Judul: Analisis Perubahan Penutupan Lahan di Hutan Adat Kasepuhan Citorek, Taman Nasional Gunung Halimun-Salak
Abstrak: Land cover in forested area has changed rapidly. Land conversion, illegal logging, land clearing and fire are few factors which caused forest decrease. Indigenous people in Kasepuhan Citorek, who lives in and around the forest, is a community with manners and customs prescription including human – nature relation particularly in forest management. But as population growth rapidly, the forest resources become degraded in those area and therefore needed an observation. Geographic Information System and remote sensing are kind of technology which can help that task. The aims of this study were (1) to examine the boundaries, land classification and management of Citorek customary forest based on society information, (2) to examine land cover in those area in 1990, 1997, 2006 and the alteration and (3) to find out the factors which caused the alteration of the land cover. This study was conducted in January to July 2008 in Kasepuhan Citorek costumary forest area. The collected data consist of spatial data which contains maps, images, ground control point, and attribute data which contains rural data, land altered data and social perception. Spatial data were processedusing Geographic Information System and remote sensing. Meanwhile, the attribute data processed descriptively and then analyzed with qualitative method for identifying its impact on land cover change. Kasepuhan Citorek costumary forest (wewengkon) is bounded by mountain and hill surrounding. The wewengkon divided into three areas which are leuweng titipan, leuweng tutupan, and leuweng garapan. They cultivate the land according to their kasepuhan tradition with shifting cultivation system. During the 1990 to 2006, the number of population density increase. This will make the occurrence of land conversion because increasing land demand. Most of Citorek people (95.04%) work in agricultural area and they are low educated. The people knowledge about the boundaries, regulation and costumary forest classification is getting vanished. Their perception about the national park according to Likert scale is medium. The Citorek wewengkon is classified into nine landscape which are forest, mixed plantation, bushes, field, farm, open area, developed area, body of water and other land cover. The decrease of forest, field, and open area occur in 1990 to 2006. On the other hand, the increment occurs in farm, developed area and body of water. While, mixed plantation and bushes are being fluctuated in it quantity. Custom spatial regulation can be well-suited with the national park zonation by considering the traditional rule and field actual condition in each part of wewengkon. Not all of the Citorek people know about the boundaries, regulation, and classification of the costumary forest. During the 1990 to 2006, land cover change occur in each type of landscape. Factors contributed to land use change are social and economic change (population growth, education rate and occupation), farming tradition of kasepuhan people, and less people knowledge about the custom regulation, particularly in wewengkon classification. Land cover alteration can be controlled by social participation on national park management and continuity on monitoring programme.
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Judul: Perubahan penutupan lahan dan analisis faktor penyebab perambahan kawasan Taman Nasional Gunung Ciremai
Abstrak: Gunung Ciremai National Park (GCNP) is one of the conservation areas that has been facing forest land cover changes due to uncontrolled activities of people around the area. They have been practicing shifting cultivation system for horticulture that can lead to forest conversion and land cover changes especially fields in GCNP area. Data and information of the conditions in GCNP area can be analyzed through technology Geographic Information System (GIS). The aim of this research was to know rate of land cover and spatial distribution on land cover in GCNP for year periods of 2006-2009 and investigate socio-economic factors that influence expansion in GCNP. Data on sosial and ground control point were taken in GCNP for one month in July 2010. Collected data included spatial data in the form of maps, Landsat image ETM+ year 2006 and TM year 2009 and attributed data including socio-economic conditions, knowledge and attitude of people. Spatial data were analyzed using Geographic Information System (GIS) technology. The results of image processing were analyzed qualitatively and quantitatively using the attribute data to determine its impact on land cover changes. Land cover types in GCNP consisted of virgin forest, pine plant forest, shrubs, fields, water bodies, open land and no data. In the period 2006-2009, there were either increases or decreases in land cover areas. Land cover of open land was decreased by 979.2 ha (-2.26%) with the largest in Pasawahan Subdistrict, virgin forest by 51.21 ha (-0.01%) with the largest in Cigugur Subdistrict and water bodies by 1.62 ha (0.08%). On the other hand, land cover of fields was increased by 178.29 ha (0.18%) with the largest in Argapura Subdistrict, shrubs by 746.73 ha (0.18%) with the largest in Pasawahan Subdistrict and pine plant forest by 92.88 ha (0.06%) with the largest in Cilimus Subdistrict. Socioeconomic factors that influenced expansion of land cultivation into the park areas were rate of income in outside area, knowledge especially on cover function and attitude of people to the existing forest. To anticipate expansion of land cultivation into the forest area, the national park should create alternative beneficial projects in order to improve people income outside national park zone, rehabilitation of zone of natonal park and supervise the activities to people about national park.
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Judul: Pengaruh Konsentrasi Yeast dan Jenis Emulsifier pada Frozen Dough
Abstrak: Frozen dough adalah produk adonan beku yang diproses dengan menggunakan teknologi air blast freezer dengan suhu (-30°C). Adonan dari frozen dough memiliki keuntungan antara lain dapat diproduksi secara sentralisasi, mudah dalam distribusi atau transportasi, dan umur simpan produk lebih panjang. Kelemahan frozen dough yaitu penurunan retensi gas CO2 selama proofing dan penurunan volume potongan roti akibat kematian sel-sel khamir. Penelitian ini bertujuan untuk merancang formulasi frozen dough dan proses produksi dari awal hingga akhir serta untuk mengetahui pengaruh yeast dan jenis emulsifier dalam pembuatan roti dari frozen dough. Penelitian dilakukan dalam tiga tahap yaitu penelitian tahap pertama, kedua, dan ketiga. Penelitian tahap pertama untuk menentukan formulasi dan proses pembuatan roti manis, penelitian tahap kedua untuk menentukan formulasi dan proses pembuatan roti manis dari frozen dough, dan penelitian tahap ketiga untuk melakukan analisis adonan yang telah dibekukan dalam air blast freezer dan analisis produk dari frozen dough. Analisis yang dilakukan meliputi analisis pada adonan dan produk akhir. Analisis pada adonan yaitu potensi pengembangan adonan, volume spesifik adonan, dan analisis ekstensograf, sedangkan analisis pada produk roti yaitu analisis bread firmness, volume spesifik adonan, analisis warna crust dan crumb dengan chromameter, dan uji organoleptik. Hasil formulasi terpilih untuk pembuatan produk roti manis meliputi bahan-bahan sebagai berikut tepung terigu (100 g), air es (40-50g), yeast (1-2g), garam (1-2g), gula pasir (20-25g), susu bubuk (2-4g), telur (10-15g), lemak (10- 15g), dan bread improver (1-1.5g). Produk yang dihasilkan dari formulasi tersebut memiliki rasa aroma susu yang khas dan teksturnya lembut. Hasil analisis diperoleh potensi pengembangan adonan roti manis yaitu pada menit ke-50 sampai menit ke-160. Volume spesifik adonan roti manis yaitu sebesar 29.60 ± 0.5657 cm3 / 30 gram adonan. Berdasarkan uji ekstensograf, maksimum resistensi peregangan adonan roti manis pada menit ke-45 sebesar 657.5 BU menjadi 410 BU pada menit ke-135, sedangkan ekstensibilitas adonan pada menit ke-45 sebesar 16.6 cm menjadi 14.2 cm pada menit ke-135. Untuk analisis produk roti manis, nilai bread firmness sebesar 0.496 gf, volume spesifik roti sebesar 160.50 ± 0.7071 cm3 / 30 gram adonan, warna crust dengan nilai L sebesar 45.19, nilai a sebesar 18.27, dan nilai b sebesar 27.03. sedangkan nilai L untuk warna crumb sebesar 77.95, nilai a sebesar -1.54, dan nilai b sebesar 27.69.Hasil uji organoletik (uji hedonik) pada 25 orang panelis tidak terlatih dengan skala penilaian 5 tingkat (1= sangat tidak suka. 2= tidak suka, 3= netral, 4= suka, 5= sangat suka ) diperoleh level of acceptance sebesar 3.40, dengan nilai rata-rata aroma sebesar 3.24, tekstur sebesar 3.38, rasa keseluruhan 3.44, aftertaste 3.52. Hasil formulasi untuk frozen dough terdiri dari tepung terigu (100g), air es (60-65g), yeast (4,4.5, 5 g), garam (1-2g), gula pasir (20-25g), susu bubuk (2- 4g), lemak (10-15g), emulsifier A atau B (0.3g), dan antioksidan (100-200 ppm). Kombinasi antara konsentarsi yeast dan jenis emulsifier menghasilkan 6 formulasi 4 perlakuan adonan. Keseluruhan perlakuan disimpan dalam freezer suhu -20°C selama 0 hari, 7 hari, 14 hari, dan 21 hari. Proses pembuatan frozen dough sendiri dimulai dari penimbangan bahan, kemudian pencampuran bahan menjadi adonan, resting, pembekuan adonan dalam air blast freezer, penyimpanan beku dalam freezer. Apabila frozen dough diubah
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