Judul: Development of macaroni products made from mixtures of foxtail millet (Setaria italica L.) flour, purple sweet potato (Ipomoea batatas var. Ayamurasaki) and wheat flour
Abstrak: Foxtail millet and sweet potato are local food commodities which have not been utilized properly. Those food commodities can actually be utilized in production of various food products. The objective of this study was to develop macaroni products made from mixtures of foxtail millet flour, purple sweet potato and wheat flour. Results of the study showed that the best formulation of macaroni product was 40% foxtail millet flour, 50% purple sweet potato and 10% wheat flour. The best product was produced through 10 minutes steaming process. The macaroni product had 3063.13 gf hardness, 7.02% moisture, 3.26% ash, 4.64% fat, 11.43% protein, 80.67% carbohydrate, 6,88% dietary fiber and antioxidant activity of 661,25 mg vit C eq/kg. The organoleptic and physical characteristics of the macaroni products did not change during five weeks storage at room temperature.
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Judul: Optimasi Formula Produk Ekstrusi Snack Makaroni dari Tepung Sukun (Artocarpus altilis) dengan Metode Desain Campuran (Mixture Design)
Abstrak: Breadfruit (Artocarpus altilis) is a plant of high carbohydrate (27.12%) with high water content (60-80%), so that makes it easy to be spoiled and damaged. To increase the shelf life and economic value of breadfruit, breadfruit should be processed into flour. Breadfruit flour can be used to substitute wheat flour 25-75%. However, the use of breadfruit flour is still low, especially in the form of extruded products. Increased consumption of modern snacks such as macaroni is challenging. The objective of this study is to find an optimum formula of snack macaroni with breadfruit flour substitution. The method used in the optimization of the formula was mixture design method. Design Expert (DX) 7.0 ® software was used as a tool in the optimization. Macaroni breadfruit formulas has been made then measured on the physical properties including expansion, colour, texture, density, and hedonic rating test (colour, aroma, texture, taste, and overall). The result of the optimum formula is the mixture of 45%(b/b) breadfruit flour, 40%(b/b) tapioca flour,and 15%(b/b) wheat flour. The formula had expand of 3.06 mm. The sensory scores obtained for the formula are 4.77 for colour, 5.07 for aroma, 5.59 for texture, 4.79 for taste, and 4.99 for overall (scale 1-7). The colour of the formula is yellow with ˚Hue of 79.94˚ (L=43.58, a=5.51, b=30.95). The formula has texture with texture analyzer value of 2034.86 gf, raw snacks densityof 0.93 g/ml and fried snack density of 0.27 g/ml. The best formula that has been verificated then will characterization with chemical test (proximate analysis).
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Judul: Perdagangan Ilegal Satwa Liar Dilindungi di Indonesia Berdasarkan Data Kasus Selama Tahun 2009 – 2018
Abstrak: Kasus perdagangan satwa liar di Indonesia terjadi karena banyaknya permintaan dari pasar, akses yang mudah untuk mendapatkan sumber daya alam dan melakukan pengiriman, juga karena kurangnya pengawasan dari aparat penegak hukum. Hasil penelitian mengidentifikasi bahwa taksa burung memiliki tingkat tertinggi untuk perdagangan satwa liar (38.03%). Bagian tubuh burung yang paling banyak diperdagangkan adalah paruh sekitar 306 buah, bagian tubuh reptil yang paling banyak diperdagangkan adalah kulit 9 479 lembar, dan bagian tubuh mamalia yang paling banyak diperdagangkan adalah daging beku sebanyak 2 510 kg . Kasus perdagangan satwa liar di Indonesia dari tahun 2009 - 2018 mengalami kenaikan. Kasus terbanyak yang telah diselesaikan adalah di Jawa Timur sebanyak 52 kasus. Banyak pihak seperti organisasi non-pemerintah, BBKSDA, dan KLHK memiliki program penyadartahuan masyarakat mengenai perdagangan satwa liar sehingga masyarakat dapat turut serta mencegah perdagangan satwa liar di Indonesia.
Keyword: kesadaran masyarakat, penegakan hukum, perdagangan satwa liar