Judul: Literature Review: Angel Food Cake Product Development by Using Whipping Protein Alternatives as Egg White Replacer
Abstrak: Angel food cake merupakan produk bakery dengan struktur yang berongga. Struktur tersebut terbentuk dari busa yang dihasilkan putih telur sebagai whipping protein. Zat allergen berupa ovomukoid pada putih telur menyebabkan tingginya persentase alergi terhadap telur, sehingga melatarbelakangi adanya penelitian mengenai pengembangan produk menggunakan beberapa protein lain sebagai whipping protein. Studi literatur pengembangan produk angel food cake dengan whipping protein alternatif dilakukan dengan mengkaji 45 literatur, serta melakukan penelitian verifikasi dengan menggunakan isolat protein kedelai untuk menggantikan telur sebagai whipping protein pada produk angel food cake. Hasil kajian pustaka dan penelitian verifikasi menunjukkan adanya potensi besar dalam penggantian putih telur dengan protein alternatif pada produk angel food cake yang didasari kemampuan protein alternatif berupa isolat protein kedelai dan isolat protein whey dalam membentuk busa dengan kapasitas dan stabilitas yang baik. Terdapat perbedaan produk angel food cake dengan menggunakan protein alternatif ketika dibandingkan dengan produk menggunakan putih telur, yaitu mempunyai volume yang lebih rendah dan rongga produk yang lebih besar. Perbedaan tersebut dapat diminimalisir dengan melakukan modifikasi pada pengolahannya seperti substitusi sebagian, perlakuan suhu tinggi, dan penambahan bahan pendukung seperti sukrosa, gum xanthan, dan cream of tartar sehingga meningkatkan mutu produk hasil pada parameter volume dan rongga produk., Angel food cake is a type of bakery product with airy and spongy structure. This structure is created by egg whites foam as a whipping protein. Allergen such as ovomucoid in egg whites caused high number of allergy prevalence, which became the background of product development on alternating the usage of egg whites with other protein source. Literature study of angel food cake development with alternative whipping proteins was conducted by reviewing 45 literatures, and doing verification test using soy protein isolate to replacing egg white as whipping protein of angel food cake. The result of this review and verification test shows there is a big potential in replacing egg whites with alternative whipping protein which is based on ability of alternative protein such as soy protein isolate and whey protein isolate to form foam with good capacity and stability. There are differences between angel food cake which used protein alternative while compared to product using egg white protein, which have a lower volume and bigger hollow in the product. This difference can be minimized by making modification step to the processing such as partial substitution, high heat, and addition of additives such as sucrose, xanthan gum, and cream of tartar to improve the quality of final product in volume and hollowness parameter.
Keyword: angel food cake, bakery, egg white, foam, protein

Judul: Pengaruh umur telur ayam ras terhadap sifat fisik angel food cake
Abstrak: Angel food cake is a bakery product that use ability and stability of haming, which is adventages hnctional properties of egg albumen. Ability arid stability of egg albumen depend on factors, one of them is the age of the egg. This research used eggs at the age 0, 7, and 14 days. The parameter that observed to make angel food cake is physical characteristic. The parameter physical characteristic- that obsmed are porous, volume ratio, spesific vohme, and taderness. Result of this research about all parameters that observed showed that increase along with the age of the, egg. Key words: Angel Food Cake, Age of The Egg, Porous, Increasing Volume Ratio, Spesific Volume, Tenderness
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Judul: Penyebaran beberapa jenis cetacean subordo odontoceti di perairan laut Sawu bagian Timur, Nusa Tenggara Timur
Abstrak: Cetacean yang ditemukan di perairan Laut Sewu pada Tanggal 27-28 Desember 2005 terdiri atas 8 spesies dan 1669 ind dengan total 76 sighting. Panjang total transek adalah 400,22 km meliputi 400,22 km daerah pengamatan.
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