Judul: Pemanfaatan karaginan dalam pembuatan tepung puding instan dan pendugaan umur simpannya
Abstrak: The aimed of this study was to use in the manufacture of flour karaginan instant pudding and perform shelf life estimation. This study was conducted in three stages as: (1) physico-chemical analysis caraagenan (2) the formulation and optimization of instant pudding powder formula and (3) estimation of the shelf life of instant pudding powder. The results showed the comparison of kappa and iota caraagenan to be formulated in the instant pudding powder with a ratio of 1:1 (the range of concentration 0.5 - 1.2% in both type of caraagenan). The composition optimum of the instant pudding powder based on the studied of formulation: caraagenan 4.72%; mocaf 5.14%, dextrin 88.58%, and KCl 1.57%. The verification formula of the instant pudding powder have been found that a gel strength 423.75 g and persent of syneresis 0.003. The sensory result of instant pudding powder was appearance 5.29, aroma 5.57 and texture 5.21. The gel strength of the commercial pudding have been found that a gel strength 400 g and persent of sineresis 0003. Shelf life of instant pudding powder is 8.0 months when stored at room temperature 27 °C.
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Judul: Utilization in the manufacture of flour caraagenan instant pudding
Abstrak: The aimed of this study was to use in the manufacture of flour karaginan instant pudding and perform shelf life estimation. This study was conducted in three stages as: (1) physico-chemical analysis caraagenan (2) the formulation and optimization of instant pudding powder formula and (3) estimation of the shelf life of instant pudding powder. The results showed the comparison of kappa and iota caraagenan to be formulated in the instant pudding powder with a ratio of 1:1 (the range of concentration 0.5 - 1.2% in both type of caraagenan). The composition optimum of the instant pudding powder based on the studied of formulation: caraagenan 4.72%; mocaf 5.14%, dextrin 88.58%, and KCl 1.57%. The verification formula of the instant pudding powder have been found that a gel strength 423.75 g and persent of syneresis 0.003. The sensory result of instant pudding powder was appearance 5.29, aroma 5.57 and texture 5.21. The gel strength of the commercial pudding have been found that a gel strength 400 g and persent of sineresis 0003. Shelf life of instant pudding powder is 8.0 months when stored at room temperature 27 °C.
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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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