Judul: Penentuan Parameter Kimia Oksidasi Kacang Kupas (Ose) Selama Penyimpanan Skala Laboratorium
Abstrak: Kacang kupas (ose) mudah mengalami oksidasi selama penyimpanan. Pengukuran oksidasi biasanya dilakukan menggunakan parameter sensori yang bersifat subjektif, sehingga perlu mencari parameter kimia (Oil Stability Index (OSI), Peroxide Value (PV), dan Thiobarbituric Acid (TBA)) untuk mewakili oksidasi selama penyimpanan. Penelitian ini dilakukan untuk mengetahui parameter kimia yang dapat mewakili oksidasi ose selama penyimpanan dan nilai batas penerimaan parameter terpilih. Penelitian ini dilakukan dengan beberapa tahap, yaitu persiapan ose, penyimpanan ose (ruangan bersuhu 23-25 oC dan inkubator bersuhu 45 oC), analisis ose, evaluasi data analisis serta pengambilan kesimpulan. Analisis proksimat (air, karbohidrat, protein, lemak, dan abu) untuk karakterisasi ose, sedangkan analisis OSI, PV, dan TBA untuk pengukuran oksidasi setiap dua minggu. Parameter kimia dipilih dengan melihat nilai korelasi parameter kimia-sensori tertinggi, sedangkan nilai batas penerimaan dihitung menggunakan persamaan linear. Hasil analisis proksimat ose yang digunakan menunjukkan kadar lemak sejumlah 42.49% dan kandungan karbohidrat by difference 25.90%. Hasil perhitungan nilai korelasi parameter kimia dengan sensori untuk penyimpanan 23-25 oC adalah: OSI-sensori pada suhu 110, 120, dan 130 oC berturut-turut adalah -0.137, 0.070, -0.612; PV-sensori dan TBA-sensori masing-masing adalah -0.518 dan -0.784. Sedangkan, pada suhu penyimpanan 45 oC nilai korelasinya adalah: OSI-sensori pada suhu 110, 120, dan 130 oC berturut-turut 0.425, 0.697, 0.102; PV-sensori dan TBA-sensori masing-masing -0.528, dan -0.740. Parameter TBA-sesori memiliki nilai korelasi tertinggi dan memiliki hubungan yang sesuai pada kedua suhu penyimpanan, sehingga TBA merupakan parameter kimia untuk mewakili kualitas oksidasi ose selama penyimpanan enam minggu. Nilai batas maksimal penerimaan ose dengan parameter kimia tidak dapat diperoleh menggunakan persamaan garis antara parameter sensori dan kimia.
Keyword: nilai batas penerimaan, nilai korelasi, oksidasi, ose, parameter kimia dan sensori

Judul: Pendekatan Percepatan Kerusakan Oksidatif dengan Parameter Periode Induksi untuk Pendugaan Umur Simpan
Abstrak: Oil stability index (OSI) is a method oil quality measurement that uses the principle of oil accelerated oxidative damage by heat and oxygen exposure. This study aims to apply the principles of accelerated oxidative damage in measuring the quality of palm oil and its application to estimate the shelf life of peanut products. The study was conducted in three phases, namely: designing instruments, precision testing of instruments, and shelf life testing of peanut products. The results show large variations in measurements with a value 89.06% of %GRR. Bias that comes from the instrument more influence on the measurement variation instead of the bias that comes from the appraiser, with the value of repeatability (equipment variation/EV) of 0.36 and the value reproducibility (appraiser variation/AV) of 0.09. The use of peanuts as sample produce smaller instrument bias than the instrument bias resulting on the use of palm oil samples. Anova test results showed no significant differences in part factors on the use of the peanuts sample, whereas the use of palm oil samples showed significant differences in part factors. Testing a sample of peanuts using an unmashed and mashed peanuts showed significant differences in the treatment of mashed peanuts. The results of peanuts accelerated shelf life testing (ASLT) showed a shelf life of peanut products without treatment/whole particle (3 months 18 days) is more similar to the result of peanut product shelf life testing in laboratory sensory Garudafood PT Putra Putri Jaya (3 months 27 days) when compared with the shelf life of mashed peanut products (2 months 22 days).
Keyword: Q10, Oil stability index, oil quality, Accelerated shelf life testing (ASLT), Bogor Agricultural University (IPB)

Judul: Studi Taksonomi Katak Subgenus Papurana (Lesson, 1831) dari Halmahera (Anura, Ranidae, Hylarana), Studi Taksonomi Katak Subgenus Papurana (Lesson, 1831) dari Halmahera (Anura, Ranidae, Hylarana
Abstrak: I reevaluated taxonomic of subgenus Papurana position from Halmahera based on morphological and molecular analyses. My results show that two separate species occur on the Halmahera Island, each nested within two distinct clades (hereafter papua clade and celebensis clade), one of which corresponds to H. moluccana (celebensis clade) and the other to an unidentified species (papua clade). By p-distance ranging from 6.9 to 11.5% on the 16S rRNA gene, the unidentified species (Hylarana sp.) is genetically different from all congeners of the papua clade. The Hylarana sp. can be distinguished from all congeners by following combination of charactes: vomer teeth in two oblique rows with narrow inter-vomer distance; snout rounded dorsally; dorsum with few scattered cone-shaped tubercles that are black with white tips; distinct skin folds (ridges) on the dorsal side of the thigh coinciding with dark brown cross bars; a marbled pattern on the ventral side of the thigh and yellowish groin. I also present new data for H. daemeli, H. volkerjane, and H. arfaki from the western region of Papua. Furthermore, I found that H. celebensis has numerous mtDNA lineages, indicating cryptic diversity within the celebensis clade. The discovery of two separate species on Halmahera necessitates more research into the biogeographic history of Hylarana in Northern Moluccas.
Keyword: frog, Halmahera, Hylarana, morphology, Papurana, phylogenetic