Judul: Kajian terhadap Jamur Pangan Pelawan (Boletus sp.) Khas Indonesia sebagai Sumber Potensial Pangan Fungsional
Abstrak: Pelawan mushroom (Boletus sp.) is an edible ectomycorrhizal mushroom which associated with pelawan tree in Bangka Belitung Province. Boletus sp. is consumed by local people and exported to Malaysia and Singapore. This study aimed to provide nutritional value and bioactive compound of the mushroom in order to support a promotion and development of functional food products derived from Indonesian national resources. The mushroom analysis included the determination of moisture, protein, fat, ash, carbohydrate, amino acid and fatty acid compositions, vitamin and mineral (K, P, Ca, Na, Fe, and Zn) contents, dietary fiber, antioxidant components, and antioxidant capacity. The results revealed that Boletus sp. contained high protein (15.47%), high carbohydrate (75.81%), low fat (3.47%), and also good source of dietary fiber (11.71%). Total essential amino acid accounted for 29.86% of total amino acid, leucine was the highest amino acid and methionine was the lowest amino acid in the mushroom. Boletus sp. is a good source of mineral and has high amount of biotin and vitamin C. Data of fatty acid compotitions showed that saturated fatty acid has higher score than unsaturated fatty acid. Fatty acid compositions primarily are stearic acid, linoleic acid, palmitic acid, and oleic acid. Total phenolic content was the highest antioxidant component (4.77 mg GAE/g), followed by β-carotene (15.37 μg/g), and lycopene (6.34 μg/g). Based on IC50 value, Boletus sp. scavenged 50% DPPH radicals at 5.99 mg/ml. This study indicated that pelawan mushroom is nutritious and can be used as a source of functional food.
Keyword: 

Judul: Studies on Functional Properties of Mycoprotein from Mycelium and Fruit Body of Edible Mushrooms and Their Application for Meat Analog Development
Abstrak: Meat analog product can be used as one of alternative foods that suitable for vegetarians and people who avoid meat for health reason. Mushroom derived protein called mycoprotein can be used as a raw material for meat analog development because it contains essential amino acids for humans, dietary fiber, low fat, antioxidants, and it obtains from mushrooms that commonly cultivate in Indonesia. This study aimed to determine the mycoprotein functional properties for development of meat analog. This study used pink oyster mushroom (Pleurotus flabellatus) mycelium and fruit body, white oyster mushroom (Pleurotus ostreatus) fruit body, and paddy straw mushroom (Volvariella volvacea) mycelium. This study was divided into two main stages i.e. the production of mycoprotein and its utilization for the development of meat analog. Protein content analysis was done to obtain fruit body with optimal and consistency protein content. Based on the protein content and consistency, 8-day old mycelium and 6-8 cm diameter of fruit bodies were selected for further functional properties analysis of protein. The parameters measures were water holding capacity (WHC), oil absorption capacity (OAC), emulsion stability, gel strength, and water drip. Based on functional properties of protein analysis, mycoprotein derived from P. flabellatus mycelium was used as a raw material for meat analog formulation. Addition of other materials such as binders, filler, oil, and water were performed on formulation. Albumen and corn starch were used as a binder and filler, respectively. The additional ingredients were intended to help the formation of compact and smooth texture of the product. The number of water and oil were added according to functional properties of the protein such as water and oil holding capacity. The addition of water and oil in the formula with P. flabellatus mycelium as a raw material was 10.38 g water/100 g mycelium and 0.52 ml oil/g mycelium, respectively. The selected formula was obtained by texture profile analysis (TPA). Based on TPA, formula consisting of 50% mycoprotein, 25% binder, and 25% filler material resulted in highest elasticity value and it was, therefore, used as a selected formula. The result of proximate, antioxidant, and fatty acid composition analyses showed that the selected formula had characteristics of 27.15% moisture content, 4% protein, 15.73% fat, 12.25% ash, 52.86% carbohydrate, 8.32% dietary fiber, 15.71% DPPH antioxidant capacity, total phenols 19.41 mg GAE/g based on dry basis (db), and the selected formula had high composition of palmitic and oleic acid.
Keyword: Meat analog, edible mushrooms, functional properties, mycoprotein, mycelium, fruit body

Judul: Konstruksi sangkar cuaca mini untuk sensor suhu elektronik
Abstrak: Pengukuran suhu udara sering dipakai sebagai dasar pengukuran unsur-unsur cuaca. Dalam pengukuran sufiu udara, ada beberapa ha1 yang perlu dihiidari yaitu pengaruh radiasi surya secara langsung maupun pantufannya oleh benda-benda yang ada di sekelilingnya, gangguan dari tetesan air hujan, tiupan angin yang terlalu kencang, dan pengaruh radiasi bumi akibat pemanasan dan pendinginan permukaan tanah setempat, karena ha1 tersebut mempengaruhi akurasi pengukwan. Untuk mengatasi rnasalah tersebut maka sensor suhu harus diletakkan di dalam suatu pelindung yang disebut sangkar cuaca.
Keyword: