scholarly journals The distribution of soil morphological characteristics for landslide-impacted Sumbing Volcano, Central Java - Indonesia

2020 ◽  
Vol 7 (1) ◽  
Author(s):  
Amir Noviyanto ◽  
Junun Sartohadi ◽  
Benito Heru Purwanto

Abstract Landslides are the second biggest natural disasters in Indonesia, occurring mostly in volcanic area with thick and clay rich soils. Examining the changes of land surface and soil morphology brought about by a particular landslide is usually the first step required for vegetative rehabilitation. Most examinations to date, however, have been based on general characters rather than on soil morphology, including physical and chemical characteristics of the soil, which are usually locally specific. This study investigates the morphological characteristics of soil in a landslide-prone slope region of Sumbing Volcano, in Central Java Province of Indonesia. The field investigations are conducted at three landslides sites. It starts with interpreting small format areal-photographs which have been geo-corrected, followed by the delineation of landslide zones (i.e. crowns, main scarps, heads, bodies and toes) based on morphological analysis of the landslide sites. Finally, identification of morphological, physical and chemical characteristics of the soil in each of the landslide zones are conducted in the field, along with laboratory tests. The results demonstrate that soil morphology is unique for each of the landslide zones. The characters of the undisturbed soil, as indicated by well-defined genetic horizons, are found in the crown zones. Outcrop of high clay content soil material layers are seen in the main scarp zones. Meanwhile pedoturbation processes are evident in the zone of bodies and toes, suggesting that the soil is prone for erosion. If natural erosions in these zones are not controlled and/or unmitigated, the situation will trigger landslide reactivations. We suggest that in studying landslide, one also considers the characters of soil morphology, as this additional information provides a more complete understanding of both land surface morphology and soil morphology to inform landslide vegetative rehabilitation.

Food Industry ◽  
2018 ◽  
Vol 3 (4) ◽  
Author(s):  
Nataliia V. Nepovinnykh ◽  
Yuri A. Kodatsky ◽  
Oksana N. Klyukina ◽  
Nataliia M. Ptichkin ◽  
Samira Yeganehzad

2013 ◽  
Vol 39 (6) ◽  
pp. 1089
Author(s):  
Qian ZHANG ◽  
Ming-Cai ZHANG ◽  
Hai-Yan ZHANG ◽  
Wei-Ming TAN ◽  
Zhao-Hu LI ◽  
...  

The objective of this present study was to investigate the effect of feeding fermented mixture of papaya leaf and seed meal (FERM) on the physical and chemical characteristics of meats of the Indonesian indigenous crossbred chicken (IICC). The study was carried out with 300 day-old IICC. The chicks were randomly distributed to five treatment groups, i.e., CONT (control diet based on corn-soybean- diet), FERMA (diet containing 1% FERM), FERMB (2.5% FERM), FERMC (5% FERM) and FERMD (7.5% FERM). Each treatment group consisted of 6 replicates with 10 IICC in each. At week 8, one chick from each replicate was randomly taken and slaughtered. After being de-feathered and eviscerated, samples from breast and thigh meats were obtained. Results showed that the increased levels of FERM was followed by the increased (P<0.05) pH values, moisture and crude protein content of breast meats of the IICC. Dietary incorporation of FERM especially at the level of 2.5% increased (P<0.05) the content of fat in the breast meat of IICC, while further increased levels of FERM did not alter (P>0.05) the fat content of the IICC breast meat. Dietary treatment did not have any effect (P>0.05) on the lightness (L*) values of breast meat of the IICC. The redness (a*) values were higher (P<0.05) in FERMD breast meat than other. FERM diet resulted in lower (P<0.05) yellowness (b*) values in the IICC breast meat. The pH values and moisture content of thigh meat increased (P<0.05) with the increased level of FERM. The WHC decreased (P<0.05) with the elevated levels of FERM in the diets. There was an increase (P<0.05) in crude protein concentration in FERMA as compared to the other meats. Crude fat and ash concentrations in thigh meat were affected (P<0.05) by the treatments. Dietary treatments had no impact (P>0.05) on L* values of thigh meats. Feeding FERM at 7.5% from diets increased (P<0.05) and decreased (P<0.05) the redness and yellowness of meats. In conclusion, dietary inclusion of FERM especially at the level of 7.5% from diets improved the physical and chemical characteristics of the IICC meats.


2007 ◽  
Vol 42 (1) ◽  
pp. 89-97 ◽  
Author(s):  
Masahiro HOSODA ◽  
Yusuke YAMAMOTO ◽  
Kazumasa HARADA ◽  
Toshinari KORI ◽  
Masahiro FUKUSHI ◽  
...  

2021 ◽  
Vol 45 (4) ◽  
Author(s):  
Ima Wijayanti ◽  
Pornsatit Sookchoo ◽  
Thummanoon Prodpran ◽  
Chitradurga O. Mohan ◽  
Rotimi E. Aluko ◽  
...  

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