Judul: Pemodelan Spasial Kesesuaian Habitat Tapir (Tapirus indicus Desmarest 1819) di Resort Batang Suliti-Taman Nasional Kerinci Seblat
Abstrak: Kerinci Seblat National Park (KSNP) is one of the habitats for tapir (Tapirus indicus) which recently the natural population of these species is declining due to the forest conversion activity. Tapir population status has been categorized as Endangered Species refers to the IUCN Red List and listed as Appendix I of CITES. Ditjen PHKA-Ministry of Forestry has made the strategy and conservation action plan to ensure the sustainability of tapir populations and its habitats. Variety of data are required in order to support the tapir conservation action. Some of important data that needed were consisted of spatial data and information about the tapir distribution and habitat suitability which can be obtained by using Geographic Information System (GIS) and Remote Sensing (RS). The purpose of this research is to identify the model and the area of tapir habitat suitability in the Resort Batang Suliti KSNP. Data were collected in the Resort Batang Suliti-KSNP in three months (July- September 2009). Tapir habitat suitability model was built by analyzed six components of the habitat such as elevation, slope, distance to rivers, distance to roads, distance to forest edge, and a value of Normalized Difference Vegetation Index (NDVI). Six habitat components were analyzed using GIS and RS to produce thematic maps of each habitat component (layer). The 71 points of tapir traces that found in the field were identified to each layer of habitat components. Then, the results were analyzed by using Principle Component Analysis (PCA) to get the weight of each habitat component, so that the model of tapir habitat suitability can be developed. The tapir habitat suitability map is derived from the result of overlaying the habitat components and the model, and it was validated by using the distribution data of tapirs which found when the survey activity was conducted in the research sites. The results of PCA produced three principal components with total initial eigenvalues 2.015, 1.233 and 1.127 with the value of cumulative diversity can be explained is 72.924%. Tapir habitat suitability model was obtained is Y = (1.233 X Elevation factor) + (2.015 x Slope factor) + (1.233 x Distance to river factor) + (2.015 x Distance to road factor) + (2.015 x Distance to forest edge factor) + (1.127 x NDVI values factor). Tapir habitat suitability map is divided into three suitability classes: low suitability class (1,979.73 ha/7.28%), medium suitability class (15,638.76 ha/57.54%), and high suitability class (9,563.85 ha/35.18%The validation for the low suitability class is 0%, the medium suitability class is 57.14%, and the high suitability class is 42.86%. Tapir habitat suitability model can be accepted with 100% validation in medium and high suitability class.
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Judul: Spatial modelling of sumatran tiget habitat suitability in Resort Ipuh-Seblat, conservation division section II Kerinci National Park
Abstrak: Sumatran tiger (Panthera tigris sumatrae) is critically endangered. It is an endemic species to Sumatra Kerinci Seblat National Park (KSNP)is about 1,4 million hectares and therefore one of the largest remaining tiger habitats in Sumatra. Reliable spatial information on tiger habitats derived from spatial technologies, such as Geographic Information System (GIS), as well as spatial analysis are needed to support KSNP management conserve tigers. The research objectives of this study were to spatially determine Sumatran tiger habitat suitability in the Ipuh-Seblat are located in the Conservation Division Section II of KNSP and to investigate the surrounding area. A tiger habitat suitability model was based on a review of the life requisites habitat of a tiger. These GIS layers included forest cover availability, water availability GIS layer was obtained from interpolation of prey encounter rates (ERs) derived from forest camera trap survey. Next, a distance to river layer was constructed from a river coverage map, slope ad elevation maps were obtainedfrom a contour map and a forest canopy density layer was obtained using a Leaf Area Index (LAI). All of these layers were then overlaid within a GIS and assigned a weight determined from analyzing the distribution of tigers using a Principle Component Analysis (PCA)
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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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