Judul: ANTIOXIDANT ACTIVITY OF INSTANT BROWN RICE (Oryza  nivara) AND GREEN BEAN (Vigna radiata (L.) W) POWDER  DRINK FORMULATION USING DRUM DRYER
Abstrak: Brown rice (Oryza nivara) and green beans (Vigna radiata) have high phytochemical content and antioxidant activity. This study aimed to measure the antioxidant activity of brown rice and green bean powder formulated drinks using the Drum Dryer method in supporting human health. The method used to dissolve this sample was by maceration using methanol and 1% HCl as a solvent then the sample was evaporated using a rotary vacuum evaporator. The results of this research were that the highest yield was the BKM 1:3 sample with a ratio of brown rice : green beans of 25:75, with value 8.2%. The results of the evaluation of the value of total phenolic content and antioxidant activity in the types of formulated drink samples show that the BKM 1:3 type sample with a greater concentration ratio of green beans than brown rice, 25:75, has a high value compared to other formulated drink samples, where as The evaluation of total anthocyanin content values showed that high values were obtained in the BKM 3:1 beverage sample formulation with a concentration ratio of brown rice and green beans of 75:25. In the hedonic test results, the drink formulation most accepted by the panelists was the BKM 1:1 type drink sample with a 50:50 ratio of brown rice and green beans. The conclusion from this research is that the influence of temperature and the mixed ingredients added to the drink formulation of brown rice powder and green beans have a significant effect on antioxidant activity.
Keyword: antioxidant, drum dryer, powder drink, Oryza nivara, Vigna radiata

Judul: Study of Antioxidant Potential of Red Rice and Their Utilization in “Beras Kencur” Drink
Abstrak: The objective of this research is to evaluate potential antioxidant of indigenous red rice and its application as ingredient of “beras kencur” drink. Eleven local varieties of red rice obtained from various places in Indonesia have been elaborated for their antioxidant activities by using established in vitro systems, including 2,2’-diphenyl-1-picahydrazyl free radical-scavenging (DPPH) and ferric reducing antioxidant power (FRAP). Their total phenolic and flavonoid contents were determined by colorimetric assay. The methanolic red rice extract showed various DPPH free radical scavenging activities ranging between IC50 108.9 to 320 μg/ml and the FRAP ranging between 477.9 to 1371.1 μmol Fe(II)/g. Total phenolic and flavonoid contents were in range of 27.6 – 82.1 TEA/g and 119.8 – 215.6 QE/g. Red rice from Jatiluwih exhibited the best quality among 11 samples being analyzed in term of total phenolic and flavonoid content as well as its antioxidant activity. Therefore, it was selected for further research as the main ingredient in “beras kencur” drink formulation. Formulation of “beras merah kencur” drink has been optimized by using mixture design experiment software. The optimization results indicated that the composition of 60% red rice, 20% galingale and 20% ginger had the higest desirability value. The comparative test on the “beras merah kencur“ drink, obtained from optimal formula drink (BMKOFD), with three commercial “beras kencur” drinks showed that the BMKOFD showed higher antioxidant activity (significanly different at =0.05). Morover, BMKOFD also had higher consumer acceptences in sensory aspect, e.g colour, aroma, taste and after taste (5.5, 7.4, 4.5 and 4.4 at 1-7 scale). In conclusion, the use of red rice could increase antioxidant activity of “beras kencur’ drink without lowering consumer acceptences
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Judul: Karakteristik Anatomi Skelet Kepala Buaya senyulong (Tomistoma schlegelii).
Abstrak: Buaya sepit atau senyulong (Tomistoma schlegelii) merupakan jenis buaya asli Indonesia yang berhabitat di sungai-sungai Sumatera, Kalimantan, dan juga pedalaman Sulawesi. Salah satu ciri khas buaya senyulong adalah bentuk moncong yang runcing dan sempit, namun hingga saat ini informasi mengenai struktur skelet kepala buaya senyulong sangat terbatas. Penelitian ini bertujuan untuk mempelajari karakteristik anatomi skelet kepala buaya senyulong yang dikatikan dengan fungsi dan perilakunya. Penelitian dilakukan secara eksploratif dengan melakukan pengamatan, pencatatan, dan pengambilan gambar dari skelet kepala buaya senyulong. Skelet kepala berukuran panjang 70 cm, lebar 29 cm, dan tingggi 17 cm dengan permukaan kasar pada os nasale, os frontale, os maxilla, os mandibula, os lacrimale, os jugale. Jumlah gigi pada buaya ini sebanyak 78 buah, terdiri dari 4 buah gigi premaxila, 16 buah gigi maxila, dan 19 buah gigi mandibula. Pada regio orbitalis ditemukan dua pasang fenestrae temporales yang berkembang baik. Fenestra supratemporale merupakan lubang oval yang membentang di sepanjang os parietale. Fenestra infratemporale berbentuk segitiga dan dibatasi oleh os squamosum, os postorbitale, os jugulare, dan os quadratum. Os mandibula hewan ini mempunyai symphysis mandibularis yang panjang yaitu garis yang melintang di corpus mandibulae. Secara fungsional ukuran symphysis mandibularis berkaitan dengan adaptasi hewan terhadap diet makan.
Keyword: kepala, moncong, Tomistoma schlegelii