Judul: Penggunaan pati sagu termodifikasi dengan heat moisture treatment (HMT) untuk meningkatkan kualitas tekstur bakso daging sapi
Abstrak: Meatball is a common food in Indonesia. It usually uses sodium tripolyphosphate (STPP) as its plasticizer. Unfortunately, STPP is a food additive which is strictly regulated by the government because of its chemical hazard. Sago starch, which is modified into type C by heat moisture treatment (HMT), is believed to develop meatball elasticity. The main advantages of using this kind of starch are cheap and have no harm to health. In addition, this sago starch has no peak viscosity and has more gel strength forming ability. This is the suitable starch to produce meatball elasticity. The aim of this research is to find the best formula for meatball by using HMT modified sago starch, so that the meatball could reach its best texture without adding high concentration of STPP. In the preliminary research the sago starch was modified into type C by heat moisture treatment in controlled conditions (1100C, 4 hours, water content of 28%). The main research was carried out and was divided into two parts, the first part was meatball formulation and the second part was meatball physical and chemical characteristics analysis. The results showed that the best formula for meatball was the one that contained 10% of HMT type C sago starch and 0.2% of STPP. It was proven from both penetrometer test and sensory test (rating and ranking hedonic). The penetrometer test showed that the best formula had hardness of 12.5±0.1gf, while rating hedonic and ranking hedonic test showed that the best formula were significally different with the other formulas. TPA test showed that the best formula characteristics were hardness 3510.9±10.4gf, elasticity 96.04±0.05%, cohesiveness 0.873±0.000, stickiness 2608.2±4.4gf, and chewiness 2514.8±14.3gf. The other physical parameters such as shear force were 1253.0±1.4gf, water holding capacity 66.53±1.19%, porosity 55.90±0.10%, and specific mass density 1.05±0.00. Almost all of the results above showed that HMT modified sago starch was effective to improve meatball texture, and therefore could partially substitute STPP in meatball.
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Judul: Pengaruh Penggunaan Pati Sagu dan Aren (Alami dan HMT) Terhadap Kualitas Tekstur Bakso Sapi
Abstrak: Meatballs are processed food made from meat, starch, and some seasoning as a flavor enhancer. Research done to observe the effect of different starch being used in ingredients to its organoleptic characrteristics. In this study, arenga starch and sago starch were being used and compared with arenga starch and sago starch modified by Heat Moisture Treatment (HMT) method as filler for meatballs. Modified starch with HMT method can alter the physical characteristics, such as starch gelatinization temperature shift, cohesiveness, solulability and hardness. Each of these types of meatballs are distinguished by the use of starch concentration of 5%, 10 %, 15 %, and 20 % of the total starch dough. Analysis texture profile conducted using instrumental texture analyzer TA-XT2i and organoleptic (ISO 11036). In addition, Pearson correlation was done to show the relationship of these two analyzes. Texture parameters were measured, among others; hardness, cohesiveness, springiness, chewiness, and gumminess. Both analysis showed that meatballs made of Arenga native starch had the best texture and was the most liked by the panelists. Pearson correlations showed a positive relationship to the parameters of hardness, chewiness, and gumminess, while springiness negatively related
Keyword: Bogor Agricultural University (IPB), Sago, Starch, Meatball, HMT, Arenga

Judul: Etno-ornitologi Burung Kancilan Flores (Pachycephala nudigula nudigula Hartert 1897) pada Masyarakat Lio di Taman Nasional Kelimutu
Abstrak: Bare-throathed whistler is one of several wild birds in Kelimutu National Park (TNKL) that is believed to have correlation with Lio Community‟s belief. The estimation of Bare-throated whistler‟s population in Kelimutu National Park was about 186.41-1668.07 individual by the density about 0.0389-0.3481 ind/ha with the sex ratio 6.2:1 that spreaded on area with height of 1100 – 1600 masl. The characteristic of Bare-throated whistler‟s habitat is a natural forest with various canopy level, high plant species diversity and high density. The habitat characteristics related to the availability of food in the form of insects, cover, safety and a nesting site. Generally the most of Lio community knew the existence of Bare-throated whistler directly or from their parents‟ stories. The perceptions of Lio Community to the Bare-throated whistler‟s existence is generally support the conservation efforts. The perceptions construct the Lio Community‟s atitude that tend to be conservative to the existence of Bare-throated whistler. The attitude shown by their behavior that not cathing the Bare-throated whistler from the TNKL‟s area or the outside. The attitude have an important role to the existence of Bare-throated whistler in Kelimutu National Park‟s area.
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