Judul: Formulasi Sagon dari Tepung Komposit Berbasis Sukun (Arthocarpus altilis) sebagai Alternatif Pangan Darurat untuk Anak
Abstrak: Children are the most vulnerable to malnutrition after natural disasters . The purpose of this research was to develop sagon product based on composite flour of breadfruit (Arthocarpus altilis) as an alternative to emergency food for children. Emergency food product was developed from Indonesia traditional food with increased protein and minerals content. The design used in this study was a complete randomized design with factors such as the types of formula. The results showed that the types of formula were not significantly affect in the organoleptic properties and chemical properties of the product (p>0.05). Water and fat content of the product is low enough so that it can extend the shelf life of the product. Sagon can be considered as a high-energy food, Ca, Fe, Zn, dietary fiber as well as a source of protein. Nutritional need of child at snack time can be met by consuming 2.5—5 sachets per day. Sagon product is acceptable with acceptance rate of 86%.
Keyword: breadfruit, composite flour, emergency food, local food, sagon

Judul: Pengembangan "Snack Bar" Tinggi Kalori dari Tepung Komposit Sukun (Arthocarpus altilis) dan Kacang Hijau (Phaseolus radiatus linn) untuk Pangan Darurat Anak Balita
Abstrak: Dengan semakin seringnya terjadi bencana alam di Indonesia, maka ketersediaan pangan darurat untuk membantu para korban di lokasi bencana menjadi sangat penting mendesak. Hingga saat ini, belum ada makanan darurat khusus anak balita. Tujuan dari penelitian ini adalah untuk mengembangkan snack bar berenergi tinggi sebagai makanan darurat dari sukun (arthocarpus altilis) dan kacang hijau (phaseolus radiatus linn) tepung komposit untuk anak dibawah lima tahun. Eksperimental desain yang digunakan dalam penelitian ini. Tepung komposit terbuat dari 60% sukun dan 40% kacang hijau digunakan sebagai bahan utama. Snack bar dibuat dengan cara dicampur tepung komposit dan tepung terigu dengan perbandingan 0:100, 25:75, 50:50, 75:25 dan 100:0. Uji organoleptik dilakukan untuk mengukur rasa, warna, aroma, tekstur dan karakteristik produk secara keseluruhan. Jumlah tepung komposit berpengaruh nyata (p<0,05) terhadap warna, aroma, tekstur dan karakteristik produk secara keseluruhan, namun tidak berpengaruh terhadap cita rasa bar makanan ringan. Snack bar dengan perbandingan 75:25 menjadi produk terpilih untuk tersebut studi berikutnya. Energi produk ini lebih tinggi dibandingkan produk komersial. Ini formula mengandung 498 kkal/100 g snack bar. Untuk memasok 30% energi yang cukup anak-anak sebaiknya mengonsumsi 3 buah snack bar.
Keyword: Composite flour, Snack bar, Emergency food, Children under five years old, Breadfuit, Mungbean

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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