Judul: Identification of Male Status Based on Male Proximity Scores in Crested Macaques (Macaca nigra Desmarest 1822)
Abstrak: Crested macaque (Macaca nigra) is critically endangered species as categorized by International Union for Conservation of Nature. Consortship is a common strategy in primates living in multimale-multifemale (MM-MF) groups. Consorting has been shown to significantly increase reproductive success and reproductive skew of males. Current theory and these limited qualitative observations suggest the hypothesis that following functions as a means for males to gain access to fertile females. The aim of this study was to investigate consort and follower status based on quantitative observation. The study was carried out on free-ranging crested macaques living on two habituated groups. Males were classified as either “consort males,” “followers,” and “non-followers” based on proximity maintanance every 15 minute uses scan sampling. Tactics used by followers were classified: 1) individual challenge, 2) coalitionary challenge, 3) abandoned takeover, and 4) opportunistic takeover. The proportion of successful takeovers by followers was calculated by dividing the number of takeovers by followers by the total number of observed takeovers. High-ranking male in a freeranging group consorting females was most frequently before the day of detumescence. Two tactics were used by both follower and non follower. The proportion of successful takeovers by followers was calculated by dividing the number of takeovers by followers by the total number of observed takeovers. The proportion of followers is higher than average on D-5 and earlier, D-4, and D-3. Only two of the four consort takeover tactics were used by followers (Figure 2). For abandoned, which made up 40% of consort takeovers tactic used by followers. Individual tactic which made up 11.5% of consort takeover tactic. Overall, 25.4% of consort takeovers were executed by males who were followers of the targeted consortships. This study contributes to our understanding of alternative mating strategies by examining a little studied alternative mating strategy in primates. This study provide the first quantitative data demonstrating that following is an alternative mating strategy in crested macaque (Macaca nigra).
Keyword: consortship, dominance, alternative strategy, male proximity score, Macaca nigra

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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