IRON WOOD STRONG ROBUST

Ironwood tree as one of the original vegetation, known as the Borneo ironwood, now increasingly rare. In fact, in South Kalimantan is expected to ulin population only 20 percent.
Plants that can reach a height of 35 meters it increasingly difficult to obtain in the forest. Ironwood tree is the main raw materials to make houses for the people of Borneo who live in swamp areas and waters.
Sudin Panjaitan, researchers Silviculture Division of Research and Development (Research and Development) Forestry Research Institute of Forestry Banjarbaru, South Kalimantan, said, populations ulin (Eusideroxylon zwageri) in Kalimantan, South Kalimantan in particular, is expected to live 20 percent compared with the condition 40 years ago.
"Logging ironwood uncontrollably accelerate extinction. Now to find a tree 20 centimeters in diameter ulin difficult. When a tree 10 cm in diameter have been cut down to them," he said on Friday (9 / 4) in Banjarbaru, South Kalimantan.
According to Sudin, ulin population as a whole difficult to quantify because these trees grow together with other types of trees as a companion, such as meranti. Ulin, including trees that are difficult to grow in the open.
In South Kalimantan, ironwood can still be found in several places, among others in the area acids, Tanahlaut District, Watershed District Riamkanan in Banjar, Kotabaru District, and along the Mount Meratus. On one hectare of land is usually only found dozens of ironwood trees.
Ulin, according to Sudin, is a slow growing vegetation. Within one year, the tree diameter is less than 1 cm. This is different from meranti which could reach 1.5 to 2 cm. At the age of 40 years to reach 36 cm in diameter ulin. New at the age of 100 years could be 50 cm in diameter ulin.
"Due to slow progress, there is rarely a developing society. Moreover, HPH (forest management rights). They seldom are willing to cultivate, because it can be used to take long," said Sudin.
Banjarbaru Forestry Research and currently has 1,000 hectares of land research at the Forest Area Special Purpose (KHDTK) in the area Kintab, Tanahlaut District. In that place there ironwood, meranti, and a number of other trees.
On separate occasions in Banjarmasin, South Kalimantan Forestry Dept. Atmoredjo Suhardi said it would promote the operation against illegal logging in the region on the border of the Mount Tagah Banjar and Tanahlaut. Allegedly the loggers led to the area because it is still quite a lot ulin

 

HOT FRUIT SUBSTITUTE FUEL OIL

DISTANCE OIL manifestation manifestation of this fuel from castor seeds such as cooking oil, viscous, slippery, and the smell was not noticeable.

A SIMPLE WAY TO MAKE OIL DISTANCE

How 1:
Castor seeds dried in the sun for two days, after it resolved to separate the flesh and skin of castor seeds. The meat is ground and pressed castor seeds. Three kilograms of castor seeds to produce one liter of castor oil.

Method 2
Enough with the steaming distance of 50 kilograms of fruit for an hour. Then the meat was destroyed by blender.Setelah machine, fruit flesh and seeds that have been destroyed inserted into the forging machine oil. With emphasis on the hydraulic jack, the pulp is squeezed to produce oil.

