Judul: Studi Terhadap Komponen Daya Dukung Harimau Sumatera (Panthera tigris sumatrae, Pocock 1929) di SPTN IV Painan dan SPTN II Merangin-Bungo, Taman Nasional Kerinci Seblat
Abstrak: As the top predator, tigers need the existence of prey. Without prey, tigers can become extinct, and if so the food chain balance will be disturbed. The function of habitat is to provide food, water and cover. Food is a main factor that supports the Sumatran tiger’s life. Water is needed because tigers cannot stand the heat. Cover is used for protection, a hunting place, shelter and reproduction. This research is done on July-December 2008 at National Park Management Section (SPTN) IV Painan, Pesisir Selatan Residence, West Sumatra and National Park Management Section (SPTN) II, Merangin-Bungo, Jangkat Residence, Jambi. Line transect method is used to take data in four strips (strip I, II, III, and IV), with average of strip length is 4,86 kilometres (strip I); 5,24 kilometres (strip II); 2,05 kilometres (strip III); and 4,70 kilometres (strip IV). All strips is on animal active strip from type of range of hills forest to type of mountain forest. Based from type of its habitat, the highest estimation of tiger density is on strip II and I with density value 1,30 ind/100 km2 and 1,20 ind/100 km2. For the lowest estimation of tiger density is on strip III and IV with density value 0,7 ind/100 km2 and 1,00 ind/100 km2. The highest value of tiger relative abundance is on strip III (2,08 footprints/km) and the lowest value is on strip IV (0,085 footprints/km). Tigers prefer to prey on sambar deer (Cervus unicolor), red muntjac (Muntiacus muntjak), wildboar (Sus sp), and serrow (Capriconus sumatrensis). Other potential animals found during the research are: Sunbear (Helarctos malayanus), ajag (Cuon alpinus), great argus (argusianus argus), siamang (Hylobates syndactillus), banded langur (Presbytis melalophos), agile gibbon (Hylobates agilis), giant squirrel (Ratufa affinis) and common porcupine (Hystrix brachyura). The vegetation is the main cover because they provide canopy for tigers who cannot stand the heat. Based on the function, there are three types of vegetation, which are overstory, understory, dan ground cover. The water sources in Kawasan Taman Nasional Kerinci Seblat (TNKS) are both stand-water and run-water. In each location, there are big flowing rivers. The research location has high carrying capacity for tigers. However, the research location also has high threats and intervention against tigers and their habitat, increasing chances of their extinction in the research location and the wild.
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Judul: Aplikasi SIG untuk analisis distribusi populasi harimau sumatera (Panthera tigris sumatrae, Pocock 1929) dan satwa mangsanya di Hutan Blang Raweu, Kawasan Ekosistem Ulu Masen, Aceh
Abstrak: Very little information is known of the distribution of Sumatran tiger and their prey species in Ulu Masen Ecosistem . Ulu Masen area is one of 18 Sumatran tiger’s population determining area which was appointed by Forestry Ministry in Sumatra for the implementation of Tiger Strategy and Action Plan at 2007. It was acknowledeged that Sumatran tiger existed at Ulu Masen, however, there was no any information on their population. This research was doing to support the government programs to determine the sumateran tiger population. This research was done from December 2009 until Mei 2010 in Blang Raweu Forest and its surrounding area in Ulu Masen ecosystem in Pidie and Pidie Jaya province Aceh. Based on the land cover, Blang Raweu Forest consisted 3 types, lowland tropical forest, mountain tropical forest and high mountain tropical forest. It ranging from lowland forest, hills forest, and mountain forest. The Data was taken by Random Camera Trap Methode and the prey population was analyzed based on the speed moving of the species. The tiger distribution was analyzed by overlaying the meeting point and the map of land cover type, forest type by the height, slope, grassland, river, settlement, and human activities in the area. Based on the tiger and prey distributionanalisys by using GIS, The tiger distribution was followed the prey. It was saw from the daily activity types and they prey bassed on the tiger and pery distribution maps. The primary factor in prey distribution wass feed, salt lick, and water, so it directly influence the tiger distribution. The other factors such as land cover, slope, altitude, human activity and the settlement which have different influence to the every animal. Estimated population based on CAPTURE (X±SE) program with the model mh was 6±2.45 individu. Meanwhile the tiger density is around 2-8 individu/100 km2 with the accuracy of about 95%. The primary prey in this area was Sambar deer, deer, and beard pig. Number of Sambar deer and deer could be estimated. There were 75 individu/100 km2 of sambar deer with 1:1 sex ratio.
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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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