Judul: Development of functional drink from Gac fruit (Momordica cochichinensis S.) combined with Tomato (Lycopersicon esculentum) and Pineapple (Ananas comosus) juice
Abstrak: Carotenoid, flavonoid, polyphenol, and vitamin are classified as bioactive agents that give beneficial impacts for health as antioxidant. These components can be found in fruits such as gac fruit (Momordica cochinchinensis S.), pineapple and tomato. The objectives of this research were to develop functional drink from gac juice combined with pineapple and tomato juice, and to analyze the physical, chemical properties, bioactive compound and sensory evaluation of the product. Product formulation was done using Design-Expert® 7.00 software which containing 47% of gac juice, 45% mix of tomato and pineapple juice, and 8% of fructose, resulted in eight formulas. Research variables were the percent of tomato juice (TJ) and pineapple juices (PJ), while the analyzed responses were total polyphenol content (TPC), DPPH, FRAP, and total carotenoid. Different proportion of tomato and pineapple juice in functional drink significantly affect TPC, FRAP, DPPH, and total carotenoid (p<0.05). Formula with the highest proportion of PJ showed the highest content of TPC (396.91 ± 10.12 μg GAE/ml), FRAP (330.23 ± 16.21 μmol AAE/100 ml), and DPPH (277.70 ± 11.30 μM Trolox) (p<0.05). Meanwhile, formula with the highest proportion of TJ gave the highest content of total carotenoid (3748.65 ± 20.94 μg/100ml) (p<0.05). Optimization using D-Optimal generated three formulas with highest desirability values for sensory evaluation and proximate analysis. The optimum formula consisting of 47% gac juice, 39.33% pineapple, 8% fructose syrup, and 5.67% tomato was suitable for functional drink development.
Keyword: antioxidant capacity, carotenoid, functional drink, polyphenol

Judul: Optimasi Formula Minuman Fungsional Berbasis Kunyit (Curcuma domestica Val.), Asam Jawa (Tamarindus indica Linn.), dan Jahe (Zingiber officinale var. Amarum) dengan Metode Desain Campuran (Mixture Design).
Abstrak: Turmeric, tamarind, and ginger have been widely used as Indonesian traditional beverage called “jamu”. “Jamu” is known for its functional characteristics, such as high antioxidant capacity. This beneficial factor makes “jamu” potential to be developed as a functional beverage. This study showed the optimization of functional beverage formula based on turmeric, tamarind, and ginger. The objective of this study is to discover an optimum functional beverage formula with high antioxidant capacity and good sensory qualities (colour, aroma, taste, and overall). The method used in the optimization of the formula was mixture design method. Design Expert (DX) 7.0® software was used as a tool in the optimization. The result reveals the optimum formula is a mixture with 5.0%(v/v) turmeric extract, 9.9%(v/v) tamarind extract, 15.1%(v/v) ginger extract, 40%(v/v) sugar solution, and 30%(v/v) water. The formula had antioxidant capacity of 0.1741mgAEq/ml. The sensory scores obtained for the formula are 4.40 for colour, 4.20 for aroma, 4.10 for taste, and 4.27 for overall (scale 1-7). The colour of the formula is yellow with ˚Hue of 68.5922˚ (L=47.0433, a=13.4500, b=34.3067). The formula has pH value of 3.60 and total soluted solid value of 14.90˚Brix.
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Judul: Identifikasi jenis-jenis ordo coleoptera koleksi laboratorium hama hutan fakultas kehutanan
Abstrak: Salah satu ordo yang termasuk ke dalam kelas insekta adalah Coleptera. Coleoptera berasal dari kata coleo yang berarti selubung dan petra yang berarti sayap. Nama daerah ordo coleoptera di Indonesia adalah kumbang. Ordo Coleoptera sebagai komponen penyusun ekosistem mempunyai peranan yang penting dalam kehidupan manusia baik merugikan maupun menguntungkan, tergantung pada cara mengelola potensi ordo Coleptera.
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