Judul: Snack Bar Formulation Based on Pumpkin (Cucurbita moschata) and Tempeh as an Immune Booster Functional Food
Abstrak: Labu kuning dan tempe merupakan bahan pangan yang memiliki komponen biokimia yang kompleks dan dianggap sebagai bahan pangan fungsional yang dapat meningkatkan sistem imun karena mengandung komponen yang dapat meningkatkan fungsi imun dan mempunyai aktivitas antioksidan. Tujuan penelitian ini adalah mendapatkan formula terbaik snack bar dari labu kuning dan tempe sebagai pangan fungsional immune booster. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan rasio labu kuning dan tepung tempe yaitu (%) F1 (30:70), F2 (40:60), F3 (50:50), F4 (60:40), dan F5 (70:30). Hasil organoleptik menunjukan bahwa kelima formula dapat diterima oleh panelis. Formula terpilih berdasarkan uji hedonik dan kandungan gizi terbaik yaitu F2. Hasil analisis kimia snack bar labu kuning dan tempe formula terpilih F2 mengandung air 12,1% (bb), abu 1,93% (bb), lemak 26,69% (bb), protein 16,09% (bb), karbohidrat 43,19% (bb), zinc 11,96 mg/100g, ß-karoten 3 300 µg/100g (275 RAE vitamin A), kapasitas antioksidan 42,8mg/g AEAC, dan nilai IC50 23 ppm. Produk snack bar labu kuning dan tempe dapat diklaim sebagai sumber protein, kaya provitamin A, dan kaya zinc., Pumpkin and tempeh are food ingredients that have complex biochemical components and are considered as functional food ingredients that can improve the immune system because they contain substances that may increase immune function and have high antioxidant activity. The purpose of this study was to obtain the best formula for snack bars from pumpkin and tempeh as an immune booster functional food. The study used a completely randomized design (RAL) with a ratio of pumpkin and tempeh flour, namely (%) F1 (30:70), F2 (40:60), F3 (50:50), F4 (60:40), and F5 (70:30). The organoleptic results showed that the five formulas were acceptable to the panelists. The formula was selected based on acceptance rating test and best nutrition namely F2. The results of the chemical analysis of the selected pumpkin and tempeh snack bars contain 12,1% (wt) water, 1,93% (wt) ash, 26,69% (wt) fat, 16,09% (wt) protein, 43,19% (wt) carbohydrates, 11,96 mg / 100g zinc, 3 300 µg/100g β-carotene (275 RAE vitamin A), 42,8 mg/g AEAC antioxidant capacity, and score of IC50 23 ppm. Snack bar products can be claimed as a source of protein, rich in provitamin A, and rich in zinc.
Keyword: Functional food, immune booster, pumpkin, snack bar, tempeh

Judul: Pemanfaatan tepung jewawut (Pennisetum glaucum) dan tepung ampas tahu dalam formulasi snack bar
Abstrak: Snack is food which is consumed between main meals. That is why the demand for snack foods is increasing. Many of these snack found nowadays in Indonesia are lacking of bioactive components such as antioxidant and dietary fiber. One of famous snack types nowadays is snack bar. Not so many commercial snack bars are found in Indonesia. Most of them are imported product and expensive in price. In this research, snack bar made of local ingredients which contained bioactive compounds and dietary fiber was trying to be made. The local ingredients were from millet flour and okara flour. Millet is one type of cereals. Its common name is Pearl Millet (Pennisetum glaucum). Okara flour is one of the wastes from tofu production. Millet is the source of antioxidant and okara flour is source of fiber. Both of these ingredient are not used by people to be food raw materials. The other ingredients in this research were hunkue flour, sugar, skim milk, nutmeg fruit, and water. The aim of this research was to get the best formulation of snack bar based on organoleptic, antioxidant, and fiber analysis. The variables that were differentiated among formulas were ratio of millet and okara flour (1:1, 1:2, and 2:1) and fat source. Fat sources of these bars were palm oil and avocado. Six formulas were obtained from these two variables. Based on hedonic rating test, formula with palm oil obtained the highest score and the difference between flour ratios was not significant. The higher the percentage of additional flour okara, the level of total dietary fiber in product would be higher. Formula 1:2 using avocado had the highest fiber content (17,21%). However, formula 2:1 using palm oil had the highest antioxidant capacity (4,98 mg vitamin C equivalent per 100 gram product). The antioxidant activity was higher if the proportion of millet flour were higher in product. Based on the results, formula with the ratio of millet and okara flour= 1:2 was the best formula. The antioxidant capacity of that formula was 3,76 mg vitamin C equivalent per 100 gram product and the total fiber was 13,13%. This product contained water (12,5%), ash (1,7%), protein (12,65%), fat (22,8%), carbohydrate (62,86%), iron (64 ppm), zinc (16 ppm), and calcium (2308 ppm). The color of formula M1:2 were L= 61,12, a= +5,89, b= +2,86, and 0Hue= 77,23. The hardness level of the chosen snack bar millet-okara formula was 852 gram force.
