Judul: Pengembangan Profil Tekstur Puding Instan di PT Sanghiang Perkasa (Kalbe Nutritionals).
Abstrak: Puding adalah salah satu jenis makanan penutup yang digemari segala kalangan karena rasanya yang enak. Perkembangan di dunia makanan mendorong industri menciptakan pangan instan salah satunya puding instan agar mudah dibuat sendiri dengan cara diseduh dengan air panas lalu didinginkan. Puding instan digemari konsumen karena kemudahan dan kepraktisannya terlebih di era globalisasi modern saat ini yang menuntut mobilitas serba cepat. Salah satu jenis puding yang sedang berkembang saat ini yaitu silky pudding atau puding dengan tekstur yang lebih lembut. Puding dengan tekstur lebih lembut tersebut masih dikomersialkan dalam bentuk produk ready to eat atau siap santap, dan belum banyak tersedia dalam bentuk instan. Penelitian ini diadakan untuk memperoleh formula puding instan dengan dua variabel yaitu konsentrasi locust bean gum (0.1%, 0.2%, 0.3% (b/b) dan perbandingan air (1:3, 1:5, 1:7) sehingga menghasilkan sembilan formula yang diuji fisik kekuatan gel. Hasil penelitian menunjukkan formula dengan penambahan konsentrasi LBG 0.1% dan volume air 1:7 memiliki kekuatan gel yang paling mendekati sampel acuan dan memperoleh rata-rata penerimaan panelis tertinggi dari 30 panelis pada atribut tekstur. Berdasarkan penelitian diketahui bahwa konsentrasi LBG tidak berpengaruh nyata terhadap kekuatan gel dan organoleptik puding instan, sedangkan volume air justru berpengaruh nyata terhadap kekuatan gel dan organoleptik puding instan pada tingkat kepercayaan 95%. Interaksi antara kedua faktor bersifat positif pada kekuatan gel puding saat volume air 1:3 dan 1:5, namun berubah negatif saat volume air ditingkatkan menjadi 1:7.
Keyword: air, lembut, locust bean gum, puding instan, tesktur.

Judul: Utilization in the manufacture of flour caraagenan instant pudding
Abstrak: The aimed of this study was to use in the manufacture of flour karaginan instant pudding and perform shelf life estimation. This study was conducted in three stages as: (1) physico-chemical analysis caraagenan (2) the formulation and optimization of instant pudding powder formula and (3) estimation of the shelf life of instant pudding powder. The results showed the comparison of kappa and iota caraagenan to be formulated in the instant pudding powder with a ratio of 1:1 (the range of concentration 0.5 - 1.2% in both type of caraagenan). The composition optimum of the instant pudding powder based on the studied of formulation: caraagenan 4.72%; mocaf 5.14%, dextrin 88.58%, and KCl 1.57%. The verification formula of the instant pudding powder have been found that a gel strength 423.75 g and persent of syneresis 0.003. The sensory result of instant pudding powder was appearance 5.29, aroma 5.57 and texture 5.21. The gel strength of the commercial pudding have been found that a gel strength 400 g and persent of sineresis 0003. Shelf life of instant pudding powder is 8.0 months when stored at room temperature 27 °C.
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Judul: Mitochondrial DNA Gene Organization and Phylogenetic Relationship of Naja siamensis
Abstrak: Naja siamensis is one of Asiatic cobra in the Family of Elapidae, known as a cryptic snake. It has many morphological variations that lead to misidentification. Misidentification can cause the wrong concept in developing antivenom types due to high snakebite cases occur in Thailand. Thus, an accurate species identification using a molecular approach is crucially required. Mitochondrial DNA has been used widely in snake molecular studies. These studies were aimed to determine the arrangement of the N. siamensis partial mitochondrial genes using reptile-oriented primers and to reveal the phylogenetic relationship among other species of Asian cobra. DNA extraction was carried out based on the standard DNA salting-out protocol and was conducted by bioinformatics analysis using BLASTn and MEGA 6 software. Gene annotation was performed against N. kaouthia complete genome. A total of 3121 bp of N. siamensis mtDNA genes were sequenced consisting of partial of six regions: 16S rRNA, ND1, tRNA-Ile, CRII region, tRNA-Leu, tRNA-Gln, and COI genes. The mtDNA gene organization of N. siamensis was predicted to has a similar pattern with the common Elapidae mtDNA gene organization. This study showed that there is a monophyletic form in Naja genus and N. kaouthia is the closest species with N. siamensis based on partial 16S rRNA and ND1 gene.
Keyword: 16S rRNA, Elapidae, ND1, phylogenetic relationship