Judul: Pembuatan Tepung Telur dengan Stabilisator Kapur
Abstrak: Tujuan penelitian ini adalah untuk mendapatkan tepung telur yang memiliki keluwesan penggunaan mendekati telur segar . Hal-hal yang dipelajari antara lain sifat pembusaan, pemilihan bahan stabilisator emulsi, penggunaan kapur , proses pembuatan tepung telur , pengaruh penambahan kapur terhadap mutu tepung telur , pengaruh penyimpanan tepung telur , dispersibilitas dan penggunaan tepung telur . Bahan stabilisator yang digunakan adalah kapur sirih , mentega putih , " coffee mate" dan soda kue.
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Judul: Karakteristik Fisikokimia dan Organoleptik Tepung Putih Telur  dengan Penambahan Maltodekstrin dan Saccharomyces cerevisiae
Abstrak: Tepung putih telur telah banyak digunakan dalam industri makanan akan tetapi dalam pembuatan tepung putih telur menggunakan oven menyebabkan terjadinya reaksi maillard dan penurunan hasil akhir tepung putih telur. Hal yang dapat dilakukan untuk mengatasi hal tersebut adalah dengan menambahan maltodekstrin dan Saccharomyces cerevisiae yang dapat mengurangi reaksi maillard. Penelitian ini bertujuan untuk menguji sifat fisikokimia dan organoleptik tepung putih telur dengan penambahan maltodekstrin dan S. cerevisiae. Rancangan percobaan yang digunakan dalam penelitian ini adalah rancangan acak kelompok (RAK) berdasarkan periode pembuatan, dan terdapat tiga kelompok periode pembuatan. Hasil penelitian menunjukan bahwa penambahan maltodekstrin dan S. cerevisiae tidak berpengaruh nyata terhadap daya buih, kestabilan buih, dan kadar air namun berpengaruh nyata terhadap rendemen, pH, aW, kelarutan tepung, dan gula pereduksi. Panelis menyukai warna dan tekstur tepung putih telur dengan penambahan maltodekstrin dan S. cerevisiae. Tepung putih telur dengan penambahan 8% maltodekstrin dan 0,3% S. cerevisiae serta penambahan 12% maltodektrin dan 0,3% S. cerevisiae memberikan hasil terbaik untuk analisis sifat fisikokimia dan organoleptik., Egg white powder has been widely used in the food industry, but in the manufacture of egg white powder using an oven causes the maillard reaction and decreases the final yield of egg white powder. The thing that can be done to overcome this is the addition of maltodextrin and Saccharomyces cerevisiae which can reduce the maillard reaction. This research aims to evaluated the physicochemical and organoleptic properties of egg white powderwith the addition of maltodextrin and S. cerevisiae. The experimental design used in this study was a randomized block design (RBD) based on the manufacturing period, and there were three groups of manufacturing periods. The results showed that the addition of maltodextrin and S. cerevisiae did not affect on foaming power, foam stability, and water content but did a affect on yield, pH, aW, flour solubility, and reducing sugar. Panelists liked the color and texture of egg white powder with the addition of maltodextrin and S. cerevisiae. Egg white powder with the addition of 8% maltodextrin and 0.3% S. cerevisiae and the addition of 12% maltodextrin and 0.3% S. cerevisiae gave the best results for the analysis of physicochemical and organoleptic properties.
Keyword: egg white powder, maltodextrin, physicochemical

Judul: Mitochondrial DNA Gene Organization and Phylogenetic Relationship of Naja siamensis
Abstrak: Naja siamensis is one of Asiatic cobra in the Family of Elapidae, known as a cryptic snake. It has many morphological variations that lead to misidentification. Misidentification can cause the wrong concept in developing antivenom types due to high snakebite cases occur in Thailand. Thus, an accurate species identification using a molecular approach is crucially required. Mitochondrial DNA has been used widely in snake molecular studies. These studies were aimed to determine the arrangement of the N. siamensis partial mitochondrial genes using reptile-oriented primers and to reveal the phylogenetic relationship among other species of Asian cobra. DNA extraction was carried out based on the standard DNA salting-out protocol and was conducted by bioinformatics analysis using BLASTn and MEGA 6 software. Gene annotation was performed against N. kaouthia complete genome. A total of 3121 bp of N. siamensis mtDNA genes were sequenced consisting of partial of six regions: 16S rRNA, ND1, tRNA-Ile, CRII region, tRNA-Leu, tRNA-Gln, and COI genes. The mtDNA gene organization of N. siamensis was predicted to has a similar pattern with the common Elapidae mtDNA gene organization. This study showed that there is a monophyletic form in Naja genus and N. kaouthia is the closest species with N. siamensis based on partial 16S rRNA and ND1 gene.
Keyword: 16S rRNA, Elapidae, ND1, phylogenetic relationship