ORANGE SKIN FOOD FROM DELIGHTS

Grapefruit, grapefruit, or pamelo (English: pomelo, Scientific: Citrus grandis, C. maxima) is the largest citrus fruit producer. The name "pomelo" is now recommended by the Ministry of Agriculture because of this orange has nothing to do with Bali. Orange is the kind that can adapt well in dry areas and are relatively resistant disease, especially CVPD ever destroy citrus plantation in Indonesia. Some cultivars seeded Indonesia: • Nambangan • Srinyonya • Magetan • Honey / Bageng (without seeds) The first three cultivars are planted in grapefruit production centers in the area Magetan and Madison County, while the latter is grown in the area Bageng, District Pati.Selain superjumbo size when compared with other citrus fruits, grapefruit has a distinctive taste, which is a combination of sweet, acid, and slightly bitter. The fruit taste is not only complete but also complete healthy benefits. Grapefruit which has a Latin name is Citrus maxima fruit flesh is white to red with a smooth texture, meeting each other, and contain lots of water. The number of seeds are generally small, sometimes even without a seed. Flesh contains a lot of water, so it can be eaten immediately after the peel. Can also be enjoyed as one component of salad and fruit salad ingredients combined with a fresh salad dressing. Ingredients Orange Bali Lycopene The content of lycopene in grapefruit is high enough, which is 350 micrograms per 100 grams of fruit flesh. If synergy with beta-carotene (provitamin A) are widely available in grapefruit, lycopene can act as antioxidants. Pectin Grapefruit contains pectin far more than other citrus fruits after juiced. A serving of grapefruit juice contains more than 3.9 per cent pectin. Every 15 grams of pectin can lower cholesterol levels 10 percent. Means that grapefruit can lower heart disease risk. Active substances of blood cleanser Grapefruit contain the active substance which is believed to cleanse the red blood cells that were old in the body and normalize the hematocrit, the percentage of blood cells per volume of blood. Normal hematocrit levels in women is 37-47 percent, while men 40-54 percent. The low hematocrit will cause anemia, but if very high levels can lead to heart disease because the blood become thickened. Potassium Pomelo (gravefruit) is a source of potassium, vitamin A (440 IU), bioflavonoids, and lycopene (350 ug/100g). The results, grapefruit include anti-cancer as well as healthy prostate. Vitamin C Like other citrus, grapefruit is a source of vitamin C (350 micrograms per 100 grams of meat juice). Vitamin C is very good as a source of antioxidants. Smokers are encouraged to mengosumsi grapefruit two "spring" (pieces of fruit) every day. Increased levels of vitamin C in the blood capable of repairing damaged tissue, even cancer, due to the unstable free radical molecules because of smoking and air pollution. In general, plants are utilized grapefruit flesh that can be consumed directly when they become old and mature. However, with the development of science and technology inside the white rind that can be used manisan.Bagian rind that can be used are white, while the green outer skin removed because it contains many oil glands. MATERIALS: 1.2 bh grapefruit skin 2500 gr sugar 3250 ml water 4.gula caster HOW TO MAKE: 1. grapefruit flesh split skin (outer skin removed) in the form of pie, soak with water 2 hours. 2. Water Cook over medium heat, put orange peel. Drain. 3. Then the first and second stages up to 5 times. Drain. 4. Cook the sugar with 250 ml of water until boiling. Enter the orange peel, orange peel and cook until
    changed more nodes. Turn off the fire. 5.Biarkan orange peel sugar remains in the marinade overnight. Drain on a wire rack a day and night until
    slightly hardened orange skin. 6. Enter the caster sugar in a plate or bowl, roll each candied orange peel to the outside closed sugar. Leave
    on a wire rack about 2 hours. 7. Completed
   For durability (1 month), store in a cupboard es.Selain eat as a snack, candied grapefruit skin can be
   mixed into the cake batter, especially to replace sukade or candied orange peel grated. Candied orange
   peel mixed with dried candied fruits will enrich the taste of fruitcake. By developing candied grapefruit skin join this meant reducing the amount of waste from grapefruit skin on an area. The less waste there is the less cost to be incurred by the state to overcome the problem of garbage in this country. Naturally, state spending would be reduced. With these new product development is the opportunity to open employment, thus helping to reduce unemployment. If the unemployment problem can be addressed then the economy in Indonesia to be better.