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Judul: Variabilitas Transpor Arlindo Laut Flores dan Kaitannya dengan ENSO
Abstrak: Air Arlindo yang masuk ke Indonesia sebagian besarnya dilewatkan Laut Flores. Variasi volume transport Arlindo dipengaruhi oleh fenomena anomali iklim interannual seperti El Nino Southern Oscillation (ENSO). Hasil studi terdahulu menyimpulkan terjadinya La Nina meningkatan jumlah transport Arlindo, sedangkan El Nino melemahkan transport Arlindo. Untuk memahami lebih lanjut keterkaitan ENSO dengan variabilitas transport Arlindo dilakukanlah penelitian menggunakan data hasil model INDESO dan hasil observasi satelit dengan rentang waktu 2008 hingga 2015. Penelitian dilakukan di Laut Flores dengan mengkaji bagian barat (119.5oBT) dan bagian timur (123oBT) untuk melihat volume Arlindo yang masuk ke dan keluar dari Laut Flores. Analisis sirkulasi dilakukan dengan menghitung rataan komponen arus dan suhu permukaan laut secara tahunan dan pada rentang tahun ENSO untuk melihat pola sirkulasi perairan. Estimasi volume transpor dihitung dari transek di pintu barat dan pintu timur. Deret waktu volume transpor Arlindo Flores kemudian dianalisis variabilitasnya dengan analisis penapisan lolos-pita(band-pass filter) dan transformasi wavelet sinambung (Continous Wavelet Transform). Hasil penting studi ini menunjukkan bahwa sumber utama Arlindo Flores berasal dari pembelokan Arlindo Makassar dan Arlindo pintu timur Indonesia yang masuk melalui terusan Lifamatola. Kecepatan Arlindo Flores di lapisan tercampur menguat pada musim barat sebaliknya di lapisan termoklin Arlindo Flores menguat pada musim timur. Sumbu utama Arlindo Flores didominasi oleh komponen arus zonal serta mengalami intensifikasi dan bergerak menyusur bagian utara Kepulauan Nusa Tenggara. Fluktuasi Arlindo Flores pada skala-waktu interannual menunjukkan volume transport maksimum terjadi pada tahun La Nina (November 2008-Maret 2009), sedangkan volume transpor minimum terjadi pada tahun El Nino (November 2014-Desember 2015). Struktur menegak Arlindo lebih kuat di kedalaman antara permukaan sampai 400 m. Variabilitas Arlindo Flores menandakan adanya fluktuasi pada periode intraseasonal, semi-annual, dan annual. Fluktuasi Arlindo skala interannual muncul jelas dari hasil penapisan lolos-pita, dimana fluktuasinya terlihat signifikan di kedalaman termoklin.
Keyword: Arus Lintas Indonesia, Laut Flores, ENSO, INDESO model, variabilitas volume transpor