Judul: Morphometric identification characteristics and extraction of bioactive components of fruit bats meat in celebes as food
Abstrak: This study aims to determine the species of fruitbats, bioactive compounds in meat, carcass and meat product, meat quality and nutritional value, level of consumer acceptance of processed meat, and security of processed meat as food. The results showed five species of bats identified to species level, and 3 types to genus level. Carcass production of Acerodon celebensis were 51.98-56.04%, Pteropus alecto (54.49-56.55%), Nyctimene cephalotes (61.58%), Rousettus amplexicaudatus (55.65%) Thoopterus sp (49.29-64.07%), and meat production were 54.81-56.92, 45.37-54.03, 50.27, 51.67, 51.41-51.86%, respectively. The pH value and water holding capacity for unfrozen P. alecto meat were higher than frozen Pteropus alecto meat, pork, chicken, and tuna, while the cooking loss were lower. Protein, water, Ca and P percentage of P. alecto and R. amplexicaudatus were lower than pork, chicken, and tuna, but the fat percentage was higher. Ratio of saturated fatty acid (SFA), Monounsaturated fatty acid (MUFA), and Polyunsaturated fatty acid (PUFA) for A. celebensis was 17.21:13.27:1, for P. alecto was 23.36:13.13:1, for R. amplexicaudatus was 6.51:4.88:1, for pork was 2.48:2.83:1, Chicken was 2:1.5:1, Tuna was 1.08:0.6:1. Ratio of essential amino acids and non essential amino acids for A. celebensis was 1.16:1, for P. alecto was 0.98:1, for R. amplexicaudatus was 1.05:1, for pork was 1.1:1, for chicken was 1.17:1, and for tuna was 1.12:1. Cholesterol for P. alecto, R. amplexicaudatus, pork, chicken, and tuna were 284.20, 234.75, 287.54, 192.88, 263.15, 138.21 mg, respectively. LC-MS results showed that the highest in percentage were compounds with molecular weights of each 413.2692 (C26H3704), 324.2691 (C23H34N), 276.2 (C19H34N), and 319.3 (C21H39N2). Consumer preference for processed P. alecto meat was the same with conventional livestock meat and tuna. P. alecto meat was cooked rica-rica that stored up to 14 days in freezing temperatures contained total microbial count of 3.1 x 104 cfu/mL-6.0 x 104 cfu/mL, Staphylococcus aureus, 7.7 x 101 cfu / mL - 7.6 x 103 cfu / mL. Escherichia coli and Salmonella sp was negative. The total microbial count of P. alecto meat that cooked kari was 6.8 x 105 cfu / mL - 9.7 x 105 cfu/mL, S. aureus was 4.3 x 101 cfu / mL - 1 x 104 cfu / mL. E. coli <3 / mL, and Salmonella sp was negative. The conclusions of this study was fruit bats were found 5 sp. The body weight could be used to predict the expected growth rate and carcass component of the fruit bats. The quality for fruit bat meats are similar with conventional livestock and tuna. Rica-rica P. alecto meat and curry were preferred by consumers and safe for consumption up to 14 days of storage at 5ºC.
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Judul: The Hunt and Trade of Some Species of Bats inside and surround Forest Area of Batang Toru, North Sumatra
Abstrak: Most of local people surround Batang Toru Forest Area work at agriculture sectors. Durian and petai are mostly cultivated due to those commodities have high economic value. The main wild animals that help pollination of durian and petai is bat (Chiroptera: Megachiroptera). Not only help durian and petai pollination, but bats also help other plants pollination and spread some seeds. Therefore bats also have function as forest ecosystem keeper. The local people inside and surrounding Batang Toru forest is dominated by Batak ethnic. They are found of consuming bats meat (Pteropodidae). Unsustainable bat hunting is worrying since it can decrease bats population. The aims of study is to get information concerning the hunt and trade of some species of bats inside and surrounding Batang Toru Forest Area from conservation perspective. The locations of study were at Batang Toru Forest Area, surrounding Batang Toru Forest Area. The study was conducted during November 2009 - June 2010. The tools that were used consisted of map of area, guidance book “Kelelawar di Indonesia”, GPS, digital camera, 2 unit of trap camera, binocular, flash light, watch, alcohol 90% and guidance questioner. The objects of this study were kalong kapauk, lalai kembang and kusing dayak, bats hunters, bats collectors, bats sellers, bats buyers, food shop owners, toddy shop owners, bats consumers and durian farmers. The data was collected through literature study, interview, field observation and video from trap camera. The data then was analyzed descriptively. The bats trades happen locally. The price of one kalong kapauk can reach Rp 15.000,00 – Rp 40.000,00, while one lalai kembang or kusing dayak is only paid Rp 1.000,00. The utilizations of bats are usually for protein source, extreme menu, medicine and Snacks. Concerning the important aim of bats in the ecosystem, it needs conservation effort to conserve bat population that is getting decrease. The conservation effort can be giving socialization to local people regarding important aim of bats to the ecosystem, delivering conservation education to pupils in the schools, increasing local people welfare by giving agricultural illumination and repairing the habitat of bats.
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Judul: Mempelajari Model Rancangan Hidrolika Sub Unit Irigasi Curah dengan Tekanan Rendah
Abstrak: Faktor penting dalam keberhasilan penerapan sistem irigasi curah adalah perancangan yang tepat dan efisiensi operasional dari sistem yang dirancang. Desain irigasi curah dilakukan dengan beberapa tahapan. Perhitungan rancangan hidrolika sub unit merupakan tahapan kunci dalam proses desain irigasi curah. Persyaratan hidrolika jaringan perpipaan harus dipenuhi untuk mendapatkan penyiraman yang seragam. Jumlah dan spesifikasi sprinkler (pencurah) maupun jenis dan diameter pipa yang beredar di pasaran sangat beragam. Tahapan rancangan hidrolika sub unit biasa dilakukan dengan metoda coba-ralat (trial-error method). Hal ini cukup rumit dan membutuhkan waktu yang tidak sedikit. Maka dibutuhkan suatu metoda perhitungan rancangan hidrolika sub unit yang sederhana sehingga memudahkan dan meminimalkan kesalahan dalam perancangan irigasi curah.
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