Judul: Optimization of Ready-to-Drink Black Tea Formula Using D-Optimal Mixture Design
Abstrak: Komoditas teh yang menjadi salah satu komoditas perkebunan unggulan di Indonesia semakin meluas minat konsumen di pasar dan semakin banyak jenis produk teh yang beredar. Oleh karena itu, untuk menemukan formulasi yang optimum teh hitam kemasan ready to drink menggunakan D-Optimal Mixture Design pada RSM. Respon sensori hedonik, sifat fisik, dan kadar polifenol pada produk perlu dipertimbangkan, kemudian produk dibandingkan dengan produk komersial. Berdasarkan batas bawah dan batas atas masing-masing bahan, teh hitam BOP (0,5-1,2%), teh hitam PF (0,2-0,9%), dan sukrosa (5,9-7,3%) diperoleh 17 rancangan formula dari piranti lunak Design Expert 12.0®. Uji sensori rating hedonik dengan skala penilaian 1-7 menggunakan teknik Balanced Incomplete Block Design (BIBD) dilakukan pada 68 panelis. Hasil dari proses optimasi diperoleh formula optimum dengan komposisi 0,5% teh hitam BOP, 0,9% teh hitam PF, dan 6,6% sukrosa dengan nilai desirability sebesar 0,722. Hasil uji sensori hedonik formula optimum memiliki target pasar konsumen yang berbeda dengan produk komersial. Kadar polifenol produk formula optimum yang terkandung sebesar 1029 mg/kg sehingga telah memenuhi untuk regulasi SNI minuman teh kemasan yaitu minimal 400 mg/kg.
Keyword: formula, polifenol, RTD, sensori, teh

Judul: Optimization of Green Tea, Butterfly Pea Flower, Rosella, and Kaffir Lime Leaf Formulas Based on Sensory Preference and Antioxidant Activity
Abstrak: Teh hijau memiliki aktivitas antioksidan yang lebih tinggi jika dibandingkan dengan teh hitam dan teh oolong, namun preferensi sensori konsumen terhadap teh hijau rendah. Penelitian bertujuan memperoleh formula campuran teh hijau, bunga telang, bunga rosella dan daun jeruk purut yang optimal dari sisi aktivitas antioksidan dan preferensi sensori. Formula optimum diperoleh melalui proses optimasi dengan menggunakan metode mixture D-optimal pada piranti lunak Design expert 13.0®. Komposisi formula optimum yang disarankan software design expert yaitu teh hijau 0,15gram, bunga telang 0,03gram, bunga rosella 0,81gram dan daun jeruk purut 1,01gram. Formula optimum tersebut memiliki nilai desirability yang memuaskan (81,9%). Teh formula optimum memiliki nilai pH 2,72, TAT 20,11%, warna secara fisik nilai L 31,96, nilai a 23,84, dan nilai b 8,19, nilai hedonik warna 6,0 (suka - sangat suka), hedonik aroma 5,1(agak suka - suka), hedonik rasa asam 3,6 (agak tidak suka - netral), hedonik rasa pahit 4,4 (netral – agak suka), hedonik aftertaste sepat 4,4 (netral – agak suka), hedonik overall 4,3 (netral – agak suka), dan nilai IC50 119,05ppm. Teh formula optimum memiliki preferensi sensori yang lebih baik dibandingkan dengan teh hijau perkebunan X pada atribut sensori warna, aroma, rasa, aftertaste sepat, dan overall, namun preferensi sensori teh formula optimum dengan teh hijau komersial merk A dan B hanya lebih baik pada atribut sensori warna, rasa, aftertaste sepat, dan overall, tidak berbeda nyata pada atribut sensori aroma. Teh formula optimum memiliki aktivitas antioksidan yang tergolong sedang, lebih rendah dibandingkan teh hijau perkebunan X dan teh hijau komersial merk A dan B. Teh formula optimum lebih unggul secara sensori dengan nilai kesukaan paling tinggi dibandingkan dengan ketiga produk pembanding lainnya., Green tea has higher antioxidant activity when compared to black tea and oolong tea, but consumers’ sensory preference of green tea is low. This study aims to obtain the optimal mixture of green tea, butterfly pea flower, rosella flower and kaffir lime leaves in terms of antioxidant activity and sensory preference. The optimum formula is optimized using the mixture D-optimal method in the software Design Expert 13.0®. The optimum formula composition suggested by the design expert software is 0,15 grams of green tea, 0,03 grams of butterfly pea flower, 0,81 grams of rosella flower, and 1,01 grams of kaffir lime leaf. The optimum formula has a satisfactory desirability value (81,9%). The optimum formula has a pH value of 2,72, TAT value of 20,11%, physical color value of L 31,96, a value of 23,84, b value of 8,19, color hedonic value of 6,0 (like - really like), hedonic aroma 5,1 (like moderately - like), hedonic sour taste 3,6 (rather dislikes - neutral), hedonic bitter taste 4,4 (neutral – like moderately), hedonic aftertaste astringent 4,4 (neutral – like moderately), hedonic overall 4,3 (neutral – like moderately), and IC50 value of 119,05ppm. Optimum formula tea has better sensory preferences compared to the green tea produced by X plantation on the sensory attributes of color, aroma, taste, astringent aftertaste, and overall, but sensory preferences of optimum formula tea with commercial green tea brands A and B are only better on sensory attributes of color, taste, astringent aftertaste,
Keyword: butterfly pea flower, formula optimization, green tea, kaffir lime leaf, rosella flower

Judul: Posisi Filogenetik Kura-Kura Carettochelys Insculpta  (Reptillia: Testudinata)
Abstrak: Carettochelys insculpta is an endemic freshwater turtle of southern Papua and northern Australia. Phylogenetic position of this turtle is remain unresolved until now. Most of the research conducted show close relationships of C. insculpta and members of Trionychidae family. However, some of the research show distance between C. insculpta and members of Trionychidae family. This research is conducted to analyze phylogenetic relationship between C. insculpta and other members of Testudinata using 12S rRNA, 16S rRNA, and both gene as markers. DNA samples were obtained from three different organisms of C. insculpta. Two species used as outgroups were Alligator mississippiensis and Iguana iguana. Phylogenetic analysis was carried out using Neighbor-Joining method with Felsenstein 1981 (F81) modeltest. A polytomy tree of Testudinata was produced by using 12S rRNA gene. However, analysis using 16S rRNA and both genes as markers confirmed that C. insculpta was located between the Chelonidae and the Trionychidae family.
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