Judul: Kajian Nasi Sorghum Sebagai Pangan Fungsional
Abstrak: Jumlah penduduk Indonesia yang semakin banyak mengakibatkan peningkatan akan kebutuhan konsumsi beras sebagai bahan pangan pokok. Akan tetapi, hal tersebut tidak dibarengi dengan peningkatan dalam jumlah produksi beras sehingga perlu dilakukan diversifikasi pangan dengan mencari suatu bahan pangan alternatif yang bisa menggantikan beras. Bahan pangan yang cukup potensial adalah sorghum. Sorghum (Sorghum bicolor (L.) Moench) merupakan serealia yang tergolong ke dalam famili gramineae dan sub famili panicoideae. Sorghum yang digunakan pada penelitian ini adalah varietas B 100 hasil dari pemuliaan dengan teknologi mutasi induksi oleh BATAN. Varietas ini memiliki keunggulan genjah, semi pendek, malai besar dan kompak, biji berwarna putih bersih, produksi (indeks panen) tinggi. Seperti beras, sorghum juga akan diolah menjadi nasi, yang akan disebut nasi sorghum. Pada penelitian ini akan dicari proses pemasakan yang akan menghasilkan nasi sorghum yang paling baik.
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Judul: Karakterisasi Fisikokimia Tepung Sorgum Fermentasi dan Aplikasinya sebagai Bahan Substitusi Roti Tawar
Abstrak: Bread as an energy-producing food are widely consumed and generally made with wheat flour. Sorghum is local resources that can be used as a replacement or substitution of wheat flour to reduce dependence on imported wheat. The use of sorghum flour in bread making will give a sandy, dry, and hard crumb. This can be reduced through fermentation process in sorghum flour production. Research consists of production and characterization of sorghum flour, bread formulation, sensory testing, and physicochemical characterization of bread substituted. Sorghum flour made with two treatments that are non-fermented (NF) and fermented (F). Characterization of sorghum flour includes physical properties and chemical content. Bread made with six formulas that are NF 20%, NF 30%, NF 40%, F 20%, F 30%, and F 40% then evaluated in sensory testing to get the chosen formulas. Furthermore, that formulas was analyzed its physical properties and chemical content. Sorghum flour NF has yellowish-white, normal flavor, and texture rather coarse while sorghum flour F has dull brownish, sour flavor, and texture rather coarse. The water, ash, protein, fat, carbohydrate, and crude fiber content of the sorghum flour NF in dry basis were respectively 10.11%; 1.28%; 7.50%; 4.62%; 76.50% and 2.91%, while sorghum flour F were respectively 10.19%; 0.94%; 7.95%, 4.86%; 76.06% and 2.65%. Based on the sensory test, bread substituted were chosen are NF 20% and F 30%. Results of physical analysis showed that the higher amount of substituted sorghum flour NF and F can decrease the proofing ratio, specific volume of dough and bread. Bread NF 20% (237.25 gf) has firmness value lower than bread F 30% (301.26 gf). Bread NF 20% containing water, ash, protein, fat, carbohydrate, and crude fiber (dry basis) were respectively 53.74%; 2.48%; 11.34%; 9.74%; 22.72% and 3.77%, while bread F 30% were respectively 52.06%; 2.44%; 12.05%; 9.80%; 23.66%, and 3.20%.
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Judul: Kura-kura air tawar (Ordo testudinata) di kawasan cagar alam Gunung Tukung Gede dan rawa danau Kabupaten Serang, Propinsi Banten
Abstrak: AD FARAJALLAH dan TARUNI SRI PRAWASTI. Kura-kura air tawar (Ordo Testudinata) yang menyebar di Indonesia terdiri dari empat famili, yaitu Emydidae, Trionychidae, Chelidae dan Carettochelidae. Penelitian ini bertujuan untuk mengetahui keberadaan kura-kura air tawar (Ordo Testudinata) di Kawasan Gunung Tukung Gede dan Rawa Danau Kabupaten Serang, Propinsi Banten. Penelitian dilakukan mulai September 2000 sampai Februari 2001. Kegiatan penelitian ini dibagi menjadi 3 bagian, yaitu penangkapan kura-kura (dengan cara berburu dan memancing), identifikasi kura-kura menggunakan kunci identifikasi dari Ernst & Barbour. Analisis ekologi dilakukan di habitat kura-kura air tawar yang ditemukan. Panjang total sungai yang ditelusuri di Kawasan Cagar Alam Gunung Tukung Gede dan Rawa Danau adalah 51,35 km. Kura-kura air tawar yang berhasil ditangkap selama periode pengamatan sebanyak 9 ekor diidentifikasi sebagai 3 spesies, yaitu Cuora amboinensis, Cyclemys dentata (Famili Emydidae) dan Amyda cartilaginea (Famili Trionychidae). Cuora amboinensis ditemukan sebanyak 5 ekor, Cyclemys dentata 3 ekor dan Amyda cartilaginea sebanyak 1 ekor. Kura-kura air tawar dapat ditemukan di sungai, kolam, pematang sawah dan rawa., Indonesian fresh water turtles could be classified into four families, that are Emydidae. Trionychidae, Chelidae and Carettochelidae. This research was conducted to study fresh water turtles in Mount Tukung Gede and Rawa Danau Nature Reserves (Serang, Banten Province). The animals were caught during September 2000 -February 2001 by means of hunting and fishing. The key identification of Ernst & Barbour was used to identify the specimen. Furthermore, ecological analysis was done in the surrounding area where the specimen were found. The total length of rivers in Mount Tukung Gede and Rawa Danau Nature Reserves is 51.35 km. Nine individuals of fresh water turtle that was found could be identified as 3 species : Cuora amboinensis (5 individuals) and Cyclemys dentata (3 individuals) (Famili Emydidae), and Amyda cartilaginea (1 individual) (Famili Trionychidae). The fresh water turtles could be found in rivers, ponds, rice field and swamps.
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