Judul: Tata Niaga, Parameter Demografi, Morfometri, Panenan dan Karakteristik Habitat Ular Sendok Naja sputatrix (Boie, 1827) di Provinis Jawa Timur.
Abstrak: Spitting cobra (Naja sputatrix Boie 1827) has been harvested and traded in local and international market, yet there was still no suficient data concerning its population and habitat. The main purposes of this research was to analyze the trading system, demographic parameters, morphometry and habitat characteristics of spitting cobra in East Java Province. The actors involved in the trading systems functioning as harvesters, collector, sub agen, agents, and also domestic users which likely had no allegiance between them and very much influenced by the market. Morphometrics measurement of the speciments, showed that male snakes had a longer bodysize compare to females, SVL were 999,2 cm and 998,9 cm respectively,which 81,90% of total harvested speciments were adult spitting cobras. The females dominated the harvested population of all trade actors, up to 90,54%, this might be an effect of harvesting pattern where the harvesters conducted catching outside the nests. Such pattern would be a threat for the population of the snake. Spitting cobras had no habitat preference and could easily adapted with different kinds of environment.
Keyword: 

Judul: Tata Niaga, Kelimpahan Dan Karakteristik Habitat Ular Jali Ptyas Mucosus (Linnaeus 1758) Di Jawa Tengah
Abstrak: The research of oriental rat-snake’s (Ptyas mucosus Linn 1758) abundance and its habitat is still rare. Oriental rat-snake is classified as a commerce species and is listed on Appendix II of CITES. This study was aimed at measuring the abundance and morphometric characteristic of oriental rat-snake in Central Java. In the present study, harvesting abundance was obtained from 7 major collectors, 3 medium collectors, 4 small collectors and 4 hunters/professional catcher. Information was also obtained by interviewing the managers of both of BKSDA and LIPI. The morphometric data collected from 159 living and 131 dead specimens from major collectors. Harvesting abundance derived from the average of rat-snakes that was received by major collectors. Descriptive analysis was used to process data morphometric. The multiple linier regressions were performed to determine the relationship between body mass and body size variables. In the trading system, there were traders, trade’s chain and price factors that influance its. The harvesting abundance of oriental rat-snake in Central Java were estimated annually a 132 000. Its abundance was mainly influenced by natural factor, especially paddy's crops cycles. Based on the descriptive analysis of morphometric data obtained, males had longer SVL and greater body masses than females of the same body length. Average of male’s snout-vent length was 142,67 (SD=14,09) and body mass is 0,95 kg, while for female’s SVL was 140,45(SD=12,99) and body mass is 0,93 kg. The analysis showed insignificant differences in body size between the sexes and in each collector’s level. At present, abundance of oriental rat-snake can support commercial harvesting. Habitat characteristic of oriental rat-snake’s nest were consisted of nine variables, i.e. hole and soil moisture, hole and soil temperature, soil pH, location altitude, distance from water and settlement, and slope. However, further studies are needed to assess sustainable levels of harvesting.
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: