Judul: Formulasi dan Pembuatan Banana Bars Berbahan Dasar Tepung Kedelai, Terigu, Singkong dan Pisang sebagai Alternatif Pangan Darurat
Abstrak: Kerusakan yang timbul pasca bencana menyebabkan terputusnya jalur distribusi sehingga sering kali menyulitkan masyarakat pengungsi dalam memenuhi kebutuhan hidupnya terutama pangan. Bantuan pangan yang biasanya diberikan oleh pemerintah berupa mie instan dan beras. Bantuan pangan ini tergolong belum efektif dan kurang dapat memenuhi keseluruhan kebutuhan korban bencana. Salah satu cara untuk mengatasi hal tersebut adalah dengan merancang pangan darurat yang dapat memenuhi kebutuhan energi harian manusia dalam keadaan darurat dan dapat dikonsumsi secara langsung. Emergency Food Product (EFP) merupakan produk pangan olahan yang dirancang khusus untuk memenuhi kebutuhan energi harian manusia (2100 kkal) dikonsumsi pada situasi yang tidak normal seperti banjir, longsor, gempa bumi, musim kelaparan, kebakaran, peperangan dan kejadian lain yang mengakibatkan manusia tidak dapat hidup secara normal (IOM, 1995). Penelitian ini dibagi menjadi dua bagian yaitu penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan terdiri dari pembuatan tepung kedelai dan tepung singkong kemudian dilanjutkan dengan analisis proksimat bahan baku. Penelitian utama terdiri dari formulasi produk pangan darurat banana bars, pembuatan produk pangan darurat banana bars berdasarkan formulasi, analisis proksimat produk pangan darurat, analisis statistik, uji sensori, dan pendugaan umur simpan. Tepung kedelai yang dihasilkan memiliki rendemen sekitar 70.83 %. Hasil analisis tepung kedelai melputi kadar air sebesar 4.14 %, kadar abu sebesar 5.36 %, kadar protein sebesar 41.70 %, kadar lemak 24.66 %, dan kadar kabohidrat sebesar 24.14 %. Rendemen tepung singkong yang dihasilkan sekitar 40 %. Hasil analisis tepung singkong meliputi kadar air sebesar 8.88 %, kadar abu sebesar 2.84 %, kadar protein sebesar 0.42 %, kadar lemak 1.49%, dan kadar kabohidrat sebesar 86.37 %. Hasil analisis tepung terigu meliputi kadar air sebesar 13.35 %, kadar abu sebesar 0.70 %, kadar protein sebesar 5.28 %, kadar lemak 11.76 %, dan kadar kabohidrat sebesar 68.91 %.
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Judul: Pengolahan Banana Bars dengan Inulin sebagai Alternatif Pangan Darurat
Abstrak: There have been many disasters happened in Indonesia and as a consequence, many families had to stay in temporary camps. One of the problems related to this situation is providing an adequate, convenient, and nutritious foods for the refugees to maintain their health status in good condition especially for the first few days until the stable food come. According to Zoumas et al (2002), emergency food product must contain10-15% protein, 35-45% fat, and 40 to 50 percent carbohydrate. One of the examples of an emergency food product is a snack bar. The objective of this study was to obtain the best formulation, baking temperature and time to produce banana bars acceptable by sensory evaluation and contained energy that meet emergency food requirements. This research consisted of three steps. First step was to produce banana and tempe flour as the primary ingredients of the banana bars, second step was to obtain the best formulation and baking parameters to produce acceptable bars based on sensory evaluation, and the third step was reformulation to adjust the macronutrient content of the banana bars and physico-chemical analysis of the products. The first step of the research resulted in banana and tempe flour similar to those obtained by other researchers. The second step produced formula II containing 28.57% banana and tempe flour, 42.86% glutinous rice flour and margarine, 57.14% sugar, 5.71% inulin, and 22.86% water and baking parameters of 100oC for 20 minutes followed by baking at 140oC for 40 minutes. Using the formula and baking parameters above, banana bars was analyzed for proxymate analysis, however, the results indicated that the macronutrient of protein did not meet the requirement of emergency food product. Therefore, a reformulation was conducted to produce desired product in step three. In the third step, four formulations containing banana flour, tempeh flour and inulin were evaluated for proxymate analysis, physical, microbiological and sensory evaluation Because of the reformulation, baking temperature and time was also adjusted. Based on the result of this research, the best baking parameters was 100oC for 20 minutes and then raised to 130oC for 40 minutes. Based on the overall attribute of sensory evaluation, formula A and D was not significantly different and both of them were the most preferred product by panelists. The formulation resulted in products containing energy of 111.72 calories and 110.60 calories. Macronutrient content of formula A didn’t meet the requirement of emergency food product, but macronutrient content of formula D meet the requirement of emergency food product. So, formula D was evaluated in other evaluation. Evaluation of banana bars made with formula D suggested that the water activity was 0.308 in 30.3oC. Texture analysis of the banana bar showed that product had peak force of (+) 1921.3 g force; 0.870 mm that showed the value of hardness. The banana bar produced was crunchy, crispy, and did not form crumb. The colour of the product was golden brown and analysis of the product showed L value of 47.75%, a value of +9.68, b value of +24.43 and oHue value of 68.38. The microbiological result shows that all
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Judul: Morfologi Organ Reproduksi Betina Walet Linchi (Collocalia linchi)
Abstrak: This research is aimed to describe the morphology of the female reproductive organs of the cave swiftlets (C. linchi ) macroscopic and microscopically. Four female reproduction organs were used in this study. Microscopic observation was done using Hematoxilin – eosin (HE), alcian blue (AB) pH 2.5 and periodic acid Schiff (PAS) staining methods. The reproductive organs were consisted of ovarium and oviduct. The oviduct has five parts: infundibulum, magnum, isthmus, uterus and vagina. The mucosa of oviduct has mucosal folds and lined with columnar ciliated epithelial cells. Glandular glands were found in the lamina propria of oviduct, except in the vagina. The thick muscle of sphincter uterovagina was found in the border between uterus and vagina. Using AB-PAS staining methods, it was detected that oviduct contained neutral and acid carbohydrate, especially in the secrete glands of oviduct.
Keyword: oviduct., ovarium, Collocalia linchi