Judul: Aplikasi Siklodekstrin untuk Mengontrol Pelepasan Aroma pada Produk Skin Lotion
Abstrak: The aroma in skin lotion usually release by storage conditions (time, temperature, packaging). The aroma in product can be controlled by the addition of stabilizer. In this study, cyclodextrin added to reduce the loss of aroma (cananga oil perfume) in skin lotion. The addition of cyclodextrin was at various concentrations (0%-1%). The aroma concentration in skin lotion analyzed by GC-MS method and sensory analysis. The skin lotions were kept in close and open bottles, at 50oC for 1 month. The result showed that skin lotion quality such as pH, viscosity, and emulsion stability were improved by cyclodextrin addition. Aroma compound contain β- Caryophyllene, α-Caryophyllene, α-Farnesene, and δ-Cadinene by GC-MS. The addition of 0,8% cyclodextrin resulted a good product with less loss of aroma from the product. α-Farnesene and δ- Cadinene can be maintained, while α, β-Caryophyllene loss decrease by 22% and 33%, in close bottle. It is suggested for further study to look at aroma release in storage for more than 1 month.
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Judul: Penggunaan Siklodekstrin untuk Mengurangi Rasa Langu (Off-Flavor) pada Susu Kedelai
Abstrak: Cyclodextrin as a modified starch known to has the ability to form inclusion complex. Soymilk as a healthy drink contains unfavourable beany flavor which may bound with cyclodextrin. Therefore, this study was aimed to reduce beany flavor by addition of cyclodextrin at various concentrations (0.5; 0.6; 0.7; and 0.8% (w/v)) and mixing temperatures (27, 60, and 80oC). Volatile compounds were analyzed by Gas Chromatography-Mass Spectrometry (GC-MS) and the customer preference using sensory analysis. The GC-MS result showed less amount of volatile compounds in soymilk such as 2- Furancarboxaldehyde, 5-hydroxymethyl (HMF), furfural, 2,3-Dihydro-3,5-dihydroxy-6-methyl-4Hpyran- 4-one (DDMP), n-propanol, n-butanol, and 1-hexyn-3-ol by the addition of cyclodextrin. The highest reductions of volatile compounds in soymilk 96.26% obtained with the application of 0.8% cyclodextrin. Mixing temperature also affects the solubility of cyclodextrin, it found that mixing temperature 80oC gave a good solubility. The results compared to sensory analysis and customer preference. It was found that the customer can accept the beany flavor in soymilk by the addition of 0.5% cyclodextrin. Henceforth, this study suggested to use the Gas Chromatography-Olfactometry (GC-O) for the better results about the volatile compounds caused beany flavor (off-flavor) in soymilk.
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Judul: Ekologi merak hijau jawa (Pavo muticus muticus) Linnaeus 1758 pada beberapa tipe habitat di Ujung Timur Penyebarannya Jawa Timur, Indonesia
Abstrak: Merak hijau jawa merupakan salah satu jenis burung yang dilindungi.di Indonesia berdasarkan SK Mentan No 66/Kpts/Um/2/1973 dan Peraturan Pemerintah Republik Indonesia No 7 tahun 1999. Menurut ICBP (The International Council for Bird Preservation) merak hijau sebagai jenis burung yang tergolong terancam secara keseluruhan (globally threatened) baik populasi maupun habitatnya, sedangkan CITES mencantumkan merak hijau ke dalam Appendix II, merak hijau dari alam tidak bisa langsung diperdagangkan dan BirdLife International (2007) memasukkan golongan burung yang endangered. Tekanan terhadap populasi dan habitat merak hijau jawa sangat besar, sehingga kondisi populasinya menurun pada setiap penyebaran lokalnya, habitatnya terfragmentasi bahkan terisolasi. Tekanan terhadap populasi terutama karena perburuan liar. Namun demikian fakta menunjukan bahwa merak hijau jawa masih ada (exist), hal ini memberikan gambaran bahwa burung ini tentunya memiliki strategi ekologi tertentu untuk tetap bertahan hidup di alam pada berbagai tipe habitat.
Keyword: Pavo muticus muticus, Call count transect method, Pavo cristatus, Pavo muticus, Pavo muticus spicifer, Pavo muticus imperator, Pavo muticus muticus, Javan Green Peafowl, East Java