Judul: Stabilitas Minuman Yoghurt Dengan Homogenisasi Dan Penambahan CMC Dan Tween 40
Abstrak: Penelitian ini bertujuan untuk mempelajari stabilisasi minuman yoghurt dengan homogenisasi dan penambahan CMC dan Tween 40 yang diharapkan dapat meningkatkan nilai guna susu. Minuman yoghurt dibuat dari yoghurt hasil fermentasi susu sapi perah murni dengan biakan Lactobacillus bulgaricus dan Streptococcus thermophilus, inkubasi 6 jam pada suhu 45°C, diencerkan dengan air sebanyak 70 persen, ditambah gula 15 persen (w/v) dan bahan penstabil. Minuman yoghurt diatur pada pH 3,753,85 dengan menggunakan HCl, kemudian dipasteurisasi pada suhu 75- 80°C selama 15 menit. Bahan penstabil yang digunakan yaitu Tween 40 dengan kon- sentrasi 0,125 persen, CMC dengan konsentrasi 0,75 persen dan minuman yoghurt tanpa penambahan bahan penstabil sebagai kontrol. Perlakuan lain adalah minuman yoghurt homogenisasi dan tanpa homogenisasi. Penyimpanan dilakukan pada suhu ruang (28°C) dan lemari es (10°C), dan diamati kestabilannya selama 20 hari. Analisa dilakukan terhadap total asam, pH, mikro- biologi dan keawetan. Hasil penelitian setelah penyimpanan selama 20 hari, yang menunjukkan nilai kestabilan tinggi adalah formulasi minuman yoghurt yang ditambah CMC dengan konsentrasi 0,75 persen dihomogenisasi dan disimpan pada suhu ruang maupun lemari es diperoleh kestabilan 100 persen, sedangkan yang tidak dihomogenisasi dan disimpan pada suhu ruang dan lemari es berturut- turut adalah 97,8 persen dan 98,3 persen.
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Judul: Optimasi Formula Stirred Yogurt Menggunakan Disain Campuran (Mixture Design)
Abstrak: Penelitian bertujuan untuk mendapatkan formula stirred yogurt dengan mutu fisik, kimia dan organoleptik yang optimum. Formula optimum diperoleh menggunakan program design expert 7 dengan rancangan disain campuran d-optimum. Variabel bebas yang digunakan adalah jumlah susu skim, gula dan Carboxymethylcellulose (CMC), sedangkan variabel tetap adalah susu sapi segar. Respon yang dipilih adalah kadar asam laktat, pH, dan viskositas. Formula optimum yang terpilih adalah susu skim 77%, gula 23% dan CMC 0%. Stirred yogurt dengan formula optimum akan dikarakterisasi dari segi fisik, kimia, dan organoleptik. Hasil analisis fisik dan kimia formula optimum menunjukkan viskositas, pH, kadar asam laktat, kadar protein, kadar lemak, kadar abu dan kadar air secara berturut-turut adalah (2428.5±39.3) m.Pas, (4.34±0.01), (1.45±0.01)%, (5.43±0.10)%, (5.43±0.05)%, (1.28±0.02)%, dan (78.55±0.07)%. Segi organoleptik dapat diterima oleh konsumen dengan warna, rasa, dan tekstur (mouthfeel) yang berturut-turut memiliki skor 7.23, 6.10, 7.26 (skala 1-9) dalam uji rating hedonik.
Keyword: optimasi, stirred yogurt, disain campuran

Judul: Phylogeography and Species Limits in the Papuan White Snake (Micropechis ikaheka) (Reptilia: Serpentes: Elapidae)
Abstrak: Papua white snake, Micropechis ikaheka, has been distingushed into two subspecies M.i. ikaheka and M.i. fasciatus. However, due to lack of data on their morphology, distribution and ecology, both subspecies often ignored in scintific discussions and refers only byas , Micropechis ikaheka. This study was designed to document the differences between M.i. ikaheka and M.i fasciatus by using scales characteristics and reproductive organ or hemipenes. The study also examine, zoogeography, habitat, diet and cannibalism of both subspecies to better understanding the the ecology of one of the most venomous snakes in the world. This study consists of three topics with method and also different in the size samples, respectively. The first study is the histology and microtopography of the skin were studied using paraffin method and Scanning Electron Microscope (SEM). The second is the hemipenis were examined by following Myers and Cadle (2003), and Zaher and Prudente (2003). The third is the abdominal surgery was carried out to document diet type and the investigate phenomenon of cannibalism in the snake. Specimens for this study came from the collection from Museum Zoologicum Bogoriense (MZB) and Universitas Negeri Papua’s Laboratory (LZU). The research result also indicated that the markers of skin and hemipenis described the same structure and microornamentation in all M. ikaheka groups being compared. Based specimens examined morphological descriptions do not s support the further differentiation in Micropechis. In short, two markers that used in this study could not sufficiently indicate the differences in the level of species and subspecies of M. ikaheka. The study, however, were able to delineate zoogeography and skin color patterns, which fall into four groups: M. i. ikaheka; M. i. fasciatus. M. i. ssp. “intermediate”; and M. i. ssp “black”. This study also revealed that color variations did not overlap in their geographic distribution. It is therefore, it suggested that environmental factors may contribute to the skin color variations. It also assumed that habitat discontinuous and biogeography factors may also cause the loss of the connection between the original populations (vicarians) or follow colonization events (dispersal). The examined of 22 stomach contents of M. ikaheka shows this species is carnivorous, and prey on vertebrates such as amphibians, fish, reptiles, and Mammals. These snakes are opportunistic predators since they prey on all that can be captured, but mainly reptiles (61.5%), followed by mammals and fish (both 15.4%), and amphibians (7.7%). Although categorized as terrestrial animal, the diet study showed that M. ikaheka snakes often go into the water to hunt for fish (the sample from Yapen island), including eel (the sample from Aru island). Based on prey items indentified, there is evidence that M. ikaheka is cannibal. At this time, there still no record on reason for cannibalism, but it is assumed that cannibalism was due to competition between populations and means to control population.
Keyword: geographic variation, white snake, papua