Judul: Formulasi Sereal Instan Berbasis Tepung Sorgum dan Kacang Hijau dengan Penambahan Tepung Torbangun untuk Wanita Post-Partum
Abstrak: Penelitian ini bertujuan untuk mengembangkan suatu produk sereal instan berbasis tepung sorgum dan tepung kacang hijau dengan penambahan tepung torbangun sebagai produk pangan fungsional bagi wanita post-partum atau ibu menyusui. Rancangan percobaan yang digunakan dalam penelitian ini adalah rancangan acak lengkap dengan faktor berupa jenis formula. Hasil uji organoleptik menunjukkan bahwa formulasi bahan yang dilakukan pada pembuatan produk menyebabkan perbedaan yang signifikan terhadap kesukaan panelis terhadap atribut warna, rasa, tekstur, dan overall (p<0.05). Penentuan formula terbaik dilakukan dengan menggunakan uji hedonik dan pertimbangan substitusi dari tepung sorgum. Formula F3 dengan perbandingan tepung sorgum dan kacang hijau 50:50 memiliki tingkat kesukaan tertinggi dengan persentase penerimaan sebesar 89%. Kandungan gizi sereal instan formula terpilih untuk air, abu, protein, lemak, karbohidrat, kalsium, dan zat besi secara berturut-turut adalah 6.29 g, 3.68 g, 14.5 g, 2.69 g, 73.31 g, 268.24 mg, dan 9.42 mg per 100 gram bahan. Skor asam amino pada produk sereal instan telah mencapai skor maksimun yaitu 100 dengan asam amino pembatas metionin dan sistin. Sereal instan flakes formula terpilih mengandung energi sebesar 375 Kal/100 gram.
Keyword: pangan fungsional, sereal instan, torbangun, wanita post-partum

Judul: Formulasi Bubur Instan Sumber Protein Menggunakan Komposit Tepung Kacang Merah dan Pati Ganyong sebagai Makanan Pendamping Air Susu Ibu (MP-ASI)
Abstrak: The purpose of this study was to formulate instant baby porridge as a source of protein weaning food based on red beans flour and canna starch composite. The design of this study was a complete randomized design with one factor which was the ratio of red beans flour and canna starch in composite composition as instant porridge ingredient (2:1, 3:1, and 4:1). Based on organoleptic test, F2 which used red bean flour and starch canna ratio by 3:1 was the choosen formula. The optimal time to brew the instant porridge was 62 seconds with amount of water used was 3 ml/g. The instant porridge bulk density was 0.61 g/ml and water absorption was 4.67g/g. This instant porridge contained 363 kkal/100 g, 16.57% protein, 1.48% fat, 70.84% total carbohydrate, 197.7 mg calcium, 8.17 mg zinc, and 16.48 mg iron. Protein digestibility of this porridge was 79.83%. As per 27 g serving size of this instant porridge can fulfill 22.25% protein, 55.25% iron, 27.63% zinc so that it can be claimed as food source of protein and zinc, and high iron.
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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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