Judul: Quality Performance of Indonesia Frozen Dessert (Es Puter) Enriched with Fermented Black Glutinous Rice (Oryza sativa glutinosa L.) and Green Tea (Camellia sinensis L.)
Abstrak: Fermented black glutinous rice (Oryza sativa glutinosa L.) and green tea (Camellia sinensis L.) contain bioactive compounds including flavonoids and anthocyanins which are potential to enrich es puter as functional food. This study was aimed to find the best formula of es puter enriched by fermented black glutinous rice and green tea. The local variety of fermented black glutinous rice (FBGR) was prepared by steaming it until cooked then fermented by using ragi tape (traditional yeast cake) at 27 oC for 3 days. A completely randomized design experiment was used to study the effects of proportion of FBGR (25, 30, and 35%) and green tea powder (2, 3, and 4%) on the physical and chemical properties of es puter. The results showed that the FBGR had higher total phenolic content (p<0.05), antioxidant activity (p<0.05), and anthocyanin content (p<0.05) than the unfermented black glutinous rice. The best es puter was the 30% FBGR and 4% green tea formula. The physical characteristics of the best es puter were good with the total solid 33.46±0.26%, 7.31±0.10% overrun, 2,794.33±0.58 cP viscosity, and 9.57±0.87 min of melting time. The antioxidant activity (DPPH), phenolic content and anthocyanin content were 1,865.81±161.63 μmol Trolox/100g dry basis, 0.09±0.01 GAE in g/100 g sample and 0.30±0.11 mg/100g sample dry basis, respectively.
Keyword: es puter, phenolic, green tea, fermented black glutinous rice, anthocyanin

Judul: Karakteristik Fisik dan Organoleptik Es Krim dengan Penambahan
Tepung Kentang (Solanum tuberosum L) sebagai Penstabil
Abstrak: Penstabil dalam pembuatan es krim dapat memengaruhi karakteristik dari es krim yang dihasilkan. Penelitian ini bertujuan mengkaji pengaruh penambahan penstabil tepung kentang terhadap karakteristik fisik dan organoleptik es krim yang dihasilkan. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Kelompok (RAK). Karakteristik fisik yang diamati terdiri atas overrun, daya leleh, pH, dan Uji Mikroskop serta diuji menggunakan pengujian One-Way ANOVA. Karakteristik organoleptik yang diamati terdiri atas warna, rasa manis, tekstur, mouthfeel dan aroma susu dari es krim yang dihasilkan, serta dianalisis dengan uji Kruskal-Wallis. Perlakuan dalam penelitian ini adalah kadar penggunaan penstabil tepung kentang 0% (P1), 1,2% (P2), 1,6% (P3), dan 2% (P4). Hasil penelitian menunjukkan bahwa nilai overrun formulasi P2, P3, dan P4 berbeda nyata (p<0,05) lebih tinggi dibandingkan formulasi P1. Daya leleh formulasi P2, P3, dan P4 lebih lama secara signifikan (p<0,05) dibandingkan formulasi P1. Karakteristik organoleptik es krim yang dihasilkan tidak menunjukkan perbedaan nyata terhadap warna, rasa, dan aroma namun, terdapat perbedaan nyata (p<0,05) terhadap tekstur dan mouthfeel. Penambahan tepung kentang es krim mampu memberikan hasil yang optimal sebagai penstabil., Stabilizer in ice cream mixture can affect ice cream characteristics. The objective of this research was to examine the effect of potato flour addition as stabilizer to physical and organoleptical characteristics of ice cream. This research was conducted by Block Randomized Design. Physical characteristics obeserved were overrun, melting point, pH, microscope test of ice cream and One-Way ANOVA method was used for statistical test. Organoleptical characteristics observed were color, taste, texture, flavor and mouthfeel of ice cream and Kruskal- Walis method was used for statistical testing. The treatments given in this study were potato flour level of using 0% (P1), 1,2% (P2), 1,6% (P3), and 2% (P4). the result showed overrun from P2, P3, and P4 formulation was highly significant different than P1 (p<0,05). Melting point results showed significantly different (p<0,05) in each formulation. P2, P3, and P4 formulation had significant longer time to melt than P1. The organoleptical characteristic results showed no significant difference in color, taste, flavor, but significantly different (p<0,05) in texture and mouthfeel. The addition of potato starch to ice cream can provide optimal results as a stabilizer.
Keyword: ice cream, physical charteristic, organoleptical, potato flour

Judul: Anatomi Otot Wajah Kancil (Tragulus napu)
Abstrak: Kancil merupakan hewan ruminansia terkecil di dunia yang mulai banyak digunakan sebagai model untuk penelitian ternak ruminansia besar. Untuk mengetahui sejauh mana kancil dapat digunakan sebagai hewan model penelitian diperlukan data-data ilmiah yang bersifat biologis dari hewan ini. Untuk itu dilakukan studi anatomi otot wajah terhadap 6 ekor kan- cil (Tragulus napu). Hasil penelitian menunjukkan bahwa kancil mempunyai bentuk dan susunan otot-otot wajah yang lebih mirip dengan kambing dan domba daripada sapi. Disamping itu didapatkan pula satu otot yang keadaannya mirip dengan M. retractor anguli oculi pada anjing…
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