Judul: Pengayaan Spirulina dalam Formulasi Mi Sagu Kering.
Abstrak: Spirulina is a microalgae that contains of high protein, amino acids, and antioxidants, however the the product development is still limited. Meanwhile, diversification product of sago is very well known is sago noodle (mi gleser), however nutrition content of sago noodle was still inferior. The addition of Spirulina on the sago noodle is expected to increase the nutritional content. Addition of carrageenan serves to improve the texture of noodles that are not easily broken. The aim of this research was to create a diversification product made from local raw food commodities which were practical, nutritious, contain fiber and antioxidant by using sago enriched Spirulina. The selection of Spirulina concentration using organoleptic test, continued by analysis of chemical and physical of noodles, determining the best formula, and the determination of recommended dietary allowances. The results show that the most effective drying time is at temperatures 50 oC for 6 hours and the best consentration of carageenan was 0,2 %. Three of selected Spirulina concentrations namely 2,43 %, 4,85 %, and 12,14 %. The best formula is dried sago noodle with Spirulina 12,14 % with moisture 12,88 % wet weight, ash 1,14 % dw (dry weight), protein 5,06 % dw, fat 0,30 % dw, carbohydrates 93,53 % dw, fibre 3,05 %, IC50 antioxsidant 1440 ppm, and water activity 0,75. Water absorption 97,10 %, cooking loss 14,39 %, cooking time 17,58 minutes, hardness 379,60 gf, stickiness -26,50 gf, and springiness 0,76 gs. Nutrition information with serving size 80 grams has calories 203 kcal, 10 % daily value of protein, 0 % daily value of fat, 39% daily value of carbohydrate, and 15% daily value of fibre.
Keyword: Spirulina, sago, local food, dried sago noodle

Judul: Formulation and Characteristics Dried Sago Noodle Added by Pumpkin (Cucurbita moschata) and Egg
Abstrak: Penambahan labu kuning dan telur dalam pembuatan mie sagu diharapkan dapat meningkatkan nilai nutrisi mie sagu serta membuat produk baru yang dapat diterima oleh masyarakat luas. Tujuan penelitian yaitu mengetahui formulasi penambahan labu kuning dan telur terbaik pada pembuatan mie sagu dilihat dari komponen fisikokimia dan daya penerimaan konsumen. Percobaan disusun dengan 4 perlakuan, perlakuan K tanpa penambahan labu kuning dan telur, perlakuan A dengan penambahan labu kuning 30% dan telur 3%, perlakuan B dengan penambahan labu kuning 30% dan telur 5%, perlakuan C dengan penambahan labu kuning 30% dan telur 10%. Daya terima konsumen diuji berdasarkan uji organoleptik serta perlakuan terbaik diuji menggunakan indeks efektivitas. Hasil uji produk terbaik secara fisikokimia yaitu mie sagu dengan penambahan pasta labu kuning 30% dan telur 10% dengan karakteristik kadar air 11,76%; kadar abu 1,11%; kadar lemak 7,31%; kadar protein 3,11%; kadar karbohidrat 76,31%; kadar serat 3,39%; cooking loss 18,65%; daya rehidrasi 115,23%. Daya terima yang paling disukai yaitu mie sagu dengan penambahan labu kuning 30% dan telur 3% dengan karakteristik warna 3,80 (agak menyukai); rasa 3,14 (netral); aroma 3,40 (netral); dan tekstur 3,80 (agak menyukai). Penambahan labu kuning dan telur dalam pembuatan mie sagu dapat meningkatkan karakteristik fisikokimia pada mie sagu., Addition of pumpkin and eggs in the production of sago noodles is expected to increase the nutritional value of sago noodles and create new products that can be accepted by the consumers. The purpose of the study was to find out the best formulation for adding pumpkin and eggs to the production ofsago noodles in terms of physicochemical components and consumer acceptance. The experiment was arranged with 4 treatments, treatment K without the addition of pumpkin and eggs, treatment A with the addition of 30% pumpkin and 3% eggs, treatment B with the addition of 30% pumpkin and 5% eggs, treatment C with the addition of 30% pumpkin and eggs. eggs 10%. Consumer acceptance was tested based on organoleptic tests and the best treatment was tested using an effectiveness index. The results of the best physicochemical product test were sago noodles with the addition of 30% pumpkin paste and 10% eggs with a water content characteristic of 11.76%; 1.11% ash content; fat content 7.31%; protein content 3.11%; carbohydrate content 76.31%; fiber content 3.39%; cooking loss 18.65%; rehydration power 115.23%. The most preferred acceptability is sago noodles with the addition of 30% pumpkin and 3% eggs with a color characteristic of 3.80 (somewhat like); taste 3.14 (neutral); fragrance 3.40 (neutral); and texture 3.80 (rather like). The addition of pumpkin and eggs in the production of sago noodles can improve the physicochemical characteristics of sago noodles.
Keyword: egg, formulation, pumkin, sago noodles

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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