SAGO SUBSTITUTE FOOD WHEAT BREAD

Sago comes from Maluku and Irian, sago therefore has a special meaning as a traditional food for locals. Until now there is no definitive data that reveals when the first known sago. Allegedly sago cultivation area of South East Asia and Western Pacific together with the utilization of its ancient dimesopotamia dates. But according to Ong (1977) sago has been known since the year 1200 based on records in Chinese writings. For example Marcopolo discovered in 1298 diSumatera sago and sago factory diMalaka been recorded in the year 1416. Technology exploitation and processing of sago cultivation and the most developed of these is Malaysia.Indonesia, particularly from areas of Riau have done export product in the form of sago sago dirty (Raw) in 1879. Exports net sago INDONESIA Beginning in 1901 and began exporting in the form of sago pearls in 1917. Notable history in the development of the sago industry in Indonesia didirikanya a sago processing industry by PT. Sagindo Sari Lestari in mid-1989 diArandai, Bintuna, Manokwari, Irian Jaya. Processing of sago is the most modern at the time of this itu.Hal really give an indication that the sago, other than as a modern food, a raw material for various industries. Stem. Sago has signs like morphology Aren (Arecha, SP), perbedaaanya, Palm does not form clumps, while sago grows in the form of Aren rumpun.Batang almost entirely covered with black fibers, while sago palm only has a little black on the edges so that the stem sago midrib daunya was evident as a tree nut. On average sago groves have 1-8 stems, each stem base of the stem grows 5-7 anakan.Pada wild conditions, sago groves will be widened by the number of chicks that are very much in the various levels of pertumbuhan.Anakan the very few that grow into dewasa.Batang sago tree is a cylinder which serves to accumulate / menunpuk karbohidrat.Tinggi sago stems from ground level to the base interest rate ranges between 10-15 m, with a trunk diameter in the lower reaches 35-50 cm. At the time of harvest sago stem weight bias reaches up to 1 ton, of which 20 percent of the pith contain flour, so that a sago palm tree can produce 150-300 kg of corn starch wet. Weight is still added weight of the roots and crown of leaves 50 Kg. Feature Sago Ready to Harvest and Harvest How To date, sago farmers not able to determine with certainty the exact age of sago to be harvested with optimum results. In general farmers less attention to the growth of sago sago since puppy until ready for harvest. However, the central area sago sago farmers who used to deal sago, using the criteria or specific traits that may indicate that it is ready for harvest sago. The characteristics of sago tree ready for harvest are generally viewed from the changes that occur in the leaves, thorns, shoots, and stems (Soekarto and Wijandi, 1983). Generally sago plants ready for harvest before the formation of flower buds have emerged but not yet blooming. At the time the last leaves are out to have different distances with sebekumnya leaf and last leaf are also slightly different, which is more upright and size, small. Another change is the peak to be somewhat less menggelembung.Disamping the thorns and leaf midrib be more clean and slick compared to young trees. In general, sago harvesting is still done simply and with force manual.Setelah felled sago tree is selected, logging usually done with an ax. After the tree fell, pelepahnya cleaned and partly stem ends removed because the starch content is low. Trees that have been cleaned cut into short sections with a size of 1.5 to 2 m. The logs were then taken to the nearest water source directly ditokok (extracted). To get the sago starch, the sago from the pith of stem starch extraction with the aid of water as an intermediary. Previous empelur stem destroyed first by ditokok or shredded. Judging from the means and tools used, how the extraction of sago starch by region sago-producing areas in Indonesia today can be classified on the traditional methods of extraction, the extraction of semi-mechanical, and mechanical extraction (Bambang H and Philip P, 1992). Sago starch is the most dominant component in sago starch is a starch (karbohidraat). Starch is a carbohydrate produced by plants to supply food. Chemical composition in 100 gam sago starch can be seen in table 2.1 for comparison also presented cassava starch (tapioca), and arrowroot. Carbohydrates are a natural polymer produced by plants and is needed by humans and animals. Carbohydrates also known as saccharide, which means gula.Karbohitrat can be classified based on the amount of saccharide that contains, namely monosaccharides, oligosaccharides, and polysaccharides. Polysaccharides are carbohydrates composed of many monosaccharides. Polysaccharides are natural polymers with monosaccharide compound as a monomer.

FRUIT OF CONTENTS BULLET ANTIQUITY

Gersen / cherry or talok name this plant is very familiar to us who still live in rural areas, this plant is a type of plant tall shrubs that can reach 12 meters while the average height is only 1-4 meters, has a scientific name Muntinga Calabura, small round fruit if ripe red fruit and joika young green fruit, sweet taste and has little seeds are a lot like sand, horizontal branches and forming a leafy shade.

