Judul: Penghambatan Reaksi Pencoklatan Enzimatis dan Nonenzimatis pada Pembuatan Tepung Kentang
Abstrak: Potatoes are a good source of carbohydrate that can improve the nutrient status. In the fresh condition, the potatoes will easily damaged and require further processing. During the milling process, potatoes can undergo browning process, either through enzymatis or non-enzymatis reaction. The aim of this research are (1) determine variety and thickness of potatoes slices and natrium metabisulphite concentrations to prevent browning process and (2) determine the physicochemical caracteristic of selected potatoes flour. Potatoes were used in this research was the Atlantic and Granola potatoes. This research used three treatments i.e. : (1) thickness slices (2, 3, and 4 mm); (2) natrium metabisulphite concentrations (0, 750, 1500, 2250, and 3000 ppm); and (3) blansir process. Potatoes flour from potatoes without blansir and submersion in natrium metabisulphite was used as control. Based on lightness value, index browning, sulfite residue, and organoleptic analysis the potatoes flour selected was originate from Atlantic potatoes with blansir treatment, thickness slices 2 mm, and submersion in natrium metabisulphite 750 ppm. The chemical caracteristics consist of the water, protein, starch, carbohydrate, fat, ash, fyber content and index browning of potatoes flour selected were respectively : 6.86%, 9.91%, 81.34%, 88.07%, 0.79%, 1.22%, 0.67% (dry base/db) and 0.046. The phisycal caracteristics of the potatoes flour such as bulky density and water absorpsion capacity were 725.36g/L and 3.53 g water/g flour, whereas the colour caracteristics value such as lightness (L), greenness (a), and yellowness (b) were respectively : 96.90, -3.24, and 13.37. In addition, the initial temperature gelatinitation and viscocity of the potatoes flour at 930C were 630C and 240 brabender unit (BU) and that viscocity at 930C and 500C after 20 minutes were 330 and 460 BU.
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Judul: Pengaruh jenis Kedelai, Natrium Metabisulfit, dan Asam Askorbat terhadap karakteristik Fisikokimia, Fungsional, dan Organoleptik Tepung Tempe
Abstrak: Pengolahan lanjut tempe menjadi tepung bertujuan memperpanjang umur simpannya. Permasalahan browning dan belum adanya standar nasional tepung tempe menjadi perhatian dalam penelitian ini. Penelitian ini bertujuan untuk mengevaluasi metode pembuatan tepung tempe, serta memeriksa sifat fisikokimia, fungsional, dan organoleptik tepung tempe berdasarkan interaksi jenis kedelai dan zat anti pencoklatan yang digunakan. Jenis kedelai yang digunakan adalah kedelai asal Grobogan dan kedelai pangan rekayasa genetik (PRG), sedangkan zat anti pencoklatan berupa natrium metabisulfit dan asam askorbat. Hasil penelitian menunjukkan bahwa tepung tempe paling baik dibuat pada suhu pengeringan 70oC dengan blansir selama lima menit pada konsentrasi zat anti pencoklatan sebesar 0.1 %. Interaksi perlakuan berpengaruh nyata (p<0.01) terhadap redness, pH, kadar protein, dan warna organoleptik, namun tidak berpengaruh nyata (p>0.01) terhadap derajat putih, kecerahan, yellowness, aw, kadar air, abu, lemak, karbohidrat, indeks penyerapan dan kelarutan air, aktivitas emulsi, kapasitas gelasi, serta aroma dan rasa organoleptik tepung tempe., Further processing of tempe becomes flour aims to extend its shelf life. The browning problem and the absence of tempe flour national standard may be concern in this study. The objective of this research was to evaluate the method of tempe flour making, and also asses physicochemical, functional, and organoleptic properties according to the interaction between soybean varieties and anti browning agents used. The soybean varieties used were Grobogan soybean and genetically modified organism (GMO) soybean. The anti browning agents used were sodium metabisulfite and ascorbic acid. The result showed that the best method of tempe flour making was within 70 oC of drying temperature, five minutes of blanching, and 0,1 % of anti browning agent in blanching solution. The interaction between treatments was significantly impacting (p<0.01) redness, pH, protein content, and organoleptic color, yet not significantly impacting (p>0.01) whiteness degree, lightness, yellowness, aw, water, ash, fat, carbohydrate content, water absorption and solubility index, emulsion activity, gelation capacity, also organoleptic aroma and taste.
Keyword: tepung tempe, natrium metabisulfit, asam askorbat, kedelai, fisikokimia

Judul: Deskripsi pola frekuensi suara cetacean subordo odontoceti di Perairan Alor dan Solor, Nusa Tenggara Timur
Abstrak: Cetacean atau yang lebih dikenal dengan mamalia laut termasuk hewan yang dilindungi di Indonesia.Cetacean banyak ditemukan di perairan Indonesia, khususnya Indonesia bagian timur. Upaya perlindungan terhadap cetacean di Indonesia terhambat disebabkan masih sedikitnya pengetahuan mengenai keberadaan cetacean. Keberadaan cetacean dapat diketahui dari suara-suara yang dihasilkan oleh cetacean itu sendiri.
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