Judul: Formation of Amyloid Fibrils from Bogor Nut [Vigna subterranea (L.) Verdc.] Protein Isolates, 7S Globulin, and 11S Globulin
Abstrak: One of the alternatives to enhance the benefits of Bogor nut which had examined in this dissertation is modifying nut protein to be functioned as a food ingredient. The globular structure of nut protein is modified into fibrillar structure by fibrillation. The fibrillation process of nut protein is carried out by giving special treatment in vitro. These treatments include giving temperature above denaturation temperature, low pH, and low ionic strength. This condition causes the peptide fragments resulting from protein hydrolysis will aggregate into length and forming semi flexible fibrils, hereinafter is referred to as amyloid fibrils. The changes of proteins conformation from globular to fibrillar will cause physical and chemical properties changes on the fibrils surface, thus providing different functions than its globular proteins. These structural changes resulted in an increase of the fibril solution viscosity, changes of flow behavior (rheology), and also surface properties of the fibrils. Thus, fibrillation can increase the protein functional characteristics to be developed as food ingredient according to the needs for processed food. The first stage of the research was preparing the beans and flour of Bogor nut. After 120 days of planting, fresh Bogor nut pods are harvested and then to be processed into Bogor nut flour. From 100 kg of fresh pods, it was obtained about 18.65 kg of Bogor nut flour, or from 100 kg of dry beans, 91.7 kg of Bogor nut flour was obtained. The protein content of nut flour is 21.66% (w/w) and the fat content is around 8.76%. The low-fat content is very beneficial to the fat extraction process, making it more economical. Thus, Bogor bean flour becomes a potential protein source to be isolated and fractionated. The second stage, through gradual pH adjustment starting from pH 6.4 to precipitate the 11S globulin, then followed by pH adjustment on the supernatant to pH 4.8 to precipitate the 7S globulin, this research succeeded in obtaining the protein isolate of Bogor nut, as well as the globulin fraction 11S and 7S which are purer as an ingredient for the formation of amyloid fibrils. In relation to the characteristics of protein sedimentation (the term S = Svedberg Unit), this research also studied the effect of globulin deposition at different centrifuge speeds, on 10,000 ×g and 19,000 ×g. The results showed that 10,000 ×g centrifuge speed was more economical and capable of harvesting isolates and globulin (PI-10, 7SG-10, 11SG-10) with higher protein yield and protein content compared to 19,000 ×g centrifuge speed (PI-19, 7SG -19, 11SG-19). The third stage, the six types of isolates and globulins that were extracted from the protein of Bogor Nut (PI-10, 7SG-10, 11SG-10, PI-19, 7SG-19, 11SG-19) has succeeded in forming amyloid fibril. Through various treatments such as the temperature of 65, 75, 85 oC, and heating duration of 6, 12, 18, 24, 30 hours, has obtained process conditions that produce a significant number of fibrils, which are on temperature 85 oC, 24 hours of heating duration for 1% concentration, 21 hours heating duration for 2% concentration, medium with pH 2, and medium agitation of 150 stokes per minute.
Keyword: amyloid fibrils, Bogor nut, isolation of 7S and 11S globulin, rheometerSDS PAGE-TEM-FTIR-CR spectroscopy assay, Gel filtration chromatography

Judul: Physical Properties, Chemical Quality and Digestibility of Ammoniated Bogor Groundnut (Vigna subterranea) Shell for Ruminants.
Abstrak: Pakan merupakan salah satu faktor penting dalam usaha peternakan karena berpengaruh terhadap peningkatan produksi ternak. Pakan hijauan sumber serat memiliki keterbatasan dalam ketersediannya fungsi lahan sehingga perlukan alternatif agar tidak bersaing dengan manusia, dengan diperoleh produksi limbah daerah Bogor dan wilayah bagian Jawa Barat. Penelitian ini menggunakan kulit kacang bogor untuk dijadikan pakan ternak sehingga saat ini belum dilaporkan. Kulit kacang bogor ini dapat dijadikan pakan alternatif ternak ruminansia. Namun kulit kacang bogor memiliki serat kasar yang tinggi sehingga sulit untuk dicerna oleh ternak ruminansia. Amoniasi merupakan upaya peningkatan kualitas pakan berserat tinggi melalui proses pengolahan dengan menggunakan urea (amonia). Penelitian ini diawali dengan pengumpulan bahan pakan (kulit kacang bogor) melakukan teknik pengolahan kulit kacang bogor secara fisik (pencacahan) dan secara kimia (pencapurah kulit kacang bogor yang sudah dicacah dengan urea 5% BK), melakukan analisis proksimat kulit kacang bogor kontrol dan kulit kacang bogor + urea 5% BK, melakukan persiapan kandang domba, adaptasi pakan, pemeliharaan domba, mengoleksi data performa domba, melakukan analisis proksimat dan gross energy (GE) feses domba untuk mengevaluasi kecernaan domba terhadap perlakuan. Data hasil sifat fisik, analisis kimia dan kecernaan in vitro diolah menggunakan rancangan acak lengkap, sedangkan in vivo menggunakan rancangan acak kelompok. Data hasil penelitian dengan Analisis Sidik Ragam (ANOVA) apabila ditemukan perbedaan nyata (P<0,05) dilanjutkan dengan uji Duncan. Nilai signifikansi ditentukan berdasarkan tingkat signifikansi 5% menggunakan software SPSS 25. Hasil penelitian menunjukan bahwa perlakuan urea 5% kulit kacang bogor menurunkan kadar serat kasar, Neutral Detergent Fiber, Acid Detergent Fiber dan hemiselulosa dari semua sampel (P<0,05) dan meningkatkan nilai bulk density, tapped density, protein kasar, KCBK dan KCBO dibandingkan dengan sampel yang tidak diberi perlakuan (P<0,05). Hasil penelitian menunjukan bahwa terhadap kecernaan nutrien nyata (P<0,05) terhadap KcBK, KcPK, KcSK dan KcEN. Hasil penelitian menunjukan bahwa fisiologis ternak tidak berbeda nyata terhadap pemberian pakan berbasis komplit kulit kacang bogor amoniasi terhadap denyut jantung, laju respirasi dan suhu rektal. Hasil penelitian menunjukan bahwa performa domba nyata (P<0,05) meningkatkan konsumsi bahan kering, PBBH, bobot akhir, efisiensi pakan., Feed is one of the important factors in livestock farming because it influences the increase in animal productio. Fibrous green feed sourcer have limitations in availability doe to land use, thusalternatives are needed so that they do not compete with humans. Waste production from the Bogor and West Java regions was obtained as alternative. This study used Bogor groundnut shell as animal feed, which has not been reported before. Bogor groundnut shells can be used as an alternative feed for ruminant animals. However, Bogor groundnut shells have high crude fiber content, making them difficult to digest by ruminant animals. Ammoniation is an effort to improve the quality of high-fiber feed through processing process using urea (ammonia). This research began with the collection of feed aterial (Bogo groundnut shell) physical processing of Bogor groundnut shells (chopping), and chemical processing (mixing chopped Bogor groundnut shell with 5% urea), proximate analysis of control Bogor groundnut shell and Bogor groundnut shell +5% urea, preparation of sheep pens, adaptation to feed, maintenance of sheep, collection of sheep performance data, analysis of proximate and gross energy (GE) of sheep
Keyword: Kulit Kacang bogor, Ammoniasi, Urea, Ruminansia, Nutrisi Pakan, Bogor Groundnur Shell, Ammoniated, ruminant, Nutrition

Judul: Hubungan Ciri-Ciri Pribadi dan Perilaku Kepemimpinan Kepala Desa dalam Perencanaan Pembangunan Desa
Abstrak: Undang-Undang No. 5 Tahun 1979 menetapkan Kepala Desa sebagai pejabat pemerintahan tertinggi didesa. Diantara Kepala Desa terdapat perbedaan-perbedaan dalam melaksanakan tugasnya, karena berbedanya ciri - ciri pribadi yang mempengaruhi perilaku kepemimpinan Kepala Desa. Ciri - ciri pribadi adalah suatu ciri atau sifat seseorang yang bersumber dari unsur keturunan (hereditas) dan berkembang sesuai dengan keadaan lingkungannya. Perilaku kepemimpinan adalah tindak-tanduk seseorang dalam mengarahkan,membimbing dan mendorong orang lain agar bertingkah laku sesuai dengan yang dikehendakinya.
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