Judul: Development of functional drink from Gac fruit (Momordica cochichinensis S.) combined with Tomato (Lycopersicon esculentum) and Pineapple (Ananas comosus) juice
Abstrak: Carotenoid, flavonoid, polyphenol, and vitamin are classified as bioactive agents that give beneficial impacts for health as antioxidant. These components can be found in fruits such as gac fruit (Momordica cochinchinensis S.), pineapple and tomato. The objectives of this research were to develop functional drink from gac juice combined with pineapple and tomato juice, and to analyze the physical, chemical properties, bioactive compound and sensory evaluation of the product. Product formulation was done using Design-Expert® 7.00 software which containing 47% of gac juice, 45% mix of tomato and pineapple juice, and 8% of fructose, resulted in eight formulas. Research variables were the percent of tomato juice (TJ) and pineapple juices (PJ), while the analyzed responses were total polyphenol content (TPC), DPPH, FRAP, and total carotenoid. Different proportion of tomato and pineapple juice in functional drink significantly affect TPC, FRAP, DPPH, and total carotenoid (p<0.05). Formula with the highest proportion of PJ showed the highest content of TPC (396.91 ± 10.12 μg GAE/ml), FRAP (330.23 ± 16.21 μmol AAE/100 ml), and DPPH (277.70 ± 11.30 μM Trolox) (p<0.05). Meanwhile, formula with the highest proportion of TJ gave the highest content of total carotenoid (3748.65 ± 20.94 μg/100ml) (p<0.05). Optimization using D-Optimal generated three formulas with highest desirability values for sensory evaluation and proximate analysis. The optimum formula consisting of 47% gac juice, 39.33% pineapple, 8% fructose syrup, and 5.67% tomato was suitable for functional drink development.
Keyword: antioxidant capacity, carotenoid, functional drink, polyphenol

Judul: Kajian Pemanfaatan dan Pengembangan Potensi Ekstrak Manggis Merah (Garcinia forbesii) sebagai Minuman Fungsional Kaya Antioksidan dan Kestabilannya
Abstrak: Red Mangosteen (Garcinia forbesii) is a fruit that comes from South Kalimantan and rarely used by people. Red mangosteen fruit has white flesh with sweet flavor and fresh red rind with strong sour taste. Red mangosteen rind has a potency to be processed into functional beverage. This study is aimed to determine the functional beverage formulas made from red mangosteen rind extract (M) and emprit ginger extract (J) with the addition of pekak extract (P) and cinnamon extract (K) and then analyzed the characterization of physicochemical properties, functional and determination of its stability at high temperatures. Raw Material M obtained in the form of extracts with 1.4 TPT oBrix while J , P and K obtained by water extraction with water and spices ratio of 1:10 for J and 1:5 for P and K. Formula drink based on M and J was made in three concentration ratio, which is 5:1 (MJ 1), 5:2 (MJ 2), and 5:3 (MJ 3) (v/v). MJ 1 formula is selected as the basic formula based on hedonic rating test and antioxidant capacity. MJ 1 formula is given each addition P extracts and K extract which is made in three different concentrations, are 5%, 10%, and 15%. Formula MJP 5% and MJK 5% is chosen as the selected formula to determine its stability. Formula MJP 5% has the antioxidant capacity 6,46 mg AEAC/mL and total phenol content 20,38 mg GAE/mL, while MJP 5% has 7,95 mg AEAC/mL antioxidant capacity and total phenol content 21,17 mg GAE/mL. Determination of stability MJP 5% and MJK 5% to 85% usable quality was conducted by using the Arrhenius method with antioxidant capacity and total phenol content as parameters. Both formulas packaged in vials dark bottles of 10 ml volume without heating treatment processes, such as pasteurization and sterilization and stored in an incubator at temperature 35°C, 45°C and 55°C. Stability of MJK 5% stored at 35°C, 45°C and 55°C are 8 days, 5 days and 4 days based on the antioxidant capacity parameter and 7 days, 6 days, and 5 days based on total phenol parameters, while the stability of MJP 5% is 9 days, 6 days, and 5 days based on antioxidant capacity parameter and 7 days, 6 days, and 5 days based on total phenol parameter. The observation results showed that the formula mixture of red mangosteen rind extract and ginger extract by the addition of pekak extract and cinnamon extract could potentially be developed as a functional drink from the utilization of rare fruit cultivation, red mangosteen fruit.
Keyword: Arrhenius, cinnamon, pekak, emprit ginger, red mangosteen rind, functional drink

Judul: Identifikasi jenis-jenis ordo coleoptera koleksi laboratorium hama hutan fakultas kehutanan
Abstrak: Salah satu ordo yang termasuk ke dalam kelas insekta adalah Coleptera. Coleoptera berasal dari kata coleo yang berarti selubung dan petra yang berarti sayap. Nama daerah ordo coleoptera di Indonesia adalah kumbang. Ordo Coleoptera sebagai komponen penyusun ekosistem mempunyai peranan yang penting dalam kehidupan manusia baik merugikan maupun menguntungkan, tergantung pada cara mengelola potensi ordo Coleptera.
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