Judul: Kajian Pengeringan Manisan Mangga (Mangifera Indica L.) Menggunakan Hot Air Rotary Oven
Abstrak: Processing of mango become dry candied is one of a method to improve the added value and to extend the shelf life of the product. The objectives of this study was to investigate the effect of adding sugar concentration and drying temperature to the drying rate and quality of mango candied. The treatments of sugar concentration of 40 o and 60 oBrix and temperature of 40 oC, 45 oC, and 50 oC were applied to this research. Air velocity of hot air rotary oven that used in this experiments was 2 m/sec. The result showed that sugar concentration and drying temperature affected the drying rate. The lower sugar concentration and higher drying temperature was accelerate the drying rate. Drying temperature affected colour and hardness of mango candied. Mango candied that was processed using hot air rotary oven with 40 oBrix of sugar concentration and 40 oC of drying temperature resulting the best quality of mango candied based on parameter quality of hardness, colour, and organoleptic test.
Keyword: hot air rotary oven, drying, candied mango

Judul: Kajian pengeringan manisan pepaya (Carica papaya) menggunakan hot air rotary oven., Asessments of drying of candied papaya (Carica papaya) by using hot air rotary oven
Abstrak: Papaya is a fruit that is easily damaged and relatively has low shelf life. To increase the added value of papaya, this fruit is dried to become dry candied papaya. The objective of this research is to assess the performance of hot air rotary oven dryer on candied papaya drying process and determine the optimum temperature for drying process of candied papaya. Papaya fruit with varieties of Calina IPB-9 with the maturity level of 80 % is used as a raw material for making candied papaya. The treatments that conducted were blanching temperature and drying temperature. The blanching temperatures are 80 °C and 90 °C while the drying temperatures are 45, 60, and 75 °C. The results showed that blanching temperature have no effect on the candied papaya drying process while drying temperature could accelerate the drying rate. Candied papaya that treated by blanching temperature of 80 °C and drying temperature of 60 °C resulting in the best quality based acceptance of taste’s criteria.
Keyword: optimum temperature., dryer, candied papaya, papaya

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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