Judul: Fraksinasi Protein dan Karakterisasi Sifat Fungsional Tepung Okara
Abstrak: Okara is the solid by product of soymilk and tofu processing with less utilization. The high water content of okara makes it deteriorated easily and therefore needs strategies to utilize it. Conversion to okara flour is one of best strategies. The utilization of okara must be based on its functional properties and characteristics of protein as the major composing components. Protein fractionation and functional properties are used to characterize the okara flour. Osborne method has been applied in fractionation using 4 solvents, namely water, 0.5N NaCl, ethanol 70%, and 2% NaOH. Protein content of each fraction was quantified using Bradford method. The molecular weight was identified by SDS- PAGE electrophoresis. Functional properties determined were solubility, water absorption capacity, oil absorption capacity, emulsion capacity and stability, foaming capacity an stability, and gel formation. Coefficient of variant value δ 10% was used to obtain homogenized data. First attempt to fractionationate of protein from okara flour gave result that the recovery was only 8,59%. It was presumed that protein of okara flour in this research dominantly insoluble protein due to thermal processing during tofu making. Based on that fact, efforts to increase its protein recovery was developed using variables of appropriate extraction time, suspension pH and extraction temperature. Three step extraction for 3 hours combined with pH 9 and extraction temperature of 80 °C increased protein recovery to 46,23%. However, fractionation and its conditions did not affect the molecular weight of protein in fractions. Potential functional properties were the emulsion capasity and stability and also the water absorption capacity. Emulsion capacity of okara flour was 4,7867 ml oil/g sample or 18,0562 ml oil/g protein with its stability after 24 hours storage was 1,90 ml water/gram sample and the water absorption capacity was 5,9349 ml water/g sample or 22,3874 ml water/g protein.
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Judul: Increased Content of Soluble Dietary Fiber from Tofu Dregs Flour and Studying Its Physichochemical Properties as Food Materials
Abstrak: Tepung ampas tahu sebagian besar terdiri dari serat pangan tidak larut (insoluble dietary fiber, IDF), namun belum dimanfaatkan secara optimal sebagai bahan pangan. IDF cenderung lebih sulit digunakan sebagai ingredient dibandingkan serat pangan larut (soluble dietary fiber, SDF) sehingga diperlukan upaya meningkatkan kadar SDF tepung ampas tahu agar dapat diaplikasikan pada pangan olahan. Penelitian ini bertujuan untuk menganalisis potensi peningkatan serat pangan larut tepung ampas tahu, menganalisis sifat fisikokimia tepung ampas tahu menggunakan retort dengan perlakuan suhu dan waktu berbeda, serta menentukan perlakuan terpilih berdasarkan profil serat pangannya. Peningkatan SDF dilakukan dengan teknik heat moisture treatment (HMT) menggunakan retort pada suhu 110℃ dan 121℃, dengan variasi waktu 20, 30, dan 40 menit. Parameter kimia yang dievaluasi adalah komposisi kandungan gizi (proksimat) dan profil serat pangan, sedangkan parameter fisik yang dievaluasi adalah jumlah rendemen, daya serap air, kelarutan, daya mengembang, karakteristik pasta, daya serap minyak, aktivitas dan stabilitas emulsi, serta indeks derajat putih. Hasil penelitian menunjukkan bahwa kandungan tepung ampas tahu didominasi oleh total serat pangan (total dietary fiber, TDF) sebesar 79,45%bk (terdiri dari IDF 66,8%bk, dan SDF 12,66%bk). Perlakuan pemanasan bertekanan menggunakan retort secara signifikan dapat menghasilkan kadar SDF tertinggi pada pemanasan 110℃ selama 40 menit (14,48%bk) dan 121℃ selama 30 menit (14,08%bk). Rasio SDF dan TDF tertinggi dihasilkan pada perlakuan pemanasan 110℃ selama 40 menit (18,08%). Hasil penelitian ini menunjukkan bahwa suhu pemanasan berpengaruh nyata (p < 0,05) terhadap perubahan TDF, IDF, SDF, daya serap air, kelarutan, daya mengembang, viskositas maksimal, viskositas breakdown, aktivitas emulsi, dan indeks derajat putih. Waktu pemanasan berpengaruh nyata berpengaruh nyata (p < 0,05) terhadap perubahan