Judul: Habitat characteristics and population size of black crested macaque (Macaca nigra Desmarest, 1822) in several habitat types in Tangkoko Nature Reserve, North Sulawesi
Abstrak: This study was conducted in Tangkoko Nature Reserve Bitung-North Sulawesi from July to August 2009. The objectives of this study were to identify habitat characteristics of Macaca nigra including physical component, vegetation structure, canopy cover, water availability, food availability, and to assess the population size in Tangkoko Nature Reserve. Vegetation analysis were made in five habitat types including beach forest, primary lowland forest, secondary lowland forest, transitional (ecotone) forest and burned forest. Fifty seven plant species from 29 families including seedling, sapling, pole, and tree were identified during this study. Population size was determined by direct encounter. Trees from family Anacardiaceae, Moraceae, Myrtaceae, Verbenaceae, and Clusiaceae were dominant in study area. The highest Diversity Index was found in lowland transitional forest. Similarity Index shown that every habitat types had little similarity, the biggest similarity index was found between primary forest and transitional (43.10 %). Canopy stratum C (4 - 20 m) was dominant in the study area. The most complex canopy strata were found in primary forest which had canopy stratum A, B, and C. Canopy cover density in the study area was relatively high with more than 85 % except in burned forest with a canopy cover density of 40.73 %. Macaca nigra more active in location with higher canopy cover density than in areas that have less canopy cover density. The cover was used by Macaca nigra for concealment, sleeping, eating, and resting. Five water resources were recorded in Tangkoko Nature Reserve during this study. Macaca nigra used these water resources as drink water sources, bathing places, reducing heat, and as playground areas. Nineteenth plant species were recorded eaten by Macaca nigra and fruit was their primary diet. During the study, nine groups of Macaca nigra were found. Four group (Rambo I, Rambo II, Rambo III, and Pantai Batu) intensively observed to know its population structure, sex ratio, and population size. Population size of these groups was 221 individuals. Based on the analysis with ArcView 3.3, the study site covering an area of 686.456 ha. Group size was 14 – 72 individuals/group. The group density was 0.58 groups/km2 and population density was 32.2 ind/km2. Ecotourism activities, hunting and habitat pressure (forest fire and Ilegal logging) are the main threats for Macaca nigra sustainability.
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Judul: Perilaku Harian Monyet Hitam Sulawesi (Macaca nigra) pada Masa Kebuntingan di Cagar Alam Tangkoko-Batuangus, Sulawesi Utara
Abstrak: Crested macaque (Macaca nigra), one of the seven endemic primates in Sulawesi is the most endangered macaque species that has been categorized as critically endangered by International Union for Conservation of Nature (IUCN). However, almost nothing is known about the reproductive biology in associated with the behavioral during pregnancy. The data is important to support a management and breeding programs such as pregnancy diagnostic and conservation program in this species. The research aimed to study the behavior of the crested macaques during pregnancy. Observations were performed on the 10 adult females of the Rambo 1 group (R1) which has been habituated at Tangkoko-Batuangus Nature Reserve, North Sulawesi. Behavioral data were collected using focal animal sampling and recorded using instantanaeous sampling on females during menstrual cycling, pregnancy, and after parturition (lactation). During five months observations, a total of 393,63 observation hours were recorded. The results showed that daily activities of the M. nigra during menstrual cycling were dominated by feeding (26.60%), foraging (15.95%), and locomotion (16.16%). Daily activities during pregnancy were dominated by feeding (27.03%), foraging (16.37%), and resting (13.45%), whereas after parturition (lactation) period was dominated by resting (26.12%), foraging (19.51%) and feeding (14.98%). The resting was the most activity in the end of pregnancy and few day after parturition. The diets which were collected successfully composed of the fruits (34 species, 20 families), arthropods (3 species, 2 families, 4 orders), fungi (4 genera and division), and plants (5 species and families). Climate influenced on the composition of the diet, especially on fruit and arthropods. In conclusion, the activity budgets were different during menstrual cycling, pregnancy, and lactation, especially feeding, foraging, locomotion, and resting.
Keyword: Bogor Agricultural University (IPB), diet, lactation, pregnancy, menstrual cycling, M. 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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