Judul: Karakteristik Organoleptik dan Kimia Biskuit Berbahan Baku Tepung Whey untuk Penderita Autis
Abstrak: People with autism have an allergic reaction to foods containing gluten and casein. Food processing innovation is needed. Whey powder, the byproduct of cheese, have a high protein but can be consumed by people with autism safely. The objectives of this research to evaluate organoleptic and chemical characteristics of different whey powder-based biscuits to obtain the best formulation as a special food for people with autism. Biscuit formulations with the different addition of whey powder 5%, 10%, 15%, and 20% was observed organoleptic and chemical characteristics. Casein and gluten protein of the best formulation biscuit was analyzed by SDS-PAGE method. The results of this research showed that the addition of whey powder had a significant difference to organoleptic characteristics, the content of ash, protein, and free fatty acid. The SDS-PAGE analysis showed that protein fraction of casein and gluten were not seen significantly with band protein standard on 5% whey powder-based biscuit.
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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.
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Judul: Potensi dan Profil Reproduksi Gajah Sumatra (Elephas maximus sumatranus) di Pusat Latihan Gajah Sumatra (PLG) Way kambas, Lampung.
Abstrak: Gajah Sumatra (Elephas maximus sumatranus) adalah salah satu satwa mamalia kasar yang hidup di pulau Sumatera dan sejak tahun 1931 temasuk endangered (hampir punah) dalam The Red Data Book (IUCN) dan Appendix I CITES sebagai satwa yang terancam punah, sehingga kehadaannya perlu diawasi secara ketat. Pada tahun 1985 didirikan Pusat Latihan Gajah (PLG) Way Kambas, yang diharapkan mounpu mengurangi konflik antara penduduk setempat dan dapat mempertahankan ekisistensi dari gajah Sumatra. PLG Way kambas menjadi model pusat latihan gajah dan diusulkan untuk dijadikan sebagai Pusat Konservasi Gajah Sumatra. Tujuan didirikannya Pusat Latihan Gajah ini merupakan suatu upaya penjinakan, pelatihan, dan pemanfaatan gajah ddam usaha konservasi jenis.
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