Judul: Pengaruh Suhu Ekstruder Dan Jumlah Air Yang Ditambahkan Terhadap Penerimaan Mutu Fisik Premix Kernel
Abstrak: Fortifikasi merupakan salah satu upaya untuk mengatasi masalah kekurangan zat gizi mikro seperti anemia. Salah satu vehicle yang dapat digunakan adalah beras. Untuk fortifikasi beras diperlukan premix kernel sebagai bahan fortifikannya. Tujuan penelitian ini adalah untuk mengetahui pengaruh suhu proses dan penambahan air terhadap kualitas premix kernel yang dihasilkan. Percobaan menggunakan rancangan acak lengkap faktorial dengan faktor (1) suhu ekstruder (90, 95, dan 100 oC) dan faktor (2) penambahan air (35, 40, dan 45 %). Premix kernel yang difortifikasi dengan zat besi 7 000 ppm diproduksi sesuai rancangan percobaan menggunakan teknologi hot extrusion kemudian dikeringkan dengan oven pada suhu 50 oC selama 2 – 3 jam. Hasil penelitian menunjukkan bahwa suhu proses dan penambahan air berpengaruh terhadap kualitas premix kernel yang dihasilkan. Suhu proses memiliki pengaruh yang signifikan terhadap parameter tingkat kecerahan, hue, nilai panjang, lebar, dan tebal premix kernel pada taraf signifikansi 0.05 (tingkat kepercayaan 95 %). Penambahan air memiliki pengaruh signifikan terhadap semua aspek parameter yang diuji meliputi tingkat kecerahan, hue, bobot 1 000 butir, nilai panjang, lebar, dan tebal premix kernel pada taraf signifikansi 0.05. Interaksi suhu proses dan penambahan air juga berpengaruh signifikan terhadap beberapa parameter yaitu hue, bobot 1 000 butir, nilai panjang, lebar, dan tebal premix kernel pada taraf signifikansi 0.05. Formulasi premix kernel dengan suhu proses 90 oC dan penambahan air 40 % mampu menghasilkan frekuensi tertinggi terhadap seluruh parameter uji. Beras komersial dan beras fortifikasi serta nasi komersial dan nasi fortifikasi tidak berbeda nyata pada taraf signifikansi 0.05.
Keyword: suhu, air, fortifikasi, premix kernel

Judul: Pengaruh Pengeringan terhadap Karakteristik Fisikokimia Premiks Kernel dari Bahan Baku Non Beras
Abstrak: Indonesia is still trying to overcome 3 main nutritional problems, such as micronutrient deficiency. One strategy to overcome it is developing fortification of staple foods since the high proportion of consumption. Fortification of staple foods, such as rice or analog rice, often uses a kernel premix, a mixture of micronutrients and other ingredients processed in an extruder machine and shaped like rice. Kernel premix improves the distribution and uniformity of micronutrients in the food matrix. The production of kernel premix generally consists of three main processes: mixing, extrusion, and drying. This study aimed to identify the effect of the drying method and temperature on the physical and chemical characteristics of the kernel premix. The study was conducted using a completely randomized design (CRD) with 2 factors: the type of drying (oven drying and hot air drying) and drying temperature (50,60,70 ᵒC) with a drying time of 3 hours. The main ingredients were corn flour, soy protein isolate, corn starch, and mocaf. The results showed that the temperature and type of dryer gave significantly different in drying speed, moisture content, texture, pasting properties, and color, but did not give significant differences in Fe, protein and ash content. Based on the effectiveness test index, it was known that the best treatment was hot air dryer 50ᵒC that containing Vitamin B1 82.22 ± 1.365 mg/100 g, Vitamin B9 2009.03 ± 3.203 mcg/100g, Fe 417.60 ± 5.125 mg/100 g, Zinc 271.63 ± 1.619 mg /100 g, protein 9.38 ± 0.106 %db, fat 6.02 ± 0.084%, ash 4.03 ± 0.046 %db, consistency 21.75 ± 0.928 gf, crispyness 83,02 ± 0.982 gf, peak viscosity 754.00 ± 1.414 cp, final viscosity 2156.00 ± 3.533 cp, setback viscosity 1462.00 ± 21.213 cp, pasting temperature 93.85 ± 20.506 cp, L* 70.00 ± 0.911, whiteness index (WI) 63.75 ± 0.721, yellowness index (YI) 41.42 ± 0.426, browning index (BI) 29.86 ± 0.275 , and ∆E 1.764. In the DSC test, it was known that T0 value was 76.70ᵒC, Te 85.28ᵒC, Tp 78.75oC, and ∆H 46.20 J/g. The XRD chromatogram showed the V-type of crystal (type of extrussion product crystal) was formed. Morphological tests using SEM showed that the surface of the kernel premix was rough and hollow due to the gelatinization process and vapor penetration from the food matrix because of the high difference in pressure out of extruder.
Keyword: drying, extrusion, fortification, kernel premix, physichochemical  characteristic

Judul: Ecosystem and community based model for zonation in Nino Konis Santana National Park, Timor-Leste
Abstrak: Nino Konis Santana National Park is the first national park that was declared by Timor-Leste Government on August 2008. Aims is to i) Protect and conserve nationally and globally important natural and cultural values, ii) Contribute to the achievement of sustainable livelihoods for local communities, iii) Establish the first protected area in Timor-Leste’s world-class protected area system, iv) Increase awareness of conservation and the sustainable management of biodiversity and natural resources, v) Ensure the active participation of and foster ownership by the communities in the protected area, and vi) Manage the NKSNP as an internationally recognized protected area where the traditional interactions of people and nature are maintained in a way that protects the environment.
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