Judul: Sebaran spasial dan model kesesuaian habitat badak jawa (Rhinoceros sondaicus Desmarest, 1822) di Taman Nasional Ujung Kulon
Abstrak: Javan rhino (Rhinoceros sondaicus Desmarest, 1822) is the most critically endangered species (IUCN 2008). Currently, javan rhino distribution is limited to Ujung Kulon National Park (UKNP), Indonesia. Natural disasters, disease, poaching, encroachment and competition are threats to javan rhino population, hence it is necessary to establish pockets of habitats outside the UKNP which should be based on a study of the spatial distribution and habitat selection by the javan rhino in UKNP as actual habitat. Therefore, the main objective of this study was to develop a habitat suitability models based on the utilization distribution by javan rhino in UKNP. The specific objectives are: 1) to determine the utilization distribution and habitat selection index by javan rhino in UKNP, 2) to identify dominant habitat components that determine the presence of javan rhinoceros in UKNP, and 3) to build a habitat suitability model for javan rhino. The study was carried out in Management Section II area of UKNP, Pandeglang District, Banten Province. The results showed that javan rhinos were mostly occupied areas comprised of swampy shrub (w = 2.197) and shrub (w = 2.012), relatively open habitat (w = 4.233), flat slope (w = 1.313) and sloping areas (w = 1.007), lowland (w = 1.346), close to river (w = 1.087), close to road network (w = 1.395), close to coastal beaches (w = 1.862), close to wallowing areas (w = 3.709) and close to rumpang (open area) (w = 3.783). These indicated that javan rhino selected and had preferences for its habitat. The other results found that there were eight components identified to be the crucial for javan rhino habitat and appropriate for spatial modeling of habitat suitability, i.e. distance from the road, distance from the wallow, distance from the river, distance from the beach, distance from the rumpang (open area), slope, elevation and leaf area index. Dominant factor influencing the frequency of the javan rhino are slope, distance from the rumpang, distance from the wallow and distance from the beach (P<0,005; R2 81,4%). Spatial model of habitat suitability result 11% patches of low suitability, 23,7% patches of moderate suitability and 65,2% patches of high suitability. The validity of the model was 88,6%.
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Judul: Analisis Karakteristik Kubangan Badak Jawa (Rhinoceros sondaicus Desmarest 1822) Di Taman Nasional Ujung Kulon
Abstrak: Javan rhino (Rhinoceros sondaicus Desmarest 1822) is a rare and unique species. Today, its population can only be found in Ujung Kulon National Park. One of insitu conservation efforts to keep the population existence of javan rhino is creating the second habitat. The most important thing to conduct this program is to identify the behaviors of javan rhino. Wallowing is an important behavior of javan rhino. Based on javan rhino’s behavior, the characteristic of its wallow can be identified. The observed characteristics of wallow will determine the standard or criteria of habitat which will be used for selection strategy of further javan rhino’s wallow. The objective of this study was to identify the wallow characteristic of javan rhino both physical and biological factors and to identify the dominant ecological factor in determining wallow selection strategy for javan rhino. The results of this study is hopefully used for the consideration in determining the second habitat of javan rhino and for the basics information of habitat development of javan rhino insitu conservation. The data that were collected consisted of physical characteristic javan rhino’s wallow i.e. the length and the width of wallow, the depth of mud and water of wallow, water pH inside the wallow, the height of wallow site, the temperature and humidity, and the distance from wallow to the coastal, river, and from human access. The biotic characteristic aspects of javan rhino’ wallow that were observed consisted of the number of javan rhino’ feed and the total density of vegetation spread around the wallow according to result of vegetation analysis. The observation result shows that the dominant length of wallow was range from 3-4 meters and the width was range from 2-3 meters. The temperature was about 26-29°C with 67-90% of humidity, water pH of the wallow was normal (pH 7). The height of wallow site was < 100 m above sea level, and mostly found in 1354-2292 meters from the coastal, 702-1012 meters from the river, and 50-370 meters from human access. The total density of vegetation around the wallow was about 8750-53755 ind/ha for the seedling, 800-18607 ind/ha for the sapling, 25- 906 ind/ha for the poles, and 25-174 ind/ha for the tree. The location of 16th and 18th wallows consisted of highest number of feed, which were 35 species of plants. Based on the result of factor analysis, the dominant ecological factors of wallow selection are height of the site, air temperature, and tree density.
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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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