Judul: Penerimaan dan Preferensi Rumah Tangga dan Jasa Boga terhadap Minyak Goreng Curah yang Difortifikasi Karoten dari Red Palm Olein (RPO)
Abstrak: The purpose of this research was to find out acceptance and preference of households and catering to non-branded cooking oil fortified with carotene from Red Palm Olein (RPO). The respondent in this study was 30 peoples respectively for households and catering. Data was collected through interviews and discussions using a questionnaire. Data of respondent’s acceptance and preference were analyzed using descriptive statistics and Friedman test. Average cooking oil used by households respondent was 185.35+70.21 g/day and catering was 3.87+2.46 kg/day. Most households (73.33%) and catering (66.66%) could not accept cooking oil fortified with carotene from RPO. More than half of households and catering, respectively 66.67% and 63.33%, could not accept the fried product using fortified cooking oil. Friedman test showed that there were differences in both respondent’s acceptance to nonfortified and fortifified non-branded cooking oil (p<0.05). Both households and catering respondent preferred nonfortified cooking oil.
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Judul: Retensi Vitamin A dan β-karoten Minyak Sawit yang Difortifikasi Selama Penggorengan
Abstrak: Palm oil can be a good carrier of the vitamin A fortification due to its stability and its wide cooking application, so its consumption contributes to community’s nutrition. The objective of this research is to get information about the effect of fortificants to retention of vitamin A and β-carotene in fortified palm oils. Four palm oils used in this research were palm oil fortified with β-karoten from red palm olein (RPO) 47.08 IU/g, fortified with vitamin A 59.69 IU/g, fortified with combination A (30 IU RPO, 15 IU vitamin A) 45.64 IU/g and fortified with combination B (15 IU RPO, 30 IU vitamin A) 45.95 IU/g. Fortified oils were used to fry tofu by three replicated shallow frying and to stir-fry sprouts. The result showed that the retention of fortificants decreased by frying replication. In the first day of frying, the retention of fortificants were not significanly different (p=0.05), in a range 85.52%-88.22%. In the second and third frying, it was known that β-karoten had lower stability than vitamin A as fortificant. Fortificant combination A and B had the same stability. The peroxide value of the oils increased until the second frying, then decreased in the third frying. The free fatty acid (FFA) percentage increased minimally, except palm oil fortified with vitamin A, the FFA remained same. The highest yield of fortificant in cooked sprouts was vitamin A (63.37%), followed by combination B (53.42%), combination A (50.60%), and RPO (34.86%).
Keyword: vitamin A, retention, red palm olein, fortification, β-carotene

Judul: Karakteristik Anatomi Skelet Kepala Buaya senyulong (Tomistoma schlegelii).
Abstrak: Buaya sepit atau senyulong (Tomistoma schlegelii) merupakan jenis buaya asli Indonesia yang berhabitat di sungai-sungai Sumatera, Kalimantan, dan juga pedalaman Sulawesi. Salah satu ciri khas buaya senyulong adalah bentuk moncong yang runcing dan sempit, namun hingga saat ini informasi mengenai struktur skelet kepala buaya senyulong sangat terbatas. Penelitian ini bertujuan untuk mempelajari karakteristik anatomi skelet kepala buaya senyulong yang dikatikan dengan fungsi dan perilakunya. Penelitian dilakukan secara eksploratif dengan melakukan pengamatan, pencatatan, dan pengambilan gambar dari skelet kepala buaya senyulong. Skelet kepala berukuran panjang 70 cm, lebar 29 cm, dan tingggi 17 cm dengan permukaan kasar pada os nasale, os frontale, os maxilla, os mandibula, os lacrimale, os jugale. Jumlah gigi pada buaya ini sebanyak 78 buah, terdiri dari 4 buah gigi premaxila, 16 buah gigi maxila, dan 19 buah gigi mandibula. Pada regio orbitalis ditemukan dua pasang fenestrae temporales yang berkembang baik. Fenestra supratemporale merupakan lubang oval yang membentang di sepanjang os parietale. Fenestra infratemporale berbentuk segitiga dan dibatasi oleh os squamosum, os postorbitale, os jugulare, dan os quadratum. Os mandibula hewan ini mempunyai symphysis mandibularis yang panjang yaitu garis yang melintang di corpus mandibulae. Secara fungsional ukuran symphysis mandibularis berkaitan dengan adaptasi hewan terhadap diet makan.
Keyword: kepala, moncong, Tomistoma schlegelii