Judul: Optimasi Formula Es Krim Kopyor Menggunakan Penstabil CMC dan Pengemulsi Karagenan dengan Metode D-Optimal Mixture Design
Abstrak: Pemanfaatan kelapa kopyor sebagai pangan olahan masih terbatas, sehingga perlu diversifikasi produk olahannya. Dalam pengembangannya diperlukan inovasi teknologi pangan untuk menghasilkan berbagai produk olahan kelapa kopyor, salah satunya produk es krim. Penelitian ini bertujuan untuk melakukan optimasi formula es krim kopyor menggunakan CMC dan karagenan dengan metode D-optimal Mixture Design Expert 12.0
Keyword: optimasi formula, d-optimal mixture design, es krim kopyor, penstabil CMC, pengemulsi karagenan

Judul: Optimasi Kadar Pengemulsi pada Es Krim Kopyor Menggunakan Metode Response Surface Methodology (RSM)
Abstrak: Kelapa kopyor adalah salah satu jenis kelapa hasil mutasi alami yang jumlahnya terbatas, namun mempunyai nilai ekonomi yang tinggi. Diversifikasi produk turunan kelapa kopyor seperti es krim diharapkan dapat meningkatkan minat konsumen terhadap kelapa kopyor. Kualitas es krim dipengaruhi oleh komposisi bahan baku yang digunakan, termasuk penambahan bahan pengemulsi. Penelitian ini bertujuan mendapatkan formula optimum es krim kopyor dengan penambahan kombinasi pengemulsi mono-digliserida dan polisorbat 80, dan membandingkan formula optimum terhadap syarat mutu yang tertera di SNI 3713:2018 tentang Es Krim dan produk es krim kopyor komersial. Optimasi kadar pengemulsi pada es krim kopyor dilakukan menggunakan piranti lunak Design Expert 13.0® dengan mempertimbangkan respon overrun, daya leleh, total padatan, stabilitas emulsi, warna, aroma, rasa, tekstur, dan overall. Komposisi formula optimum yang disarankan oleh Design Expert 13.0® yaitu mono-digliserida 0,433% dan polisorbat 80 0,067%, dengan nilai desirability sebesar 0,916. Formula optimum mempunyai nilai kadar lemak sebesar 6,11 ± 0,24%, kadar protein sebesar 5,37 ± 0,00%, dan total padatan sebesar 32,78 ± 0,02%, sehingga sudah memenuhi syarat mutu SNI. Formula optimum mendapat peringkat kedua pada uji ranking hedonik dengan dua produk komersial sejenis, sehingga formula optimum es krim kopyor dapat diterima oleh pasar dengan baik, Kopyor coconut is one of the limited natural mutation coconut types, yet it holds high economic value. Diversifying derivative products of kopyor coconut such as ice cream is expected to boost consumer interest in kopyor coconut. The quality of ice cream is influenced by the composition of raw materials used, including the addition of emulsifier. This research aims to obtain the optimum formula for kopyor ice cream by adding a combination of mono-diglyceride and polysorbate 80 emulsifiers, and comparing the optimum formula with the quality requirements stated in SNI 3713:2018 regarding Ice Cream and commercial kopyor ice cream products. Formula optimization was conducted using Design Expert 13.0® software, considering the responses of overrun, melting resistance, total solids, emulsion stability, color, aroma, taste, texture, and overall. The optimum formula composition suggested by Design Expert 13.0® was 0,433% mono-diglyceride and 0,067% polysorbate, with a desirability value of 0,916. The optimum formula had a fat content value of 6,11 ± 0,24%, protein content of 5,37 ± 0,00%, and total solids of 32,78 ± 0,02%, thus meeting the quality requirements of SNI. The optimum formula ranked second in the hedonic ranking test with two similar commercial products, indicating that the optimum kopyor ice cream formula was well accepted by the market.
Keyword: formula optimization, emulsion, ice cream, kopyor coconut

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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