Judul: Pola Pergerakan Harian dan Penggunaan Habitat Mikro Katak Pohon Jawa (Rhacophorus margaritifer) di Taman Nasional Gunung Gede Pangrango Jawa Barat.
Abstrak: Studies on amphibian movement have been reported abroad, including selection of appropriate method. However, there is only one study on amphibian movement reported in Indonesia (Sholihat 2007). The purposes of this study are to 1) find suitable material for spool track that well suited with body weight of R. margaritifer, 2) map the daily movement patterns of R. margaritifer using spool track method; and 3) describe the micro habitat used by R. margaritifer in Gede Pangrango National Park. This study was conducted at Ciwalen and Cibereum. Three kinds of spool were tried to test-frogs and the frog movements were observed every three hours for 72 hours. Data from observations were then analyzed descriptively and quantitatively. Eight frogs (4 males, 4 females) were observed for 72 hours, each using a spool weight under less than 10% of body mass. Additionally, three male frogs were successfully observed using a spool weight more of 10% of their body mass. Result showed that suitable spool equipment materials differ for males and females according to their body mass. The best materials for the male frog are made by plastic straws and mica, while for female frog it is made from plastic and mica pallets. Kruskal Wallis test on 11 individual frogs indicated that there was a significant differences between day and night movement, both in male (H = 0.026) and female frogs (H = 0.03) (P value < 0.05). However, there was no significant differences in both male’s and female’s movement during the day (H = 0.888) and night (H = 0.685) (P value > 0.05). Chi square test for straightness index values for eight frogs observed in 72 hours showed that all frogs moved not far from the initial location of observation. Observations on micro habitats used showed that most frogs used location with low level of light exposure, i.e. between leaves, litter, and branches sheltered from the sun, while at night most activities were carried out on the leaves. R. margaritifer mostly in contact with plants, whereas contact with the other frogs is rare. Therefore it is estimated that the possibility of disease transmission by contact among frog is low. Since frog movements are associated with the existence of plants, there should be more efforts to keep the existence of the plants, especially plants that grow around water sources.
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Judul: Pola Pergerakan Harian Katak Pohon Jawa (Rhacophorus margaritifer) Dengan Menggunakan Metode Radio Tracking di Taman Nasional Gunung Gede Pangrango
Abstrak: One of the method to obtain information about animal movement is by using radio tracking. Radio tracking method for research on frog movement never been done in Indonesia although there wereprevious research about pattern of daily movement of amphibian in Indonesia using non-radio tracking method.The objectives of the research are 1) to describe the pattern of daily movement of Javan tree frog Rhacophorus margaritifer using radio tracking method in Gunung Gede Pangrango National Park, 2) to assess the impact of radio transmitter installation on mass and behaviour of frog, and 3) to describe spatial use of Javan tree frog Rhacophorus margaritifer in Gunung Gede Pangrango National Park. The research was carried out in Mei – September 2011 along the track of Panyangcangan post to Curug Tiga Cibereum (± 0,6 Km), Gunung Gede Pangrango National Park that lies in 1500 – 1650 m above sea level. Data on movement of each frog were collected for every 12 hours for 8 days (192 hours). Number of R.margaritifer observed was 11 frogs, consisted of 8 males and 3 females. Each frogs was installed with a transmitter weighed approximately 10% from total mass of male frog and 5% from mass of female frog. Frogs were observed for each activities in each location and analysis descriptively. Quantitative analysis of individual movement of R. margaritifer are measured by calculated of the length of movement and straightness index value. All R. margaritifer observed, moved horizontally and vertically. The farthest vertical movement from the ground is 7,93 m and the farthest horizontal movement is 15,71 m. The highest score of both vertical and horizontal movements is obtained by females. The result of chi quadrat analysis for straightness index showed that male and female individuals tend to move away from observation starting point . There is no significant difference of horizontal movement from water body between male and female frog, even though male frogs tend to move away from water body much farther than female frogs. The highest vertical movement from water body is 9,3 m and horizontal movement is 13,92 m. The farthest horizontal position is 13,92 m and vertical position is 9,30 m from water body. There is no significant difference between male and female frogs in position from water body. Most male frog has a higer lenght of horizontal movement compared to female. Male and female frogs tend move jhorizontally in random. Frogs move along river body dominated by tepus (Etlingera solaris) plant. The average movement of female frog is 25,34 m and 34,35 m for male frog. The longest distance was done by female frog number 1 (49,83 m) and the shortest male frog number 6 (8,35 m). The use of radio transmitter in frog tends to reduce frog weight with average of 9,75% weight loss for each individual of R margaritifer. Weight loss occured in female individual of R. Margartifer 1 and 2, and also male 3,4,5,6,7 and 8. And the other side, weight gain occured in male frog 1 and 2 which gained weight 11% and 4,8%. The highest score in weight loss is 1.5
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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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