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: Pemetaan Kesesuaian Habitat Owa Jawa (Hylobates Moloch Audebert, 1798) Di Cagar Alam Gunung Tilu Kabupaten Bandung Dengan Aplikasi Sistem Informasi Geografis
Abstrak: Javan gibbon is an endemic species in West Java and it is categorized as endangered species now (IUCN, 2008). Javan gibbon habitat is sentralized in lowland forest and mountain forest, one of that are situated at Gunung Tilu Protected Area (GTPA). However the area has been facing many problems which resulted from human activites such as stealing the forest products, and the existence of tea plantation in this protected area. The research objectives is to develop the habitat suitability map of Javan gibbon in GTPA utilizing Geographic Information System (GIS). Javan gibbon habitat suitability mapping was initiated by collection the spatial and attribute data, such as digital map, data survey, and literature. This mapping was based on some habitat variable which determine the Javan gibbon habitat suitability, namely Leaf Area Index (LAI), accesibility (elevation and slope), and distance from road. Variables then were analyzed with GIS and produced thematic map for each variable. Javan gibbon distribution survey data in GTPA by KONUS (Konservasi Alam Nusantara) was used for determine the weight value of habitat variable using a Principal Component Analysis (PCA). Result of PCA were utilized as weight to determine Javan gibbon habitat suitability model. Furthermore, the model analyzed by using scoring and overlay methode. The habitat suitability map were reclassified into three suitability class. The result showed that there were 10263,125 hectaresof low suitability habitat (suitability value 2,088-7,1081), 6197,3125 hectares of medium suitability habitat (7,1081-14,2162), 8538,5625 hectares of high habitat suitability (>14,2162). The model validation achieve 87,5% for high siutability 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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