Judul: Identifikasi Potensi Penerapan Green Supply Chain Industri Kulit Samak
Abstrak: Pengolahan lanjut tempe menjadi tepung bertujuan memperpanjang umur simpannya. Permasalahan browning dan belum adanya standar nasional tepung tempe menjadi perhatian dalam penelitian ini. Penelitian ini bertujuan untuk mengevaluasi metode pembuatan tepung tempe, serta memeriksa sifat fisikokimia, fungsional, dan organoleptik tepung tempe berdasarkan interaksi jenis kedelai dan zat anti pencoklatan yang digunakan. Jenis kedelai yang digunakan adalah kedelai asal Grobogan dan kedelai pangan rekayasa genetik (PRG), sedangkan zat anti pencoklatan berupa natrium metabisulfit dan asam askorbat. Hasil penelitian menunjukkan bahwa tepung tempe paling baik dibuat pada suhu pengeringan 70oC dengan blansir selama lima menit pada konsentrasi zat anti pencoklatan sebesar 0.1 %. Interaksi perlakuan berpengaruh nyata (p<0.01) terhadap redness, pH, kadar protein, dan warna organoleptik, namun tidak berpengaruh nyata (p>0.01) terhadap derajat putih, kecerahan, yellowness, aw, kadar air, abu, lemak, karbohidrat, indeks penyerapan dan kelarutan air, aktivitas emulsi, kapasitas gelasi, serta aroma dan rasa organoleptik tepung tempe.
Keyword: Bogor Agricultural University, Institut Pertanian Bogor, IPB, Green stream mapping, Green supply chain, Leather, Tannery industry, Tannery industry, Green waste, Energy, Water

Judul: Pengaruh jenis Kedelai, Natrium Metabisulfit, dan Asam Askorbat terhadap karakteristik Fisikokimia, Fungsional, dan Organoleptik Tepung Tempe
Abstrak: Pengolahan lanjut tempe menjadi tepung bertujuan memperpanjang umur simpannya. Permasalahan browning dan belum adanya standar nasional tepung tempe menjadi perhatian dalam penelitian ini. Penelitian ini bertujuan untuk mengevaluasi metode pembuatan tepung tempe, serta memeriksa sifat fisikokimia, fungsional, dan organoleptik tepung tempe berdasarkan interaksi jenis kedelai dan zat anti pencoklatan yang digunakan. Jenis kedelai yang digunakan adalah kedelai asal Grobogan dan kedelai pangan rekayasa genetik (PRG), sedangkan zat anti pencoklatan berupa natrium metabisulfit dan asam askorbat. Hasil penelitian menunjukkan bahwa tepung tempe paling baik dibuat pada suhu pengeringan 70oC dengan blansir selama lima menit pada konsentrasi zat anti pencoklatan sebesar 0.1 %. Interaksi perlakuan berpengaruh nyata (p<0.01) terhadap redness, pH, kadar protein, dan warna organoleptik, namun tidak berpengaruh nyata (p>0.01) terhadap derajat putih, kecerahan, yellowness, aw, kadar air, abu, lemak, karbohidrat, indeks penyerapan dan kelarutan air, aktivitas emulsi, kapasitas gelasi, serta aroma dan rasa organoleptik tepung tempe., Further processing of tempe becomes flour aims to extend its shelf life. The browning problem and the absence of tempe flour national standard may be concern in this study. The objective of this research was to evaluate the method of tempe flour making, and also asses physicochemical, functional, and organoleptic properties according to the interaction between soybean varieties and anti browning agents used. The soybean varieties used were Grobogan soybean and genetically modified organism (GMO) soybean. The anti browning agents used were sodium metabisulfite and ascorbic acid. The result showed that the best method of tempe flour making was within 70 oC of drying temperature, five minutes of blanching, and 0,1 % of anti browning agent in blanching solution. The interaction between treatments was significantly impacting (p<0.01) redness, pH, protein content, and organoleptic color, yet not significantly impacting (p>0.01) whiteness degree, lightness, yellowness, aw, water, ash, fat, carbohydrate content, water absorption and solubility index, emulsion activity, gelation capacity, also organoleptic aroma and taste.
Keyword: tepung tempe, natrium metabisulfit, asam askorbat, kedelai, fisikokimia

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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