Judul: Formulasi Sari Kedelai Fermentasi (Soygurt) dengan Penambahan Susu Skim dan Pengamatan Sifat Fisikokima Selama Penyimpanan
Abstrak: Soygurt is a fermented soybean product which be processed using Lactobacillus bulgaricus and Streptococcus thermophilus, which also be used in yoghurt processing. The objectives of this research are to determine the effect of skim milk addition to the consumer acceptance (using hedonic test), and physicochemical properties of the product (viscosity, pH value, total titrable acid), and the changing of physicochemical properties during storage. This research consisted of two stages. The first stage was determining the concentration of skim milk to the consumer acceptance and physicochemical properties analysis. The next stage was the production of soygurt using the chosen formula and analyze its physicochemical properties during 14 days of storage at 4-8 0C. The optimum concentration determined from this research with significance level 5% was 5% of skim milk (w/v) with the value of the viscosity 376.25 cP, pH 3.62, and total titrable acid 0.73% of lactic acid. During the storage there were changing of in viscosity value, pH, and total titrable acid, the viscosity increased from 235.00 to 485.00 cP, pH decreased from 3.64 to 3.43, and total titrable acid increased from 0.76 to 0.94% of lactic acid.
Keyword: storage, physicochemical, formula, fermentation, soygurt

Judul: Pengaruh Penambahan Susu Full cream terhadap Mutu Soygurt
Abstrak: Soygurt is the fermented product of lactic acid bacteria on soybean extract. Soygurt are generally has an unpleasant odor typically preferred as soy beans. Soygurt has a high nutrient content which is proximately same as yogurt. One attempt of the addition of full cream milk is to improve taste. This research was conducted to see the effect of full cream milk addition to the acceptance rate of set soygurt. Soygurt on the research is using the bacteria Streptococcus thermophilus and Lactobacillus bulgaricus. The addition of full cream milk is done by four different concentrations (0%, 3%, 5%, and 7%). The making of soybean extract is using modified Illinois method. Soybean extract added sugars as much as 6% and then pasteurized. After that, the extract of soy is cooled down to temperatures of 450C and innoculated starter culture as much as 5%. Incubation is done for 16 to 18 hours at a temperature of 370C. The results can be concluded that the addition of full cream milk on soygurt’s characteristics against influential include pH, total of lactic acid, viscosity, and organoleptic (appearance, texture, aroma, flavor, and overalls. The treatment with the addition of full cream milk by as much as 5% and 7% did not different. Product with the addition of full cream milk as much as 7% was chosen as the best because it has the highest organoleptic score compared to the three.
Keyword: full cream milk., lactic acid fermentation, soygurt

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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