Judul: Vocal Communication of Wild Crested Macaque (Macaca nigra).
Abstrak: Communication is an important aspect in the life of primates. In general, communication in primates involves the visual, auditory, and olfactory system. However, the vocal communication is an effective mode of communication since it may reach further than any other mode, especially for primates living in the forest habitat. Communication has important roles for the social life of primates such as individual or group identity, providing information of the presence of food and predators, and facilitating social interactions in primate social groups. This research was carried out on wild Macaca nigra, which is one of the seven macaque species endemic to Sulawesi. The species is characterised by a high level of social tolerance. Vocal communication studies on tolerant species are very limited compared to other, more despotic macaque species. The purpose of this study was to determine the variation of vocalizations of M. nigra and the social contexts in which the calls are issued. This study aims at providing a comprehensive overview of the complex social communication of these macaques and indirectly, contributes to the conservation and management of it, both in the wild and in captivity. A total of 1369 call units were generated from 328 sequences of calls. The calls were categorized based on their acoustic structure and the contexts in which they were uttered. Descriptive statistics of the acoustic parameter measurements are presented. This study found 11 call types emitted by M. nigra. Based on the physical structure of acoustics, the calls are categorized as tonal calls, non-tonal calls and complex calls (combination of tonal and non-tonal parts). M. nigra emitted the calls in all five main social contexts: affiliation, group cohesion (incl. group movement), agonism, predation and mating behaviour, whereas the loud call was uttered in several different contexts including non-social one. The calls were emitted by all individual, except the calls during mating behaviour and loud calls. Females and males had distinct call structure and calling time during mating behaviour. The loud call was issued only by adult males. One of the vocalizations can be considered as discrete signals while the others calls show high degrees of grading into each other. The discrete signals include calls in the group cohesion. The graded call signals were issued in the context of affiliation, agonism, the presence of predators and calls related to sexual behaviour. The ability of receiver to assess various clues and the usage of multimodal by the sender would influence the individual’s response to the graded signals. As a tolerant species, M. nigra showed high variation of calls compared to other monkey species. The call variation differences were likely influenced by various factors such as the character of species, behaviour and habitats. Vocal communication data on the species M. nigra can complement the data supporting the taxonomic determination and conservation activities of the species. The calls might give information regarding the emotional state of animals, which is important in ecotourism activities and captive animal management.
Keyword: Macaca nigra, vocalization, graded, social context, conservation, species management

Judul: Identification of Male Status Based on Male Proximity Scores in Crested Macaques (Macaca nigra Desmarest 1822)
Abstrak: Crested macaque (Macaca nigra) is critically endangered species as categorized by International Union for Conservation of Nature. Consortship is a common strategy in primates living in multimale-multifemale (MM-MF) groups. Consorting has been shown to significantly increase reproductive success and reproductive skew of males. Current theory and these limited qualitative observations suggest the hypothesis that following functions as a means for males to gain access to fertile females. The aim of this study was to investigate consort and follower status based on quantitative observation. The study was carried out on free-ranging crested macaques living on two habituated groups. Males were classified as either “consort males,” “followers,” and “non-followers” based on proximity maintanance every 15 minute uses scan sampling. Tactics used by followers were classified: 1) individual challenge, 2) coalitionary challenge, 3) abandoned takeover, and 4) opportunistic takeover. The proportion of successful takeovers by followers was calculated by dividing the number of takeovers by followers by the total number of observed takeovers. High-ranking male in a freeranging group consorting females was most frequently before the day of detumescence. Two tactics were used by both follower and non follower. The proportion of successful takeovers by followers was calculated by dividing the number of takeovers by followers by the total number of observed takeovers. The proportion of followers is higher than average on D-5 and earlier, D-4, and D-3. Only two of the four consort takeover tactics were used by followers (Figure 2). For abandoned, which made up 40% of consort takeovers tactic used by followers. Individual tactic which made up 11.5% of consort takeover tactic. Overall, 25.4% of consort takeovers were executed by males who were followers of the targeted consortships. This study contributes to our understanding of alternative mating strategies by examining a little studied alternative mating strategy in primates. This study provide the first quantitative data demonstrating that following is an alternative mating strategy in crested macaque (Macaca nigra).
Keyword: consortship, dominance, alternative strategy, male proximity score, Macaca nigra

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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