Judul: Studi kohabitasi penggunaan ruang Lutung Jawa (Trachypithecus auratus) dengan Surili (Presbytis comata Desmarest, 1822) Di Taman Nasional Gunung Ciremai Provinsi Jawa Barat
Abstrak: The Information on the use of space and the utilization of species feed resource which is critical cohabitating to the wildlife conservation. Primate studies have successfully demonstrated obvious difference regarding the selection of feed and the utilization of the habitat in the recess. This research aimed at 1 ) finding out the use patterns of space by Javan Lutung (T.Auratus ) and Surili ( P.Comata ) 2 ) finding out the broad-ecological niches (niche breadth ) Javan Lutung (T.Auratus ) and Surili (P.Comata) 3 ) finding out the overlapping ecological niches ( niche overlap ecology ) Javan Lutung (T.Auratus ) and Surili ( P.Comata ) This study has been carried out in October 2012 until February 2013. This study calculates the amount of interspesific degrees association between Javan Lutung and Surili by using Index Jaccard. Collecting data is completed by direct observation and interview with the field agents. The method used in this study is focal animal sampling on the estimated site of Javan Lutung, Surili as well as the regional that cohabitation happened between Javan Lutung and Surili in TNGC. The samplings of this study are Javan Lutung, Surili, and trees that are used either individually or simultaneously. The equipments used in this study are TNGC map, Shunto compass, 1 piece of binoculars 8x21 Konica, 1 hagameter, 1 GPS receiver Garmin Maps 76 CSX, 1 piece of meter ribbon, 2 phiban, 1 digital camera Olympus E420, 1 stopwatch, rope software Arcview 3.3 and SPSS 16.0 for Windows. The results of the analysis and discussion show that distribution of spatial activity in spatial dimensions are the average of horizontal space on T.auratus ranges 5,14 ha, and on P.comata 5,31 ha. The Broad range of P.Comata is larger than the broad range of T.Auratus, it is caused by the existence of the feed resources P.Comata (75 types) is smaller than those kinds of feed T.Auratus ( 82 types ) that cause motion P.Comata in finding feed will be further than movement of T.Auratus.Whereas the utilization of vertical space of average height that utilized by T. Auratus is 27,72 m, while the average altitude is utilized by P. Comata is 27.5 m.The use of vertical space by T. Auratus and S. Comata have in common. This is related to the existence of a source of feed on the feed tree canopy strata. It is known that the two species of primate is a species of leafeaters. The calculation of ecological niches wide (Niche Breadth) in the use of feed resources by T. Auratus is 0,7811 on a real level (95% confidence interval), lower and upper boundary value of FT. T. Auratus is 0,7090 < FT < 0,8439 while broad ecological niche of P. Comata is 0,7615 value of FT. P. Comata is 0,6834 on a real level (95% confidence interval), the lower and upper limit has value of FT. P. Comata is 0,6834 < FT < 0,8298. The broad ecological niches of T. Auratus is larger than the broad ecological niches of P. Comata. The calculation of the value of the niche area of
Keyword: 

Judul: Pendugaan Parameter Demografi dan Pola Penggunaan Ruang Surili (Presbytis comata) di Taman Nasional Gunung Ciremai
Abstrak: Surili is an endemic primates of West Java. Its status is protected species based on PP. 7 of 1999, endangered species (IUCN) as well as classified in to Appendix II category, CITES. Data about demography parameter and use space pattern of Surili in Ciremai Mount National Park is necessary as one of the basic case in area management, including for species management, habitat development, drafting or revision zoning and the national park management plan. The research aimed to observation estimate of demography parameter of Surili in Ciremai Mount National Park Area which includes population size, natality, mortality, sex ratio and age composition and to identify use spatial pattern of surili there. Research was conducted at the Ciremai Mount National Park area for five months from Oktober 2012 to Februari 2013. As many as 28 observation points of demography parameter, and 4 points observation of its daily use space pattern. Data of demography parameter taken by concentration count method and data of use spatial pattern taken by focal animal sampling method. Total number of individuals from 28 points observation as many as 164 individuals, with the distribution of 48 individuals in the lowland forest with an average group size (8.00 ± 4.50), 56 individuals in the sub-montane forest with an average group size (5.6 ± 2.49) and 60 individuals in the mountain forest with an average group size (5.00 ± 2.07). Sex ratio total at 28 observation points was 1 : 2, with annual age (Adult : Adult Hood : Kid) 7 : 10 : 11. Value of total natality at 28 observation points was 0.125, with highest mortality value from adult hood to adult was 0,34 . Average of Surili daily cruising area in block Haurcucuk (representative type of lowland forest) was 1.13 ha, with an average daily track length of 516.80 m. Block Kalawija and Saninten (representative type of sub-montane forest), their average daily ranges in series were 2.08 ha and 3.32 ha, with an average daily track length of 935.25 m and 1092.29 m. Next on the block Cigowong (representative type of mountain forests), its average daily cruising area was 5.48 ha, with average daily track length was 1188,3m.
Keyword: 

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
Keyword: