Judul: Morphological and molecular genetic characters of Barb (Barbonymus balleroides Val. 1842; Cyprinidae) in Serayu River Central Java.
Abstrak: The goverment builded the Mrica Reservoir in Banjarnegara at 1988. The reservoir affected of fish population and community in the ecosystem. The research aimed to evaluated the morphological and genetic characters of the Barb (Barbonymusballeroides) at several habitats in Serayu River. The research was conducted during February to September 2013. Sampling was carried out used applying purposive sampling method, continued by road sampling at six stations representing three zones, i.e., upper, middle, and lower zones. Fishing gear used were net, gill net and electrofishing. Morphological characters were completed based on morphometric, meristic, and asymmetric characters with the R (PCA and Discriminant). Definitive species identification and genetic difference between locationswere accomplished using mithochondrial DNA marker, cytochrome oxidase 1 (CO1) using Mega 4 programe. Physical and chemical characteristics of aquatic environment were observed based on position of the stations. Physical and chemical characteristics of aquatic environment indicated that the condition of sampling stations to support fish survival. Morphologically, Barb of the Serayu River was separated into two groups, group A inhabiting lower zone of the reservoir (station I and II) and group B inhabiting the middle zone (station III and IV), and the upper zone (station V and VI). Morphological clustering distance between Barb in station I and II were 2.5; while between group A and B were 8.53. Whereas, meristic analysis did not show any separation of fish population. Genetic analysis based on mtDNA CO1 of Barb in the sampling stations was successfully accomplished, resulting in 710 bp in fragment length. Phylogenetic analysis showed that six samples of the Barb formed one cluster and separated from outgroup (B. gonoinotus dan Puntius orphoides) with genetic distance of 6.34%. It implied that species identification of the Barb (B. balleroides) was true. Be found intraspecific variation on Barb of Serayu River genetic distance analysis using p-distance performed two clusters with the value of 2%. The first was Barb of station I and II, and the second was stations III, IV, V, and VI. Genetic distance between stations of III and IV was 0.15%; while between station V and VI was 0.3%. Genetic difference based on CO1 gene between station I and II was 2%.
Keyword: Fragmentation, mtDNA, habitat

Judul: Biologi Reproduksi Ikan Brek (Barbonymus balleroides Cuvier & Val. 1842) Di Sungai Serayu Kabupaten Banjarnegara Provinsi Jawa Tengah
Abstrak: The Serayu River, a major river in Central Java Province, crosses five regencies including Banjarnegara Regency. In Banjarnegara, there was built a reservoir called Panglima Besar Jenderal Soedirman Reservoir. The reservoir construction caused habitat fragmentation which splits Serayu River into two different ecosystems, running water ecosystem and stagnant water ecosystem. Inderectly the habitat fragmentation affects the species existence of fish that lived in the reservoir. Barb is one of the fish species, which found in the Serayu River tends to decrease in population. The aims of this study are to examine reproduction aspects and alternative management of barb in Serayu River. The fish samples were taken from October 2012 to March 2013 in three zones (downstream, middle stream, and upper stream of Jenderal Sodirman reservoir), consisting of 6 stations. Fish samples were caught using nets, gill nets and electrofishing. The samples were analyzed to find out the length, weight, sex ratio, gonad maturity index, fecundity, egg diameter and egg quality. The barbs were caught 1,358 consisted of 642 males and 716 females, with total length varied in the range between 58-245 mm and weight range between 2- 155 g. The most of fish captured were obtained in the upstream zone, consisted of 233 males and 239 females. The growth pattern of male and female fish was a positive allometric. The sex ratio during the study was 1:1.12. Male barb reached first gonad maturity at a size of 152 mm while female fish 169 mm. Based on gonad maturity stage and a peak gonad maturity index, the spawning occurred in October. The fecundity of barb was about 2,760-25,290 eggs and the barb fish as a total spawner. The highest percentage of eggs quality in barb was protein and then followed by fat and carbohydrate respectively. Based on the analysis result, amino acid, and glutamic acid had the highest percentage. Habitats fragmentation influenced barb reproduction.
Keyword: 

Judul: Pembuatan cookies dari campuran tepung terigu dan maizana yang disuplementasi dengan tempe kedelai
Abstrak: Untuk memanfaatkan dan meningkatkan citra tempe, penggunaan tempe sebagai bahan suplementasi dalam pembuatan cookies merupakan salah satu alternatif. Namun rasa pahit yang terdapat dalam tempe merupakan kendala untuk menghasilkan cookies yang disukai. Oleh karena itu perlu dilakukan usaha untuk mengurangi atau menghilangkan rasa pahit tersebut agar dapat dihasilkan cookies yang disukai. Penelitian ini bertujuan untuk meningkatkan pemanfaatan dan citra tempe kedelai dengan usaha mengurangi atau menghilangkan rasa pahit di dalamnya sehingga dapat disuplementasi ke dalam cookies. Penelitian ini dibagi dalam dua tahap, yaitu penelitian pendahuluan dan penelitian lanjutan. penelitian pendahuluan, Dalam dilakukan penentuan metode penggilingan tempe, penentuan kondisi oven yaitu suhu dan waktu pemanggangan cookies yang tepat dan analisis komponen kimia tepung terigu dan tempe kedelai (setelah digiling dan di-blanching). Selanjutnya dalam penelitian utama dilakukan analisis komponen kimia dan uji organoleptik terhadap cookies yang dihasilkan. Analisis komponen kimia tersebut meliputi kadar air, kadar abu, kadar protein kasar, kadar lemak kasar, kadar serat kasar dan kadar karbohidrat (selain serat kasar). Pada penelitian yang dilakukan, setelah tempe kedelai di-blanching dengan uap panas pada 100°C selama 10 menit, selanjutnya tempe digiling sampai halus (sebanyak lima kali). Tempe giling tersebut kemudian disuplementasikan ke dalam adonan cookies dengan jumlah 0, 5, 10 dan 15 persen. Dengan semakin meningkatnya suplementasi tempe (kira-kira mulai 25 persen), pembuatan adonan semakin sulit dilakukan karena adonan menjadi lengket. Selain itu bau tempe pada cookies yang dihasilkan juga semakin menyengat. Suhu pemanggangan yang digunakan yaitu 350°F atau 176.5°C selama 19 menit. ...
Keyword: