Judul: Fat replacer pada Daging Analog Berbasis ISP (Isolate Soy Protein) Sebagai Pangan Fungsional Tinggi Protein
Abstrak: Daging analog merupakan pangan yang terbuat dari protein non hewani dan memiliki sifat-sifat fisik menyerupai daging hewani. Kandungan protein nabati memiliki beberapa keunggulan yaitu kandungan kalori dan asam lemak jenuh yang lebih sedikit daripada daging hewani. Adapun kandungan protein nabati cukup tinggi pada kacang-kacangan misalnya kacang kedelai. Protein nabati dalam kedelai memiliki kandungan sedikit lemak, memungkinkan untuk menambahkan lemak pada daging analog. Adapun lemak yang dapat ditambahkan adalah lemak tidak jenuh seperti olein. Penelitian ini bertujuan mengetahui pengaruh konsentrasi minyak pada emulsi fat replacer dan pengaruh dari waktu resting daging analog berbasis ISP (Isolate Soy Protein). Selain itu, penelitian ini juga bertujuan mengetahui perlakuan optimum pembuatan daging analog berdasarkan karakteristik fisik dan kimia daging analog. Penelitian ini terdiri dari dalam tiga tahap yaitu pembuatan emulsi fat replacer, pembuatan daging analog, dan analisis produk yang meliputi uji analisis fisik dan kimia daging analog menggunakan RSM (respon surface method). Daging analog dibuat dengan metode pengukusan selama 45 menit. Daging analog kemudian diuji karakteristik fisik dan kimia untuk mendapatkan perlakuan optimum. Berdasarkan hasil analisis Kondisi/perlakuan optimum yang terpilih memiliki nilai desirability sebesar 0,567 yaitu pada kondisi/perlakuan waktu resting 35,759 menit dan konsentrasi minyak dalam emulsi fat replacer sebesar 16,124%. Dalam perlakuan tersebut memiliki kadar air 52,920%, kadar lemak 21,831%, kadar protein 13.712%, kadar abu 3,080%, kadar karbohidrat 2,439%, kekerasan 5,937 N, elastisitas 0,975 mm, dan daya kunyah 3,968 N., Meat analogue are foods made from non-animal proteins and have physical properties resembling animal meat. The content of vegetable protein has several advantages, namely calorie content and less saturated fatty acids than animal meat. The content of vegetable protein is quite high in legumes such as soybeans. The vegetable protein in soybeans contains little fat, making it possible to add fat to meat analog. The fat that can be added is unsaturated fat such as olein. This study aims to determine the effect of oil concentration on fat replacer emulsion and the effect of resting time on ISP (Isolate Soy Protein) based meat analog. In addition, this study also aims to determine the optimum treatment for making meat analog based on the physical and chemical properties of meat analog. This research consisted of three stages, namely making fat replacer emulsion, making analog meat, and product analysis which included physical and chemical analysis tests of analog meat using RSM (response surface method). meat analogue was made by steaming method for 45 minutes. The meat analogue then tested for physical and chemical characteristics to obtain the optimum treatment/condition. Based on the results of the analysis, the optimum condition/treatment selected had a desirability value of 0,567, namely in the condition/treatment of 35,759 minutes resting time and oil concentration in fat replacer emulsion of 16,124%. The treatment has a moisture content 52,920%, fat content 21,831%, protein content 13.712%, ash content 3,080%, carbohydrate content 2,439%, hardness 5,937 N, springiness 0,975 mm, and chewiness of 3,968 N.
Keyword: Meat Analogues, Resting Time, Fat Replacer

Judul: Pengembangan Produk Meat Analog Paste Dengan Fat Replacer Dari Minyak Sawit, Product Development of Meat Analog Paste With Palm Oil Based Fat Replacer
Abstrak: Daging analog merupakan bahan pangan nabati yang diproses sebagai pengganti daging hewani. Produk yang dikembangkan ialah meat analog paste dengan penambahan fat replacer dari sawit yang siap disubstitusi ke dalam produk olahan daging. Tujuan dari penelitian ialah menghasilkan formulasi meat analog paste yang dapat disubstitusi ke dalam produk olahan daging. Penelitian ini terdiri dari dua tahapan penelitian yaitu pembuatan meat analog paste dan aplikasi meat analog paste ke dalam produk olahan daging. Analisis tahap pertama meliputi pengujian proksimat meliputi pengujian kadar air, kadar abu, kadar karbohidrat, dan kadar protein. Analisis tahap kedua meliputi pengujian kadar lemak dan organoleptik dari perlakuan terbaik pada penelitian tahap pertama. Hasil menunjukkan bahwa perlakuan konsentrasi fase minyak sebesar 45% menjadi perlakuan terbaik dengan kadar protein sebesar 15.04% dan kadar lemak sebesar 19.24%. Meat analog paste dengan perlakuan tersebut selanjutnya diaplikasikan ke dalam proses pembuatan sosis dengan substitusi meat analog paste secara bertahap dari 0%, 25%, dan 50%. Hasil pengujian kadar lemak bahwa terdapat penurunan kadar lemak sebesar 4.78% pada sosis dengan substitusi sebagian meat analog paste. Pada uji hedonik, sosis yang paling disukai panelis adalah yang tanpa penambahan meat analog paste, diikuti dengan 25% dan 50% substitusi meat analog paste berdasarkan parameter warna, kekenyalan, aroma, rasa dan tekstur., Meat analog is a vegetable food that is processed as a substitute for animal meat. The product developed is a meat analog paste with the addition of fat replacer from palm oil that ready to be substituted into processed meat products. This research aims to produce a meat analog paste formulation that can be substituted into processed meat products. This research was conducted in two steps of research, namely the manufacture of meat analog paste and the application of meat analog paste into processed meat products. The first step of analysis is proximate testing that consist testing water content, ash content, carbohydrate content, and protein content. The second step of analysis is testing the fat content and organoleptic best treatment in the first step of research. The results showed that the treatment with 45% oil phase concentration was the best treatment with 15.04% protein content and 19.24% fat content. Meat analog paste with this treatment is then applied to the sausage-making process by substituting meat analog paste in stages from 0%, 25%, and 50%. The results of the fat content test showed that there was a decrease in fat content of 4.78% in the product by substitution with meat analog paste. In the hedonic test, the panelists' favorite sausage was sausage without the addition of meat analog paste, followed by 25% and 50% substitution of meat analog paste based on the parameters of color, firmness, aroma, taste and texture
Keyword: fat content, fat replacer, meat analog, palm oil

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.
Keyword: