Judul: Pengaruh formulasi terhadap sifat fisik bagea berbahan dasar MOCAF (Modified cassava flour)
Abstrak: MOCAF (Modified Cassava Flour) adalah produk tepung dari singkong (Manihot esculenta crantz) yang diproses menggunakan prinsip memodifikasi sel singkong secara fermentasi. Penelitian ini bertujuan untuk mempelajari pengaruh variabel formulasi, yaitu air (30, 35 dan 40%) dan margarin (0, 10, 20 dan 30%) terhadap tekstur bagea MOCAF. Analisis dilakukan pada 5 respon, yaitu densitas kamba adonan, densitas kamba produk, rasio pegembangan, kekerasan dan struktur pori. Uji rating hedonik kemudian dilakukan untuk mengetahui formulasi bagea yang paling disukai. Formula terpilih kemudian dioptimalkan kondisi pemanggangannya serta dianalisis karakteristik kimia dan dihitung nilai AKGnya. Hasil penelitian menunjukkan bahwa peningkatan jumlah margarin dalam adonan menurunkan nilai densitas adonan bagea MOCAF. Jumlah air dan margarin formulasi berpengaruh pada densitas bagea dan rasio pengembangannya. Formulasi tanpa margarin menunjukkan bahwa peningkatan jumlah air formulasi menurunkan densitas bagea dan meningkatkan rasio pengembangannya. Sedangkan bagea dengan penambahan 10% dan 20% margarin mengalami peningkatan densitas kamba bagea dan penurunan nilai rasio pengembangan seiring dengan peningkatan jumlah air formulasi. Peningkatan jumlah air pada formula 30% margarin menurunkan rasio pengembangan bagea tetapi tidak berpengaruh pada densitas kamba bagea. Pengukuran tekstur objektif bagea menunjukkan bahwa peningkatan jumlah air tidak mempengaruhi nilai kekerasan bagea. Namun peningkatan jumlah margarin formulasi dapat menurunkan nilai kekerasan bagea. Kekerasan bagea berbanding lurus dengan nilai densitas dan berbanding terbalik dengan rasio pengembangannya. Bagea dengan nilai kekerasan rendah cenderung memiliki pori yang lebih banyak. Formula yang paling disukai berdasarkan uji sensori adalah bagea dengan penambahan 30% margarin dan 30% air. Formula ini memiliki nilai tekstur objektif (kekerasan) terendah yaitu 1.85 Kgf dengan densitas kamba yang rendah yaitu 0.54 g/ml dan rasio pengembangan tertinggi sebesar 178.57%. Kondisi pemanggangan optimum terpilih berdasarkan uji sensori adalah pemanggangan pada suhu 150 0C selama 60 menit. Berdasarkan perhitungan %AKG, bagea MOCAF formula terpilih per 25 gram takaran saji mengandung total energi sebesar 118.15 kkal, protein 2.06 %AKG, lemak 7.98 %AKG, serta karbohidrat 5.73 %AKG.
Keyword: baking, food texture,, formulation, modified cassava flour (MOCAF), starch

Judul: Formulasi dan Pendugaan Umur Simpan Tepung Bumbu Ayam Goreng Berbahan Baku Modified Cassava Flour (MOCAF).
Abstrak: Seasoning powder is a mixture of flour and spices. Seasoning powder develops in line with the growth of fast food fried chicken restaurant. High seasoning powder production by industry makes the increasing domestic demand for wheat flour. With an expensive price of wheat flour it is expected that the existence of other commodities as a substitute for wheat flour. One of the local substitute products is cassava which can be used as raw material for making Modified Cassava Flour (MOCAF). MOCAF is a product derived from cassava flour using the principle of modifying the cells of cassava by fermentation. The purpose of this research is to find the best formula for fried chicken seasoning powder, determine its quality changes during storage, and shelf life prediction of fried chicken seasoning powder products based on critical parameters using the Arrhenius method. Fried chicken seasoning powder was made into four different formulas. Formula A (use MOCAF 25%), formula B (use MOCAF 50%), formula C (use MOCAF 75%), and the formula D (use MOCAF 100%). Based on the results of research on the analysis of chemical composition and functional properties of fried chicken seasoning powder, the formulation provides a significantly different effect on water, fat, and protein content of fried chicken seasoning powder. While in the organoleptic test, the formulation provides a significantly different effect on the aroma of fried chicken seasoning powder and color and texture of fried chicken. From the analysis of chemical composition and functional properties and organoleptic test showed that the formula D (use MOCAF 100%) was the best formula. During storage, water content of seasoning powder increased. Likewise for the oil holding capacity and the total number of microbes. While the value of water holding capacity decreased. From all of the tested parameters showed the decreasing quality of fried chicken seasoning powder during storage. In the prediction of shelf life, the water content parameter was used as a critical parameter with initial value of 5.27 % and the critical point of 22.13 %. From the calculation of product shelf life prediction using the Arrhenius method based on critical parameters of water content can be known that the shelf life of fried chicken seasoning powder for PP packaging with a temperature of 30°C was 8 months 27 days, temperature 35°C was 8 months 6 days, at 45°C was 6 months 29 days. While for OPP/VMCPP packaging with temperatures 30°C was 11 months 5 days, temperature 35°C was 10 months 9 days, at 45°C was 8 months 25 days.
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Judul: Posisi Filogenetik Kura-Kura Carettochelys Insculpta  (Reptillia: Testudinata)
Abstrak: Carettochelys insculpta is an endemic freshwater turtle of southern Papua and northern Australia. Phylogenetic position of this turtle is remain unresolved until now. Most of the research conducted show close relationships of C. insculpta and members of Trionychidae family. However, some of the research show distance between C. insculpta and members of Trionychidae family. This research is conducted to analyze phylogenetic relationship between C. insculpta and other members of Testudinata using 12S rRNA, 16S rRNA, and both gene as markers. DNA samples were obtained from three different organisms of C. insculpta. Two species used as outgroups were Alligator mississippiensis and Iguana iguana. Phylogenetic analysis was carried out using Neighbor-Joining method with Felsenstein 1981 (F81) modeltest. A polytomy tree of Testudinata was produced by using 12S rRNA gene. However, analysis using 16S rRNA and both genes as markers confirmed that C. insculpta was located between the Chelonidae and the Trionychidae family.
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