Judul: Physicochemical and Organoleptic Characteristics of Cookies with an Additional of Whey Powder
Abstrak: Kukis adalah salah satu jenis kue yang berbahan dasar tepung terigu, telur, dan gula sehingga memiliki tekstur tidak terlalu padat, kering, dan renyah. Pembuatan Kukis ini memanfaatkan penambahan bubuk whey sebagai protein tambahan dalam pembuatan produk makanan. Whey memiliki kandungan laktosa dan protein yang tinggi sehingga baik untuk tubuh dan dapat menambah nilai gizi produk tersebut. Penelitian ini bertujuan menganalisis karakteristik fisikokimia (kadar air, kadar protein, dan daya patah) dan organoleptik (warna, rasa, tekstur, dan aroma) kukis yang ditambahkan bubuk whey. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu penambahan bubuk whey 0%, 10%, dan 20%. Data yang diperoleh dianalisis menggunakan analisis ragam (ANOVA). Apabila hasil menunjukkan terdapat pengaruh nyata maka dilanjutkan dengan uji Tukey. Hasil penelitian menunjukkan perbedaan nyata (P<0,05) pada kandungan protein dan tekstur pada uji hedonik. Kukis dengan penambahan whey sebesar 10% memperoleh hasil terbaik untuk analisis fisikokimia dan organoleptik., Cookies are a type of cake made from wheat flour, eggs, and sugar so that the texture is not too dense, dry and crunchy. The manufacture of these cookies utilizes the addition of whey powder as an additional protein in the manufacture of food products. Whey has a high lactose and protein content, so it is good for the body and can add to the nutritional value of the product. This study aims to analyze the physicochemical characteristics (moisture content, protein content, and breaking strength) and organoleptic (color, taste, texture, and aroma) of cookies added with whey powder. This study used a completely randomized design (CRD) with one factor, namely the addition of 0%, 10% and 20% whey powder. The data obtained were analyzed using analysis of variance (ANOVA). If the results show that there is a significant effect, then proceed with the Tukey test. The results showed significant differences (P<0.05) in the protein content and texture in the hedonic test. Cookies with the addition of 10% whey obtained the best results for physicochemical and organoleptic analysis.
Keyword: chemical properties, cookies, organolepctic properties, physical properties, whey powder

Judul: Physicochemical and Organoleptic Properties of Cookies with Fortification of Chicken Feet Flour
Abstrak: Ceker ayam merupakan hasil ikutan yang dihasilkan dari rumah potong ayam dengan volume yang cukup banyak. Ceker ayam tinggi akan zat gizi seperti protein, kalsium, dan fosfor. Cookies merupakan salah satu produk makanan yang digemari oleh semua kalangan. Pembuatan cookies fortifikasi tepung ceker ayam dimaksudkan sebagai alternatif produk makanan dengan nilai gizi yang dapat menunjang kesehatan manusia. Penelitian ini bertujuan menganalisis karakteristik fisik, kimia, organoleptik cookies fortifikasi tepung ceker ayam. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu fortifikasi tepung ceker ayam 0%, 10%, dan 20%. Data yang diperoleh dianalisis menggunakan analisis ragam (ANOVA). Apabila ada pengaruh nyata maka dilanjutkan dengan uji Tukey. Hasil penelitian menunjukkan perbedaan nyata (P<0,05) pada kandungan protein, kalsium, kadar abu, warna, dan aroma pada uji hedonik dan uji mutu hedonik. Cookies dengan fortifikasi tepung ceker ayam sebesar 10% memperoleh hasil terbaik untuk analisis fisikokimia dan organoleptik., Chicken claw is a by-product produced by a large volume of chicken slaughterhouses. Chicken feet are high in nutrients such as protein, calcium and phosphorus.Cookies is one of the food products that is loved by all circles. Making cookies Chicken claw flour fortification is intended as an alternative food product with nutritional value that can support human health. This study aims to analyze the physical, chemical, organoleptic characteristicscookies chicken feet flour fortification. The study used a completely randomized design (CRD) with one factor, namely 0%, 10%, and 20% chicken claw flour fortification. The data obtained were analyzed using analysis of variance (ANOVA). If there is a real effect then proceed with the Tukey test. The results showed significant differences (P<0.05) in the content of protein, calcium, ash content, color and aroma in the hedonic test and hedonic quality test.Cookies with chicken claw flour fortification of 10% obtained the best results for physicochemical and organoleptic analysis.
Keyword: chicken feet, cookies, physical properties, chemical properties, organoleptic properties

Judul: Mitochondrial DNA Gene Organization and Phylogenetic Relationship of Naja siamensis
Abstrak: Naja siamensis is one of Asiatic cobra in the Family of Elapidae, known as a cryptic snake. It has many morphological variations that lead to misidentification. Misidentification can cause the wrong concept in developing antivenom types due to high snakebite cases occur in Thailand. Thus, an accurate species identification using a molecular approach is crucially required. Mitochondrial DNA has been used widely in snake molecular studies. These studies were aimed to determine the arrangement of the N. siamensis partial mitochondrial genes using reptile-oriented primers and to reveal the phylogenetic relationship among other species of Asian cobra. DNA extraction was carried out based on the standard DNA salting-out protocol and was conducted by bioinformatics analysis using BLASTn and MEGA 6 software. Gene annotation was performed against N. kaouthia complete genome. A total of 3121 bp of N. siamensis mtDNA genes were sequenced consisting of partial of six regions: 16S rRNA, ND1, tRNA-Ile, CRII region, tRNA-Leu, tRNA-Gln, and COI genes. The mtDNA gene organization of N. siamensis was predicted to has a similar pattern with the common Elapidae mtDNA gene organization. This study showed that there is a monophyletic form in Naja genus and N. kaouthia is the closest species with N. siamensis based on partial 16S rRNA and ND1 gene.
Keyword: 16S rRNA, Elapidae, ND1, phylogenetic relationship