Judul: Formula Optimization of Low Salt Instant Cream Soup with Addition of Potassium Salt, Nori, and Garlic
Abstrak: Produk pangan sup krim instan dapat dikonsumsi oleh semua kalangan sebagai pangan bergizi dengan penyajian yang praktis dan dapat menjadi alternatif pangan dalam kondisi darurat. Akan tetapi, pangan instan biasanya mengandung natrium yang cukup tinggi. Kadar natrium yang cukup tinggi dapat memicu hipertensi dan jantung koroner yang merupakan Penyakit Tidak Menular (PTM). Alternatif pengganti garam natrium sudah banyak diteliti sebelumnya termasuk garam kalium, nori dan juga bawang putih. Tujuan penelitian ini adalah melakukan pengembangan sup krim rendah garam dengan penambahan garam kalium, nori dan bawang putih. Metode yang digunakan untuk optimasi formula adalah metode Mixture Design dalam Response Surface Method (RSM) sedangkan mutu produk dihitung menggunakan kadar natrium dalam produk dan mutu hedonik dengan skala kesukaan 1 sampai 7. Hasil dari formulasi terbaik adalah konsentrasi garam kalium sebesar 40%, nori 10,23% dan bawang putih kering 49,7% dengan skala hedonik sebesar 4,24. Formulasi terbaik ini merupakan formulasi sup krim rendah garam yang menghasilkan kadar natrium sebesar 980,55 mg/100 g sup krim instan (89,19 mg/100 g siap saji) dan masih lebih rendah dari batas maksimal kadar natrium yang diatur oleh Peraturan BPOM no.1 tahun 2022 yaitu 120 mg/100 g siap saji., Instant cream soup food products can be consumed by all groups as nutritious food with a practical presentation and can be an alternative food in emergency situations. However, instant food usually contains quite high sodium. Sodium levels that are high enough can trigger hypertension and coronary heart disease, which are non-communicable diseases (NCDs). Alternatives to sodium salt have been researched before, including potassium salt, nori and garlic. The aim of this research is to develop a low-salt cream soup with the addition of potassium salt, nori and garlic. The method used for formula optimization is the Mixture Design method in the Response Surface Method (RSM), while product quality is calculated using the sodium content in the product and hedonic quality with a preference scale of 1 to 7. The results of the best formulation are a potassium salt concentration of 40%, nori 10.23% and dried garlic 49.7% with a hedonic scale of 4.24. This best formulation is a low salt cream soup formulation which produces a sodium level of 980.55 mg/100 g instant cream soup (89.19 mg/100 g ready to eat) and is still lower than the maximum limit for sodium levels regulated by Peraturan BPOM no. 1 tahun 2022, namely 120 mg/100 g ready to eat.
Keyword: garlic, nori, potassium, RSM, sodium

Judul: Organoleptik Properties, Nutritional Content, and  Antioxidant Activity of Instant Cream Soup from Soybean Tempeh Flour and Gotu  Kola (Centella asiatica)
Abstrak: Lansia rentan mengalami masalah kesehatan seperti gangguan fungsi kognitif dan kurangnya ketahanan tubuh. Tempe kedelai mengandung vitamin B12 yang berperan dalam fungsi kognitif. Sementara itu pegagan merupakan antioksidan kuat yang dapat meningkatkan ketahanan tubuh. Penelitian ini bertujuan menganalisis sifat organoleptik, kandungan gizi, dan aktivitas antioksidan produk sup krim instan berbahan tepung tempe kedelai dan pegagan sebagai alternatif makanan untuk lansia. Desain penelitian ini adalah experimental study dengan Rancangan Acak Lengkap (RAL). Berdasarkan hasil uji organoleptik, F3 ditetapkan sebagai formula terbaik dengan kadar air 2,99%; kadar abu 4,41%; kadar lemak 9,72%; kadar protein 21,41%; kadar karbohidrat 60,29%, kadar vitamin B12 0,08 μg, dan aktivitas antioksidan (IC50) pada konsentrasi 2514 ppm dan setara dengan 15,81 mg vit C. Formula terpilih memenuhi 6,9% energi terhadap AKG lansia laki-laki, sedangkan terhadap AKG lansia perempuan memberikan kontribusi 8,0% energi. Formula terpilih memenuhi syarat klaim sebagai pangan tinggi protein., The elderly are vulnerable to health problems such as impaired cognitive function and lack of body resistance. Soybean tempeh contains vitamin B12 which plays a role in cognitive function. Meanwhile, Centella asiatica is a strong antioxidant that can increase the body's resistance. This research aims to analyze the organoleptic properties, nutritional content, and antioxidant activity of instant cream soup products made from soybean tempe flour and Centella asiatica as an alternative food for the elderly. The design of this research is an experimental study with a Completely Randomized Design (CRD). Based on the results of the organoleptic test, F3 was determined as the best formula with a water content of 2.99%; ash content of 4.41%; fat content of 9.72%; protein content of 21.41%; carbohydrate content of 60.29%, vitamin B12 content of 0.08 μg, and antioxidant activity (IC50) at a concentration of 2514 ppm and equivalent to 15.81 mg of vitamin C. The selected formula contributes 6.9% energy against the RDA for elderly men, while the RDA for elderly women contributes 8.0% of energy. The selected formula meets the claim requirements as a high-protein food.
Keyword: Centella asiatica, elderly, instant cream soup, soybean tempeh flour

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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