Judul: Penyebaran dan Keanekaragaman Burung Air pada Berbagai Tipe Habitat di Bandara Internasional Soekarno Hatta
Abstrak: Soekarno Hatta International Airport (SHIA) covers an overall area of approximately 1.800 hectares. SHIA could be a potential place for waterbirds for feeding and roosting, because three qurter of the area consists of open spaces and wetlands. The occurance of waterbird in SHIA could be dangerous for the aircraft. This research aims, to assess waterbird diversity, waterbird distribution and abundance in several habitats of SHIA, and to locate potential dangerous areas related to bird strike in SHIA. It is hope that the research could help airport authority on flight safety, particularly those related to bird strike.
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Judul: Keanekaragaman Burung Air di Bandara Internasiomal Juanda dan Sekitarnya serta Peluang Terjadinya Bird Strike.
Abstrak: Bandar udara Internasional Juanda merupakan salah satu bandara utama di Indonesia, terletak di dekat kawasan pesisir timur Surabaya yang merupakan salah satu wilayah penting bagi burung (IBA). Beberapa ekosistem sawah dan tambak di sekitar Bandara Internasional Juanda menyebabkan tingginya kehadiran burungburung liar khususnya burung air serta meningkatkan peluang terjadinya bird strike. Penelitian ini bertujuan untuk mengidentifikasi keanekaragaman burung air serta menentukan peluang terjadinya bird strike pada setiap jenis burung air di Bandara Internasional Juanda dan sekitarnya. Penelitian dilakukan pada bulan April-Mei 2018 dengan metode point count (Indices Ponctuel d’Abondance). Jenis burung air yang ditemukan di sekitar Bandara Internasional Juanda yaitu 24 jenis dengan kelimpahan jenis tertinggi pada habitat tambak dengan lebih dari 300 individu per harinya, sedangkan jenis burung air yang ditemukan di dalam Bandara Internasional Juanda berjumlah 16 jenis dengan kelimpahan jenis tertinggi pada habitat pond timur dengan lebih dari 60 individu setiap harinya. Konsentrasi penyebaran burung air di Bandara Internasional Juanda berada di bagian timur bandara yaitu pond timur. Penilaian terhadap 16 jenis burung air yang terdapat di Bandara Internasional Juanda menunjukkan bahwa terdapat 2 jenis burung dengan kategori tinggi, 13 jenis burung pada kategori sedang, dan 1 jenis burung dengan kategori rendah tehadap peluang terjadinya bird strike. Kuntul kecil (Egretta garzetta) dan kuntul kerbau (Bubulcus ibis) merupakan jenis dengan peluang terjadinya bird strike tertinggi di Bandara Internasional Juanda.
Keyword: Bandara Internasional Juanda, bird strike, burung air

Judul: Karakteristik Keju Lunak Probiotik dengan Bahan Koagulan Kalsium Klorida pada Konsentrasi yang Berbeda
Abstrak: Cheese is one of dairy products produce by using rennet as coagulant enzym. The use of rennet as coagulant has some problems such as limited availability and unguaranted halalness. Calcium chloride can be used as a substitution of milk coagulation process by rennet. The experiment was aimed to test the ability of calcium chloride salts as coagulant in the cheese-making process and to study the characteristics of the produced cheese by the addition of the probiotic bacteria. Concentration of calcium chloride used were 5%, 7.5% and 10% with the addition of probiotic bacteria Lactobacillus acidophilus IIA-2B4 and Bifidobacterium longum RRM-01. Statistical design used in this experiment were Randomized Block Design. The data obtained were analyzed with ANOVA and Tukey test was performed if significant defference among variables data was detected. Based on the MFFB and population of lactic acid bacteria, the produced cheese can be categorized as a soft cheese and also categorized as a probiotic food. The addition of calcium cloride at different consentrations did not effect significantly on the tested variables (viscosity, yield, nutrient composition, pH and total titrable acid, population of lactic acid bacteria, S, aureus, coliform and hedonic test) when compared with cheese coagulated by rennet as positive control, whereas calcium salt coagulation time showed highly significant difference (P<0.1) when compared with rennet, but did not differ significantly between the calcium salts. Thus the suggested level of addition of calcium chloride for cheese making is 5%.
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