Judul: Pengaruh Penggunaan Kombinasi Pemanis Buatan terhadap Flavor Release pada Minuman Serbuk Instan di PT Essence Indonesia.
Abstrak: Pemanis buatan merupakan pemanis yang diproses secara kimiawi, yang tidak atau sedikit memiliki nilai gizi, dan tidak terdapat di alam. Penggunaan pemanis buatan ini banyak digunakan industri pangan karena memiliki banyak keunggulan dibandingkan pemanis alami. Pemanis buatan sering dikombinasikan untuk meningkatkan kualitas produk pangan, meningkatkan intensitas kemanisan, menutup aftertaste pemanis buatan, serta mempengaruhi flavor release. Tujuan penelitian ini adalah mengetahui pengaruh penggunaan kombinasi pemanis buatan terhadap flavor release dari flavor orange pada minuman serbuk di PT Essence Indonesia. Flavor release pada penelitian ini mencakup juiciness, freshness, ripeness dan mouthfeel. Terdapat empat perlakuan dari rasio kombinasi pemanis buatan, yaitu P1, P2, P3 dan P4. P1 dan P2 berupa kombinasi aspartam dan asesulfam-k, sedangkan perlakuan P3 dan P4 berupa kombinasi aspartam dan siklamat. Rasio dari empat perlakuan tersebut yaitu P1 (90:10, 82:18, 73:27, 60:40), P2 (90:10, 82:18, 75:25, 60:40), serta P3 dan P4 (56:44, 50:50, 44:56). Hasil keempat perlakuan tersebut dilakukan uji sensori ranking intensitas dan rating hedonik. Hasil penelitian menunjukkan bahwa tidak semua keempat perlakuan kombinasi tersebut berpengaruh secara signifikan terhadap flavor release dari flavor orange pada minuman serbuk instan. Hanya P1 dan P4 yang memiliki pengaruh secara signifikan. P1 berpengaruh signifikan pada atribut freshness, yaitu terdapat freshness paling tinggi pada perbandingan aspartam dan asesulfam-k (82:18). P4 juga berpengaruh secara signifikan pada juciness, ripeness, dan mouthfeel. Dari hasil uji rating hedonik juga menunjukkan bahwa tidak semua kombinasi pemanis buatan berpengaruh secara signifikan terhadap flavor release.
Keyword: flavor release, freshness, juiciness, ripeness, mouthfeel

Judul: Studi Pengaruh Lama Penyimpanan, Waktu Pencampuran, dan Penambahan Solvent pada Key Component Terhadap Flavor Release pada Minuman Ringan di PT. Tudung Putra Putri Jaya
Abstrak: Flavor is a sensation that comes and is caused by chemical components of volatile or non-volatile, which originated from natural or synthetic, and occur during eating or drinking. Now, flavor more rapidly adopted by food and beverage industry in Indonesia, especially in beverage productss. The purpose of this study is to understand changes that occur in flavor release in the final product by mixing the flavor concentrat with a solvent that is affected by the concentration of key components, mixing time and length of storage using a flavour 10x more concentrated than the ready to use (RTU) flavor. The Comparison that used between flavor concentrat and solvent are 60:40, 70:30, 80:20, 90:10, and 100:0. Before mixing between flavor concentrat and solvent in some concentration will be conducted preliminary research to find optimum speed mixing using concentrat 10x that diluted until the concentration is equal to the RTU flavors that have been used in products already marketed. Flavor has been mixed to be tested storage for 5 weeks with weekly observation. Observations were using the Different Test with Triangle Test sensory that will prove whether formulations are different or not with the RTU flavor. Further development in industrial scale study will be conducted later.
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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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