Judul: Optimasi Penggunaan Modified Starch dan Dried Cream Extract pada Susu UHT Rendah Gula Varian X di PT XYZ
Abstrak: Banyak bukti telah menunjukkan bahwa asupan gula berlebihan dapat menyebabkan penyakit tidak menular (non-communicable diseases) seperti obesitas dan diabetes. Hal ini mendorong PT XYZ yang merupakan salah satu perusahaan yang memproduksi susu Ultra High Temperature (UHT) untuk mengurangi jumlah added sugar dalam produknya yaitu susu UHT varian x. Penelitian ini bertujuan mengetahui formulasi optimum modified starch dan dried cream extract sebagai upaya meningkatkan intensitas atribut sensori yang menurun pada susu UHT varian x. Penelitian ini terdiri dari tiga tahap yaitu persiapan sampel susu varian x dengan reduksi gula sebesar 25 %, optimasi formula modified starch dan dried cream extract menggunakan RSM (Response Surface Methodology), dan uji pH, analisis warna, serta uji viskositas sampel susu varian x. Pada tahap optimasi, formula modified starch dan dried cream extract yang ditetapkan sebesar 0.09- 0.14 % dan 0.01-0.06 %. Respon sensori yang diamati adalah mouthfeel, creamy, flavor intensity. Formula optimum yang diperoleh adalah dengan menggunakan modified starch dan dried cream extract sebesar 0.12 % dan 0.03 %.
Keyword: penyakit tidak menular, reduksi gula, susu UHT

Judul: Studi Kasus Benchmarking Kompetitif Produk Susu UHT  Regular Berperisa Berdasarkan Komposisi dan Informasi Nilai Gizi Pada Label Pangan
Abstrak: The increasing of milk consumption makes UHT milk is potentially to be developed in Indonesia market. UHT milk market in Indonesia is led by three biggest players. They are denoted by AAZ, BBY and CCX. Based on consumer research, known that single packed regular flavored UHT milk, especially chocolate flavored, becomes the most interesting product variant to be benchmarked since it has higher preferences by consumer research‟s respondent. From this study, known that AAZR, a regular variant from AAZ, used less food additives than other product references. It also had closest nutrition profile to cow milk which is good in protein and calcium content. BBYR that is produced by YY used recombined milk-based product and fortified it product with various vitamins. BBYR has no distinctive character in its two products variant but both of the variants are high in total energy content. It is known that CCXR also used recombined milk and add various kinds of food additives to it product. However, CCXR has fortified their product with beneficial compounds such as dietary fiber and prebiotics FOS. It is recommended to develop a UHT milk product that optimized nutritional content of fresh milk and composed of minimum synthetic- food additives but it may be good to add some beneficial components to the product to increase the product value.
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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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