Judul: Ready to Drink Lemon Water
Formula Optimization using a D-Optimal Mixture Design
Abstrak: Meningkatnya permintaan terhadap minuman ready to drink (RTD) semakin mendorong industri makanan dan minuman untuk menciptakan formula optimal yang dapat memenuhi kebutuhan konsumen berdasarkan kualitas, umur simpan, manfaat, dan bahan baku yang digunakan. Penelitian ini bertujuan untuk menentukan formula optimal lemon water RTD menggunakan d-optimal mixture design dengan mempertimbangkan respon fisik dan sensori hedonik, kemudian menganalisis perbandingan kandungan antioksidan (DPPH) dan sensori hedonik antara formula optimal dengan produk komersil. Komposisi bahan dengan batas bawah-atas adalah sebagai berikut: sari lemon (5,00-15,00%), GKR (5,00-10,00%), HFS (2,00-5,00%), pewarna (0,00-0,25x10-2%), dan air (70,00-88,00%). Rancangan formula yang dihasilkan peranti lunak Design Expert 13.0® sebanyak 25 rancangan formula. Penentuan jumlah panelis pada uji sensori menggunakan metode balanced incomplete block design. Hasil penelitian menunjukkan formula optimal (5,00% sari lemon, 10,00% GKR, 5,00% HFS, 0,15x10-2% pewarna, dan 80,00% air) memiliki desirability sebesar 0,927. Formula optimal yang dihasilkan tidak memiliki kapasitas antioksidan namun memiliki tingkat penerimaan sensori tertinggi berdasarkan atribut warna, aroma, rasa, dan overall dibandingkan dengan dua produk komersil lainnya sehingga produk lemon water RTD dapat dikatakan layak dikembangkan menjadi produksi skala pilot plant., The increasing demand for ready to drink (RTD) drinks further encourages the food and beverage industry to create optimal formulas that can meet consumer needs based on quality, shelf life, benefits, and raw materials used. This study aims to determine the optimal formula of lemon water RTD using d-optimal mixture design by considering physical response and hedonic sensory, then analyzing the comparison of antioxidant content (DPPH) and hedonic sensory between the optimal formula and commercial products. The ingredient composition with lower and upper limits is as follows: lemon juice (5,00-15,00%), GKR (5,00-10,00%), HFS (2,00-5,00%), colorant (0,00-0,25x10-2%), and water (70,00-88,00%). The design formula produced by Design Expert 13.0® software was 25 design formulas. The determination of the number of panelists in the sensory test used the balanced incomplete block design method. The results showed that the optimal formula (5,00% lemon juice, 10,00% GKR, 5,00% HFS, 0,15x10-2% coloring, and 80,00% water) had a desirability of 0.927. The optimal formula produced does not have antioxidant capacity but has the highest level of sensory acceptance based on color, aroma, taste, and overall attributes compared to the other two commercial products so that RTD lemon water products can be said to be feasible to be developed into pilot plant scale production.
Keyword: Antioksidan, Sensori hedonik, Optimasi formula, lemon water RTD

Judul: Ready to Drink Tea Formula Optimization using a D-Optimal Mixture Design
Abstrak: Kebutuhan akan teh kemasan siap minum (ready to drink/RTD) semakin meningkat seiring dengan permintaan konsumen akan kualitas, manfaat, dan bahan baku yang digunakan. Oleh karena itu, formulasi teh RTD perlu diperhatikan agar memberikan kepuasan konsumen dan berdaya saing di pasar. Penelitian ini bertujuan mengkaji formulasi teh RTD menggunakan D-Optimal Mixture Design pada Response Surface Methodology (RSM) dengan mempertimbangkan evaluasi respon raw material cost, sensori hedonik, dan sifat fisik, kemudian dibandingkan dengan produk komersial sejenis. Sebanyak 21 rancangan formula diperoleh pada piranti lunak Design Expert 13.0® berdasarkan komposisi batas bawah-atas dari teh hitam melati (THM; 0,50-1,50%), gula kristal rafinasi (GKR; 6,50-7,50%), dan bunga melati kering (BMK; 0,00-0,20%). Uji sensori hedonik rating dilakukan oleh 42 panelis konsumen dengan skala penilaian 1-7 menggunakan teknik Balanced Incomplete Block Design. Hasil penelitian menunjukkan formula optimum memiliki nilai desirability sebesar 0,888. Komposisi formula optimum terdiri atas 1,00% THK, 7,50% GKR, dan 0,00% BMK. Formula optimum tersebut memiliki nilai hedonik rating pada atribut warna senilai 4,82±1,40; atribut aroma 5,44±1,08; atribut rasa 4,62±1,26; dan atribut overall 4,85±1,16. Formula optimum menduduki posisi kedua yang diuji hedonik ranking dengan tiga produk komersial sejenis, dengan atribut aroma, rasa, dan overall yang baik, sehingga scale-up produksi dapat dilakukan dan dapat bersaing di pasar., The demand for ready to drink (RTD) tea has been increasing along with consumers' needs for quality, benefits, and raw materials used. Therefore, the formulation of product needs to be considered to provide consumer satisfaction and competitiveness in the market. RTD tea formulation using D-Optimal Mixture Design on Response Surface Methodology (RSM) was chosen by considering the evaluation of raw material cost response, hedonic sensory, and physical properties, and then compared with similar commercial products. A total of 21 formula designs were obtained in Design Expert 13.0® software based on the lower-upper limits composition of black jasmine tea (BJT; 0.50-1.50%), refined sugar (RS; 6.50-7.50%), and dried jasmine flowers (DJF; 0.00-0.20%). The results showed that the optimum formula had a desirability value of 0.888. The composition of the optimum formula consisted of 1.00% BJT, 7.50% sucrose, and 0.00% DJF. The optimum formula had hedonic rating value (on a scale of 1-7) for color attribute is 4.82±1.40; aroma attribute is 5.44±1.08; taste attribute is 4.62±1.26; and overall attribute is 4.85±1.16. The optimum formula ranked second among the three similar commercial products on hedonic ranking test, with good aroma, taste, and overall attributes, so scale-up production can be carried out and compete in the market
Keyword: Optimasi formula, RSM, sensori hedonik, teh RTD

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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