Judul: Improvement of Green Grass (Premna oblongifolia Merr.) Jelly’s Production Process and Its Effects on Physical and Functional Properties
Abstrak: Green grass jelly known to have functional efficacies of good health. Unfortunately, production process of green grass jelly is still relatively simple and it can be easily damaged if stored longer because it shall have syneresis and contaminated by high amounts of microbes. The objective of this study was to determine the effects of steaming and addition of NaHCO3 and hydrocolloid on physical, organoleptic and health functional properties of green grass jelly. Steaming can reduce the amount of microbial contamination on green grass jelly. However, steaming also has negative effects, i.e. decrease gel strength, increase level of syneresis, and changing the color of green to be brownish. The addition of NaHCO3 was expected to prevent the formation of brownish color. Hydrocolloid was also expected to reduce the level of syneresis and improve gel strength after steaming. Productions of green grass jelly in the conventional way use the ratio of green grass jelly leaves with water at 1:15. NaHCO3 concentration was determined based on the pH need to reduce the degradation of chlorophyll, i.e. pH of 7 and pH of 8. NaHCO3 concentrations used in the formulation were 0% (as control), 0.125% (to reach pH about 7), and 0.583% (to reach pH about 8). Based on the analysis of taste, NaHCO3 concentration of 0.125% was chosen because it is tasteless. Based on the analysis of color, NaHCO3 concentration of 0.125% has the most negative a value, meaning that the gel has greenest color. Based on the rate of syneresis, NaHCO3 concentration of 0.125% has the lowest rate of syneresis. In addition, the change in pH that occurred is not too volatile. NaHCO3 concentration used was 0.125%. The optimum gelling time was 2.5 hours since it has the highest viscosity value. Alginate could not be used because it does not form a gel when mixed with the green grass extract, with or without CaCO3. LMP and mixture of alginate and LMP could not be used because it could not form a gel when mixed with green grass extract without the use of CaCO3. The addition of CaCO3 resulted in lighter green color. Hydrocolloid that can be used is the mixture of kappa and iota carrageenan in the ratio of 1:1. By determination the variance of 0.25%, the concentrations of carrageenan which could form a good gel structure were 1.25% to 3.00%. Based on the analysis of texture, the carrageenan concentration which gave insignificantly different texture from commercial green grass jelly was 2.00%. Moreover, it has not too volatile pH changes. On the syneresis parameter, addition of 2.50% carrageenan was able to produce the lowest syneresis rate compared to other concentrations. Based on the analysis of color, carrageenan concentrations that produced insignificantly different color with the color of commercial green grass jelly was 2.00%. In addition, the concentration of 2.25% was also considered to be close to the color of green grass jelly commercial. It is also supported with a good rupture strength value of green grass jelly with the addition of 2.25% carrageenan. Sensory analysis showed the best carrageenan concentration was 2.00%. Steaming could
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Judul: Gel Cincau Hijau (Premna oblongifolia Merr.) Manis yang Diperkaya dengan Flavor dan Antioksidan Ekstrak Mint, Pala, dan Suji
Abstrak: Green grass jelly is a low-calorie food that contains many bioactive components. In the previous research, green grass jelly with addition of hydrocolloid and NaHCO3 had been made to maintain its physical characteristic after heat treatment. Addition of natural flavor can provide a variety of phytochemicals active components as source of antioxidant. The natural flavor that used in this study were nutmeg and mint. Sucrose (12%) & Suji (5%) were also added as sweetener & to maintain the color of green grass jelly. The purpose of this study was to obtain the best formulation of pasteurized green grass jelly with the addition of nutmeg, mint, and suji extracts. The selected formulation were 10% for mint and 7.5% for nutmeg based on physical analysis at texture, color, pH, and syneresis rate parameter as well as hedonic rating sensory evaluation. Characterization of functional properties showed total chlorophyll content, total phenol, and antioxidant capacity respectively were 0.0284 mg/g w.b, 25.8425 mg GAE/g w.b, and 0.3088 mg AEAC/g w.b for green grass jelly with mint flavor; 0.0311 mg/g w.b, 28.1736 mg GAE/g w.b, and 0.2912 mg AEAC/g w.b for green grass jelly with nutmeg flavor; and 0.0205 mg/g w.b, 17.9144 mg GAE/g w.b, and 0.1306 mg AEAC/g w.b for control (sweet green grass jelly without flavor). In comparison with control, addition natural flavor increased functional properties of green grass jelly in general. Total Plate Count result showed Total Plate Count was <2.5x102 CFU/g, this value in compliance with the requirement of SNI that is <1.0x104 CFU/g.
Keyword: suji, nutmeg, mint, green grass jelly, antioxidant

Judul: Biologi Troides helena helena dan Troides helena hephaestus (Papilionidae) di Penangkaran
Abstrak: Indonesia adalah negara kepulauan beriklim tropik dengan berbagai tipe habitat dan ekosistem. Kondisi alam Indonesia merupakan habitat yang cocok bagi berbagai fauna termasuk kupu-kupu. Diperkirakan sekitar 4 000 – 5 000 jenis kupu-kupu terdapat di Indonesia. Troides helena merupakan salah satu kupu-kupu yang memiliki kombinasi warna sayap indah dan berukuran besar, sehingga menarik perhatian kolektor kupu-kupu. T. helena termasuk satwa yang diperdagangkan dan telah memasukkan devisa dari subsektor kehutanan Indonesia. Untuk mencegah dari kepunahan karena eksploitasi yang berlebihan, maka pemerintah melindungi T. helena melalui PP No. 7 Tahun 1999. Semua genus Troides masuk dalam daftar Appendix II CITES, sehingga perdagangan jenis ini harus merupakan hasil budi daya di penangkaran.
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