Judul: Karakteristik Tortilla Corn Chips dengan Suplementasi Whey Powder sebagai Makanan Ringan untuk Anak Autis.
Abstrak: Whey powder (WP) is by-product of cheese making which has undergone drying process. WP contains α-lactalbumin, β-lactoglobulin, lactose, minerals, and does not contain casein, so it can be used as raw material in food products for person with autismThe research was aimed to study the effect supplementation of WP at different concentrationslevel on the chemical and organoleptical characteristics of the Tortilla Corn Chips (TCC). The results showed that different WP supplementation (0%, 5%, 10%, and 15%) had no significant effect (P>0.05) on the moisture, ash, fat and carbohydrate TCC, but had significant effect (P<0.05) on the protein TCC. Based on the organoleptical test, suplementation of different concentration WP significantly affect (P>0.05) on hedonic quality (color, crispness, taste and texture) and hedonic (preference) of the TCC. By SDS-PAGE electrophoresis results showed that the protein bands of TCC were not seen significantly with band protein standard of gluten and casein, therefore TCCcan recommended to alternative snack for autism children.
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Judul: Karakteristik Organoleptik dan Kimia Biskuit Berbahan Baku Tepung Whey untuk Penderita Autis
Abstrak: People with autism have an allergic reaction to foods containing gluten and casein. Food processing innovation is needed. Whey powder, the byproduct of cheese, have a high protein but can be consumed by people with autism safely. The objectives of this research to evaluate organoleptic and chemical characteristics of different whey powder-based biscuits to obtain the best formulation as a special food for people with autism. Biscuit formulations with the different addition of whey powder 5%, 10%, 15%, and 20% was observed organoleptic and chemical characteristics. Casein and gluten protein of the best formulation biscuit was analyzed by SDS-PAGE method. The results of this research showed that the addition of whey powder had a significant difference to organoleptic characteristics, the content of ash, protein, and free fatty acid. The SDS-PAGE analysis showed that protein fraction of casein and gluten were not seen significantly with band protein standard on 5% whey powder-based biscuit.
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Judul: Epigeneium (Orchidaceae) of Java and Sumatra
Abstrak: Study on Epigeneium (Orchidaceae) in Java and Sumatra was conducted based on herbarium and living collections. Specimens from Herbarium Bogoriense (BO) and Herbarium Singapore Botanic Garden (SING) were observed during this study. Photo images of specimens and types from Leiden (L), Oakes Ames Orchid Herbarium (AMES), and Kew (K) were have been incorporated. Other additional specimens were from Andalas University Herbarium (ANDA). Based on morphological characters, Epigeneium has been revised into five species of Epigeneium from Java: E. arjunoense, E. cymbidioides, E. elongatum, E. geminatum, and E. triflorum. Epigeneium elongatum previously was placed as one of the variety of E. triflorum, now it has been placed back to species level because there are some distinct characters from the other two varieties were observed. In Sumatra there was one new record, E. geminatum since this species was never been found in this island before. Two new species were proposed from Sumatra: E. longibulbon Destri sp. nov. and E. sikijangensis Destri sp. nov. Epigeneium longibulbon was named base on its long pseudobulb, and E. sikijangensis was named after the original habitat where this orchid was collected (Rawa Sikijang), located at Mt. Kerinci, Jambi province.
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