Judul: Characteristic of Starch as a Stabilizer and Its Aplication in Fermented Milk
Abstrak: Konsumen di Indonesia mulai menyadari manfaat produk olahan susu fermentasi fungsional. Probiotik sebagai bakteri baik berfungsi meningkatkan kesehatan konsumen. Yogurt dan kefir memiliki kelemahan yaitu sineresis. Hal tersebut diakibatkan pH berada di titik isoelektrik kasein yaitu pH 4.6. Gel kasein yang berada di pH isoelektrik mempunyai daya pengikatan molekul air yang relatif lemah, mendorong pelepasan molekul air pada permukaan gel atau sineresis. Alternatif mengatasi sineresis yaitu dengan menambahkan penstabil. Bahan penstabil alami dari Indonesia seperti umbi–umbian. Penelitian ini bertujuan menganalisis yield pati talas termodifikasi, karakteristik pati dan pati termodifikasi, dan aplikaasinya pada susu yogurt dan kefir. Data dianalisis menggunakan analisis deskriptif. Yield pati talas termodifikasi hasil penelitian yaitu 11%. Karakteristik penstabil meliputi kadar air, kadar pati, kadar amilosa, kadar amilopektin, waktu, suhu gelatinisasi dan swelling power. Penerapan pati dan pati termodifikasi dapat diterapkan pada yogurt dan kefir. Karakteristik produk susu fermentasi berupa kadar air, kadar lemak, kadar abu, protein, karbohidrat, viskositas, sineresis, pH, total asam, total padatan, dan total BAL (bakteri asam laktat) serta kualitas organoleptik. Umbi yang dapat dimanfaatkan yaitu kimpul, talas, ubi jalar, singkong, kentang, ganyong, dan umbi uwi ungu. Ambang batas BTP yaitu 10000 mg Kg–1.
Keyword: kefir, starch, modified starch, stabilizer, tuber, yogurt

Judul: Karakteristik Fisik dan Organoleptik Yogurt Susu Sapi dengan Penambahan Pati Talas (Colocasia esculenta L. Schott) Termodifikasi
Abstrak: Yogurt merupakan salah satu produk hasil fermentasi susu yang paling tua dan cukup populer di seluruh dunia. Yogurt memerlukan penstabil untuk menjaga konsistensi produknya. Tujuan penelitian ini adalah menganalisis efek yang didapatkan dari penambahan pati talas termodifikasi terhadap karakteristik fisik yogurt susu sapi serta pengaruhnya pada sifat organoleptik. Pati talas dimodifikasi menggunakan proses hidrolisis asam untuk menghasilkan pati talas termodifikasi. Rendemen pati talas termodifikasi yang diperoleh sebanyak 16.61%. Pati talas termodifikasi ditambahkan ke yogurt sebanyak 0%, 1%, 2% dan 3%. Pengujian dilakukan berupa uji fisik meliputi uji nilai pH, viskositas, dan stabilitas emulsi, serta uji organoleptik melalui metode kajian pustaka. Penelitian ini menggunakan model rancangan acak kelompok (RAK) dengan uji lanjut Tukey bila berbeda nyata pada P < 0.05. Pada penelitian ini didapatkan nilai pH yogurt tidak berbeda, sedangkan nilai viskositas dan stabilitas emulsi berbeda nyata. Penambahan pati talas termodifikasi mempengaruhi sifat organoleptik meliputi warna produk yang menjadi putih, muncul aroma lain yang khas, rasa yang lebih asam dan lebih pahit, serta tekstur yang lebih tebal, kenyal, kental, serta lengket., Yogurt is one of the oldest fermented milk products and is quite popular throughout the world. Yogurt needs a stabilizer to maintain product consistency. The purpose of this study was to analyze the effect obtained from the addition of modified taro starch to the physical characteristics of cow's milk yogurt and its effect on organoleptic properties. Modified taro starch uses the acid hydrolysis process to produce. The modified taro starch yield obtained 16.61%. Modified taro starch was added to yogurt as much as 0%, 1%, 2% and 3%. Tests carried out in the form of physical tests include tests of pH, viscosity, and emulsion stability, as well as organoleptic tests through the literature review method. This study used a randomized block design model (RBD) with Tukey's further test when it was significantly different at P < 0.05. The pH value of yogurt was not different, while the viscosity and emulsion stability values significantly different. The addition of modified taro starch affects organoleptic properties, including the color of the product being white, other distinctive aromas, a more acidic and bitter taste, and a thicker, lumpiness, chalkiness, and stickier texture.
Keyword: Modified starch, stabilizer, yogurt

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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