Judul: Stand-alone GIS Application for Wildlife Distribution and Habitat Suitability (Case Study: Javan Gibbon, Gunung Salak, West Java)
Abstrak: The synthesis of wildlife-habitat studies, multivariate habitat analysis, and wildlife mapping techniques is very promising to provide a basis for impact assessment and mitigation, conservation and monitoring of wildlife (Morrison et al., 1992). In contrast, case studies of the synthesis still have been rarely done in Indonesia. The need of it is obvious considering that Indonesia has a lot of protected areas. In this context, developing such GIS application which carrying the synthesis could be useful to support designing management plan in spatial basis. The case study in order to test the system performance is javan gibbon (Hylobates moloch) in Gunung Salak considering to its status as a critically endangered and keystone species for Gunung Halimun-Salak National Park. The GIS Application is developed by using iterative and incremental approach. The development has two phases, that is initial phase or requirement analysis and construction phase. In the initial phase, the intended system and its needed functionalities were determined, whereas in the construction phase the functionalities were further analyzed, designed, and finally implemented. The system was tested using the spatial data which represents habitat factor of javan gibbon and the performance of the system was examined. The concerned system, namely SUITSTAT, was succesfully built. It is equipped with data preparation and habitat suitability model functionalities. Including in data preparation is basic geoprocessing, ecogeographical variable generation, and species distribution mapping. The habitat suitability model follows decision rules based method, specifically Simple Additive Weighting, which comprises of weight calculation based on presence data, standardization, and score calculation. The suitability habitat information is available in spatial and chart format. Based on system assessment, most of processes were performed well. Some drawbacks are existed which addressed for future development, such as refinement of dissolve algorithm and data preparation functionalities. The suitability model was constructed by ten ecogeographical variables, which are the area of primary and secondary forest, the area that containing 0 – 15% slope, the area that containing 15-45% slope, the area that containing more than 45% slope, the area that containing lowland and submontane forest, the distance to river, road, and non-habitat area. These ecogeographical variables were extracted from landcover, elevation-based forest ecosystem, rivers and roads data, and slope data. The model outcome shows that Mt. Salak area consists of 13.20% (17.53 km2), 26.25% (34.86 km2), 19.40% (25.77 km2), 4.16% (5.53 km2), and 20.17% (26.78 km2) for high-suitable, suitable, moderate suitable, less and low suitable level subsequently, from total area of 13278.34 ha. It also consists of not suitable area for 12.69 km2 or 9.56% from the total area.
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Judul: Studi Lokomotor dan Postur Per Aktivitas Owa Jawa (Hylobates moloch Audebert, 1798) di Taman Nasional Gunung Halimun Salak.
Abstrak: Gunung Halimun Salak National Park is the largest mountainous tropical rainforest remaining in Java island and it is an important habitat for the preservation of javan gibbon (Hylobates moloch Audebert 1798), an endemic primate in Java island. A study of posture and locomotion of javan gibbon is needed considering within their daily activities, javan gibbon using different spatial habitat structure and therefor the information is important as reference to make a better decision in conserving habitat and population of javan gibbon based on aspect of behavioral and ecology. This study was conducted in an area of Cikaniki – Citalahab, Gunung Botol resort for one month (June – July 2012). Equipments used in the study were range finder, binoculars, phi bands, compass, camera, stationery and stopwatch as a tools. Data were collected from two groups of well-habituated javan gibbon, named group A and B, by using scan and focal animal sampling in order to get collected behavioral data. Profile diagram of the habitat was also developed. To determine home range, convex polygon and fixed kernel 95% were applied. The mean active period of javan gibbon was 9 hours at 07.35 am – 4.50 pm and dominated by resting activity for 48.18%. The dominant locomotor type during their active period was brachiation with frequency and duration of 46,07 – 79,33% and 11,52 – 15,26 hours. Meanwhile the percentage of sitting posture type with frequency and duration was 72,78% - 84,12% and 11,12 – 19,04 hours. There was 24 species of trees used as locomotion mediums and 16 trees for postures. The most dominant species was puspa (Schima wallichii) with most dominant family was from family Fagaceae. The percentage of crown covers for the two groups was 62.2%. Alleged average daily range during the observation time of 641.96 m group A while group B of 1278.18 m. Calculations with FK 95% giving an average cruising area of 50.27 ha, while the 100% MCP method gives an average cruising area of 24.38 ha. Analysis of the Digital Elevation Model (DEM), wide ranges of the study group had a mean - average of 25.65 ha for the analysis of the MCP and 53.25 ha for FK analysis results with 95%. Result of posture and locomotor study could be used as consideration to design of ex situ conservation area of javan gibbon beyond, that includes also habitat enrichment. Map of the daily movements and home ranges of Javan gibbon can be used as supporting data for the object ecotourism attractions of special interest, education and research. Also, it can be a reference park managers in monitoring the presence of a controlling Javan gibbon habitat
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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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