Judul: Color Characteristic of Butterfly Pea (Clitoria ternatea L.) Anthocyanin Extracts and Brilliant Blue
Abstrak: Butterfly pea (Clitoria ternatea L.) is one of potential anthocyanin sources which can be use as a food colorant. Anthocyanin extracts of butterfly pea was evaluated under different concentration, pH, tinctorial strength, and storage conditions and compared to synthetic colorant, brilliant blue. The structure of the largest molecule of anthocyanin in butterfly pea extracts, ternatin A1, made the extracts had a wide range of color spectrum from red in pH 1-2, purple to blue in pH 3-7, and yellow green in pH 8-14. The color of brilliant blue solution showed high stability from pH 1-12. The good stability of brilliant blue was also showed by the score of color density and degradation index.Chromaticity parameters of the samples were evaluated with the score of lightness, chroma, and hue. The hue score of anthocyanin extracts of butterfly pea at pH 4,5 and 7 showed blue to purple while brilliant blue showed blue color at same pH. When both of them were added to yogurt drink (pH 4,5) and rice (pH 7), the food added with anthocyanin extracts became blue-purple and brilliant blue gave bright blue color to the food.
Keyword: chromaticity parameters., tinctorial strength, pH, brilliant blue, anthocyanin extract

Judul: Literature Review on Anthocyanin Extraction from Butterfly Pea Flower (Clitoria ternatea) as An Antioxidan and Their Potential Applications for Food Products
Abstrak: Bunga telang (Clitoria ternatea) merupakan tumbuhan yang banyak berkembang di daerah tropis dan sering dimanfaatkan untuk berbagai keperluan. Bunga telang mengandung antosianin yang memiliki potensi sebagai antioksidan dengan cara menghambat radikal bebas. Kajian literatur bertujuan menganalisis metode ekstraksi antosianin dari bunga telang dan potensinya apabila diaplikasikan sebagai antioksidan pada produk pangan. Metode kajian meliputi penjabaran topik, pencarian literatur, evaluasi dan seleksi literatur, serta interpretasi dan analisis literatur. Hasil kajian menunjukkan antosianin bunga telang memiliki fungsi antioksidan dilihat dari kemampuannya dalam mencegah berbagai penyakit karena kerusakan oksidatif melalui pengujian in vitro maupun in vivo. Delfinidin dan beberapa turunannya seperti ternatin merupakan jenis antosianin yang teridentifikasi pada bunga telang melalui berbagai metode analisis. Maserasi dan ultrasound assisted extraction banyak diterapkan untuk proses ekstraksi antosianin. Nilai TAC (Total Anthocyanin Content) yang dihasilkan dari kedua metode tersebut berkisar antara 1,28 sampai 3,95 mg/g DW, diikuti dengan nilai aktivitas antioksidan yang berkisar antara 57,59 sampai 68,48% inhibisi. Faktor - faktor yang mempengaruhi hasil ekstraksi antosianin adalah suhu, pelarut, rasio antara pelarut dan sampel, serta waktu ekstraksi. Beberapa penelitian telah mengaplikasikan ekstrak antosianin sebagai antioksidan pada beberapa makanan maupun minuman. Namun, sifat antioksidannya dinilai masih lemah karena kondisinya yang masih mudah berubah selama pengolahan produk., Butterfly pea flower (Clitoria ternatea) is a plant that grows in the tropics and is often used for various purposes. Butterfly pea flower contains anthocyanin which has potential as an antioxidant by inhibiting free radicals. The literature review aims to analyze the anthocyanin extraction method from the flower and its potential when applied as an antioxidant in food products. The methods include topic description, literature search, literature evaluation and selection, and followed by literature interpretation and analysis. The results of this study indicate that the anthocyanins of butterfly pea flower have antioxidant functions seen from its ability to prevent various diseases caused by oxidative damage through in vitro and in vivo tests. Delfinidine and some of its derivatives, such as ternatin, are anthocyanin species identified in butterfly pea flower through various analytical methods. Maceration and ultrasound assisted extraction are widely applied for the extraction of anthocyanins. The value of TAC (Total Anthocyanin Content) resulting from the two methods ranged from 1.28 to 3.95 mg/g DW, followed by the value of antioxidant activity which ranged from 57.59 to 68.48% inhibition. The factors that influence the anthocyanin extraction result are temperature, solvent, ratio between solvent and sample, and extraction time. Several studies have applied anthocyanin extract as an antioxidant in several foods and beverages. However, its antioxidant properties are still considered weak due to its volatile condition during product processing.
Keyword: antioxidant, antioxidant activity, anthocyanin, butterfly pea flower, extraction

Judul: Perencanaan lanskap permukiman untuk mitigasi Bencana gempa bumi Kecamatan Pangalengan Kabupaten Bandung
Abstrak: Indonesia adalah negara kepulauan yang terletak diantara beberapa patahan lempeng benua yaitu lempeng Eurasia dan lempeng Filipina di sebelah utara, lempeng Australia di bagian selatan, dan lempeng Pasifik di bagian timur kepulauan. Hal ini mengakibatkan Indonesia menjadi salah satu kawasan dengan zona seismic tertinggi di dunia. Pada tanggal 2 September 2009 terjadi gempa bumi berkekuatan 7,3 Skala Richter dengan episentrum yang berada di Samudera Indonesia di sebelah selatan Tasikmalaya. Gelombang gempa merambat hingga Bandung, Cianjur dan Sukabumi. Salah satu kawasan yang terkena dampak paling parah akibat gelombang gempa ini adalah Kecamatan Pangalengan di Kabupaten Bandung. Berdasarkan data statistik Badan Nasional Penanggulangan Bencana, Kecamatan Pangalengan mengalami kerusakan paling parah dari total 29 kecamatan yang ada di Kabupaten Bandung. Selanjutnya dari 13 desa yang ada di Kecamatan Pangalengan, hampir semua bangunan di desa-desa tersebut mengalami kerusakan akibat gempa termasuk sarana infrastruktur penting seperti Puskesmas dan sekolah.
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