Judul: Sifat Fisik Daging Dada Ayam Broiler Pada Berbagai Lama Postmortem di Suhu Ruang
Abstrak: Chickens meat is inclusive of food substance that easy to destroy or rotten. Breast meat will be the focus in this research. Long time of postmortem affected decrease of meat quality especially on physical properties. The acceptability of poultry muscle as food depends largerly upon chemical, physical and structural changes that occur in muscle as it converted to meat. This experiment was carried out to investigate decrease of meat quality (physical properties) in various time of postmortem.The aim of this research is to learn meat of chickens physical properties at various long time postmortem (0, 2, 4, 6 and 8 hours) and to know meat quality until 8 hours postmortem. Completely Block Randomized Design was used in this experiment. Treatment of this experiment is time of postmortem (0, 2, 4, 6 and 8 hours) and different day at slaughtering as block design consist of three block. If any significant different (p<0,05) betwen treatments were than compared by using contrast polinomial orthogonal test. The observed variable are pH, water content, water holding capacity (WHC) and water activity. The results shows that long time postmortem affected to water content value, and very affected to pH value, and water activity, but not affected to water holding capacity. This research shows that long time postmortem 0 – 8 hours results that pH mean ranged from 5,76 – 5,4, water content ranged from 74,50 – 73,90, WHC mean ranged from 95,27 - 93,75 and water activity ranged from 0,985 – 0,960. Average value on pH, water content and water activity changes following linier pattern with correlation coefficient are negatively. This mean that long time postmortem will be decreasing pH value, water content value and water activity value.
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Judul: Microscopic Changes in the Ventricular Organ of Broiler Chickens (Gallus domesticus) Up to 48 Hours after Death
Abstrak: Penentuan waktu kematian pada ayam broiler dapat dilihat dari proses pembusukan yang terjadi pada jasad. Penelitian ini bertujuan untuk mengetahui perubahan mikroskopis organ ventrikulus ayam broiler (Gallus domesticus) sampai 48 jam setelah kematian. Hasil penelitian ini diharapkan dapat memberikan informasi mengenai waktu interval post mortem dan sebagai sumber acuan untuk pengembangan ilmu forensik hewan dibidang perunggasan. Salah satu metode untuk menentukan waktu interval post mortem adalah melalui pengamatan mikroskopis terhadap perubahan post mortem yang terjadi pada organ ventrikulus ayam broiler. Sebanyak 75 ekor ayam broiler berumur 7 hari yang dieuthanasia dengan cara dislokasi persendian leher pada waktu yang bersamaan, kemudiaan diamati 3 ekor ayam per dua jam sampai 48 jam setelah kematian. Analisis perubahan kerapatan tunika mukosa, warna tunika submukosa, dan tunika muskularis organ ventrikulus menggunakan aplikasi ImageJ untuk mengubah warna menjadi data kuantitatif dengan satuan pixel, kemudian dianalisis menggunakan uji analisis Pearson untuk melihat korelasi hubungan antara interval waktu post mortem dengan perubahan mikroskopis post mortem. Hasil penelitian menunjukkan bahwa perubahan mikroskopis yang terjadi pada organ ventrikulus ayam broiler sampai 48 jam setelah kematian meliputi perubahan kerapatan tunika mukosa yang semakin merenggang serta mengalami deskuamasi dari lapisan koilin, warna tunika submukosa pucat pada akhir pengamatan, dan warna tunika muskularis semakin pucat serta terdapat celah-celah pada bagian tunika muskularis pada akhir pengamatan., Determination of the time of death in broiler chickens can be observed from the decay process that occurs in the body. This study aims to determine the microscopic changes of the ventricular organ of broiler chickens (Gallus domesticus) up to 48 hours after death. The results of this study are expected to provide information about after-death time intervals and as a reference sources for the development of animal forensic science in the poultry field. One method to determine after-death time intervals is through microscopic observation of the changes that occurring in the ventricular organ of broiler chickens after death. A total of 75 broilers aged seven days were euthanized through neck joint dislocation at the same time, then observed three chickens per two hours up to 48 hours after death. Analysis of changes in the density of the tunica mucosa, the colour of the tunica submucosa, and the muscularis of the ventricular organs using the ImageJ application to convert the colour into quantitative data in pixel. Data Analysed was using Pearson analysis test to see the correlation between after death time interval and after death microscopic changes. The results showed that the microscopic changes in ventricular organ of broiler chickens up to 48 hours after death included changes in the density of the tunica mucosa that was loosened also desquamation of stratum koilin, the colour of the tunica submucosa was pale at the end of the observation, and the colour of the tunica muscularis was getting paler and there were gaps in the muscularis at the end of the observation.
Keyword: broiler chickens, decomposition, veterinary forensic pathology, ventriculus

Judul: Ecosystem and community based model for zonation in Nino Konis Santana National Park, Timor-Leste
Abstrak: Nino Konis Santana National Park is the first national park that was declared by Timor-Leste Government on August 2008. Aims is to i) Protect and conserve nationally and globally important natural and cultural values, ii) Contribute to the achievement of sustainable livelihoods for local communities, iii) Establish the first protected area in Timor-Leste’s world-class protected area system, iv) Increase awareness of conservation and the sustainable management of biodiversity and natural resources, v) Ensure the active participation of and foster ownership by the communities in the protected area, and vi) Manage the NKSNP as an internationally recognized protected area where the traditional interactions of people and nature are maintained in a way that protects the environment.
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