Judul: Karakteristik Tortilla Corn Chips dengan Suplementasi Whey Powder sebagai Makanan Ringan untuk Anak Autis.
Abstrak: Whey powder (WP) is by-product of cheese making which has undergone drying process. WP contains α-lactalbumin, β-lactoglobulin, lactose, minerals, and does not contain casein, so it can be used as raw material in food products for person with autismThe research was aimed to study the effect supplementation of WP at different concentrationslevel on the chemical and organoleptical characteristics of the Tortilla Corn Chips (TCC). The results showed that different WP supplementation (0%, 5%, 10%, and 15%) had no significant effect (P>0.05) on the moisture, ash, fat and carbohydrate TCC, but had significant effect (P<0.05) on the protein TCC. Based on the organoleptical test, suplementation of different concentration WP significantly affect (P>0.05) on hedonic quality (color, crispness, taste and texture) and hedonic (preference) of the TCC. By SDS-PAGE electrophoresis results showed that the protein bands of TCC were not seen significantly with band protein standard of gluten and casein, therefore TCCcan recommended to alternative snack for autism children.
Keyword: 

Judul: Formulasi Snack Bar Rendah Gluten dan Sumber Protein Berbahan Tepung Ikan Lele, Kelor dan Pati Sagu
Abstrak: Bahan makanan yang tidak mengandung gluten dan kasein adalah bahan makanan yang dianjurkan bagi anak penyandang autis. Namun demikian, kebutuhan protein anak autis tetap harus dipenuhi untuk mendukung pertumbuhan dan perkembangan tubuhnya secara optimal. Tujuan penelitian ini adalah untuk mengembangkan produk snack bar cokelat yang rendah gluten dan sumber protein berbahan tepung lele, tepung kelor, dan pati sagu. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan tiga formula berdasarkan rasio tepung pati sagu dan tepung kelor yaitu F1 (5:1), F2 (2:1), dan F3 (1:1). Penentuan formula terpilih dilakukan dengan mempertimbangkan persen penerimaan panelis pada semua atribut. Sifat fisik snack bar cokelat terpilih (F1) memiliki nilai aktivitas air (aw) sebesar 0,592 dan nilai kekerasan sebesar 392 gf. Kandungan gizi F1 antara lain protein 14,65 gram (%bb), lemak 23,38 gram (%bb), karbohidrat 44,61 gram (%bb), energi 447 kkal per 100 gram, dan gluten 24,03 mg/kg. Takaran saji snack bar cokelat sebesar 45g memberikan kontribusi energi sebesar 10,1%-14,4% terhadap Angka Kecukupan Gizi anak usia 6-12 tahun; dan Snack bar cokelat ini dapat di klaim sebagai sumber protein dan rendah gluten., Non-gluten and non-casein food are strongly recommended for children with autism. Nevertheless, the protein requirement of autim children must be adequate to support optimal growth and development of their bodies. The aims of this study was to develop a chocolate snack bar product made from catfish flour, moringa flour, and sago starch which is low in gluten and a protein source. The completely randomized of experimental design was applied with three formulas based on the ratio of sago starch and moringa flour, i.e. F1 (5:1), F2 (2:1), and F3 (1:1). The selected formula determined by considering the percent acceptance of the panelists on all attributes of product was F1. The physical properties of the selected chocolate snack bar (F1) were 0,592 water activity (aw) value and 392 gf hardness value. The selected formula F1 contained protein 14,65g (%ww), fat 23,38g (%ww), carbohydrates 44,61g (%ww), energy 447 kcal per 100g, and gluten 24,03 mg/kg. The serving size of the chocolate snack bar was 45g; with 10,1%-14,4% contribution of energy adequacy ratio of children aged 6-12 years, and this chocolate snack bars can be claimed as a source of protein and low gluten.
Keyword: autism, catfish flour, chocolate snack bar, moringa flour, sago flour

Judul: Epigeneium (Orchidaceae) of Java and Sumatra
Abstrak: Study on Epigeneium (Orchidaceae) in Java and Sumatra was conducted based on herbarium and living collections. Specimens from Herbarium Bogoriense (BO) and Herbarium Singapore Botanic Garden (SING) were observed during this study. Photo images of specimens and types from Leiden (L), Oakes Ames Orchid Herbarium (AMES), and Kew (K) were have been incorporated. Other additional specimens were from Andalas University Herbarium (ANDA). Based on morphological characters, Epigeneium has been revised into five species of Epigeneium from Java: E. arjunoense, E. cymbidioides, E. elongatum, E. geminatum, and E. triflorum. Epigeneium elongatum previously was placed as one of the variety of E. triflorum, now it has been placed back to species level because there are some distinct characters from the other two varieties were observed. In Sumatra there was one new record, E. geminatum since this species was never been found in this island before. Two new species were proposed from Sumatra: E. longibulbon Destri sp. nov. and E. sikijangensis Destri sp. nov. Epigeneium longibulbon was named base on its long pseudobulb, and E. sikijangensis was named after the original habitat where this orchid was collected (Rawa Sikijang), located at Mt. Kerinci, Jambi province.
Keyword: