Judul: Perbaikan Proses untuk Peningkatan Umur Simpan Dodol Talas
Abstrak: There are six main steps in this research, which is surveying UKM Sawargi, preparing the taro flour and grated taro, making the taro dodol, storaging the taro dodol in room temperature, analyzing the sample, and settling the shelf life of taro dodol. The analysis is divided into five parameters, which is aw, the penetrometer result, the acceptance sensory test of product in term of rancidity and texture, and the growth of mold. The result of this research is that taro dodol which made using taro flour is having longer shelf life compare to taro dodol which made using grated taro. The difference of shelf life is about 11 days, which is taro dodol from taro flour last for 32 days and taro dodol from taro grated last for 21 days. Meanwhile, the initial shelf life of taro dodol produced by UKM Sawargi is 10 days. The spoilage of taro dodol is indicated with the growth of mold which is visually detected. It makes the most critical parameter for the spoilage of taro dodol is aw with the limit of aw is 0.80.
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Judul: Studi Pembuatan Dodol Tapai Talas Belitung (Xanthosoma Sagittifolium)
Abstrak: Dodol, one of Indonesian traditional food, is very familiar among Indonesian, like dodol from Garut, jenang from Kudus, or suwar-suwir from Jember. Dodol is an intermediate moisture food (IMF) that has 0.60-0.80 water activity (Aw) which could trigger mold and yeast growth and make this product has short shelf life. Taro belitung dodol was made with 2x2x2 cm dimension of taro belitung that has been fermented in 36 hours, rice flour, and sugar. This study used three degrees of sugar concentration treatments 30%, 40%, and 50% sugar concentrations using taro weight as basis. These were evaluated by 70 untrained panelists. The result showed that formula with 30% sugar was selected best. This formula was used for further analyses, such as pH, total titratable acid (TTA), water activity (Aw), texture analysis, proximate analysis, and visual microbes observation. Chemical analysis showed that fermented taro dodol has pH value 5.56 and has TTA 76.23 ml NaOH 0.1 N/ 100 ml sample solution. The fermented taro dodols have 40 days shelf life before microbes growth in and sensory deterioration at 19 days storage
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Judul: Etno-ornitologi Burung Kancilan Flores (Pachycephala nudigula nudigula Hartert 1897) pada Masyarakat Lio di Taman Nasional Kelimutu
Abstrak: Bare-throathed whistler is one of several wild birds in Kelimutu National Park (TNKL) that is believed to have correlation with Lio Community‟s belief. The estimation of Bare-throated whistler‟s population in Kelimutu National Park was about 186.41-1668.07 individual by the density about 0.0389-0.3481 ind/ha with the sex ratio 6.2:1 that spreaded on area with height of 1100 – 1600 masl. The characteristic of Bare-throated whistler‟s habitat is a natural forest with various canopy level, high plant species diversity and high density. The habitat characteristics related to the availability of food in the form of insects, cover, safety and a nesting site. Generally the most of Lio community knew the existence of Bare-throated whistler directly or from their parents‟ stories. The perceptions of Lio Community to the Bare-throated whistler‟s existence is generally support the conservation efforts. The perceptions construct the Lio Community‟s atitude that tend to be conservative to the existence of Bare-throated whistler. The attitude shown by their behavior that not cathing the Bare-throated whistler from the TNKL‟s area or the outside. The attitude have an important role to the existence of Bare-throated whistler in Kelimutu National Park‟s area.
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