Cherry in Sri Lanka are often preserved and made jam at fruit. This fruit is very popular in Mexico and usually are sold at traditional markets in large numbers. Cherry fruit juices are very useful and have more content when compared with isotonic solution yng beredart now many in the market. The content of cherry fruit per 100 grams cherry contained: water (77.8 grams), protein (0.384 grams), Fat (1.56 gram), carbohydrate (17.9 grams), fiber (4.6 grams), ash (1 , 14 grams), calcium (124.6 mg), phosphorus (84mg), iron (1.18 mg), carotene (0.019 g), tianin (0.065 g), ribofalin (0.037 g), niacin (0.554 g) and vitamin C (80.5 mg) of the value of energy produced is 380KJ/100 grams. while the cherry leaf has long been used as medicinal plants traditionally used as a headache remedy and anti-inflammatory by the people of Peru.
Scientific Data cherry In the cherry crop was mostly done scientific research that produces scientific data about the content produced by this plant include:
Antiseptic
Gynecology and cherry leaf stew turned out to berkasiat sebagaipembunuh harmful microbe and can be used as an anti-septic. From research conducted by research herbs from malaysia got the result that the cherry leaf decoction can be used to kill bacteria C. Diptheriea, S. Aureus, P vulgaris, S and K Rizhophil Epidemidis on experiments conducted in vitro
Antiflamasi
Cherry leaf stew also has anti-inflammatory kasiat or reduce inflammation (antiflamasi) and also lower the heat, these data from animal research using rats as an object of research.
Antitumor
The content of flavonoid compounds contained in cherry leaves appears to have kasiat can inhibit growth of cancer cells (mouse hapatoma) by laboratories that conducted by scientists from peru
Uric acid Healer
in Indonesia cherry fruit traditionally used to treat gout cherry premises by consuming bauh sebayak 9 items 3 times a day it is proven to reduce pain caused from gout disease.

 

BANANA SHOOTS FERTILISING MOST HOT HAIR

It could be said every person must know going bananas, other than it tastes good, also contain many vitamins that are beneficial to the body. But these plants are not only fruit that can be utilized by humans, ranging from the leaves is also very useful, except that the banana tree itself is also very useful for us is to help nourish hair.

The trick is:

MATERIALS:
1 banana weevil

USSAGE:
From the first, people often use liquid banana weevil that are cool to nourish hair.

HOW TO MAKE:
Banana trees are cut down, made holes in the cob. After it was left overnight, from there will accumulate a number of water in these bulbs. Use water to wash it and do not need to use shampoo after the water had dried banana weevil, the head while in a massage-massage.

NOTE:
Herb to nourish hair can also be used if you ever feel a little hair and want to grow numerous and dense.

 

ONCE WILL NOT STOP EATING

Fried Gethuk Sokaraja was pioneered by the late Sanpirngad in 1918. Fried Gethuk is made from cassava. How to make it very easy. Cassava is loose (when cooked will be blooming) in the wash and steamed until cooked, and then finely ground mixed with palm sugar, grated coconut, salt, and vanilla until blended. After that formed small - small and then dipped into a batter of rice or wheat flour and added a little salt and then fried in coconut oil. Gethuk already so it will be wrapped in the pithi (pack of woven bamboo).

Material:

1. 1 kg Cassava, peeled and coir waste center.
2  250 gr palm sugar, finely sliced
3. 75 g of rice flour
4. 1 tbsp flour
5. Salt Fried
6. Oil
How to make:

1. cassava and boiled or steamed until cooked.
2. Sugar java with a little boiling water until pulverized and well mixed.
3. Hotlumatkan cassava and give the sugar gradually until well blended.
4. singkong on a tray, 2 cm thick and cut into slices box 4 x 5 cm
5. Mix rice flour, wheat flour, salt, and water as needed until the dough is quite thick.
6. Hot getuk oil and dip into flour batter before being fried.
7. cock until yellowish and lift.