Judul: Kesesuaian Habitat Macan Tutul Jawa (Panthera pardus melas G. Cuvier) di Resort Gunung Botol Taman Nasional Gunung Halimun Salak Provinsi Jawa Barat
Abstrak: The javan’s leopard (Panthera pardus melas G. Cuvier, 1890) is a endemic carnivorous species in The Java Island. One of the Javan’s Leopard habitat is in Gunung Botol Resort Gunung Halimun Salak National Park. The research objective are mapping Javan’s Leopard habitat suitability, to identify physical factors which highly influence habitat suitability of Javan’s Leopard and to determine area of Javan’ Leopard habitat suitability. Javan’s Leopard habitat suitability mapping was initiated by collection data, such as digital map, data survey and literature. This mapping was based on some habitat variable, namely prey availability, NDVI, altitude, slope, water availability, ridge and distance from road. These variables were analyzed by using GIS and principal component analysis (PCA) to get the weight of each variable.The habitat suitability map were reclassified into three suitability class. The result showed that there were 2258.44 ha of low suitability habitat, 2801.67 ha of medium suitability habitat, 3225.84 ha of high habitat suitability and 2244.25 ha of no data. The model validation achieve 86,67% for high and medium siutability habitat.
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Judul: Analisis Pola Penggunaan Ruang dan Parameter Demografi Macan Tutul Jawa Di Taman Nasional Gunung Ciremai.
Abstrak: Javan Leopard (Panthera pardus melas F. Cuvier, 1809) is one of the big cats on the Island of Java. Javan leopard has an important role in the ecosystem as top predators. It is also called keystone species particularly in the tropical rain forests of the Island of Java. Within the last few years leopard population in general has decreased, so that the criteria being critically endangered species in the IUCN red list, appendix I of the CITES, and protected by the laws of Republic of Indonesia No. 5 in 1990. The research conducted over the past 11 months, starting April 2012 to March 2013 within the Gunung Ciremai National Park (TNGC). The objectives of this research are: 1) together information on the use of space of Javan leopard species 2) together information on estimation of demographic parameters of the Javan leopard with the TNGC. Research was done in Management Area I of Kuningan and Management Area II of Majalengka. Equipment and materials used in this research consisting of the map of the conservation area camera traps, binoculars, GPS, digital camera, flashlight, compass etc. The method employed was direct observation in the field as well as study of literature. Based on research field known that TNGC has four space range of Javan leopard i.e. Block Sigedong, Block Sayana and Block Sukamukti, as well as Block Resort Argamukti. Demographic parameters of Javan Leopard in TNGC include minimum population size is the 3 individuals, sex ratio of male: female is 3: 0 and the structure of cub: juveniles: adult is 0: 0: 3. The average of home range of Javan leopard in TNGC is 7,22 km2. The number of prey is II and dominated by wild boar, civet and barking deer. The index of diversity of prey 1.65 and index of equity 0,69. Based on the results of the logistic regression analysis known that the dominant factor in habitat that have an effect on the occurrence of the Javan leopard is the distance from settlement (X1), slope class (X4), distance of prey (X6), the number of prey species (X7), and the distance of the water source (X8) with the equation: ( ) That means any increase of one unit of distance to the settlement will increase the chances of the presence of Javan leopard at a habitat as much as of 0.001. Every increase of one unit of slope class will increases the chance of presence of a Javan leopard at a habitat as much as 0,61. Any decrease in one unit of distance to the prey, it will increase the chance of a Javan leopard presence in the habitat as much as 0.125. Any increase in the number of units of as much as prey species then increases the chance of presence of a Javan leopard in a habitat as much as 0.002. Any decrease in one unit of distance of water sources then it will increase the chances of the presence of Javan leopard in a habitat as much as 0.549.
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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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