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Abstract. Ransaleleh TA, Wahyuni I, Kawatu M, Nangoy MJ, Wiantoro S. 2021. Behavior of the black flying fox, Pteropus alecto (Chiroptera: Pteropodidae) in cages. Biodiversitas 22: 5657-5665. Hunting and illegal trading have become a common thread for the black flying fox in Sulawesi, Indonesia. However, information on its biology and behavior as a baseline for conservation and management program is still lacking. Therefore, this study aims to examine the behavioral activities of black flying fox, Pteropus alecto (Temminck, 1837) kept in cages through direct observation. The results showed that feeding was carried out by descending to the bottom of the cage before picking up fruits with the mouth and wings. Furthermore, the time associated with this process ranged from 06.01 to 10.00, while agonistic behavior performed using claws and wings took place from 10.01 to 14.00 in the daytime and 22.01 to 02.00 at night. Grooming was carried out using the tongue and wings, from 14.01 to 18.00 during the day and 22.01 to 02.00 during the night. Subsequently, the bats slept by perching with the eyes closed and the whole body wrapped with the wings from 02.01 to 10.00, while locomotion and stationary behaviors were performed by perching with eyes open and flying around the cage with the wings spread apart from 10.01 to 14.00 during the day and 22.01 to 02.00 at night. The percentage of day and night behavior activities consist of agonistic 0.12%, grooming 6.14%, eating 19.36%, sleeping 56.33%, and stationary and locomotive 17.76%. The results improve the understanding of P. alecto's daily activities in the cage which are difficult to observe in the wild and provide insight for conservation and wildlife management. Furthermore, information from this study is useful for future bat captivity programs.

STORAGE TIME OF BROILER MEAT THAT WERE GIVEN KASTURI LIME JUICE (Citrus madurensis Lour.)The purpose of this research was to determine the effect of storage time in a temperature range of -2°C to 4°C towards the pH value, moisture content, water holding capacity, and cooking loss of broiler meat that were given Kasturi lime (Citrus madurensis Lour.) juice. This research used the completely randomized design with 5 treatments which were  (P1) = without storage; (P2) = 3 days of storage; (P3) = 6 days of storage, (P4) = 9 days of storage; (P5) = 12 days of storage and 4 repetitions. The variables observed were pH value, moisture content, water holding capacity, and cooking loss. The results showed that the storage time of broiler meat that were given Kasturi lime juice did not effect moisture content, water holding capacity, and cooking loss however it effect the pH value of the broiler meat. We concluded that storage of broiler meat in a temperature range of -2°C to 4°C retained the pH value, moisture content, water holding capacity, and cooking loss until 12 days.   Keywords       : Broiler meat, storage time, kasturi lime

CHEMICAL COMPOSITION AND ORGANOLEPTIC CHARACTERISTICS OF PROCESSING BAT (Pteropus alecto) FRESH MEAT. Study was done to evaluate chemical composition and preference degree of the consumers on the processing bat meat compared with beef, chicken and cakalang fish using steam cooking method, flavor cooking and spicy cooking method. Chemical composition was analyzed by proximate analysis using procedures of the Association of Official Analytical Chemists. The organoleptic test was done by hedonic test. Data of the hedonic test were analyzed using Kruskal-Wallis method. To evaluate data distribution of the panelist respons on the sample test, the data were using plot graphic box. The hedonic scales were using 1 to 7. The variables used were including color, taste, flavor, tenderness and general acceptance. Results of proximate analyses of bat meat based on fresh meat indicated that water content was 67.21 percents and protein was 20.48 percents. Based on dry matter, the protein contents of bat meat, pork, chicken, and cakalang fish were 48.97 percents, 69.08 percents, 67.14 percents, and 69.41 percents, respectively. The water contents were 5.76 percents, 9.92 percents, 8.27 percents, and 9.90 percents, repsectively; the calcium (Ca) contents were also 10.62 percents, 1.09 percents, 1.36 percents, 1.38 percents, respectively; while Phosphor (P) contents were 1.46 percents, 0.69 percents, 0.66 percents, and 0.72 percents, respectively. Variance analysis for organoleptic test showed that meat type with different processing affected significantly on taste, color, flavor, tenderness and general preference of bat meat, beef meat, chicken meat and cakalang fish by steam cooking, chicken flavor, and spicy cooking methods. Conclusion, bat meat contained protein relatively lower than that in pork meat, chicken meat, and cakalang fish, but mineral contents were relative higher. Results of organoleptic test showed that preference degree of processing meat were higher on using spicy flavor. The specific test on taste, color, flavor, tenderness and general responsed showed relatively the same responses by the panelists.   Key word: Chemical composition, organoleptic test, processing bat meat

Abstract. Nangoy M, Ransaleleh T, Lengkong H, Koneri R, Latinne A, Kyes RC. 2021. Diversity of fruit bats (Pteropodidae) and their ectoparasites in Batuputih Nature Tourism Park, Sulawesi, Indonesia. Biodiversitas 22: 3075-3082. Bats play an important role in the ecosystem as pollinators, seed dispersers, and predators, therefore, this study aims to identify the diversity of fruit bat species and ectoparasites at Batuputih Nature Tourism Park, Sulawesi, Indonesia. The study was conducted from May to July 2019, and carried out in three different habitats, namely primary and secondary forest, as well as agricultural land. Besides, the bats were caught using a mist net while the ectoparasites were collected and identified using morphological criteria. A total of 253 bats were sampled representing 10 species (all belonging to the family Pteropodidae) namely Cynopterus brachyotis (24.90%), C. luzoniensis (9.88%), Dobsonia exoleta (1.19%), Macroglossus minimus (3.16%), Nictymene cephalotes (4.75%), N. minutus (0.79%), Rousettus amplexicaudatus (17%), R. celebensis (20.95%), Thoopterus nigrescens (17%), and Thoopterus sp. (0.4%). Cynopterus brachyotis was the most abundant species (n = 63). Meanwhile, a total of 479 ectoparasites were collected and identified as belonging to three families, namely Nycteribiidae, Streblidae, and Spinturnicidae. Nycteribiidae (genus Leptocyclopodia) was the most abundant ectoparasite taxa (n= 475) while the highest mean abundance and intensity were observed for the genus Thoopterus and Rousettus. This study provides important baseline data for future reference in monitoring bat population status and conservation efforts in the region. Given the close relationship between the local people and bats (e.g. hunting and consumption), more work is needed to address the potential pathogen risks from zoonotic transmission, both from bats and the respective ectoparasites.