IDF, SDF, viskositas akhir, stabilitas emulsi, dan indeks derajat putih, sedangkan interaksi antara suhu dan waktu pemanasan berpengaruh nyata (p < 0,05) terhadap perubahan TDF, IDF, SDF, viskositas breakdown, viskositas akhir, dan aktivitas emulsi. Perlakuan terpilih adalah perlakuan pemanasan 110℃ selama 40 menit dan 121℃ selama 30 menit yang masing-masing menghasilkan SDF tertinggi dan IDF terendah. Profil serat pada perlakuan terpilih tidak berbeda nyata dibandingkan tepung kontrol, sedangkan daya serap air, daya mengembang, viskositas maksimal, viskositas setback, viskositas akhir, aktivitas emulsi, stabilitas emulsi, dan indeks derajat putih menghasilkan penurunan yang berbeda signifikan dibandingkan tepung kontrol. Karakteristik sifat fisikokimia pada perlakuan terpilih dapat digunakan pada pengembangan produk bakery, serta sebagai bahan pengisi (filler)., Tofu dregs flour mostly consists of insoluble dietary fiber (IDF), but it has not been used optimally as a food material. IDF tends to be more difficult to use as an ingredient than soluble dietary fiber (SDF). Efforts are needed to increase the SDF content of tofu dregs so that it can be applied to processed foods.This study aimed to analyze the the potential for increasing soluble dietary fiber in tofu dregs flour, analyze the physical properties of modified tofu dregs flour using the retort with different temperature and time treatments, and determine the selected treatment based on its dietary fiber profile. The process of increasing the SDF of tofu dregs flour was carried out by heat moisture treatment (HMT) technique using a retort at a temperature of 110℃ and 121℃, with time variations of 20, 30, and 40
Keyword: modifikasi, serat pangan larut, sifat fisikokimia, tepung ampas tahu

Judul: Populasi dan Habitat Elang Ular Bido dan Elang Hitam di Taman Nasional Gunung Ciremai Jawa barat
Abstrak: Berkurangnya populasi Elang Ular Bido dan Elang Hitam disebabkan oleh beberapa faktor yaitu menyusutnya habitat alami akibat perambahan hutan, pencemaran lingkungan dan perburuan liar. Penelitian ini bertujuan mengetahui populasi dan mengetahui karakteristik habitat Elang Hitam dan Elang Ular Bido di Taman Nasional GunungCiremai, Jawa Barat. Data yang dikumpulkan dianalisis dan dihitung untuk mengetahui populasi, jumlah dan kepadatan, stuktur umur dan sex ratio. Kelimpahan populasi Elang Hitam yaitu 3,5 ± 0,3, sedangkan nilai kelimpahan populasi Elang Ular Bido sebesar 9,5 ± 1,6. Perjumpaan Elang Hitam pada kelas umur dewasa sebesar 57,15% dan remaja 42,85%. Elang Ular Bido pada kelas umur dewasa teramati sebesar 52,63% dan remaja 47,37%. Tidak ditemukan kelas umur juvenil pada kedua jenis elang. Habitat Elang Hitam dijumpai pada jalur hutan Cipari, Resort Bintangot, Bungkit Lambosir dan Buffer Sayana, sedangkan Elang Ular Bido dijumpai pada seluruh jalur kecuali jalur cilengkrang. Penggunaan habitat oleh Elang Hitam dan Elang Ular Bido pada hutan alam didominasi oleh aktivitas terbang dan istirahat., The decrement of the population of Bido snake eagles and black eagles caused by several factors, namely, shrinking natural habitat due to forest encroachment, environmental pollution, and illegal hunting. This research aims to find out the population and the habitat characteristics of black eagles and bido snake eagles in Mount Ciremai National Park, West Java. The collected data were analyzed and calculated to discover population, number and density, age structure and sex ratio. The abundance of the black eagle population is 3,5 ± 0,3, while the abundance value of the bido snake eagle population is 9,5 ± 1,6. Black eagle encounters in the adult age class were 57,15% and juveniles 42,85%. Bido snake eagles in the adult age class were observed at 52,63% and juveniles at 47,37%. No juvenile age classes were found for either type of eagle. The black eagle's habitat is found on the Cipari forest route, Bintangot Resort, Bungkit Lambosir and Buffer Sayana, while the Bido snake eagle is found on all routes except the Cilengkrang route. Habitat use by black eagles and bido snake eagles in natural forests dominated by flying and resting activities.
Keyword: Black Eagle, Bido Snake Eagle, habitat, population