Judul: Formulation of Tofu Nugget with Pury (Nugget Tapury)as Altenative of High Protein Snack.
Abstrak: Konsumsi pangan saat ini adalah lebih cenderung pada konsumsi pangan dalam bentuk instan dan cepat (Prihantoro 2003). Salah satu bentuk pangan yang cukup favorit dikalangan masyarakat terutama kelompok umur anak-anak adalah kudapan. Berbagai jenis kudapan cukup digemari dikalangan anak-anak diantaranya cake,kue-kue kering, nugget dan lainnya. Nuget tahu dengan formulasi tepung pury adalah suatu alternatif kudapan tinggi protein. Tujuan umum dari penelitian ini adalah mempelajari pengaruh substitusi tepung pury dalam pembuatan nugget tahu pury terhadap sifat-sifat organoleptik, fisik, dan kimia dari produk terpilih yang dihasilkan. Adapun tujuan khusus dari penelitian ini adalah: 1) Mengidentifikasi proses pembuatan tepung pury dan kandungan gizinya; 2) Mendapatkan formula dalam proses pembuatan nugget tahu berbahan dasar tepung pury; 3) Melakukan penilaian organoleptik (uji hedonik dan mutu hedonik) terhadap warna, aroma, tekstur, rasa dan penerimaan umum produk nugget tapury yang dihasilkan; 4) Menganalisis sifat fisik dari produk terpilih yang dihasilkan; 5) Menganalisis Total Plate Count; 6) Menganalisis kandungan gizi (kadar air, kadar abu, protein, lemak, karbohidrat, serat larut air, serat tidak larut, mineral, daya cerna protein dan asam lemak) dari produk terpilih yang dihasilkan; 7) Menganalisis harga nugget terpilih yang dihasilkan; 8) Menganalisis kontribusi zat gizi nugget terpilih yang dihasilkan. Penelitian ini terbagi ke dalam dua tahap, yaitu penelitian pendahuluan dan penelitian lanjutan. Penelitian pendahuluan terdiri dari pengadaan bahan baku, pembuatan tepung pury dan analisis kandungan gizi tepung pury. Penelitian lanjutan meliputi, formulasi produk nugget tapury, penilaian organoleptik untuk menentukan produk terpilih dan menganalisis kandungan gizi produk terpilih. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) dengan 6 taraf. Perlakuannya adalah substitusi tepung pury terhadap tepung jagung dengan taraf 0% (F0), 60% (F1), 70% (F2), 80% (F3), 90% (F4) dan 100%(F5). Hasil organoleptik yang meliputi uji hedonik dan mutu hedonik dianalisis dengan menggunakan sidik ragam (ANOVA) dengan uji lanjut Duncan. Data hasil analisis kandungan zat gizi, sifat fisik dan daya cerna protein dianalisis dengan uji beda (Uji T).
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Judul: Vegetable Nugget Product Development as Utilization of Over-Produced Vegetables at PT Sumber Agro Semesta Tanjungsari Bogor Regency
Abstrak: Nugget merupakan suatu produk olahan daging yang diberi penambahan bumbu yang proses pembuatannya melalui proses pengukusan lalu disajikan dengan cara digoreng. Penelitian ini bertujuan mempelajari pengaruh penambahan pakcoy terhadap sifat organoleptik dan kimia nugget sayur serta mengetahui umur simpan dan mengetahui perubahan mutu nugget sayur selama penyimpanan. Penelitian ini dimulai dari perancangan formula nugget sayur, pemilihan jenis sayuran yang akan digunakan, pembuatan nugget, uji organoleptik, analisis proksimat, penentuan formulasi terpilih, uji organoleptik formulasi terpilih dengan nugget komersial, dan uji umur simpan nugget formulasi terpilih. Metode yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan perlakuan variasi konsentrasi penambahan daging ayam dan sayur pakcoy. Nugget formulasi terpilih yaitu nugget F3 (daging ayam 60%, sayur pakcoy 40%) berdasarkan uji organoleptik dan analisis proksimat dengan kadar air sebesar 50%, kadar protein sebesar 14,92%, kadar lemak sebesar 16,12%, kadar karbohidrat sebesar 4,2%, dan kadar abu sebesar 3,31%. Pada uji umur simpan, suhu -15°C menjadi suhu terpilih untuk menyimpan nugget, karena pada suhu tersebut nugget sayur F3 memiliki umur simpan selama 34 hari berdasarkan parameter tekstur. Berdasarkan analisis biaya yang telah dilakukan menunjukkan bahwa produksi nugget sayur mempunyai keuntungan yang cukup serta memiliki nilai R/C dan B/C > 1 yang menunjukkan bahwa produksi nugget sayur ini layak dijalankan. Kata kunci: analisis biaya, nugget, pakcoy, organoleptik, umur simpan, Nugget is a processed meat product that is given the addition of spices, the manufacturing process is through a steaming process and then served by frying. This study aims to study the effect of the addition of pakcoy on the organoleptic and chemical properties of vegetable nuggets and to determine the shelf life and to determine changes in the quality of vegetable nuggets during storage. This research started from designing the vegetable nugget formula, selecting the type of vegetable to be used, making nuggets, organoleptic testing, proximate analysis, determining the selected formulation, organoleptic testing of the