Judul: Freeze Drying Characteristics of Strawberry  (Fragaria virginiana)
Abstrak: Buah stroberi yang kaya akan karbohidrat dan vitamin C, biasanya dikonsumsi segar atau diolah menjadi selai, jus, manisan dan sirop. Namun stroberi merupakan produk hortikultura yang mudah rusak (perishable) dan sangat rentan terhadap serangan hama/penyakit. Oleh karena itu perlu dilakukan penanganan pascapanen agar kualitas dapat dipertahankan. Salah satu teknik pengolahan untuk memperpanjang masa simpan stroberi adalah dengan pengeringan beku (freeze drying). Penelitian ini bertujuan untuk mengetahui karakterisitik pengeringan beku dan pengaruh teknik pengeringan beku terhadap mutu stroberi kering beku. Penelitian dilakukan di Laboratorium Departemen Teknik Mesin dan Biosistem dan Pilot Plant STP IPB Taman Kencana Bogor. Bahan yang digunakan adalah stroberi yang diperoleh dari petani di Lembang, Kabupaten Bandung Barat, Bandung. Umur petik 14 – 16 hari setelah awal pembentukan buah (HSPB). Tahapan penelitian terdiri dari persiapan sampel, pembekuan, pengeringan beku, dan pengamatan mutu. Pembekuan dilakukan selama 110 hingga 120 menit hingga suhu bahan mencapai kisaran -12°C hingga -15 °C. Pengeringan beku dilakukan selama 12 jam, 24 jam, dan 36 jam. Rancangan percobaan yang digunakan adalah Rancangan Faktorial yang disusun secara Acak Lengkap (Faktorial RAL) dengan faktor pertama tekanan (0,5 mbar dan 0,1 mbar) dan faktor kedua lama pengeringan (12 jam, 24 jam dan 36 jam) dengan 2 kali ulangan. Parameter mutu yang diamati meliputi laju pengeringan, susut bobot, kekerasan, total padatan terlarut, rasio rehidrasi dan nilai kesukaan/hedonik. Hasil penelitian menunjukkan tekanan berpengaruh nyata terhadap laju pengeringan, kadar air, susut bobot, kekerasan, total padatan terlarut, rasio rehidrasi dan uji organoleptik rasa dan tekstur, tetapi tidak berpengaruh nyata terhadap uji organoleptik warna dan aroma. Lama pengeringan berpengaruh nyata terhadap laju pengeringan, susut bobot, kekerasan, total padatan terlarut, rasio rehidrasi dan uji organoleptik rasa, warna, dan tekstur, tetapi tidak berpengaruh nyata terhadap uji organoleptik aroma. Pengeringan beku pada tekanan 0,1 mbar dan lama pengeringan 36 jam menghasilkan stroberi kering beku yang paling baik dengan laju pengeringan 9,90 %bk/jam, kadar air 9,64 %bb, penurunan susut bobot 81%, TPT 13,51 °Brix, dan kekerasan 7,47 kgf . Penilaian terhadap organoleptik menunjukkan bahwa tekanan 0,1 mbar dan lama pengeringan 36 jam menghasilkan produk stroberi kering beku dengan tingkat penerimaan panelis yang lebih baik berdasarkan penilaian terhadap rasa dan warna dengan skor 5 (agak suka)
Keyword: Strawberry, freeze drying, physical propesties, product quality

Judul: Kajian Teknik Penyimpanan dan Pengemasan Buah Stroberi (Fragaria chiloensis L.) Selama Transportasi
Abstrak: Strawberry is one of the horticultural commodity that has a great potential to be developed commercially. Packaging is the most important method to keep strawberry still maintained in the best quality. Filler material that will be used to package the strawberry was studied in this research to maintain the fruits quality during transportation and storage. Oso grande strawberry cultivar is being used that have characteristics such as: very large size, dense fruit, the texture in the middle of fruit looks like the foam, and high yields. During transportation and storage the packages produce faces numerous hazards, these may be mechanical, environmental, or biological. Mechanical hazards can be defined as those caused by impact, vibration,compression and puncturing. This research studied how interaction the filler with fruits and kinds of compiling strawberry to keep the quality of strawberry fruits during simulation transportation. The purpose of this research are to determine the filling material quality that can maintain the quality of strawberry and to research the effect of mechanical damage on strawberry packaging filler material also to determine the effect of mechanical damage on strawberry. After the packaging, the strawberry fruits do simulation transportation with vibration table during 2 hours with the amplitude 3.63 cm and frekuensi 3.12 Hz. Then the strawberry fruits have storage at 10oC. The test method that being used are biological and mechanical damage testing, fruit weight loss, fruit hardness, and total solids that being dissolved. Fruit mechanical damage can be seen from the number of bruises along the outer side of strawberry fruit, then for biological damage can bee seen from white spotted that seems like fungi that come from strawberry fruit. Fruit hardness or sugar content inside the strawberry can be tested on upper side, middle side and bottom side of the strawberry. The results from the experiment can be concluded that by using styrofoam as material packaging with a horizontal position can maintain the quality of strawberry fruit rather than the other method.
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Judul: Posisi Filogenetik Kura-Kura Carettochelys Insculpta  (Reptillia: Testudinata)
Abstrak: Carettochelys insculpta is an endemic freshwater turtle of southern Papua and northern Australia. Phylogenetic position of this turtle is remain unresolved until now. Most of the research conducted show close relationships of C. insculpta and members of Trionychidae family. However, some of the research show distance between C. insculpta and members of Trionychidae family. This research is conducted to analyze phylogenetic relationship between C. insculpta and other members of Testudinata using 12S rRNA, 16S rRNA, and both gene as markers. DNA samples were obtained from three different organisms of C. insculpta. Two species used as outgroups were Alligator mississippiensis and Iguana iguana. Phylogenetic analysis was carried out using Neighbor-Joining method with Felsenstein 1981 (F81) modeltest. A polytomy tree of Testudinata was produced by using 12S rRNA gene. However, analysis using 16S rRNA and both genes as markers confirmed that C. insculpta was located between the Chelonidae and the Trionychidae family.
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