Judul: Pengembangan brownies kukus tepung ubi jalar(Ipomoea batatas L.) di PT.Fits Mandiri Bogor
Abstrak: Brownies adalah salah satu jenis cake yang berwarna cokelat kehitaman. Brownies ada dua macam yaitu brownies kukus dan brownies oven. Struktur brownies sama seperti cake yaitu ketika dipotong terlihat keseragaman pori renah, jika dimakan terasa lembut, lembab dan menghasilkan flavor yang baik (Sunaryo, 1985). Brownies mempunyai tekstur lebih keras daripada cake karena brownies tidak membutuhkan pengembangan gluten
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Judul: Production of Non Gluten Steamed Brownies and Diversifying Its Products with Spices Flavor
Abstrak: Perkembangan pola konsumsi pangan pokok di Indonesia, masih didominasi oleh beras dan terigu, sedangkan kontribusi umbi-umbian masih rendah sehingga perlu ditingkatkan. Penelitian ini bertujuan untuk membuat brownies kukus non gluten dengan bahan dasar ubi jalar kuning, tepung kacang hijau dan tapioka yang dapat diterima oleh konsumen secara organoleptik. Diversifikasi brownies kukus non gluten dengan penambahan rempah bertujuan meningkatkan penerimaan secara organoleptik, dapat memberikan efek antioksidan lebih baik daripada brownies kukus komersial, dan mengandung protein yang dapat menyamai kandungan protein pada brownies komersial. Metode terdiri dari beberapa tahapan, dimulai dari pembuatan pure ubi jalar kuning, pembuatan brownies original dengan 4 formula, pemilihan brownies terbaik melalui uji rating hedonik, uji tekstur dengan texture analyzer, dan uji warna dengan chromameter. Diversifikasi dilakukan dengan menambahan minyak esensial jahe dan kayu manis pada 2 konsentrasi yaitu 0.007% dan 0.014%. Pemilihan brownies rempah terbaik melalui uji rating hedonik, uji tekstur dengan texture analyzer, uji warna dengan chromameter, uji antioksidan DPPH dengan 1 konsentrasi larutan untuk setiap sampel, dan uji kadar protein metode Kjeldahl. Brownies original terbaik adalah brownies 4 dengan rasio bahan dasar ubi jalar kuning 80%, tepung kacang hijau 15%, dan tapioka 5% sedangkan brownies rempah terbaik adalah brownies 3 dengan penambahan minyak esensial kayu manis 0.007%. Brownies kukus non gluten original dapat diterima oleh konsumen pada taraf agak suka (5.58). Brownies kukus non gluten original memiliki tekstur yg lebih keras dari brownies rempah maupun brownies komersial. Penerimaan brownies rempah lebih rendah daripada brownies original dan penambahan minyak esensial tidak memengaruhi aktivitas antioksidan (tidak lebih baik daripada brownies komersial). Kadar protein pada brownies non gluten dapat menyamai kadar protein pada brownies komersial. Kata kunci: brownies, kacang hijau, ubi jalar kuning, uji organoleptik, uji psikokimia, The development of consumption patterns for staple foods in Indonesia is still dominated by rice and flour, while the contribution of tubers is still low so it needs to be increased. This study aims to make non gluten steamed brownies with the basic ingredients of yellow sweet potato, mung bean flour and tapioca that can be accepted by consumers organoleptically. Diversification of non gluten steamed brownies with the addition of spices aims to increase organoleptic acceptance, provide a better antioxidant effect than commercial steamed brownies, and contain protein that can match the protein content of commercial brownies. The method consists of several stages, starting from making yellow sweet potato puree, making original brownies with 4 formulas, selecting the best brownies through a hedonic rating test, texture testing with a texture analyzer, color testing with a chromameter. Diversification was carried out by adding ginger and cinnamon essential oils at 2 concentrations, 0.007% and 0.014%. Selection of the best spiced brownies through hedonic rating test, texture test with texture analyzer, color test with chromameter, DPPH antioxidant test with 1 solution concentration for each sample, and protein content test using the Kjeldahl method. The best original brownies are brownies 4 with ingredients of 80% yellow sweet potato, 15% mung bean flour, and 5% tapioca, while the best spiced brownies are brownies 3 with the addition of 0.007% cinnamon essential oil. Original non gluten steamed brownies can
Keyword: brownies, hedonic rating test, mung bean, psychochemical test, yellow sweet potato

Judul: Mercury Toxicity and It’s Effect on Histopathology Change of Nile Tilapia (Oreochromis niloticus).
Abstrak: Nile tilapia (Oreochromis niloticus) is one of fish species that oportunity to contaminated with mercury. The effects of pollutants can damage living organisms organs and can cause death. The effects caused mercury had acute or chronic character. The aims of this study are to determine threshold and acute toxicity of mercury chloride (HgCl2) of Nile tilapia (Oreochromis niloticus), to assess the effect of mercury chloride (HgCl2) on several biometric parameters (survival, growth rate of average daily weighted, liver condition, bile and reproductive variability of Nile tilapia (Oreochromis niloticus), assess the level of damage to the histological structure of the gills, liver and kidney of Nile tilapia (Oreochromis niloticus) caused mercury chloride (HgCl2) exposure. This study was conducted from February to June 2013. Nile Tilapia (Oreochromis niloticus) were used in this study were female with average weight 20 grams or 11-13 cm length range. Toxicant materials used in this study was mercury chloride (HgCl2). Fish were reared in each aquarium 60x40x30 containing 48 liters of water. This study consists of three stages: a preliminary test, acute test, and sub-chronic test. To determine the changes in biometric condition of tilapia approximated by measuring the survival rate (SR), the growth rate of average daily weight , the content of mercury in the fish organs, hepatosomatic index (HSI), the relative bile volume (VER), gonadal soamtic index (IKG), fecundity and oocit diameter, tissue damage caused by mercury in fish organs by making histological preparations stained with hematoxylin and eosin. The median lethal concentration (96 hr, LC50) of Mercury Chloride was calculated as 1,64 mgL--1.The survival rate was highest in the control treatment (46,67 %) . Mercury chloride with concentration 0.196 mgL--1 show significant effect to changes HSI and relative bile volume, and oocyte diameter of Nile tilapia (p < 0,05). Mercury chloride with a concentration of 0,164 mgL-1 and 0,196 mgL-1 have not a significant effect on the growth rate of weight, gonadal somatic index and fecundity of Nile tilapia (p > 0,05). Mercury chloride cause damage to gills (hyperplasia, hypertrophy, proliferation and neukrosis), liver (hyperplasia, hemorhage, shrinkage of hepatocytes, proliferation and neukrosis) and kidney (hyperplasia, hemorrhage, shrinkage of the glomerulus, proliferation and neukrosis).
Keyword: Nile tilapia, Hepatosomatic indexs (HSI), histopathology