Judul: Analisis Oligosakarida pada Dua Puluh Produk Minuman Bubuk Komersial Berbasis Kedelai
Abstrak: Soy products such as powder drinks have superior nutritional characteristics in terms of high protein contents and serve as a low cost substitute to dairy milk and as a nutritive supplement for the lactose intolerance population and the allergy patient. Soybean, not only contain protein, but also oligosaccharides. Soy-oligosaccharides include raffinose and stachyose have been credited with many health-promoting function. This research’s aim was to analyze soy-oligosaccharides contents of the twenty commercial soy-based powder drink with HPLC method. The compounds were well separated on a Hypersil Carbohydrate Analysis column by using mobile phase consisting of acetonitrile and water (75:25 v/v at a flow rate of 1.5 ml/min). Twenty commercial products were sampled and grouped by consumer age, which are 3 year old above (adult), 1-3 year, and 0-1 year. Samples intended for 3 years old above consumers were further divided again into sample for special group of consumers and for ordinary consumers. Samples for consumers 3 years old above (ordinary consumer) had fructose (1.87-15.32 mg/g), glucose (2.26-17.28 mg/g), and sucrose (20.12-137.10 mg/g). Samples for special group of consumers had fructose (0.53-69.16 mg/g), glucose (0.74-36.35 mg/g), and sucrose (5.86-115.44 mg/g). Samples for 0-1 year, had glucose (26.44-38.34 mg/g) and sucrose (6.89-89.76 mg/g), and samples for 1-3 years had glucose (33.90-38.70 mg/g) and sucrose (91.37-91.78 mg/g). The results of analyze oligosaccharides showed that samples for consumers 3 years old above (ordinary consumer) had oligosaccharides content higher than samples for special group of consumers, indeed oligosaccharides content in the samples for 0-1 year and 1-3 years were not detected. Oligosaccharides content in the samples for consumers 3 years old above (ordinary consumer) were 20.99-27.44 mg/g (about 4.44-6.80 mg/g raffinose and 16.55-21.59 mg/g stachyose approximately) and oligosaccharides content in the samples for special group of consumers were 0.66-1.98 mg/g (about 0.23-6.32 mg/g raffinose and 0.68 mg/g stachyose approximately). This research also showed that ingredients affect the oligosaccharides content of the samples. Samples which soybean had higher oligosaccharides content than the samples which soy protein isolate as the raw material.
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Judul: In vitro protein digestibility of twenty commercial soy-based powder drinks in indonesia
Abstrak: One factor of protein quality is the digestibility. This study aims to analyze protein digestibility of twenty commercial soy-based powder drinks by in vitro method. Twenty commercial products were sampled and grouped by consumer age (0-1 year old, 1-3 years old, and 3 years old above). Samples intended for 3 years old above consumers were further divided again into sample for special group of consumers and for ordinary consumers. Protein content from analysis and from label has been compared with the rules of tolerance of Canadian Food Inspection Agency's and Food and Drug Administration, and the results were still between the range of tolerance. While the total lipid content from analysis and from label were compared with labeling rules of National Agency for Drug and Food Control Republic of Indonesia (BPOM RI). The results showed that samples for 0-1 year and 1-3 years old consumers had protein digestibility higher (85.55 % - 87.73 %) than samples for consumers 3 years old above (ordinary consumer) (75.82 % - 85.33 %). Protein digestibility of samples for special group of consumers were also higher (85.73 % - 89.04 %) than samples for ordinary consumer (75.82 % - 85.3 %). This research also showed that ingredients and protein sources affect the protein content, protein digestibility, and the solubility of the samples. Samples which protein source from soy protein isolate or enriched by dairy protein had lower protein content than the samples which protein source from soybean. However, the protein digestibility and protein solubility of sample from soy protein isolate or enriched by dairy protein were higher than samples from soybean.
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Judul: Perencanaan Interpretasi di Taman Nasional Gunung Merapi.
Abstrak: Gunung Merapi merupakan kawasan vulkanik aktif di dalam kawasan Taman Nasional Gunung Merapi, dengan lokasi yang sering dikunjungi adalah Kaliurang dan Kaliadem. Penelitian ini bertujuan untuk mengidentifikasi objek yang terkait dengan letusan gunung berapi, karakteristik dan preferensi pengunjung dan masyarakat terhadap kegiatan wisata gunung berapi, dan menyusun perencanaan interpretasi. Metode yang digunakan adalah wawancara, studi pustaka, dan observasi lapang. Objek interpretasi yang potensial untuk dikembangkan adalah objek fisik, bilogi, geologi, dan sosial budaya masyarakat dengan pemanfaatan secara lestari. Preferensi pengunjung yaitu mengunjungi dan melihat jejak letusan Gunung Merapi beserta pemandangan alam yang ada di Gunung Merapi. Tema interpretasi yang diangkat adalah “Mengamati Keunikan Bentang Alam Gunung Merapi dan Kehidupan yang Dinaungi di Bawahnya”. Skenario cerita interpretasi yang dibuat yaitu memperkenalkan fenomena geologi kegunungapian dan perkembangan ekosistem di sekitar Gunung Merapi, dan dipadukan dengan wacana sosial budaya yang berkembang di dalamnya.
Keyword: Gunung, Interpretasi, Merapi, Perencanaan