Judul: Karakteristik Kimia dan Organoleptik Sosis Daging Sapi dengan Penambahan Salt Replacer di PT. Kemang Food Industries
Abstrak: Sausage is a processed meat product made by grinding, added with salt and spices and then wrapped in the casing to form a cylinder. But, the increased awareness of health led people tend to reduce the intake of salt from the diet because high salt consumption can trigger the onset of hypertension. Therefore, it is important to find a substance that can replace the function of salt in the producing of sausage. In this research the substance that is added is a salt replacer. The purpose of this research is to find out how high in concentrations of salt can be replaced with the addition of salt replacer but the sausage characteristics still can be accepted by consumers. The research stages consist of the determination formula sausage, making sausage, organoleptic tests, and quality analysis. The result of this research showed that used salt replacer could reduced moisture content, fat content, Nacl content, natrium content, and cooking loss of beef sausage. The quality analysis results show that beef sausage contains 164.39% (db) water, 4.06% (db) ash, 32.91% (db) protein, 61.93% (db) fat, 1.10% (db) carbohydrates, 8.42% NaCl, 0.41% natrium, and 4.79% cooking loss. The hedonic test showed that the most panelist accepted the beef sausage
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Judul: Karakteristik Sifat Fisik, Kimia, Dan  Organoleptik Sosis  Sapi Dengan Pe rendaman Dalam Substrat  Antimikroba  Lactobacillus sp.  (1A5) Pada Penyimpanan  Suhu Dingin
Abstrak: Sausages are a food product that has been consumed by many people in the world. Sausages are normally processed with nitrite in order to keep them endure longer before they are consumed. After further study has been conducted, it is now known that nitrite contains elements that are carcinogenic, therefore further researches has been conducted to find an alternative for nitrite as a food preservative. Antimicrobial Subtract from Lactic Acid Bacteria Lactobacillus sp. (1A5) are suspected to be a natural form of alternative preservatives. Those conducted research are designed to study and explore the sausages physical, chemical, and sensory characteristics of the product, with submersion the sausages in antimicrobial subtract, then storing them at different period of time in refrigerated storage. This research gave a variety of result. The pH and peroxide level were very influenced by those two methods, while the water absorption was influenced by the different period of time method, only. Those two methods were not significantly affected to physical and chemical component. The sensory test has a different result in every criteria of quality, except the ooze level and firmness that are not significantly different.
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Judul: Keanekaragaman Jenis Burung pada Tiga Tipe Tegakan di Kebun Raya Eka Karya Bali
Abstrak: Kebun Raya Eka Karya Bali merupakan salah satu kawasan konservasi ex situ yang terdiri dari beberapa tipe tegakan. Perbedaan tipe tegakan tesebut akan memengaruhi jenis dan jumlah burung yang ditemukan. Penelitian ini bertujuan untuk mengungkapkan keanekaragaman jenis dan komposisi guild burung pada tiga tipe tegakan yaitu tegakan rasamala, campuran rapat, dan campuran jarang. Penelitian dilaksanakan pada bulan Mei 2019 di Kebun Raya Eka Karya Bali dengan metode titik hitung (point count) dan tingkat pertemuan (encounter rates). Total jenis burung yang ditemukan sebanyak 50 jenis dari 28 famili. Jenis burung terbanyak ditemukan pada tipe tegakan campuran jarang (36 jenis), disusul oleh campuran rapat (32 jenis), dan tegakan rasamala (23 jenis). Tipe tegakan campuran rapat memiliki nilai indeks keanekaragaman dan kemerataan tertinggi (H’ = 2.82; E = 0.86). Kesamaan komunitas tertinggi terjadi antara tegakan campuran rapat dan campuran jarang sebesar 0.58. Terdapat 7 kategori guild di Kebun Raya Eka Karya Bali, dengan guild yang paling banyak ditemukan adalah guild insektivora atau pemakan serangga.
Keyword: burung, kebun raya eka karya bali, guild, keanekaragaman