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: 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: 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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