Judul: Pengembangan Minuman Fungsional Bubuk Bekatul Padi Siap Seduh dengan Berbagai Flavor untuk Pencegahan Penyakit Tidak Menular
Abstrak: Death causes has change, from communicable diseases to non communicable diseases (chronic). Many study reports the function of variety of foods in preventing diseases or called nutraceutical. Rice bran contains a lot of nutrients and oryzanol which has hypocholesterolemic characteristic. This research aimed to study the influence of rice bran preparation to nutrient content, oryzanol, organoleptic characteristic and the addition of various flavor to organoleptic preference for ready to serve rice bran drinks. Completed random factorial design was applied in this study. Data analysis used Independent Sample t-Test and Friedman test. The result showed that rice bran which mixed when milled and sifted has no significant differences with not mixed to proximate, Zinc level, Calcium, Iron and Zinc bioavailability (in vitro method), oryzanol (spectrophotometry method), vitamin E (HPLC method), hedonic and quality hedonic level (p<0.05) except for color. Antioxidant activity (DPPH method), diatary fiber (enzymatic method, Asp et al 1983), calcium and iron levels (AAS method) in mixed rice bran when milled and sifted has higher differences to not mixed rice bran (p<0.05). The optimum flavor concentration from hedonic quality and hedonic are chocolate 0.1 %, vanilla 0.5 %, jasmine tea, soursop 0.3 % and red grape 0.5 %.
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Judul: Pengembangan Minuman Emulsi Minyak Bekatul Berflavor Kaya Antioksidan untuk Pencegahan Penyakit Tidak Menular
Abstrak: The purpose of this study is to improve the organoleptic acceptability rice brand oil (RBO) emulsion beverage as an alternative to high-antioxidant functional beverage. The design of this study used a completely randomized design (CRD) with a concentration factor of the flavor as much as three levels: 0,1%, 0,3%, and 0,5%. Organoleptic data were statistically analized using the Kruskal-Wallis test and Dunn test, while the other data were analized descriptively. Composition of RBO emulsion beverage comprising RBO, water, sugar esters, CMC, sucralose, salt, and flavor. The results showed that RBO emulsion beverage can be expended with the addition of 0,1% vanilla flavor, 0,5% chocolate flavor, 0,5% strawberry flavor, 0,5% soursop flavor, and 0,3% green tea flavor. The selected RBO emulsion beverage is the most preferred by 0,5% strawberry flavor. Based on TBA numbers and microbial content, the selected RBO emulsion beverage are safe to drink after 8 days stored in the refrigerator
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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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