoms) provide optimal growth and production of glutinous corn because it corresponds to the description of glutinous corn of the Arumba variety, and is the best treatment.