Judul: Pengembangan Produk Sandwich Roti Jamur sebagai Alternatif Jajanan Sehat
Abstrak: Jajanan merupakan salah satu makanan yang banyak dikonsumsi anak-anak maupun orang dewasa. Sekolah menengah pertama (SMP) merupakan masa pertumbuhan dimana terjadi perubahan fisik, psikologis, dan aktivitas yang berbeda, sehingga membutuhkan asupan gizi dan energi yang seimbang. Sandwich roti jamur adalah produk jajanan sehat yang ditawarkan untuk mengatasi permasalahan kandungan gizi yang rendah pada jajanan sekolah, kualitas kantin yang masih rendah, bahan makanan tambahan yang tidak sehat, dan kurang pengetahuan tentang informasi gizi dan bahan pada jajanan. Tujuan penelitian ini, yaitu mendesain produk sandwich roti jamur tiram yang sesuai dengan keinginan pasar melalui tahapan formulasi, penentuan kandungan gizi, dan mengetahui umur simpan produk sandwich roti jamur. Tahapan yang digunakan adalah formulasi, penentuan gizi produk, dan penentuan umur simpan. Formulasi roti jamur ditentukan dengan penambahan 2%, 6%, dan 10% batang jamur dari bobot terigu. Formulasi terbaik adalah formulasi dengan penambahan 2% batang jamur. Dengan pengujian segitiga, sandwich roti jamur dapat dibedakan pada taraf 1% pada parameter tekstur. Produk sandwich roti jamur dengan bobot 63 g menyumbang kalori sebesar 209.4 kkal atau 9.47%, protein 7.58%, lemak 23.50%, dan karbohidrat 7.34% dari total kebutuhan energi per hari. Produk sandwich roti jamur yang disimpan pada suhu ruang dan suhu 50oC memiliki waktu simpan yaitu satu hari.
Keyword: jajanan sehat, jamur tiram, roti sandwich

Judul: Model Bisnis Sosis Jamur
Abstrak: Jamur tiram telah dibudidayakan secara luas sebagai makanan sumber protein nabati. Upaya meningkatkan nilai ekonomi tiram dilakukan dengan membuat produk bernilai tambah yaitu sosis jamur. Sosis jamur adalah emulsi berbahan baku jamur tiram, garam, putih telur, tepung tapioka, tepung beras, karagenan, dan bumbu. Penelitian ini bertujuan mendesain model bisnis sosis jamur. Metode yang digunakan dalam penelitian ini adalah customer development dengan menggunakan data primer yang diperoleh melalui kuesioner. Hasil penelitian ditemukan masalah adalah segmen pelanggan usia lanjut sukar mengunyah karena keras dan tingginya kandungan kolesterol. Pada pengujian solusi ditawarkan sosis jamur sebagai alternatif lauk rendah kolesterol yang mudah dikunyah. Hasilnya segmen pelanggan menyukai solusi yang ditawarkan dan menginginkan sosis jamur dibuat secara alami dan dijual melalui minimarket. Elemen model bisnis sosis jamur yang berubah setelah pengujian masalah dan pengujian solusi adalah pada elemen segmen pelanggan berubah menjadi usia lanjut dan proposisi nilai berubah menjadi makanan rendah kolesterol yang mudah dikunyah.
Keyword: model bisnis, sosis jamur

Judul: Phylogeography and Species Limits in the Papuan White Snake (Micropechis ikaheka) (Reptilia: Serpentes: Elapidae)
Abstrak: Papua white snake, Micropechis ikaheka, has been distingushed into two subspecies M.i. ikaheka and M.i. fasciatus. However, due to lack of data on their morphology, distribution and ecology, both subspecies often ignored in scintific discussions and refers only byas , Micropechis ikaheka. This study was designed to document the differences between M.i. ikaheka and M.i fasciatus by using scales characteristics and reproductive organ or hemipenes. The study also examine, zoogeography, habitat, diet and cannibalism of both subspecies to better understanding the the ecology of one of the most venomous snakes in the world. This study consists of three topics with method and also different in the size samples, respectively. The first study is the histology and microtopography of the skin were studied using paraffin method and Scanning Electron Microscope (SEM). The second is the hemipenis were examined by following Myers and Cadle (2003), and Zaher and Prudente (2003). The third is the abdominal surgery was carried out to document diet type and the investigate phenomenon of cannibalism in the snake. Specimens for this study came from the collection from Museum Zoologicum Bogoriense (MZB) and Universitas Negeri Papua’s Laboratory (LZU). The research result also indicated that the markers of skin and hemipenis described the same structure and microornamentation in all M. ikaheka groups being compared. Based specimens examined morphological descriptions do not s support the further differentiation in Micropechis. In short, two markers that used in this study could not sufficiently indicate the differences in the level of species and subspecies of M. ikaheka. The study, however, were able to delineate zoogeography and skin color patterns, which fall into four groups: M. i. ikaheka; M. i. fasciatus. M. i. ssp. “intermediate”; and M. i. ssp “black”. This study also revealed that color variations did not overlap in their geographic distribution. It is therefore, it suggested that environmental factors may contribute to the skin color variations. It also assumed that habitat discontinuous and biogeography factors may also cause the loss of the connection between the original populations (vicarians) or follow colonization events (dispersal). The examined of 22 stomach contents of M. ikaheka shows this species is carnivorous, and prey on vertebrates such as amphibians, fish, reptiles, and Mammals. These snakes are opportunistic predators since they prey on all that can be captured, but mainly reptiles (61.5%), followed by mammals and fish (both 15.4%), and amphibians (7.7%). Although categorized as terrestrial animal, the diet study showed that M. ikaheka snakes often go into the water to hunt for fish (the sample from Yapen island), including eel (the sample from Aru island). Based on prey items indentified, there is evidence that M. ikaheka is cannibal. At this time, there still no record on reason for cannibalism, but it is assumed that cannibalism was due to competition between populations and means to control population.
Keyword: geographic variation, white snake, papua