Judul: Studi Pengaruh Pengkondisian Pada Tepung Jagung Dengan Metode Penggilingan Kering
Abstrak: Conditioning is the process of adding water to corn kernel to facilitate loose of germ and pericarp, mellow the endosperm of the kernel thus the milling process becomes easier. Conditioning process was conducted with adding water (10, 15, 20, 25, and 30%), and Ca(OH)2 concentration (0, 0.33, 0.5, 1.0 %). The amount of water added had significant effects on sieving flour yield. Meanwhile the amount of Ca(OH)2 concentration was added had not significant effects on sieving flour yield. L value increased whereas a and b value decreased with increase in water concentration. L and a value decreased whereas b value increase with increase in Ca(OH)2 concentration. Pasting properties of corn flour with water added were significantly increased with increasing water. Meanwhile pasting properties of corn flour with Ca(OH)2 added were significantly reduced with increasing lime concentration. Proximate analysis was conducted on each conditioning. Proximate analysis for conditioning with water added were, water (8,07-9,52% db), ash (0,35-0,38% db), protein (7,10-7,17% db), fat (2,30-2,3% db), and carbohydrate (90,15- 90,21% db). For conditioning with Ca(OH)2 added were, water (8,20-8,64% db), ash (0,37-0,62% db), protein (7,08-7,59% db), fat (2,30-2,38% db), and carbohydrate (89,50-90,25% db).
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Judul: Pengaruh Preconditioning Tepung Jagung terhadap Mutu Mi Jagung
Abstrak: Tepung jagung diberikan perlakuan preconditioning panas berupa perendaman dalam air yang dipanaskan. Tujuan dari penelitian ini adalah mempelajari pengaruh preconditioning pada tepung jagung terhadap kelengketan untaian mi jagung setelah keluar ekstruder dan mutu akhir mi jagung. Penelitian diawali dengan pengukuran kadar air dan water holding capacity (WHC) tepung jagung menggunakan tiga faktor yaitu suhu preconditioning (50 °C; 60 °C; 70 °C), jumlah air (60%; 70%; 80% bobot tepung jagung) dan waktu preconditioning (30; 60; 90; 120 menit). Penjumlahan kadar air (bk) dengan WHC menghasilkan kapasitas total penyerapan air tepung jagung. Selanjutnya, tiga kondisi proses terpilih berdasarkan kapasitas total penyerapan air tepung jagung yaitu 60%; 60 °C; 30 menit, 70%; 70 °C; 30 menit dan 80%; 70 °C; 30 menit diterapkan dalam pembuatan mi jagung. Hasil uji mutu mi jagung menunjukkan mi jagung dari tepung jagung preconditioning memiliki nilai KPAP lebih rendah dan nilai elongasi lebih tinggi dibandingkan kontrol tetapi belum mendekati mutu pasta komersial. Secara keseluruhan, hanya kondisi preconditioning 60%; 60 °C; 30 menit pada tepung jagung yang menghasilkan peningkatan mutu signifikan pada mutu mi jagung. Mi jagung dari tepung jagung perlakuan 60%; 60 °C; 30 menit memiliki nilai Kehilangan Padatan Akibat Pemasakan (KPAP) dan nilai elongasi yang berbeda nyata dengan mi jagung kontrol (p<0.05) serta memiliki karakteristik untaian mi yang tidak lengket saat keluar ekstruder.
Keyword: mi jagung, preconditioning, tepung jagung

Judul: Posisi Filogenetik Kura-Kura Carettochelys Insculpta  (Reptillia: Testudinata)
Abstrak: Carettochelys insculpta is an endemic freshwater turtle of southern Papua and northern Australia. Phylogenetic position of this turtle is remain unresolved until now. Most of the research conducted show close relationships of C. insculpta and members of Trionychidae family. However, some of the research show distance between C. insculpta and members of Trionychidae family. This research is conducted to analyze phylogenetic relationship between C. insculpta and other members of Testudinata using 12S rRNA, 16S rRNA, and both gene as markers. DNA samples were obtained from three different organisms of C. insculpta. Two species used as outgroups were Alligator mississippiensis and Iguana iguana. Phylogenetic analysis was carried out using Neighbor-Joining method with Felsenstein 1981 (F81) modeltest. A polytomy tree of Testudinata was produced by using 12S rRNA gene. However, analysis using 16S rRNA and both genes as markers confirmed that C. insculpta was located between the Chelonidae and the Trionychidae family.
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