selected formulation with commercial nuggets, and testing the shelf life of the selected formulation nugget. The method used was Completely Randomized Design (CRD) with various concentrations of treatment with the addition of chicken meat and pakcoy vegetables. The selected formulation of nugget was nugget F3 (60% chicken meat, 40% pakcoy vegetable) based on organoleptic test and proximate analysis with water content of 50%, protein content of 14.92%, fat content of 16.12%, carbohydrate content of 4.2%, and ash content of 3,31%. In the shelf life test, a temperature of -15°C was chosen as the temperature for storing nuggets, because at that temperature F3 vegetable nuggets had a shelf life of 34 days based on texture parameters. Based on the cost analysis that has been done, it shows that the production of vegetable nuggets has sufficient profit and has an R/C and B/C value > 1 which indicates that the production of vegetable nuggets is feasible. Keywords: cost analysis, nuggets, pakcoy, organoleptic, shelf life
Keyword: cost analysis, nuggets, pakcoy, organoleptic, shelf life

Judul: Systematics of Desmos (Annonaceae) in Malesia
Abstrak: Desmos is a woody climbing genus of Annonaceae which has been widely used as traditional medicine in several countries such as China, Indo-China, Thailand, and Peninsular Malaysia to treat dysentery, vertigo, fever, and postpartum. Phylogenetic studies on Desmos showed a close relationship between Desmos and Dasymaschalon. They share similar moniliform monocarpic fruits, but their flowers are different. It has been debated among Annonaceae researchers whether both genera should be treated as the same or distinct genus. Therefore, investigation on the taxonomic delimitation of Desmos species and Dasymaschalon will be necessary. Plastid genome (plastome) identification, leaf epidermal section of Desmos species and Dasymaschalon species, a taxonomic revision of Desmos in Malesia using morphological data, the spatial distribution of Desmos species in Malesia, and morphological and genetic variation in Desmos chinensis population using ISSR marker were used to investigate taxonomic delimitation of Desmos. Plastome study of Desmos chinensis and Dasymaschalon dasymaschalum was carried out to determine the origin, evolution, phylogenomics, and identify marker candidates for Desmos and Dasymaschalon or with other genera in Annonaceae. We discovered that the plastome of Desmos chinensis was circular with the size of 167,677 bp (smaller than Dasymaschalon dasymaschalum), consist of 111 genes, including 78 protein-coding genes, 29 transfer RNAs, and 4 ribosomal RNAs. The plastome showed a typical quadripartite structure, i.e., large single copy (LSC), small single copy (SSC), and two inverted repeats (IRs). The plastome of Dasymaschalon dasymaschalum was 191,488 bp in length, which also exhibited a typical quadripartite structure (LSC, SSC, and two IRs). Desmos chinensis and Dasymaschalon dasymaschalum showed different copies of accD, ndhD, ndhF, rps18, and ycf2. Protein coding genes of rpoB, rpoC1, rbcL, matK, rpl32, infA, and rpl36 were identified based on nucleotide diversity, sequence variability, and parsimony-informative sites. The genes are defined as molecular marker candidates of plastome for phylogenetic, barcoding, and population genetic research. We predicted that Desmos chinensis and Dasymaschalon dasymaschalum separated at ca. 64 million years ago during the Paleocene. Leaf anatomical feature study was carried to support the taxonomic delimitation of interspecific Desmos and intergeneric of Desmos and Dasymaschalon. Leaf anatomy in the paradermal section of 20 taxa (12 species of Desmos, eight species of Dasymaschalon) have been carried out. According to the leaf epidermal section, Desmos and Dasymaschalon are two distinct genera mainly distinguished based on the anticlinal wall undulation of epidermal cells and supported by variation of the crystal type and size. The anticlinal wall undulation of Desmos was almost straight to slightly wavy and never sinuous; meanwhile, Dasymaschalon varies from almost straight to deeply sinusoid. The crystals of Desmos consist of rhombohedral, druse type A, and druse type B crystals, whereas Dasymaschalon has prism, druse type A, druse type B, and druse type C crystals. The recent taxonomic revision using the morphological data was mainly based on the examination of about 1374 specimens from BO, L, WAN, ANDA, SING, SAN, K, P, HUH herbaria. The Desmos species in Malesia consists of eight species: D. acutus, D. chinensis, D. chryseus, D. dunalii, D. pedunculosus, D. subbiglandulosus, two new records: D. lawii and D. macrocarpus, and one
Keyword: Dasymaschalon, Desmoid clade, Magnoliid, plastid genome, phylogenomics analysis