Judul: Pola Pergerakan Harian dan Penggunaan Habitat Mikro Katak Pohon Jawa (Rhacophorus margaritifer) di Taman Nasional Gunung Gede Pangrango Jawa Barat.
Abstrak: Studies on amphibian movement have been reported abroad, including selection of appropriate method. However, there is only one study on amphibian movement reported in Indonesia (Sholihat 2007). The purposes of this study are to 1) find suitable material for spool track that well suited with body weight of R. margaritifer, 2) map the daily movement patterns of R. margaritifer using spool track method; and 3) describe the micro habitat used by R. margaritifer in Gede Pangrango National Park. This study was conducted at Ciwalen and Cibereum. Three kinds of spool were tried to test-frogs and the frog movements were observed every three hours for 72 hours. Data from observations were then analyzed descriptively and quantitatively. Eight frogs (4 males, 4 females) were observed for 72 hours, each using a spool weight under less than 10% of body mass. Additionally, three male frogs were successfully observed using a spool weight more of 10% of their body mass. Result showed that suitable spool equipment materials differ for males and females according to their body mass. The best materials for the male frog are made by plastic straws and mica, while for female frog it is made from plastic and mica pallets. Kruskal Wallis test on 11 individual frogs indicated that there was a significant differences between day and night movement, both in male (H = 0.026) and female frogs (H = 0.03) (P value < 0.05). However, there was no significant differences in both male’s and female’s movement during the day (H = 0.888) and night (H = 0.685) (P value > 0.05). Chi square test for straightness index values for eight frogs observed in 72 hours showed that all frogs moved not far from the initial location of observation. Observations on micro habitats used showed that most frogs used location with low level of light exposure, i.e. between leaves, litter, and branches sheltered from the sun, while at night most activities were carried out on the leaves. R. margaritifer mostly in contact with plants, whereas contact with the other frogs is rare. Therefore it is estimated that the possibility of disease transmission by contact among frog is low. Since frog movements are associated with the existence of plants, there should be more efforts to keep the existence of the plants, especially plants that grow around water sources.
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Judul: Penggunaan metode spool track dalam menelaah pola pergerakan harian katak bertanduk (Megophrys montana) di Taman Nasional Gunung Gede Pangrango, Jawa Barat
Abstrak: Studies on amphibian movement have been reported abroad, including selection of appropriate method. However, there is only two study on amphibian movement reported in Indonesia by Sholihat (2007) and Muliya (2010). This study aims to 1) find suitable material for spool track that well suited with body weight of M. montana., 2) map daily movement patterns of M. montana and describe microhabitat use of M. montana in Gede Pangrango National Park. Research was conducted at Ciwalen and Cibereum. Four types of spool were tried to selected frogs and movements were observed every three hours for 72 hours. Data from observations were then analyzed descriptively and quantitatively. Seven frogs (3 males, 4 females) were observed for 72 hours, each using a spool weight under less than 10% of body mass and there are one male frog were successfully observed using a spool weight more 10% from their body mass. Results showed that suitable spool equipment materials differ for males and females according to their body mass. The best materials for the male frog are made by plastic straws and mica, while for female frog it is made from plastic and piece of carambol powder plastic. Kruskal Wallis test on eight frogs indicated that the movement of every 3 hours during the day are significantly differ between male frogs and female frogs (H = 0.296, df = 1, P> 0.05). While the movement of every 3 hours during the night were significantly differ between male frogs and female frogs (H = 0.000, df = 1, P <0.05). Kruskal Wallis test also shows the average male frog movement every 3 hours in the day and night were not significantly different (H = 0.000, df = 1, P <0.05) in which males did not move much. In the contrary, there is significant differences between day and night 3 hourly movement for female (H = 0.049. df = 1, p <0.05). Females tend to move more during the night compared to afternoon. From observation, it appears that most of the male and female frogs have similar activities during the day, which is sleeping in a protected area away from the sun, such as under leaf litter, rocks, and logs or burrowing in the wood in tree root holes. The purpose of burrowing aims to avoid drought and retain moisture. Observations on microhabitats use showed that most frogs used wet leaf litter during the day and night. Therefore plants as producer of leaf litter needs to be protected.
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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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