Judul: Peningkatan Umur Simpan Tempe Bacem dengan Metode Vakum pada Beberapa Kondisi Penyimpanan
Abstrak: Tempe bacem is a kind of tempe product that has spicy and sweet taste. The shelf life of this product is very short. The objective of this research was to increase tempe bacem’s shelf life by vacuum and non-vacuum packaging that stored in different conditions. Tempe that used in this research was in round form with 5 cm of diameters and 1 cm of thick. Tempe bacem was processed by selected formula, packaged by vacuum and non-vacuum and then stored in room condition (26-300C) and refrigerator condition (100C). Total protein in this product was 33.7% (db), fat 0.9% (db), ash 3.0% (db), carbohydrate 66% (db), while antioxidant capacity was 194.65 mgAEAC/100 g tempe. The pH value in tempe bacem was 5.7, lightness 35.9, hardness 2848.5 gram force, total TPC 1.8x103 CFU/g and total koliform <3.0 MPN/g. The shelf life of tempe bacem that packaged by non-vacuum method in room condition was 2 days, and in refrigerator condition was 6 days. The shelf life of tempe bacem that packaged by vacuum method in room condition was 3 days and in refrigerator condition was 18 days.
Keyword: Bogor Agricultural University (IPB), tempe bacem, shelf life, vacuum packaging

Judul: Pengaplikasian Proses Termal dan Pengemasan Vakum untuk Memperpanjang Umur Simpan Produk Wingko Babat
Abstrak: Wingko babat is an intermediate moisture food made from grated coconut, glutinous rice flour and sugar baked in an oven. It is well known as an indigenous food from Semarang, Central Java. Unfortunately, its shelf life is only 2-4 days at room temperature. The objective of this research was to extend the shelf life of wingko babat in room temperature using combination of thermal process and vacuum packaging. Wingko babats were packed in aluminum foil, in vacuum or non vacuum condition, then heated in a waterbath at 65 °C, 75 °C and 85 °C for certain time that met the concept of 6D and 12D for mold and yeast. Differences in treatment didn’t promote any significant differences on sensory attributes of the products (p>0.05). By considering efficiency of the process, the thermal process at 85 °C for 10 min (12D) was chosen. The application of this thermal process on vacuum packed wingko babat showed that total plate count (4.6 x 103 CFU/g), mold & yeast count (3.0 x 102 CFU/g) and free fatty acid level (0.66%) of the sample still met the SNI 01-4311-1996 for wingko babat at week 4. However, sample’s sensory were already unacceptable at week 2 due to texture hardening
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Judul: Etno-ornitologi Burung Kancilan Flores (Pachycephala nudigula nudigula Hartert 1897) pada Masyarakat Lio di Taman Nasional Kelimutu
Abstrak: Bare-throathed whistler is one of several wild birds in Kelimutu National Park (TNKL) that is believed to have correlation with Lio Community‟s belief. The estimation of Bare-throated whistler‟s population in Kelimutu National Park was about 186.41-1668.07 individual by the density about 0.0389-0.3481 ind/ha with the sex ratio 6.2:1 that spreaded on area with height of 1100 – 1600 masl. The characteristic of Bare-throated whistler‟s habitat is a natural forest with various canopy level, high plant species diversity and high density. The habitat characteristics related to the availability of food in the form of insects, cover, safety and a nesting site. Generally the most of Lio community knew the existence of Bare-throated whistler directly or from their parents‟ stories. The perceptions of Lio Community to the Bare-throated whistler‟s existence is generally support the conservation efforts. The perceptions construct the Lio Community‟s atitude that tend to be conservative to the existence of Bare-throated whistler. The attitude shown by their behavior that not cathing the Bare-throated whistler from the TNKL‟s area or the outside. The attitude have an important role to the existence of Bare-throated whistler in Kelimutu National Park‟s area.
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