Judul: Pengaruh Penggunaan Pati Sagu Resisten dan Enzim Lipase terhadap Karakterisasi Fisikokimia dan Organoleptik Keju Lunak Rendah Lemak
Abstrak: Low fat soft cheese usually have low textures and scents. Resistant starch as fat imitate can be used to improve the texture of cheese, while the enzyme lipase is known serves to break down or hydrolyze milk fat and give the flavor of cheese. The purpose of this research is to study the use of sago resistant starch and lipase enzymes for physicochemical and organoleptic characterization of low-fat soft cheese. In this study, the treatment was of cheese using sago resistant starch, cheese using lipase enzyme, cheese using a combination of increased sago resistant starch and lipase enzyme, and control cheese as a comparison. Hedonic test results for low fat soft cheese indicated that the percentage of acceptance the taste, the texture, the smell, the aroma of chewable, texture press, color, and general acceptance ranges between 22 %-94 % and the best treatment is cheese using lipase enzyme. The best low fat soft cheese had total lipid content is 21.9 % (dry basis), higher levels of unsaturated fatty acids linoleic (41.19 %) and linolenic (3.85 %), so that it have potential to decrease total trigliserida and cholesterol blood levels at who someone has lipid blood content syndrome (hyperlipidemic).
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Judul: Manajemen Proses Pembuatan Produk Intervensi Gizi dan Penetapan Flavor Terbaik pada Keju Lunak Rendah Lemak dengan Penambahan Minyak Bekatul
Abstrak: Low-fat soft cheese which is used for nutrition intervention has perishable characteristics and generally not only have a bitter taste but also hard texture so consumer acceptance of the product is quite low. The purposes of this study was to determine the manufacturing process management of nutrition intervention product and determine the best flavor of low-fat soft cheese. The method includes labor, raw materials used, methods used, time allocation, and products distribution. The cheese are produced consists of three variants cheese with substitutions using corn oil and rice bran oil as well as control cheese using whole milk, then cheese with the substitution of rice bran oil which used to determine the best flavor using organoleptic test. The results showed that extensive planning and active controlling in production factors such as labor, time usage, equipment capacity, and good quality materials is required in the production process so that can improve the quality of production management. The results of low-fat soft cheese organoleptic test with the addition of a variety of flavors such as chocolate, vanilla, strawberry, green tea, and soursop shows the acceptance percentage of the parameters of taste, textures, aroma, flavor, and general acceptance ranged from 22%-94% and the best treatment is cheese with strawberry flavor. Bioavailability of calcium in cheese has decreased compared with skim milk from 18,04% to 12,53%, while the bioavailability of phosphorus in cheese has increased compared with skim milk from 29,38% to 20,24%.
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Judul: Populasi, Identifikasi dan Keragaman Jenis Burung Peliharaan Di Kotamadya Bogor
Abstrak: Jumlah dan jenis buruog mengalami penwunan setiap saat akibat perburuan dan kehilangan habitat alarninya. Habitat alami burung hilang karena hulan berkurang dan beberapa tempat yang berfungsi sebagai penyokong kehidupan burung sudah tidak ada lagi. Untuk itu diperlukan inforrnasi terbaru mengenai jumlah dan jenis burung terutama yang dipelihara karena sebagian besar burung peliharaan adalah hasil tangkapan di alamo
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