Judul: Karakteristik Fisik Dan Kimia Yoghurt Beku Dengan Penambahan Krim Dan Penstabil
Abstrak: Penambahan krim dan penstabil dapat mempengaruhi karakteristik yoghurt beku. Penelitian ini menguji pengaruh persentase krim dan penstabil yang berbeda terhadap karakteristik fisik dan kimia yoghurt beku. Penambahan krim dilakukan pada taraf 0%, 4%, dan 8%. Penambahan penstabil dilakukan pada taraf 0.5%, 1.0%, dan 1.5%. Peubah yang diamati terdiri atas : nilai kadar protein, kadar lemak, kadar air, kadar abu, total asam tertitrasi (TAT), pH, daya leleh, dan overrun. Hasil penelitian menunjukkan bahwa penambahan krim dan penstabil tidak nyata mempengaruhi nilai TAT, daya leleh, pH, overrun, dan protein. Penambahan krim dapat menurunkan kadar air dan kadar abu serta meningkatkan lemak yoghurt beku. Penambahan krim pada taraf 8% hanya berpengaruh terhadap sifat kimia yoghurt beku.
Keyword: krim, penstabil, sifat fisik dan kimia, yoghurt beku

Judul: Physicochemical Characteristics, Nutritional Value And Organoleptic Of Synbiotic Yoghurt Gembili Flour (Dioscorea esculenta L.)
Abstrak: Yoghurt merupakan pangan fungsional dari susu yang memiliki variasi jenis, tekstur, dan rasa. Salah satunya adalah yoghurt sinbiotik yaitu susu hasil fermentasi mikroba probiotik dan ditambah prebiotik. Prebiotik terdapat diberbagai bahan pangan, salah satunya umbi gembili (Dioscorea esculenta L.) dengan kandungan inulin sebesar 14,77%. Penelitian bertujuan menganalisis karakteristik fisikokimia, nilai gizi dan organoleptik yoghurt sinbiotik tepung gembili. Penelitian menggunakan Rancangan Acak Lengkap (RAL) untuk mengamati karakteristik fisikokimia (pH, Aw, viskositas, dan total asam titrasi (TAT)), nilai gizi (protein, lemak, air, abu, karbohidrat, gula, dan serat pangan (dietary fiber) serta uji organoleptik. Penambahan tepung gembili berpengaruh nyata (P<0,05) terhadap pH, viskositas, kadar lemak, air, abu, karbohidrat dan serat pangan. Uji hedonik dan mutu hedonik berpengaruh nyata (P<0,05) terhadap warna, rasa, dan tekstur. Formulasi terbaik yaitu penambahan tepung gembili 6% dengan kandungan serat pangan sebesar 4,22% serta telah memenuhi SNI 2981:2009 tentang yoghurt., Yoghurt is a functional food made from milk that comes in various types, textures, and flavors. One is synbiotic yoghurt, which is milk fermented by probiotic microorganisms and supplemented with prebiotics. Prebiotics can be found in various food ingredients, and one of them is the gembili tuber (Dioscorea esculenta L.) tuber, with an inulin content of 14,77%. The research aims to analyze the physicochemical characteristics, nutritional value, and organoleptic of synbiotic yoghurt by adding gembili flour. The research employs a completely randomized design (RAL) to observe the physicochemical characteristics (pH, Aw, viscosity, and total titratable acid (TAT)), nutritional value (protein, fat, moisture, ash, carbohydrates, sugar, and dietary fiber), and organoleptic test. Adding gembili flour significantly affects (P<0.05) the pH, viscosity, fat content, moisture, ash, carbohydrates, and dietary fiber. The hedonic test and hedonic quality significantly affect (P<0,05) the color, taste, and texture. The best formulation is the addition of 6% gembili flour with a dietary fiber content of 4,22%, which meets the Indonesian National Standard (SNI 2981:2009) for yoghurt.
Keyword: gembili flour, nutritional value, physicochemistry, organoleptic, yoghurt

Judul: Mitochondrial DNA Gene Organization and Phylogenetic Relationship of Naja siamensis
Abstrak: Naja siamensis is one of Asiatic cobra in the Family of Elapidae, known as a cryptic snake. It has many morphological variations that lead to misidentification. Misidentification can cause the wrong concept in developing antivenom types due to high snakebite cases occur in Thailand. Thus, an accurate species identification using a molecular approach is crucially required. Mitochondrial DNA has been used widely in snake molecular studies. These studies were aimed to determine the arrangement of the N. siamensis partial mitochondrial genes using reptile-oriented primers and to reveal the phylogenetic relationship among other species of Asian cobra. DNA extraction was carried out based on the standard DNA salting-out protocol and was conducted by bioinformatics analysis using BLASTn and MEGA 6 software. Gene annotation was performed against N. kaouthia complete genome. A total of 3121 bp of N. siamensis mtDNA genes were sequenced consisting of partial of six regions: 16S rRNA, ND1, tRNA-Ile, CRII region, tRNA-Leu, tRNA-Gln, and COI genes. The mtDNA gene organization of N. siamensis was predicted to has a similar pattern with the common Elapidae mtDNA gene organization. This study showed that there is a monophyletic form in Naja genus and N. kaouthia is the closest species with N. siamensis based on partial 16S rRNA and ND1 gene.
Keyword: 16S rRNA, Elapidae, ND1, phylogenetic relationship