Judul: Optimasi Formula Es Krim Kopyor Menggunakan Penstabil CMC dan Pengemulsi Karagenan dengan Metode D-Optimal Mixture Design
Abstrak: Pemanfaatan kelapa kopyor sebagai pangan olahan masih terbatas, sehingga perlu diversifikasi produk olahannya. Dalam pengembangannya diperlukan inovasi teknologi pangan untuk menghasilkan berbagai produk olahan kelapa kopyor, salah satunya produk es krim. Penelitian ini bertujuan untuk melakukan optimasi formula es krim kopyor menggunakan CMC dan karagenan dengan metode D-optimal Mixture Design Expert 12.0
Keyword: optimasi formula, d-optimal mixture design, es krim kopyor, penstabil CMC, pengemulsi karagenan

Judul: Optimasi Formula Es Krim Kopyor (Cocos nucifera  L.) dengan Penambahan Santan menggunakan Metode D-Optimal Mixture Design
Abstrak: Pemanfaatan kelapa kopyor dilakukan untuk menambah penganekaragaman es krim dengan varian kopyor. Namun, kelapa kopyor merupakan bahan baku yang relatif mahal sehingga digunakan santan sebagai bahan pensubstitusi. Penelitian ini bertujuan mendapatkan formula optimum es krim kopyor dengan penambahan santan berdasarkan karakteristik fisikokimia dan sensori yang dapat diterima oleh konsumen. Formula optimum diperoleh melalui proses optimasi menggunakan metode D-Optimal Mixture Design pada program Design Expert 12.0®. Variabel bebas yang digunakan adalah kelapa kopyor dan santan. Respon yang diukur adalah overrun, waktu leleh, total padatan, kadar lemak, hedonik warna, hedonik aroma, hedonik kelembutan, dan hedonik rasa. Komposisi formula optimum yang direkomendasikan oleh program Design Expert 12.0® adalah bubur kelapa kopyor 35% dan santan 35% dengan nilai desirability sebesar 0,709. Formula optimum memiliki overrun sebesar 53,62%, waktu leleh 24,23 menit, total padatan 33,17%, kadar lemak 8,47%, serta hasil uji rating hedonik dengan nilai atribut rasa sebesar 5,61 (suka), aroma 4,97 (agak suka), kelembutan 5,16 (agak suka), dan rasa 5,68 (suka) dengan skala nilai 1 (sangat tidak suka)–7 (sangat suka). Formula optimum es krim kopyor dengan penambahan santan dapat diterima secara sensori dan dapat bersaing di pasaran., Kopyor coconut is used to increase the diversity of ice cream with kopyor variants. However, kopyor coconut is a relatively expensive raw material, so coconut milk is used as a substitute. This research aims to obtain an optimal kopyor ice cream formula with the addition of coconut milk based on physicochemical and sensory characteristics that are acceptable to consumers. The optimal formula was obtained through an optimization process using the D-Optimal Mixture Design method in the Design Expert 12.0® program. The independent variables used are kopyor coconut and coconut milk. The responses measured are overrun, melting time, total solids, fat content, color hedonic, aroma hedonic, softness hedonic, and taste hedonic. The optimum formula composition recommended by the Design Expert 12.0® program is 35% kopyor coconut pulp and 35% coconut milk with a desirability value of 0.709. The optimum formula has an overrun of 53.62%, melting time of 24.23 minutes, total solids of 33.17%, fat content of 8.47%, and hedonic rating test results with taste attribute values of 5.61 (like), aroma 4 .97 (somewhat like), softness 5.16 (somewhat like), and taste 5.68 (like) with a scale of 1 (dislike very much)–7 (like very much). The optimum formula for kopyor ice cream with the addition of coconut milk is sensory acceptable and competitive in the market.
Keyword: Kelapa kopyor, Mixture Design, Optimasi, Santan

Judul: Etno-ornitologi Burung Kancilan Flores (Pachycephala nudigula nudigula Hartert 1897) pada Masyarakat Lio di Taman Nasional Kelimutu
Abstrak: Bare-throathed whistler is one of several wild birds in Kelimutu National Park (TNKL) that is believed to have correlation with Lio Community‟s belief. The estimation of Bare-throated whistler‟s population in Kelimutu National Park was about 186.41-1668.07 individual by the density about 0.0389-0.3481 ind/ha with the sex ratio 6.2:1 that spreaded on area with height of 1100 – 1600 masl. The characteristic of Bare-throated whistler‟s habitat is a natural forest with various canopy level, high plant species diversity and high density. The habitat characteristics related to the availability of food in the form of insects, cover, safety and a nesting site. Generally the most of Lio community knew the existence of Bare-throated whistler directly or from their parents‟ stories. The perceptions of Lio Community to the Bare-throated whistler‟s existence is generally support the conservation efforts. The perceptions construct the Lio Community‟s atitude that tend to be conservative to the existence of Bare-throated whistler. The attitude shown by their behavior that not cathing the Bare-throated whistler from the TNKL‟s area or the outside. The attitude have an important role to the existence of Bare-throated whistler in Kelimutu National Park‟s area.
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