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: 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: Optimization of Whipping Protein and Dough Formula  for the Development of Gluten-Free Sponge Cake Made from Mocaf
Abstrak: Produk bakeri bebas gluten dapat dibuat dari mokaf. Namun, produk tidak dapat membentuk struktur seperti roti. Struktur produk seperti roti dapat dibentuk dengan metode whipping. Penelitian bertujuan menentukan: (1) formula optimum whipping protein pembentuk struktur bolu; (2) formula terbaik bolu bebas gluten berbasis mokaf. Penelitian dilakukan dalam dua tahap, yakni formulasi whipping protein dan bolu. Perlakuan konsentrasi gula (15%, 30%, 45%) serta cream of tartar (0,5%, 1%, 2%) diterapkan pada tahap pertama. Whipping protein diujicobakan pada 3 taraf konsentrasi gula yang sama pada kondisi putih telur segar dan beku. Pada tahap formulasi bolu, perlakuan konsentrasi mokaf (30%, 50%, 65%) serta konsentrasi gula terpilih (30%, 45%) diterapkan. Whipping protein dianalisis daya dan stabilitas buihnya. Sampel bolu diuji secara fisik meliputi volume spesifik, daya kembang, warna, tekstur, serta struktur pori. Hasil penelitian menunjukkan daya dan stabilitas whipping protein dipengaruhi konsentrasi gula, cream of tartar, serta jenis telur. Peningkatan konsentrasi gula berpengaruh nyata terhadap peningkatan volume spesifik adonan, warna, penurunan kekerasan, serta pembesaran struktur pori. Peningkatan konsentrasi mokaf berpengaruh nyata terhadap penurunan volume spesifik adonan dan bolu, peningkatan kekerasan, serta pembentukan struktur pori yang lebih kecil dan rapat. Bolu dengan formula 45% gula dan mokaf sebesar 30% dari putih telur ditentukan sebagai formula terpilih., Gluten-free bakery products can be made from mocaf. However, the products cannot form a bread-like structure. The sponge structure can be formed by the whipping method. This study aims to determine: (1) the optimum formula for whipping protein as a sponge cake structure builder; (2) the best formula of gluten free sponge cake. This research was conducted in two stages, whipping protein and sponge cake formulation. The amount of sugar (15%, 30%, 45%) and cream of tartar (0,5%, 1%, 2%) applied in the first stage. Whipping protein of fresh and frozen egg white were tested at three levels of sugar. The treatments of mocaf concentration (30%, 50%, 65%) and selected sugar concentration (30%, 45%) were applied in the sponge cake formulation stage. The sponge cake samples were analyzed physically, including specific volume, expansion ratio, color, texture, and pores structure. The results showed that the foamability and stability of whipping protein were influenced by sugar concentration, cream of tartar, and egg type. The increase in sugar concentration had a significant effect on increasing the specific volume of dough, color, decreasing hardness, and enlarging the pores structure. Increasing the concentration of mocaf had a significant effect on reducing the specific volume of dough and sponge cake, increasing hardness, and forming a smaller and tighter pores structure. Sponge cake with a formula of 45% sugar and mocaf by 30% of egg whites was determined as the selected formula.
Keyword: bolu, mokaf, whipping protein