Judul: Literature Review: Angel Food Cake Product Development by Using Whipping Protein Alternatives as Egg White Replacer
Abstrak: Angel food cake merupakan produk bakery dengan struktur yang berongga. Struktur tersebut terbentuk dari busa yang dihasilkan putih telur sebagai whipping protein. Zat allergen berupa ovomukoid pada putih telur menyebabkan tingginya persentase alergi terhadap telur, sehingga melatarbelakangi adanya penelitian mengenai pengembangan produk menggunakan beberapa protein lain sebagai whipping protein. Studi literatur pengembangan produk angel food cake dengan whipping protein alternatif dilakukan dengan mengkaji 45 literatur, serta melakukan penelitian verifikasi dengan menggunakan isolat protein kedelai untuk menggantikan telur sebagai whipping protein pada produk angel food cake. Hasil kajian pustaka dan penelitian verifikasi menunjukkan adanya potensi besar dalam penggantian putih telur dengan protein alternatif pada produk angel food cake yang didasari kemampuan protein alternatif berupa isolat protein kedelai dan isolat protein whey dalam membentuk busa dengan kapasitas dan stabilitas yang baik. Terdapat perbedaan produk angel food cake dengan menggunakan protein alternatif ketika dibandingkan dengan produk menggunakan putih telur, yaitu mempunyai volume yang lebih rendah dan rongga produk yang lebih besar. Perbedaan tersebut dapat diminimalisir dengan melakukan modifikasi pada pengolahannya seperti substitusi sebagian, perlakuan suhu tinggi, dan penambahan bahan pendukung seperti sukrosa, gum xanthan, dan cream of tartar sehingga meningkatkan mutu produk hasil pada parameter volume dan rongga produk., Angel food cake is a type of bakery product with airy and spongy structure. This structure is created by egg whites foam as a whipping protein. Allergen such as ovomucoid in egg whites caused high number of allergy prevalence, which became the background of product development on alternating the usage of egg whites with other protein source. Literature study of angel food cake development with alternative whipping proteins was conducted by reviewing 45 literatures, and doing verification test using soy protein isolate to replacing egg white as whipping protein of angel food cake. The result of this review and verification test shows there is a big potential in replacing egg whites with alternative whipping protein which is based on ability of alternative protein such as soy protein isolate and whey protein isolate to form foam with good capacity and stability. There are differences between angel food cake which used protein alternative while compared to product using egg white protein, which have a lower volume and bigger hollow in the product. This difference can be minimized by making modification step to the processing such as partial substitution, high heat, and addition of additives such as sucrose, xanthan gum, and cream of tartar to improve the quality of final product in volume and hollowness parameter.
Keyword: angel food cake, bakery, egg white, foam, protein

Judul: Optimization of Whipping Protein and Dough Formula  for the Development of Gluten-Free Sponge Cake Made from Mocaf
Abstrak: Produk bakeri bebas gluten dapat dibuat dari mokaf. Namun, produk tidak dapat membentuk struktur seperti roti. Struktur produk seperti roti dapat dibentuk dengan metode whipping. Penelitian bertujuan menentukan: (1) formula optimum whipping protein pembentuk struktur bolu; (2) formula terbaik bolu bebas gluten berbasis mokaf. Penelitian dilakukan dalam dua tahap, yakni formulasi whipping protein dan bolu. Perlakuan konsentrasi gula (15%, 30%, 45%) serta cream of tartar (0,5%, 1%, 2%) diterapkan pada tahap pertama. Whipping protein diujicobakan pada 3 taraf konsentrasi gula yang sama pada kondisi putih telur segar dan beku. Pada tahap formulasi bolu, perlakuan konsentrasi mokaf (30%, 50%, 65%) serta konsentrasi gula terpilih (30%, 45%) diterapkan. Whipping protein dianalisis daya dan stabilitas buihnya. Sampel bolu diuji secara fisik meliputi volume spesifik, daya kembang, warna, tekstur, serta struktur pori. Hasil penelitian menunjukkan daya dan stabilitas whipping protein dipengaruhi konsentrasi gula, cream of tartar, serta jenis telur. Peningkatan konsentrasi gula berpengaruh nyata terhadap peningkatan volume spesifik adonan, warna, penurunan kekerasan, serta pembesaran struktur pori. Peningkatan konsentrasi mokaf berpengaruh nyata terhadap penurunan volume spesifik adonan dan bolu, peningkatan kekerasan, serta pembentukan struktur pori yang lebih kecil dan rapat. Bolu dengan formula 45% gula dan mokaf sebesar 30% dari putih telur ditentukan sebagai formula terpilih., Gluten-free bakery products can be made from mocaf. However, the products cannot form a bread-like structure. The sponge structure can be formed by the whipping method. This study aims to determine: (1) the optimum formula for whipping protein as a sponge cake structure builder; (2) the best formula of gluten free sponge cake. This research was conducted in two stages, whipping protein and sponge cake formulation. The amount of sugar (15%, 30%, 45%) and cream of tartar (0,5%, 1%, 2%) applied in the first stage. Whipping protein of fresh and frozen egg white were tested at three levels of sugar. The treatments of mocaf concentration (30%, 50%, 65%) and selected sugar concentration (30%, 45%) were applied in the sponge cake formulation stage. The sponge cake samples were analyzed physically, including specific volume, expansion ratio, color, texture, and pores structure. The results showed that the foamability and stability of whipping protein were influenced by sugar concentration, cream of tartar, and egg type. The increase in sugar concentration had a significant effect on increasing the specific volume of dough, color, decreasing hardness, and enlarging the pores structure. Increasing the concentration of mocaf had a significant effect on reducing the specific volume of dough and sponge cake, increasing hardness, and forming a smaller and tighter pores structure. Sponge cake with a formula of 45% sugar and mocaf by 30% of egg whites was determined as the selected formula.
Keyword: bolu, mokaf, whipping protein

Judul: Penyebaran beberapa jenis cetacean subordo odontoceti di perairan laut Sawu bagian Timur, Nusa Tenggara Timur
Abstrak: Cetacean yang ditemukan di perairan Laut Sewu pada Tanggal 27-28 Desember 2005 terdiri atas 8 spesies dan 1669 ind dengan total 76 sighting. Panjang total transek adalah 400,22 km meliputi 400,22 km daerah pengamatan.
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