Judul: Evaluasi penggunaan video trap dalam inventarisasi Populasi Badak Jawa (Rhinoceros sondaicus Desmarest 1822) di Taman Nasional Ujung Kulon
Abstrak: Javan rhino included in Criticaly endangered on IUCN Red List of Threatened Species 2010 category, so javan rhino needs to be priority of wild animal conservation to avoid the extinction. Many ways had been done to increase probability of meeting the javan rhino. Mainly the ways have done based on live observation, but because Javan rhino was a shy spesies so that the ways have failed. Therefore, other method supervision was tried, one of the method was video trap which the used still under monitoring until that time. Because of that, evaluation of video trap using to know the problems when its in charge and find the solutions was needed. Data was collected from 60 units of video trap which located on concentrated places of Javan rhino. Selection of video trap placement was based on stratified sampling method that divided concentration area of javan rhino into three stratums, that is high, lower, and medium density. The collected data consist of numbers of individu, track existence, number of recorded video trap and number of unfunction video trap which recorded the javan rhino, general condition of video trap site, and problems which happened during the inventory observation. Data processing compared recorded and unrecorded video trap with result of tracking observation and also condition of video trap sites. Data was described with descriptive method. Identification results showed six of javan rhino were recorded by the video trap. The less of number result caused by video trap and external factors of video trap. Result of data analysis indicated that recorded video trap just 8% and the rest was registered getting some problem from video trap or external factors so it couldn’t record amounts 92%. A number of 15% was video trap factor which consists of unrecorded video, dark screen, and recorded data was broken. The external factor was 77% which caused by database error, coordinate point error, fault in located the site, changes of site condition, short time video trap operation, and interfere of human activity which frightened the javan rhinos. Strengh of using video trap on inventory were simple and easy use, could collected more accurate data, not interfere observation object, and it could recorded the javan rhino behavior. The weakness of this method were video trap are vurnerable cause of robbing risk, possibility of learning process from javan rhino, and high cost. Overall, the video trap has good prospect to use on javan rhino inventory, in case the damaged and human error was minimal, and absolutely the video trap must placed on the right site.
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Judul: Hubungan antara Karakteristik Lokasi Pemasangan Camera- Video Trap dengan Keberhasilan Perekaman Badak Jawa (Rhinoceros sondaicus Desmarest 1822) di Taman Nasional Ujung Kulon
Abstrak: Inventory of the javan rhino population keeps doing continuously and has improved by using camera-video trap because the inventory hard to be done by people related to javan rhino behavior which is very sensitive to human presence. However, not every camera-video trap effective on capture the javan rhino. One of the problem is the location of camera-video trap not appropriate with javan rhino movement. Therefore, analyzing correlation between characteristic of camera-video trap site with the success of recording javan rhino is necessary. The objective of this research is to identify the correlation between some of the characteristics of camera-video trap site that estimated related to the success of recording javan rhino. Data was analyzed using the chi-square test. The result of this research indicates that the distance between camera-video trap with javan rhino’s footprint, javan rhino’s feces, human track and slope has a correlation with the amount of javan rhino clip.
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Judul: Formulasi dan Peningkatan Sifat Kelarutan Minuman Serbuk Cokelat dengan Proses Pencampuran Kering.
Abstrak: Minuman serbuk cokelat terdiri dari bahan utama bubuk cokelat, gula dan susu bubuk. Kombinasi ketiga bahan ini penting bagi penerimaan konsumen. Pada umumnya, jenis minuman ini memiliki masalah pada sifat kelarutannya (terutama wettability) yang secara alami disebabkan adanya minyak cocoa (cocoa butter) yang bersifat hidrofobik pada cocoa powder. Wettability menentukan kecepatan pelarutan bubuk dan menjadi persepsi kualitas kritis oleh konsumen. Lesitinisasi sering digunakan untuk meningkatkan wettability, tetapi pada proses pencampuran kering (dry blending) terbatas secara teknis dibandingkan dengan proses pengeringan semprot (spray drying). Proses pengeringan semprot merupakan proses yang lebih kompleks dan membutuhkan investasi juga biaya operasi yang lebih besar dibandingkan proses pencampuran kering. Penelitian ini bertujuan untuk memformulasikan minuman serbuk cokelat yang disukai oleh konsumen dan meningkatkan wettability-nya menggunakan lesitin kedelai bubuk bebas minyak (de-oiled) dan lesitin kedelai cair dengan kandungan fosfolipid minimum berturut-turut 97 dan 30% . Diujikan dua metode aplikasi penambahan lesitin, yaitu dengan membuat premiks bersama bubuk cokelat dan dengan menambahkan langsung pada formula akhir. Jumlah sediaan lesitin bervariasi dari 0.5 hingga 4% (b/b) untuk lesitin bubuk dan dari 0.5 hingga 3% (b/b) untuk lesitin cair. Berdasarkan hasil pengujian, formula dengan overall liking tertinggi (6.74) memiliki komposisi 40% susu bubuk lemak utuh instan, 40% gula castor, 10% alkalized cocoa powder, 9.7% maltodekstrin, dan 0.3% garam. Lesitin cair lebih efektif dibandingkan lesitin bubuk, dan tidak ada perbedaan signifikan hasil wettability antara perlakuan penambahan lesitin premiks maupun langsung. Secara operasional, metode premiks kurang efisien karena diperlukan dua tahap pencampuran. Jumlah sediaan lesitin cair yang diperlukan untuk mencapai target wettability di bawah 30 detik untuk formula terpilih adalah 2.5%. Atribut lain yang signifikan terpengaruh adalah hilangnya partikel mengambang, ukuran partikel yang lebih besar, densitas kamba yang lebih rendah, dan warna lebih gelap yang memberikan persepsi kandungan cokelat yang lebih tinggi dengan rasa yang tidak berbeda signifikan.
Keyword: minuman serbuk cokelat, pencampuran kering, formulasi, lesitin kedelai, kelarutan