Judul: UTILIZATION OF LIVESTOCK BY-PRODUCT (OFFAL CHICKEN) AS MIXING INGREDIENTS CRACKERS MAKING
Abstrak: Jeroan ayam terdiri dari organ bagian dalam seperti usus, ampela, dan hati kecuali otot dan tulang. Secara umum jeroan mengandung zat gizi, diantaranya karbohidrat, protein, lemak, vitamin dan mineral. Vitamin yang terdapat pada jeroan adalah vitamin B, vitamin A, vitamin B12, dan asam folat. Sementara, mineral yang terkandung dalam jeroan diantaranya zat besi, kalium, magnesium, fosfor, seng. Kombinasi antara kerupuk dan bumbu diharapkan dapat meningkatkan nilai tambah dari jeroan ayam tersebut. Penelitian ini bertujuan untuk memanfaatkan hasil ikutan ternak (jeroan) ayam sebagai bahan campuran pembuatan kerupuk. Pembuatan kerupuk jeroan ayam ini dilakukan dilakukan tiga perlakuan dengan persentase yang berbeda. Uji yang dilakukan adalah uji organoleptik, uji fisik dan uji kimia. Rancangan yang digunakan adalah rancangan acak lengkap (RAL) searah dengan penambahan konsentrasi jeroan ayam yang berbeda. Hasil analisis pada penelitian ini menunjukkan konsentrasi penambahan jeroan ayam tidak berbeda nyata terhadap kadar abu, kadar air, kadar lemak serta organoleptik. Penambahan konsentrasi jeroan ayam pada kerupuk dengan tingkat konsentrasi 10% memberikan hasil terbaik untuk nilai nutrisi dan organoleptik., Chicken offal consists of internal organs such as intestines, gizzard, and liver except for muscles and bones. In general, offal contain nutrients, including carbohydrates, protein, fat, vitamins and minerals. The vitamins found in offal are vitamin B, vitamin A, vitamin B12, and volatile acid. Meanwhile, the minerals contained in offal include iron, potassium, magnesium, phosphorus, zinc. The combination of crackers and spices is expected to increase the added value of the chicken innards. This study aims to utilize the by-products of poultry (offal) as a mixture for making crackers. The making of chicken offal crackers was carried out in three treatments with different percentages. The tests carried out were organoleptic tests, physical tests and chemical tests. The design used was a completely randomized design (CRD) with the addition of different concentrations of chicken offal. The result of the anlysis in the study showed that the concentration of chicken innards was not significantly different to the ash content, moisture content, fat content and organoleptic concentration. The addition of chicken viscera concentration in crackers with a concentration level of 10% gave the best results for nutritioal and organoleptic values.
Keyword: chicken offal, crackers, organoleptic

Judul: Physical and Organoleptic Properties of Broiler Chicken  Neck Skin Crackers With Lime Solution Soaking Time
Abstrak: Kerupuk kulit merupakan salah satu pemanfaatan hasil ikutan ternak yang terbuat dari kulit hewan. Banyak penelitian yang dilakukan dalam pengolahan kulit dan salah satunya adalah kerupuk kulit, dalam penelitian ini digunakan kulit leher ayam broiler sebagai bahan utamanya. Penelitian ini bertujuan untuk menganalisis pengaruh lama perendaman kapur sirih Ca(OH)2 tehadap sifat fisik dan organoleptik kerupuk kulit leher ayam broiler. Penelitian ini menggunakan rancangan acak lengkap (RAL) satu faktor dengan tiga kali pengulangan. Faktor tersebut adalah perbedaan lama perendaman larutan kapur dengan waktu 0, 2, 4, dan 6 jam. Hasil penelitian menunjukan bahwa lama perendaman larutan kapur Ca(OH)2 berpengaruh nyata terhadap kerenyahan dan daya kembang kerupuk kulit leher ayam broiler. Uji hedonik berpengaruh nyata pada parameter warna dan rasa, namun tidak berpengaruh nyata pada aroma dan tekstur. Hasil uji mutu hedonik menunjukan lama perendaman larutan kapur Ca(OH)2 berpengaruh nyata pada intensitas aroma dan tekstur, namun tidak berpengaruh nyata pada intensitas warna dan rasa kerupuk kulit leher ayam broiler. Perlakuan lama perendaman terbaik yaitu 6 jam pada uji kualitas fisik dan organoleptik., Skin crackers are one of the uses of livestock by-products. Many studies have been carried out in skin processing and one of them is skin crackers. Broiler chicken neck skin was used as the main ingredient. This study aimed to analyze the effect of soaking time for whiting Ca(OH)2 on the physical and organoleptic properties of broiler chicken neck skin crackers. This study used one-factor completely randomized design with three repetitions. The factor is the difference in the duration of soaking the Ca(OH)2 with a time of 0, 2, 4, and 6 hours. The results showed that the duration of soaking the Ca(OH)2 had a significant effect on the crispness and swelling power of broiler chicken neck skin crackers. The hedonic test had a significant effect on the color and taste parameters, but had no significant effect on the aroma and texture. The results of the hedonic quality test showed that the duration of soaking Ca(OH)2 had a significant effect on the intensity of aroma and texture, but had no significant effect on the intensity of color and taste of broiler chicken neck skin crackers. The best treatment for immersion is 6 hours on physical and organoleptic quality tests.
Keyword: broiler chicken, CaOH2, neck skin

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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