Judul: Taksonomi dan Habitat Pilihan Bintang Laut di Perairan Pulau Hari, Sulawesi Tenggara
Abstrak: Organisms prefer habitats which provide most of their requirement for growing and populating. In order to minimize competition, each population develops habitat sharing in many ways including diet preference and habit, and defense mechanism. This habitat sharing is demonstrated as area that is inhabited by individuals of the population. Research in habitat sharing of seastars has been conducted in August-December 2012. Seastar specimens were collected from and observed at Hari Island Waters (South East Sulawesi), applying road sampling and free handpicking technique. Geography position of each individu of seastar was remarked in GPS (Geographical Position System), and the characteristics of area where each individu of seastars was found, growth type and cover area of corals, species and cover area of seagrass, type of the substrate, was recorded. These position of seastars were then overlayed on habitat map to develop area inhabiting by each population of seastars. Results of research uncovered nine species of seastars that taxonomically confirmed: Linckia laevigata (Linnaeus, 1758) (Ophidiasteridae: Valvatida), Linckia multifora (Lamark, 1816) (Ophidiasteridae: Valvatida), Nardoa tuberculata Gray, 1840 (Ophidiasteridae: Valvatida), Nardoa novaecaledoniae (Perrier, 1875) (Ophidiasteridae: Valvatida), Fromia monilis (Perrier, 1869) (Goniasteridae: Valvatida), Culcita novaeguineae Műller & Troschel, 1842 (Oreasteridae: Valvatida), Choriaster granulatus Lütken, 1869 (Oreasteridae: Valvatida), Echinaster luzonicus Gray, 1840 (Echinasteridae: Spinulosida), Acanthaster planci (Linnaeus, 1758) (Acanthasteridae: Spinulosida). Corals grew well surrounding Hari Island, especially in the north side encircling a 2.9 ha lagoon. Between lagoon and the island, there were seagrass area (± 0.4 ha) and open sandy area. Most seastars inhabited this area, giving a distribution of west-east-direction belt. L. laevigata was found with the largest number of individuals (58 ind.), distributing widely. The habitat preference did not show specific. N. tuberculata prefered area with branching corals while C. novaeguineae tended to live in sandy area both among seagrass and corals. A. planci as coral feeders prefered tubulate Acropora eventhough some individuals found on massive coral and sandy bottom among corals. C. granulatus were found in a small area of sandy bottom among coral closed to reef slope. F. monilis and N. novaecaledoniae were only found 3 and 2 individuals, distantly each other, inhabiting close to reef slope. These two species have never been reported in large number. Habitat prefered by each population of seastars which showed in spatial distribution map, demonstrated a strategy in minimizing competition among populations. This strategy concerned with live requirement and adaptation potential (morphology and habits) of each seastar species.
Keyword: Seastars, prefered habitat, taxonomy, habitat share, Hari island

Judul: Struktur dan Sebaran Komunitas Bintang Laut (Asteroidea) di Perairan Pulau Sapudi, Kabupaten Sumenep, Madura
Abstrak: One of the marine life which has not been widely known for its benefits are sea stars (starfish). Research on sea stars have not been widely reported or investigated in Indonesia compared to other countries such as Australia and Japan. The purpose of this research is to know the community structure of sea star (Asteroidea) and to know the relation between sea star with its characteristic of habitat. This study was conducted in June that starts with a site survey on June 28, 2012. Primary data collection at the study site on June 30, 2012 to July 3, 2012. This research was conducted in the coastal Sapudi Island, Sumenep, Madura. Data were collected by the line transect method which lay down along 50 meters. At each transect lines were laid 1 x 1 meter transect plots. Data analysis using the calculation of density of seagrass, density, dominance and the pattern of sea stars spreading and the relation between sea star and habitat characteristic. There are 4 species of starfish that can be found in the Sapudi Island, such as Arcaster typicus, Culcita novaeguineae, Linckia laevigata, and Protoreaster nodosus. Linkia levigata is one of the starfish species that can be found in every station. Five species of seagrass as one of the starfish habitat can be found in Sapudi Island, such as Cymodocea rotundata, Enhalus acoroides, Halophila ovalis, Syringodium isoetifolium, and Thalassia hemprichii. Thalassia hemprichii is the most dominated species in Site 1, Site 3, and Site 4. In Site 1, there can be found two types of seagrass, they are Thalassia hemprichii and Syringodium isoetifolium. Based on Morisita index, spread of Asteroidea in Sapudi Island consist of two species of distribution, such as cluster for Protoreaster nodosus and Arcaster typicus and kindred Linckia laevigata and Culcita novaeguineae.
Keyword: Sapudi island, habitat of seagrass, sea stars, distribution, community structure

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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