Judul: Perbandingan Pengukuran Kadar Air Metode Moisture Analyzer Dengan Metode Oven Pada Produk Biskuit Sandwich Cookies Di PT Mondelez Indonesia Manufacturing
Abstrak: Biskuit merupakan produk kering yang memiliki kadar air maksimum 5%. Biskuit dapat menjadi mudah rusak jika terjadi migrasi uap air dari lingkungan. Oleh sebab itu pengukuran kadar air sangat penting pada saat dilakukannya kendali mutu (quality control). Pengukuran kadar air produk biskuit sandwich cookies di PT Mondelez Indonesia Manufacturing ialah dengan menerapkan metode oven. Dalam rangka mempercepat proses pengukuran kadar air produk tersebut, perlu dilakukan pengukuran dengan metode alternatif yaitu menggunakan Moisture Analyzer. Pengukuran kadar air pada penelitian ini dilakukan dalam dua tahapan yaitu tahap pre-study dan main study. Data hasil pengukuran kadar air diolah menggunakan software Minitab 16. Hasil penelitian di tahap pre-study menunjukkan bahwa suhu yang tepat untuk setting suhu alat Moisture Analyzer pada Line 1 105oC, Line 3 107oC, Line 4 107oC, Line 5 105oC dan Lab QS 105oC. Hasil tahapan main study menunjukkan bahwa hasil pengukuran kadar air dengan menggunakan Moisture Analyzer tidak berbeda nyata dengan hasil pengukuran metode oven. Hasil penelitian ini dapat memberikan manfaat informasi mengenai studi validasi pengukuran kadar air dengan menggunakan metode alternatif Moisture Analyzer.
Keyword: biskuit, kadar air, oven, Moisture Analyzer

Judul: Validation of moisture content method in seasoning powder using moisture analyzer halogen HB-43S, as alternative of oven and karl fischer method
Abstrak: In seasoning industries, moisture content of the product is one of important parameters to be measured and reported to assure the food product quality. The common analysis method to measure it in the food industry is Loss on drying (LOD) method by oven and Karl Fischer method. The result of LOD method is recognized as moisture content, while the result of Karl Fischer method commonly known as water content. The method that preferably used by PT. Givaudan Indonesia is Loss on drying method. This research aimed to obtain the heating conditions (temperature) in Moisture Analyzer Halogen HB43-S which can make the analysis result of this equipment will close to the result of LOD method using oven UM-400. The data obtained will be tested statistically using Dunnett Test method that compare these with the control. The result revealed that the use of Moisture Analyzer HB43-S at 105oC provided similar result to oven UM-400 method, however the use of oven methods is still more efficient rather than using Moisture Analyzer for the higher number of samples that more than 30. Moisture analyzer efficiently used for the limited samples only. Base on this research result we will use Moisture Analyzer method for handling the urgent request only. Karl Fischer method suitable for derivate sucrose products, it is able to replace oven analysis to measure vanilla flavour. This validation is needed to give information and data that can be used to expedite the approval of products.
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Judul: Phylogeography and Species Limits in the Papuan White Snake (Micropechis ikaheka) (Reptilia: Serpentes: Elapidae)
Abstrak: Papua white snake, Micropechis ikaheka, has been distingushed into two subspecies M.i. ikaheka and M.i. fasciatus. However, due to lack of data on their morphology, distribution and ecology, both subspecies often ignored in scintific discussions and refers only byas , Micropechis ikaheka. This study was designed to document the differences between M.i. ikaheka and M.i fasciatus by using scales characteristics and reproductive organ or hemipenes. The study also examine, zoogeography, habitat, diet and cannibalism of both subspecies to better understanding the the ecology of one of the most venomous snakes in the world. This study consists of three topics with method and also different in the size samples, respectively. The first study is the histology and microtopography of the skin were studied using paraffin method and Scanning Electron Microscope (SEM). The second is the hemipenis were examined by following Myers and Cadle (2003), and Zaher and Prudente (2003). The third is the abdominal surgery was carried out to document diet type and the investigate phenomenon of cannibalism in the snake. Specimens for this study came from the collection from Museum Zoologicum Bogoriense (MZB) and Universitas Negeri Papua’s Laboratory (LZU). The research result also indicated that the markers of skin and hemipenis described the same structure and microornamentation in all M. ikaheka groups being compared. Based specimens examined morphological descriptions do not s support the further differentiation in Micropechis. In short, two markers that used in this study could not sufficiently indicate the differences in the level of species and subspecies of M. ikaheka. The study, however, were able to delineate zoogeography and skin color patterns, which fall into four groups: M. i. ikaheka; M. i. fasciatus. M. i. ssp. “intermediate”; and M. i. ssp “black”. This study also revealed that color variations did not overlap in their geographic distribution. It is therefore, it suggested that environmental factors may contribute to the skin color variations. It also assumed that habitat discontinuous and biogeography factors may also cause the loss of the connection between the original populations (vicarians) or follow colonization events (dispersal). The examined of 22 stomach contents of M. ikaheka shows this species is carnivorous, and prey on vertebrates such as amphibians, fish, reptiles, and Mammals. These snakes are opportunistic predators since they prey on all that can be captured, but mainly reptiles (61.5%), followed by mammals and fish (both 15.4%), and amphibians (7.7%). Although categorized as terrestrial animal, the diet study showed that M. ikaheka snakes often go into the water to hunt for fish (the sample from Yapen island), including eel (the sample from Aru island). Based on prey items indentified, there is evidence that M. ikaheka is cannibal. At this time, there still no record on reason for cannibalism, but it is assumed that cannibalism was due to competition between populations and means to control population.
Keyword: geographic variation, white snake, papua