Judul: Physicochemical properties and In Vitro starch digestibility of Thai tradisional rice cake and pie cake
Abstrak: This research was first aimed to investigate the effect of flour types (pea flour, rice flour, sticky rice flour) and mixed flour (rice flour and sticky rice flour) on physicochemical properties and starch digestibility of the corresponding pea cake and rice cake. Second, to investigate the effect of cold setting conditions on physicochemical properties and starch digestibility of pea cake and rice cake. In the preliminary research, chemical composition of raw materials involved moisture, ash, protein, crude fat, and amylose content were determined as well as granular morphology, thermal and pasting properties. Experiment I was conducted in order to investigate the effect of mixing rice flour and sticky rice flour on granular morphology, thermal, and pasting properties. The resulted cakes were then analyzed in term of starch digestibiliity, textural and color properties (experiment II). At last, effect of cold setting condition on starch digestibility, textural, and color properties of pea cake and rice cake was investigated.
Keyword: 

Judul: Effect of carboxymethyl cellulose and rice varieties on physicochemical characteristics of chilled rice products
Abstrak: Waxy varieties of rice is a type of rice that contains high levels of amylopectin. Issues related to the glycemic index, foods with high content of amylopectin have high score of glycemic index which mean the foods can give the effect of the body’s blood sugar to rise quickly. The purpose of this study was to determine the effects of addition 0.6% CMC into the glutinous rice-based chilled foods (rice burger and sushi rice), that expected to provide good effects on the digestive properties include decline in glycemic index value. Three rice varieties, RD6(11.38% amylose), Luem Pua(10.16% amylose) and Koshihikari(21.28% amylose) were studied. Cooked rice with 0.6% CMC proved to have a higher resistant starch content than control. This was found successively reduced the estimated glycemic index of chilled rice products. Results indicated that CMC slower the amount of glucose released based on in-vitro digestion. Starch digestive properties also affected by amylose content of each rice variety. However there were no pronounce effects on total polyphenol content and antioxidative properties of the products. Luem Pua rice has highest score of antioxidant properties compared to RD6 and Koshihikari because it naturally colored bran. Keywords: glutinous rice, chilling, carboxymethyl cellulose, glycemic index, digestive properties
Keyword: Food Science and Technology

Judul: Perbandingan Karakteristik Anatomi Skelet Kepala Komodo (Varanus komodoensis) dan Biawak Air (Varanus salvator).
Abstrak: Komodo dan biawak air diklasifikasikan dalam Ordo Squamata dan Famili Varanidae. Meskipun kedua hewan ini termasuk dalam ordo dan famili yang sama tetapi perannya di alam berbeda. Komodo sebagai predator utama memiliki ukuran tengkorak yang lebih besar dibandingkan dengan ukuran tengkorak biawak air yang berperan sebagai predator opportunistik. Penelitian ini bertujuan untuk mempelajari komparasi karakteristik struktur skelet kepala komodo (Varanus komodoensis) dengan skelet kepala biawak air (Varanus salvator). Struktur kepala ini dikaitkan dengan fungsi skelet kepala untuk mendukung perilaku sehari-hari. Penelitian ini dilakukan dengan cara mengamati dan mengukur tulang-tulang penyusun skelet kepala komodo dan biawak air, serta mengamati perilaku sehari-hari kedua hewan melalui pengamatan video. Hasil penelitian menunjukkan ukuran skelet kepala komodo memiliki panjang 21.9 cm, lebar 11.6 cm, dan tinggi 8.9 cm. Skelet kepala biawak air memiliki panjang 16.0 cm, lebar 7.0 cm, dan tinggi 5.0 cm. Komodo memiliki gigi marginal dan lingual dengan tipe gigi pleurodont dan ziphodont, yaitu bentuk gigi seperti pedang dan melengkung ke arah lateral. Biawak air memiliki gigi marginal dengan tipe pleurodont yang tumbuh disamping rahang dengan satu gigi pengganti pada setiap gigi marginal. Hubungan antar tulang penyusun skelet kepala komodo relatif longgar dan memiliki os temporale yang sangat berkembang, sehingga pembukaan mulut komodo sangat lebar dibandingkan biawak air yang tidak memiliki kraniokinesis. Kedua hewan ini memiliki canalis intercisivum yang terdapat pada palatum durum menghubungkan cavum oris dan cavum nasi. Secara fungsional, saluran ini dikaitkan dengan kemampuan penciuman yang tajam karena saluran ini berhubungan dengan organ vomeronasale. Perbedaan struktur skelet kepala komodo dan biawak air berperan dalam melakukan aktifitas sehari-hari kedua hewan ini.
Keyword: perbandingan skelet kepala, komodo, biawak air