Judul: Pemodelan Spasial Kesesuaian Habitat Orangutan Kalimantan (Pongo pygmaeus wurmbii Linneaus, 1760) di Suaka Margasatwa Sungai Lamandau, Kalimantan Tengah
Abstrak: Orangutan is categorized as a rare animal since it only exist in Indonesia and its populations tend to decrease, especially in Sungai Lamandau area. The population decreasing is caused by environmental degradation, land conversion, and also hunting. Orangutan population is grouped into critically endangered status according to IUCN Red Listand listed into APPENDIX 1 CITES also by government is protected by Government in Regulation Number 7 Year 1999. Sungai Lamandau Wildlife Reserve is one of the orangutan habitat in Kalimantan. Besides, this location has important value since it is a region which is used as wild conservation of orangutan from rehabilitation. Related to the fact, research of orangutan kalimantan habitat by applying Geographical Information System (GIS) needs to be developed to get spatial data of suitable habitat model for orangutan kalimantan in Sungai LamandauWildlife Reserve. Data collection is done in Sungai Lamandau Wildlife Reserve and in limited usage suggestion zone (Buffer zone). Orangutan kalimantan habitat suitability modeling is done by identifying orangutan kalimantan nest points in spatial to the habitat factors, which is distance by the river and Normalized Difference Vegetation Index(NDVI) value, and disturbance factors via distance with road and distance with the villages. Identification result is analyzed by using Principal Componen Anayisis (PCA) to get value each habitat components so that would be found suitability model with orangutan kalimantan habitat. Habitat suitability map is found by overlaying habitat components to model had built and validated with nest points found in field. Orangutan kalimantan habitat suitability model found is Y=(1,747 x distance with river factor)+(1,747 x NDVI value factor)+(1,215 x distance with road factor)+(1,215 x distance with village factor). Orangutan kalimantan habitat suitability map is divided by three, of suitability which is in low suitability class 6311,70 hectare or 7,88% from overall of research location width, mid suitability class 52378,70 hectare or 65,46% from overall of research location width and high suitability class 21328,60 hectare or 26,65% from overall research location. Validation for low suitability class 0%, mid-suitability class 60,87% and high suitability class 39,13%. Orangutan kalimantan suitability model can be accepted with 100% validation in mid and high suitability class.
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Judul: Karakteristik Habitat Preferensial Orangutan Pongo pygmaeus wurmbii di Taman Nasional Sebangau
Abstrak: The orangutan Pongo spp. was once widespread in Asia but is now found only on the islands of Borneo and Sumatra. In Central Kalimantan orangutan with the highest population number can be found in Sebangau National Park (SNP). Densities were found to be highest in the tall interior and mixed swamp forest sub-types and also concentrate in habitat + 4 km near from the river. Today, the probability of a direct observation for this animal is very low. The literature study shows that large animals have preferences in their habitat and therefore tend to distribute uniformly or clumped. In consequence, the management of orangutan population and habitat must consider their habitat preference. This study that was carried out in SNP from November to December 2010, were aimed to: (1) determining characteristic of habitat preference for orangutan, (2) identifying dominant habitat factor for orangutan. Tools used in the study consisted of; map of SNP, binoculars, GPS, digital camera, thermo-hydrometer, tally sheet, and measuring tape. Direct field observation and literature review were done to collect data. Based on multiple linear regressions analysis, the dominant habitat factors that determine habitat preference for orangutan were the species number of diet for tree level (X11) and species density of diet for tree level (x14). The equation formulated was Y = - 0.033 + 0.534 X11 - 0.516 X14, indicating that one unit increase of species number of diet for tree level presence by 0.534 points and a one point decrease in species density of the diet for tree level presence by 0.516 points. Using Neu’s method of preferential index’s analysis it was concluded that out of 5 locations studied, 2 locations (mix swamp forest and tall interior forest) had preferential indices greater than 1.
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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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