Judul: Physicochemical and Organoleptic Characteristics of Cookies with an Additional of Whey Powder
Abstrak: Kukis adalah salah satu jenis kue yang berbahan dasar tepung terigu, telur, dan gula sehingga memiliki tekstur tidak terlalu padat, kering, dan renyah. Pembuatan Kukis ini memanfaatkan penambahan bubuk whey sebagai protein tambahan dalam pembuatan produk makanan. Whey memiliki kandungan laktosa dan protein yang tinggi sehingga baik untuk tubuh dan dapat menambah nilai gizi produk tersebut. Penelitian ini bertujuan menganalisis karakteristik fisikokimia (kadar air, kadar protein, dan daya patah) dan organoleptik (warna, rasa, tekstur, dan aroma) kukis yang ditambahkan bubuk whey. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu penambahan bubuk whey 0%, 10%, dan 20%. Data yang diperoleh dianalisis menggunakan analisis ragam (ANOVA). Apabila hasil menunjukkan terdapat pengaruh nyata maka dilanjutkan dengan uji Tukey. Hasil penelitian menunjukkan perbedaan nyata (P<0,05) pada kandungan protein dan tekstur pada uji hedonik. Kukis dengan penambahan whey sebesar 10% memperoleh hasil terbaik untuk analisis fisikokimia dan organoleptik., Cookies are a type of cake made from wheat flour, eggs, and sugar so that the texture is not too dense, dry and crunchy. The manufacture of these cookies utilizes the addition of whey powder as an additional protein in the manufacture of food products. Whey has a high lactose and protein content, so it is good for the body and can add to the nutritional value of the product. This study aims to analyze the physicochemical characteristics (moisture content, protein content, and breaking strength) and organoleptic (color, taste, texture, and aroma) of cookies added with whey powder. This study used a completely randomized design (CRD) with one factor, namely the addition of 0%, 10% and 20% whey powder. The data obtained were analyzed using analysis of variance (ANOVA). If the results show that there is a significant effect, then proceed with the Tukey test. The results showed significant differences (P<0.05) in the protein content and texture in the hedonic test. Cookies with the addition of 10% whey obtained the best results for physicochemical and organoleptic analysis.
Keyword: chemical properties, cookies, organolepctic properties, physical properties, whey powder

Judul: Physicochemical and Organoleptic Properties of Cookies with Fortification of Chicken Feet Flour
Abstrak: Ceker ayam merupakan hasil ikutan yang dihasilkan dari rumah potong ayam dengan volume yang cukup banyak. Ceker ayam tinggi akan zat gizi seperti protein, kalsium, dan fosfor. Cookies merupakan salah satu produk makanan yang digemari oleh semua kalangan. Pembuatan cookies fortifikasi tepung ceker ayam dimaksudkan sebagai alternatif produk makanan dengan nilai gizi yang dapat menunjang kesehatan manusia. Penelitian ini bertujuan menganalisis karakteristik fisik, kimia, organoleptik cookies fortifikasi tepung ceker ayam. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu fortifikasi tepung ceker ayam 0%, 10%, dan 20%. Data yang diperoleh dianalisis menggunakan analisis ragam (ANOVA). Apabila ada pengaruh nyata maka dilanjutkan dengan uji Tukey. Hasil penelitian menunjukkan perbedaan nyata (P<0,05) pada kandungan protein, kalsium, kadar abu, warna, dan aroma pada uji hedonik dan uji mutu hedonik. Cookies dengan fortifikasi tepung ceker ayam sebesar 10% memperoleh hasil terbaik untuk analisis fisikokimia dan organoleptik., Chicken claw is a by-product produced by a large volume of chicken slaughterhouses. Chicken feet are high in nutrients such as protein, calcium and phosphorus.Cookies is one of the food products that is loved by all circles. Making cookies Chicken claw flour fortification is intended as an alternative food product with nutritional value that can support human health. This study aims to analyze the physical, chemical, organoleptic characteristicscookies chicken feet flour fortification. The study used a completely randomized design (CRD) with one factor, namely 0%, 10%, and 20% chicken claw flour fortification. The data obtained were analyzed using analysis of variance (ANOVA). If there is a real effect then proceed with the Tukey test. The results showed significant differences (P<0.05) in the content of protein, calcium, ash content, color and aroma in the hedonic test and hedonic quality test.Cookies with chicken claw flour fortification of 10% obtained the best results for physicochemical and organoleptic analysis.
Keyword: chicken feet, cookies, physical properties, chemical properties, organoleptic properties

Judul: Ecosystem and community based model for zonation in Nino Konis Santana National Park, Timor-Leste
Abstrak: Nino Konis Santana National Park is the first national park that was declared by Timor-Leste Government on August 2008. Aims is to i) Protect and conserve nationally and globally important natural and cultural values, ii) Contribute to the achievement of sustainable livelihoods for local communities, iii) Establish the first protected area in Timor-Leste’s world-class protected area system, iv) Increase awareness of conservation and the sustainable management of biodiversity and natural resources, v) Ensure the active participation of and foster ownership by the communities in the protected area, and vi) Manage the NKSNP as an internationally recognized protected area where the traditional interactions of people and nature are maintained in a way that protects the environment.
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