Judul: Kajian Stabilitas Komponen Volatil dan Atribut Mutu Sirup Campuran Jahe, Sereh, dan Madu selama Penyimpanan
Abstrak: Ginger (Zingiberofficinale) and lemongrass (Cymbopogoncitratus) are two types of spices which often used as flavoring ingredients in beverages or foods. In these products, honey is sometime added as a sweetener. These spices and honey are known to have functional properties. The aim of this study was to study the stability of volatile components and quality attributes of the best formulation of syrup made from ginger, lemongrass, and honey during storage at room temperature. In the preliminary study, ginger and lemongrass were extracted with water at 60 0C for 10 minutes, filtered and decantation at room temperature to obtain the clear beverages. Different concentrations of syrup formulas were made as follows; ginger extract of 20%, 25% and 30%, and lemongrass extract of 10% and 15% and to each of formula were added 10% of honey. Determination of the best formula syrup based on an organoleptic test and capacity antioxidant. On advance research, the best formula of syrup (25% ginger extract, 15% lemongrass extract, and 10% honey) put in a dark glass bottle then stored at room temperature for 8 weeks and observed every 2 weeks. The observation during storage related quality attribute was include antioxidant capacity, total phenols, total plate count, pH, total titrable acid, total dissolved solids, and viscosity. The quality attribute did not change significantly during storage. The chromatogram of day-0 showed 116 peaks but only 71 peaks could be identified, there were 10 volatile components had an area over 2%. Primary volatile components on syrups were citral, neral, zingiberene, curcumene, β- bisabolene, cineole (1,8), cymene(0-), β-phellandrene, β-sesquiphellandrene, and α-farnesene (E,E.) The area of citral, neral, curcumene, β-bisabolene and cymene decreased during storage, on the other hand the area cineole (1.8), zingiberene, β- phellandrene, β-sesquiphellandrene, and α-farnesene (E,E) increased apparently during storage. Thus, the syrup is potent as functional food.
Keyword: syrup, ginger, lemongrass, honey, quality attribute volatile components

Judul: Formulasi dan Penentuan Umur Simpan Minuman Fungsional Campuran Sirih Merah, Jahe, Kayu Manis, dan Jeruk Nipis
Abstrak: There were many studies about potential of red betel leaves in case of diabetes prevention. One study showed the potential of red betel as antihyperglicemic either alone or in a mixture with other materials. This study aims to improve the taste of the functional beverage, analyze volatile components, and determine the shelf life of the functional beverage. This study begins with the preparation of raw materials, followed by selected functional beverage formulation, bottling, shelf life estimation, and the transformation of a shelf life into expiration time. At the beginning of the study, improvement of beverage is done by adding lime juice in 5 levels of comparison, either in the form of extracts of whole fruit or fruit juice broth, sensory testing to get 3 formula was selected, and determination of the characteristics of functional drinks. The results showed that the addition of lime juice at volume ratio of red betel, ginger, cinnamon, and lime is 5:4:3:4 with panelists approached the level of preference “rather like”. Level of preference is approximately equal to the level of preference drinks before coupled with lemon, but increased inhibition of the enzyme α-glucosidase to 79.51%, has the antioxidant capacity of 442.09 ppm AAE and 411.75 ppm for total phenols. The bottling process is done by pasteurization at a temperature of 63°C for 30 minutes and drink packaged in dark glass bottle. The beverages that have been bottled is then stored at three different temperatures (5°C, 30°C, and 50°C). Furthermore, the stability observed during 6 weeks of storage products includes pH, TAT, total phenol, TPC, and color using the Accelerated Storage Studies (ASS). Determination of the reaction rate of food deterioration by temperature differences do with the Arrhenius method. Now we know the shelf life of each of the above parameters, the two parameters are determined for the shortest shelf life, namely pH and color (value b). Improvement formula-based beverages with the addition of red betel lime juice can increase preference panelists to drink with the main volatile components are α-curcumene and zingiberene, and shelf life of beverages was 87 days
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Judul: Embriogenesis ikan buta (Astyanax fasciatus)
Abstrak: Ikan buta Astyanax fasciatus adalah spesies ikan unik dari famili Characidae yang menempati perairan dalam gua di Wilayah La Cueva Chica-San Luis Potasi-Mexico. Ikan ini memiliki mata yang tereduksi (Blind Cavefish) dan warna kulit merah muda, pucat serta mengkilap.
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