Judul: Pembuatan Crackers Jagung dan Pendugaan Umur Simpannya dengan Pendekatan Kadar Air Kritis
Abstrak: The objective of this research was to make crackers product based on corn flour. This research was divided into two stages; preliminary research and main research. The preliminary research was conducted by production of corn flour and analysis of it’s physical and chemical characters. The main research was conducted by production of crackers through formulation based on corn flour (50% to 100% of the total flour used), analysis of the best formula product, and prediction of it’s shelf life using critical moisture content approach by applying isotherm sorption curve and Labuza's mathematical equation. The production of corn flour from corn kernels resulted 30.8% yield of 120 mesh corn flour. The best crackers product was obtained from a formula of 60% corn flour. Crackers product packaged in metallized plastic and stored at 300C, 75% RH showed the longest shelf life which was equal to 366 days.
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Judul: Formulasi Cookies Jagung dan Pendugaan Umur Simpan Produk dengan Pendekatan Kadar Air Kritis
Abstrak: The best corn cookies resulted from a formula of 80:20 ratio of corn flour to wheat and 18 % of egg, without water addition. The best corn cookies had 4.09 % moisture, 1.06 % ash, 19.76 % fat, 6.19 % protein, 68.91 % carbohydrate, 1.57 % crude fiber, 54.31% total starch, and 487.76 Kal energy value. The product had 88.98 % yield, spread ratio 159.42 %, 2239.39 gf crispiness, 3054.05 gf hardness, 0.19 g/ml bulk density, and 0.41 aw value. The color value of the product was 68.82of L, 10.96 of a, 48.13 of b, and 77.20 of ⁰Hue. Prediction of the product shelf life used 6 equation models. The equation model that was suitable to describe corn cookies sorption isotherm phenomenon was GAB. The GAB model equation was Me = 0.9042aw/ (1-1.0058aw) (1+28.2895aw). Calculation results showed that the shelf life of corn cookies was 9.9 months (298 days) in metalized plastic or 0.7 months (21 days) in polypropylene at 85% RH.
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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