Judul: Tingkahlaku Harian Dan Tingkahlaku Makan Ular Sanca Hijau (Morelia viridis) Di CV Terraria Indonesia
Abstrak: Green tree python (Morelia viridis) is a nocturnal animal which mostly activities on trees (arboreal). The color of juveniles green tree python haves two basic type color, golden yellow and maroon. The color of juveniles are not permanent. There are many variation colors, and sometimes its shows extreme variation within these two types and it will changes into green when it becomes adult. It has vertical eye pupils, big visible head with narrow neck. Green tree python represents the groups of snakes which its status have been listed in Appendix III or in other word have been protected by regulation and in the short time other species will immediately following to be registered. The aim of this research was to observe the daily and feeding behaviours in captivity, using ad libitum and focal animal sampling methods. The result of the observation in CV Terraria Indonesia as the exsitu conservation site, green tree pythons started their daily activities from 05.00 pm up to 05.00 am at their cages. Daily activitis of green tree pythons were resting (34.70%), locomotion (33.70%), investigation (30.90%), drinking (0.25%), epimiletic (0.45%), and elimination (defecation and urination) (0.00%). The feeding behaviour progress, were investigation (3.65%), nipping (2.25%), twisting (20.80%), swallowing (45.00%), and resting (28.30%). To conserve green tree pythons in order to avoid the degradation of populations, is developing through breeding conservation and give more attention to the environment facilities to improved the animal wellfare.
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Judul: Manajemen Penangkaran, Morfologi dan Aktivitas Harian Biawak Ekor Biru (Varanus doreanus AB Meyer 1874) di PT Mega Citrindo
Abstrak: PT Mega Citrindo is one corporate engaged in the trade (export) species of reptiles. The high demand of society to increasingly threaten the existence of reptiles wildlife animals in the wild. This corporate has been doing business a captive reptile is one of the blue tail monitor. This research aims to study the technical aspects of breeding management blue tailed monitor (Varanus doreanus), know the quantitative and qualitative characteristics of a blue tail monitor morphology as a determinant of sex and age classes and observe the daily activity of the blue tailed monitor in the cage. This study was conducted in April to May 2010 at PT Mega Citrindo. The method used is direct observation, interview and literature study. Data collected include the technical aspects of breeding, morphological characteristics of lizards both quantitatively and qualitatively the basis of sex and age classes and the daily activity of lizards in the cage. Data were analyzed by descriptive equipped with pictures, tables and graphs that are relevant. Captive breeding of a blue tail monitor in this corporate include the type of captivity been intensified with the economic objectives. This corporate has two types of cages for the blue tail monitor, which is a permanent enclosure as a place for adolescents and adults living lizard cage boxes and then container as a place to accommodate the young lizard before exported. Total length (from head-tail) of adult male lizards body average is 127.33 cm, while the adult female measuring 127 cm on average. This suggests that lizard body size of adult male and adult female relative is almost the same but age is not known for certain lizards. But if at the same age male lizards have a larger body size than females. Based on test results of chi-kuadarat on observations obtained X2 lizard activity count (205.66) > X2 table (15.507), so it can be proven that the daily activity time allocation for each lizard at times is a different age class. Captive breeding of this still needs more attention because the lizard has not been successfully bred. Blue-tailed monitor, including species that are morphologically monomorphic difficult to distinguish gender. Male lizards have a brighter color hue as compared to females. When grown in blue fade on the tail and body color will change from black to grayish black. More adult lizards sunbathing activity and rest, do more teens lizard feeding activity and resting while the lizard more tillers moving activity.
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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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