Judul: Physicochemical and Organoleptic Characteristics of Ice Cream with Different Formulation of Yellow Pumpkin Flour and Whey Protein Isolate
Abstrak: Es krim adalah makanan beku semi padat hasil olahan susu yang banyak digemari oleh berbagai kalangan. Tiap tahunnya konsumsi per kapita es krim meningkat sehingga diperlukan pengembangkan formulasi es krim untuk meningkatkan kualitas es krim. Tujuan dari penelitian ini adalah untuk menguji karakteristik fisikokimia, organoleptik dan formulasi terbaik dari formulasi tepung labu kuning dan isolat protein whey yang berbeda. Penelitian ini menggunakan rancangan acak lengkap dengan perlakuan formulasi yang berbeda dan tiga kali pengulangan. Uji organoleptik menggunakan uji non parametrik Kruskal-Wallis. Karakteristik kimia, daya leleh, overrun, hasil hedonik dengan peubah warna,rasa, aroma, intensitas rasa labu kuning dan hasil mutu hedonik pada peubah intensitas rasa labu kuning menunjukan perbedaan nyata terhadap perbedaan formulasi tepung labu kuning dan isolat protein whey. Formulasi terbaik es krim didapatkan pada P2 dengan formulasi tepung labu kuning 2% dan isolat protein whey 3%., Ice cream is a semi-solid frozen food made from dairy products that is favored by many people. Each year the per capita consumption of ice cream increases so that it is necessary to develop ice cream formulations to improve the quality of ice cream. The purpose of this study was to examine the physicochemical, organoleptic and best formulation characteristics of different formulations of pumpkin flour and whey protein isolate. This study used a completely randomized design with different formulation treatments and three repetitions. Organoleptic test used Kruskal-Wallis non-parametric test. Chemical characteristics, melting power, overrun, hedonic results with variables of color, taste, aroma, intensity of pumpkin flavor and hedonic quality results on the variable intensity of pumpkin flavor showed significant differences in the different formulations of pumpkin flour and whey protein isolate. The best ice cream formulation was obtained at P2 with 2% pumpkin flour formulation and 3% whey protein isolate
Keyword: Fisikokimia, Organoleptik, labu kuning, es krim, whey protein isolate

Judul: Karakteristik Fisik dan Organoleptik Es Krim dengan Penambahan
Tepung Kentang (Solanum tuberosum L) sebagai Penstabil
Abstrak: Penstabil dalam pembuatan es krim dapat memengaruhi karakteristik dari es krim yang dihasilkan. Penelitian ini bertujuan mengkaji pengaruh penambahan penstabil tepung kentang terhadap karakteristik fisik dan organoleptik es krim yang dihasilkan. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Kelompok (RAK). Karakteristik fisik yang diamati terdiri atas overrun, daya leleh, pH, dan Uji Mikroskop serta diuji menggunakan pengujian One-Way ANOVA. Karakteristik organoleptik yang diamati terdiri atas warna, rasa manis, tekstur, mouthfeel dan aroma susu dari es krim yang dihasilkan, serta dianalisis dengan uji Kruskal-Wallis. Perlakuan dalam penelitian ini adalah kadar penggunaan penstabil tepung kentang 0% (P1), 1,2% (P2), 1,6% (P3), dan 2% (P4). Hasil penelitian menunjukkan bahwa nilai overrun formulasi P2, P3, dan P4 berbeda nyata (p<0,05) lebih tinggi dibandingkan formulasi P1. Daya leleh formulasi P2, P3, dan P4 lebih lama secara signifikan (p<0,05) dibandingkan formulasi P1. Karakteristik organoleptik es krim yang dihasilkan tidak menunjukkan perbedaan nyata terhadap warna, rasa, dan aroma namun, terdapat perbedaan nyata (p<0,05) terhadap tekstur dan mouthfeel. Penambahan tepung kentang es krim mampu memberikan hasil yang optimal sebagai penstabil., Stabilizer in ice cream mixture can affect ice cream characteristics. The objective of this research was to examine the effect of potato flour addition as stabilizer to physical and organoleptical characteristics of ice cream. This research was conducted by Block Randomized Design. Physical characteristics obeserved were overrun, melting point, pH, microscope test of ice cream and One-Way ANOVA method was used for statistical test. Organoleptical characteristics observed were color, taste, texture, flavor and mouthfeel of ice cream and Kruskal- Walis method was used for statistical testing. The treatments given in this study were potato flour level of using 0% (P1), 1,2% (P2), 1,6% (P3), and 2% (P4). the result showed overrun from P2, P3, and P4 formulation was highly significant different than P1 (p<0,05). Melting point results showed significantly different (p<0,05) in each formulation. P2, P3, and P4 formulation had significant longer time to melt than P1. The organoleptical characteristic results showed no significant difference in color, taste, flavor, but significantly different (p<0,05) in texture and mouthfeel. The addition of potato starch to ice cream can provide optimal results as a stabilizer.
Keyword: ice cream, physical charteristic, organoleptical, potato flour

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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