Judul: Evaluasi penggunaan video trap dalam inventarisasi Populasi Badak Jawa (Rhinoceros sondaicus Desmarest 1822) di Taman Nasional Ujung Kulon
Abstrak: Javan rhino included in Criticaly endangered on IUCN Red List of Threatened Species 2010 category, so javan rhino needs to be priority of wild animal conservation to avoid the extinction. Many ways had been done to increase probability of meeting the javan rhino. Mainly the ways have done based on live observation, but because Javan rhino was a shy spesies so that the ways have failed. Therefore, other method supervision was tried, one of the method was video trap which the used still under monitoring until that time. Because of that, evaluation of video trap using to know the problems when its in charge and find the solutions was needed. Data was collected from 60 units of video trap which located on concentrated places of Javan rhino. Selection of video trap placement was based on stratified sampling method that divided concentration area of javan rhino into three stratums, that is high, lower, and medium density. The collected data consist of numbers of individu, track existence, number of recorded video trap and number of unfunction video trap which recorded the javan rhino, general condition of video trap site, and problems which happened during the inventory observation. Data processing compared recorded and unrecorded video trap with result of tracking observation and also condition of video trap sites. Data was described with descriptive method. Identification results showed six of javan rhino were recorded by the video trap. The less of number result caused by video trap and external factors of video trap. Result of data analysis indicated that recorded video trap just 8% and the rest was registered getting some problem from video trap or external factors so it couldn’t record amounts 92%. A number of 15% was video trap factor which consists of unrecorded video, dark screen, and recorded data was broken. The external factor was 77% which caused by database error, coordinate point error, fault in located the site, changes of site condition, short time video trap operation, and interfere of human activity which frightened the javan rhinos. Strengh of using video trap on inventory were simple and easy use, could collected more accurate data, not interfere observation object, and it could recorded the javan rhino behavior. The weakness of this method were video trap are vurnerable cause of robbing risk, possibility of learning process from javan rhino, and high cost. Overall, the video trap has good prospect to use on javan rhino inventory, in case the damaged and human error was minimal, and absolutely the video trap must placed on the right site.
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Judul: Perilaku berkubang badak jawa (Rhinoceros sondaicus) di Taman Nasional Ujung Kulon
Abstrak: As one of the very rare and critically endangered species, Javan rhinoceros currently has a population of around 40-50 heads and can only be found in Ujung Kulon National Park. However, these numbers are still questionable due to the lack of description provided by the existing methods in estimating the entire population of Javan rhinoceros in the Ujung Kulon peninsula. The Javan rhinoceros timid nature, high alertness, and tendency to avoid direct contact with human and other wildlife are the factors that complicate the estimation of population. These factors make the Javan rhinoceros difficult to find and to track. Therefore, it is necessary to use methods that can describe the entire population of Javan rhinoceros and minimize the possibility of double counting without the need of direct encounters with the species. One method that can be used is the video trap data analysis method. The objective of this research was to obtain information on the time and duration of Javan rhinoceros wallowing activities, the patterns and mechanisms of Javan rhinoceros wallowing activities, and the types of activity of Javan rhinoceros during wallowing. The results of this study is expected to become useful as basic information and reference to the inventory of Javan rhinoceros population by using Javan rhinoceros wallows as points of observation. Javan rhinoceros tend to wallow in the day which is indicated by each of the video clips, where 58.33% of the wallowing takes place during the day while 41.67% at night. The longest duration of the adult male wallowing activity takes place at night with a percentage of 33,11%, while the mother and the young males tend to wallow during the day with percentage of 38,41% and 28,97%. The activity during wallowing with the longest duration is resting with a percentage of 45.96% for adult males, while the activity with the shortest duration is slow running with the duration of 7 seconds for young males with a percentage of 0.9% of the time. The most varied of activities during wallowing was noticed for male adults which tend to wallow at nigt, while the longest duration of varied activities during wallowing in the day was noticed for young males and their mothers. From the 5 types of Javan rhinoceros behavior analyzed, resting activitiy during wallowing was the behavior with the highest frequency and percentage (14 times; 29.17%) for adult males, while the behavior with the smallest frequency and percentage was social behavior such as slow running activity (young males) and horn scraping activity (females) with a frequency of 1 time and the percentage of 2.08%.
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Judul: Optimization of Whipping Protein and Dough Formula  for the Development of Gluten-Free Sponge Cake Made from Mocaf
Abstrak: Produk bakeri bebas gluten dapat dibuat dari mokaf. Namun, produk tidak dapat membentuk struktur seperti roti. Struktur produk seperti roti dapat dibentuk dengan metode whipping. Penelitian bertujuan menentukan: (1) formula optimum whipping protein pembentuk struktur bolu; (2) formula terbaik bolu bebas gluten berbasis mokaf. Penelitian dilakukan dalam dua tahap, yakni formulasi whipping protein dan bolu. Perlakuan konsentrasi gula (15%, 30%, 45%) serta cream of tartar (0,5%, 1%, 2%) diterapkan pada tahap pertama. Whipping protein diujicobakan pada 3 taraf konsentrasi gula yang sama pada kondisi putih telur segar dan beku. Pada tahap formulasi bolu, perlakuan konsentrasi mokaf (30%, 50%, 65%) serta konsentrasi gula terpilih (30%, 45%) diterapkan. Whipping protein dianalisis daya dan stabilitas buihnya. Sampel bolu diuji secara fisik meliputi volume spesifik, daya kembang, warna, tekstur, serta struktur pori. Hasil penelitian menunjukkan daya dan stabilitas whipping protein dipengaruhi konsentrasi gula, cream of tartar, serta jenis telur. Peningkatan konsentrasi gula berpengaruh nyata terhadap peningkatan volume spesifik adonan, warna, penurunan kekerasan, serta pembesaran struktur pori. Peningkatan konsentrasi mokaf berpengaruh nyata terhadap penurunan volume spesifik adonan dan bolu, peningkatan kekerasan, serta pembentukan struktur pori yang lebih kecil dan rapat. Bolu dengan formula 45% gula dan mokaf sebesar 30% dari putih telur ditentukan sebagai formula terpilih., Gluten-free bakery products can be made from mocaf. However, the products cannot form a bread-like structure. The sponge structure can be formed by the whipping method. This study aims to determine: (1) the optimum formula for whipping protein as a sponge cake structure builder; (2) the best formula of gluten free sponge cake. This research was conducted in two stages, whipping protein and sponge cake formulation. The amount of sugar (15%, 30%, 45%) and cream of tartar (0,5%, 1%, 2%) applied in the first stage. Whipping protein of fresh and frozen egg white were tested at three levels of sugar. The treatments of mocaf concentration (30%, 50%, 65%) and selected sugar concentration (30%, 45%) were applied in the sponge cake formulation stage. The sponge cake samples were analyzed physically, including specific volume, expansion ratio, color, texture, and pores structure. The results showed that the foamability and stability of whipping protein were influenced by sugar concentration, cream of tartar, and egg type. The increase in sugar concentration had a significant effect on increasing the specific volume of dough, color, decreasing hardness, and enlarging the pores structure. Increasing the concentration of mocaf had a significant effect on reducing the specific volume of dough and sponge cake, increasing hardness, and forming a smaller and tighter pores structure. Sponge cake with a formula of 45% sugar and mocaf by 30% of egg whites was determined as the selected formula.
Keyword: bolu, mokaf, whipping protein