Judul: Pengembangan snack bar sebagai pangan fungsional tinggi serat dari tepung kedelai, pati jagung, dan oatmeal
Abstrak: Indonesia merupakan negara yang sedang mengalami ancaman permasalahan gizi lebih. Pola konsumsi makanan dengan kalori dan lemak yang tinggi serta rendahnya konsumsi serat masyarakat Indonesia yaitu sekitar 30 % dari AKG dapat menyebabkan obesitas yang akan berpotensi kepada penyakit degeneratif. Salah satu upaya untuk mengatasi gizi lebih adalah mengembangkan produk yang tinggi serat pangan. Penelitian ini bertujuan untuk mengembangkan formula snack bar tinggi serat pangan berbasis tepung kedelai, pati jagung, dan oatmeal. Terdapat dua variabel yang diberikan, yaitu perbandingan antara tepung kedelai dengan pati jagung sebesar 1:1 (A1) dan 1:2 (A2) serta penambahan persentase oatmeal sebesar 30 % (B1), 25 % (B2), dan 20 % (B3). Pada tahap pertama, terdapat enam formula yang dikembangkan, yaitu A1B1, A1B2, A1B3, A2B1, A2B2, dan A2B3. Formula terbaik dipilih berdasarkan pada hasil uji organoleptik dan analisis serat pangan total. Formula terpilih adalah formula A1B1 (p<0.05) yang mengandung kadar air sebesar 15.01 %, kadar abu sebesar 1.78 %, kadar lemak sebesar 14.56 %, kadar protein sebesar 14.27 % dan kadar karbohidrat sebesar 69.39 %. Tingkat kekerasan formula A1B1 sebesar 1698.47 gf dan hasil analisis kadar serat pangan total sebesar 14.15 %. Formula A1B1 memenuhi kriteria untuk diklaim sebagai pangan tinggi serat. Formula A1B1 terbukti dapat membantu mengatasi kekurangan serat melalui intervensi pangan sumber serat dimana snack bar disajikan bersamaan dengan buah-buahan dengan kandungan serat 4.93 – 87.46 % dari AKG. Dengan takaran saji 35 g, formula A1B1 memiliki kandungan serat pangan total sebesar 4.95 gram atau sekitar 17.68 % dari AKG.
Keyword: dietary fiber, functional food, nutritional content, over nutrition, snack bar

Judul: Pemanfaatan tepung jewawut (Pennisetum glaucum) dan tepung ampas tahu dalam formulasi snack bar
Abstrak: Snack is food which is consumed between main meals. That is why the demand for snack foods is increasing. Many of these snack found nowadays in Indonesia are lacking of bioactive components such as antioxidant and dietary fiber. One of famous snack types nowadays is snack bar. Not so many commercial snack bars are found in Indonesia. Most of them are imported product and expensive in price. In this research, snack bar made of local ingredients which contained bioactive compounds and dietary fiber was trying to be made. The local ingredients were from millet flour and okara flour. Millet is one type of cereals. Its common name is Pearl Millet (Pennisetum glaucum). Okara flour is one of the wastes from tofu production. Millet is the source of antioxidant and okara flour is source of fiber. Both of these ingredient are not used by people to be food raw materials. The other ingredients in this research were hunkue flour, sugar, skim milk, nutmeg fruit, and water. The aim of this research was to get the best formulation of snack bar based on organoleptic, antioxidant, and fiber analysis. The variables that were differentiated among formulas were ratio of millet and okara flour (1:1, 1:2, and 2:1) and fat source. Fat sources of these bars were palm oil and avocado. Six formulas were obtained from these two variables. Based on hedonic rating test, formula with palm oil obtained the highest score and the difference between flour ratios was not significant. The higher the percentage of additional flour okara, the level of total dietary fiber in product would be higher. Formula 1:2 using avocado had the highest fiber content (17,21%). However, formula 2:1 using palm oil had the highest antioxidant capacity (4,98 mg vitamin C equivalent per 100 gram product). The antioxidant activity was higher if the proportion of millet flour were higher in product. Based on the results, formula with the ratio of millet and okara flour= 1:2 was the best formula. The antioxidant capacity of that formula was 3,76 mg vitamin C equivalent per 100 gram product and the total fiber was 13,13%. This product contained water (12,5%), ash (1,7%), protein (12,65%), fat (22,8%), carbohydrate (62,86%), iron (64 ppm), zinc (16 ppm), and calcium (2308 ppm). The color of formula M1:2 were L= 61,12, a= +5,89, b= +2,86, and 0Hue= 77,23. The hardness level of the chosen snack bar millet-okara formula was 852 gram force.
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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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