Judul: Perilaku macaca fascicularis di pulau tinjil
Abstrak: The direction of this observation is to know how the behavioural variables of M. fascicularis (such as resting, travelling, foraging, feeding. the favored of height, diametres, part of trees, interindividual distance, ranging pattern, ranging distance, the kind of food, and its social behaviour). The variables would be compared to some data that had been collected by some scientist (such as Van Schaik et al., 1983; Sugardjito, 1986, etc), with some statistical test methods (such as Wilcoxon's matched-pairs signed-ranks, and Chisquare Goodness-of-Fit). The data will collected by scanning method with 5 minutes intervals and followed a group of the monkeys through the jungle of the island every day, since 05.30 to 18.00. M. fascicularis on Tinjil island used 40.3% of the daily time for resting, 25.7% for traveling, 17.0% for foraging, and 17.0% for feeding. Statistical test showed that it's not quite different from Van Schaik's et al (1983) observational result in Ketambe-Aceh. The height of 10-15m is favored for feeding; but 25-30m for resting: traveling, foraging, and 100cm of trees diametre is favored for traveling and resting; but 50-60cm for fo- raging and feeding.
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Judul: Perilaku Seksual Monyet Ekor Panjang (Macaca fascicularis Raffles 1821) di Penangkaran Semi Alami Pulau Tinjil, Kabupaten Pandeglang, Provinsi Banten
Abstrak: Long-tailed macaque (Macaca fascicularis Raffles 1821) is one of primate species that has not been protected in Indonesia. The wild caught tended to exceed the wild capture quotas that have been set by the government (Rameiyanti & Purnama 2008). This wild capture can reduce the sustainability of this species, so it should be an effort to prevent extinction by conservation effort such as establishing a captive breeding. One of the most important aspect to the succees of captive breeding is animal reproduction, especially sexual behavior. By knowing the sexual behavior of the macaque, it can be known about the appropriate form of management in order to produce a suitable animal production. The objectives of this study were to determine sexual behavior of the long-tailed macaque in Semi Natural Habitat Breeding of Tinjil Island (SNHBTI) and the influences of sexual behavior to daily behavior of long-tailed macaque. This research was conducted in SNHPTI, Pandeglang, Banten from June to August 2009. The study started on 5 to 10 May 2009 to determine location during preliminary observations by establishing the line transect method. Behavioral data was recorded using behavior sampling method during their active time at 06.00-10.00 WIB and 14.00-18.00 WIB. There was 29 group of the macaques in SNHBTI but only group 3 was observe for this study. The sample unit consist of 5 males and 4 females. The result shows that long-tailed macaques in group 3 spent 20% of their active time to eat, 3,9% drinking, 39,6% moving, 21,4% resting, 3,7% grooming, 4,6% agonistic and 6,8% for sexual activity. Sexual activity is frequently done in the morning. This activity also frequently taken place on the trees. The position of the monkey in the social hierarchy positively correlated with the frequency of male sexual behavior and negatively correlated with the frequency of female sexual behavior. There are types of sexual behavior in long-tailed macaque. The highest frequency was approach-genital inspection. Sexual behavior in males have positively correlated with eating, moving, and resting behavior, and also have a significant influence on eating and moving behavior. Sexual behavior at non-pregnant females have negatively correlated and give significant influences to eating behavior. Sexual behavior at pregnant female has negatively correlated with eating behavior, positively correlated and give significant influences to resting behavior.
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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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