Judul: Optimization of Ready-to-Drink Black Tea Formula Using D-Optimal Mixture Design
Abstrak: Komoditas teh yang menjadi salah satu komoditas perkebunan unggulan di Indonesia semakin meluas minat konsumen di pasar dan semakin banyak jenis produk teh yang beredar. Oleh karena itu, untuk menemukan formulasi yang optimum teh hitam kemasan ready to drink menggunakan D-Optimal Mixture Design pada RSM. Respon sensori hedonik, sifat fisik, dan kadar polifenol pada produk perlu dipertimbangkan, kemudian produk dibandingkan dengan produk komersial. Berdasarkan batas bawah dan batas atas masing-masing bahan, teh hitam BOP (0,5-1,2%), teh hitam PF (0,2-0,9%), dan sukrosa (5,9-7,3%) diperoleh 17 rancangan formula dari piranti lunak Design Expert 12.0®. Uji sensori rating hedonik dengan skala penilaian 1-7 menggunakan teknik Balanced Incomplete Block Design (BIBD) dilakukan pada 68 panelis. Hasil dari proses optimasi diperoleh formula optimum dengan komposisi 0,5% teh hitam BOP, 0,9% teh hitam PF, dan 6,6% sukrosa dengan nilai desirability sebesar 0,722. Hasil uji sensori hedonik formula optimum memiliki target pasar konsumen yang berbeda dengan produk komersial. Kadar polifenol produk formula optimum yang terkandung sebesar 1029 mg/kg sehingga telah memenuhi untuk regulasi SNI minuman teh kemasan yaitu minimal 400 mg/kg.
Keyword: formula, polifenol, RTD, sensori, teh

Judul: Ready to Drink Tea Formula Optimization using a D-Optimal Mixture Design
Abstrak: Kebutuhan akan teh kemasan siap minum (ready to drink/RTD) semakin meningkat seiring dengan permintaan konsumen akan kualitas, manfaat, dan bahan baku yang digunakan. Oleh karena itu, formulasi teh RTD perlu diperhatikan agar memberikan kepuasan konsumen dan berdaya saing di pasar. Penelitian ini bertujuan mengkaji formulasi teh RTD menggunakan D-Optimal Mixture Design pada Response Surface Methodology (RSM) dengan mempertimbangkan evaluasi respon raw material cost, sensori hedonik, dan sifat fisik, kemudian dibandingkan dengan produk komersial sejenis. Sebanyak 21 rancangan formula diperoleh pada piranti lunak Design Expert 13.0® berdasarkan komposisi batas bawah-atas dari teh hitam melati (THM; 0,50-1,50%), gula kristal rafinasi (GKR; 6,50-7,50%), dan bunga melati kering (BMK; 0,00-0,20%). Uji sensori hedonik rating dilakukan oleh 42 panelis konsumen dengan skala penilaian 1-7 menggunakan teknik Balanced Incomplete Block Design. Hasil penelitian menunjukkan formula optimum memiliki nilai desirability sebesar 0,888. Komposisi formula optimum terdiri atas 1,00% THK, 7,50% GKR, dan 0,00% BMK. Formula optimum tersebut memiliki nilai hedonik rating pada atribut warna senilai 4,82±1,40; atribut aroma 5,44±1,08; atribut rasa 4,62±1,26; dan atribut overall 4,85±1,16. Formula optimum menduduki posisi kedua yang diuji hedonik ranking dengan tiga produk komersial sejenis, dengan atribut aroma, rasa, dan overall yang baik, sehingga scale-up produksi dapat dilakukan dan dapat bersaing di pasar., The demand for ready to drink (RTD) tea has been increasing along with consumers' needs for quality, benefits, and raw materials used. Therefore, the formulation of product needs to be considered to provide consumer satisfaction and competitiveness in the market. RTD tea formulation using D-Optimal Mixture Design on Response Surface Methodology (RSM) was chosen by considering the evaluation of raw material cost response, hedonic sensory, and physical properties, and then compared with similar commercial products. A total of 21 formula designs were obtained in Design Expert 13.0® software based on the lower-upper limits composition of black jasmine tea (BJT; 0.50-1.50%), refined sugar (RS; 6.50-7.50%), and dried jasmine flowers (DJF; 0.00-0.20%). The results showed that the optimum formula had a desirability value of 0.888. The composition of the optimum formula consisted of 1.00% BJT, 7.50% sucrose, and 0.00% DJF. The optimum formula had hedonic rating value (on a scale of 1-7) for color attribute is 4.82±1.40; aroma attribute is 5.44±1.08; taste attribute is 4.62±1.26; and overall attribute is 4.85±1.16. The optimum formula ranked second among the three similar commercial products on hedonic ranking test, with good aroma, taste, and overall attributes, so scale-up production can be carried out and compete in the market
Keyword: Optimasi formula, RSM, sensori hedonik, teh RTD

Judul: Anatomi Otot Daerah Panggul dan Paha Landak Jawa (Hystrix javanica)
Abstrak: This study was conducted to observe the anatomical structure of pelvic and thigh muscles in Javan porcupine included their origins and insertions in order to describe the possible functions of each muscles. This study used two specimen of adult male porcupines preserved in 10% formalin. Observations carried out by observing the outer morphology of pelvic and thigh regions. Determination of structures, origins, and insertions of each muscles was done by dissecting the superficial and deep layers and the muscles were named according to the Nomina Anatomica Veterinaria 2005. The muscles which found in pelvic and thigh regions were the cutaneous, psoas minor, iliopsoas (psoas major and iliacus venter lateral et medial), quadratus lumborum, tensor fasciae latae, gluteus superficialis, gluteus medius, piriformis, gluteus profundus, biceps femoris, abductor cruris caudalis, semitendinosus, semimembranosus, quadriceps femoris (vastus lateralis, rectus femoris, vastus intermedius, and vastus medialis), gemelli, obturatorius externus, obturatorius internus, sartorius, gracilis, pectineus, adductor longus, and adductor magnus et brevis. The results showed that Javan porcupine has unique structure of pelvic and thigh muscles that is the prominent of cutaneous muscle was extended up to the pelvic and thigh regions, the quadratus lumborum with two bellies, and the course of biceps femoris and semitendinosus which reached up to the sacrum and coccygeal regions. The structure of these pelvic and thigh muscles are sugested to be related with the adaptation and behavior of Javan porcupine during erecting the quills, rattling the tail quills, rushing enemies, and digging burrows.
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