Judul: Formulation of Instant Porridge with Cassava and TempeBased Composite Flour for Children Aged 6-24 Months.
Abstrak: Peningkatan gizi MP-ASI yang ekonomis, terjangkau merupakan cara tepat untuk mencegah stunting pada anak. Anak usia 6-24 bulan masih banyak mengonsumsi MP-ASI yang kurang memenuhi kebutuhan zat gizi mereka, sehingga anak beresiko mengalami stunting. Pemilihan singkong sebagai sumber karbohidrat dan tempe yang memiliki keunggulan dalam hal menyediakan sumber protein dan daya cerna yang tinggi. Singkong dan tempe yang diolah menjadi tepung komposit merupakan komoditas potensial sebagai bahan utama bubur instan. Beberapa penelitian telah membuat bubur instan berbahan dasar singkong dan tempe, namun formula tersebut masih memerlukan perbaikan agar memiliki karakteristik fisik, kimia, sensori dan kualitas zat gizi yang lebih baik. Tujuan penelitian ini yaitu untuk: (1) melakukan optimasi formula bubur instan melalui pemanfaatan tepung singkong dan tepung tempe untuk membantu mencegah stunting pada anak; (2) menganalisis sifat fisik dan sensori bubur instan formula terbaik dengan bubur komersial; (3) membandingkan komposisi kimia dan kualitass gizi bubur formula terbaik dan bubur komersial. Penelitian terbagi menjadi tiga tahap, tahap pertama penyiapan bahan baku dengan pembuatan tepung komposit. Tahap kedua berupa proses optimasi formula bubur instan menggunakan metode mixture experiment dan design optimasi d-optimal sehingga diperoleh formula terbaik. Tahap ketiga membandingkan formula terbaik dengan bubur komersial berdasarkan kimia, fisik, mikrobiologi (ALT), sensoris, kualitas zat gizi in vitro. Hasil optimasi menunjukkan proporsi formula terbaik bubur tempe singkong (BTS) adalah 24,58% tepung tempe dan 43,41% tepung singkong. Komposisi gizi (kandungan air, abu, lemak, protein dan karbohidrat) dan m ikrobiologi BTS berturut-turut adalah 3,27; 3,39; 8,29; 18,74; 66,31% dan 1,87 CFU/g. Berdasarkan sifat fisiknya, BTS memiliki viskositas 2306,67 cP, daya rehidrasi 3,67 mL/g, berat jenis 0,45 g/mL dan warna (*L) 83,06. Daya cerna pati sebesar 74,60% dan protein 81%. Formula optimal BTS telah memenuhi persyaratan mutu sesuai SNI 7111:2005 tentang makanan pendamping ASI bubuk instan. BTS mempunyai skor hedonik untuk atribut warna (6,31), aroma (6,24), kekentalan (6,46), rasa (6,06), keseluruhan (6,06) yang berarti produk disukai.
Keyword: D-optimal, gizi, MP-ASI, singkong, tempe

Judul: Physicochemical and Sensory Characteristics of Instant  Porridge Made from Rice Bran and Soybean Flour
Abstrak: Masyarakat pada era globalisasi seperti sekarang cenderung memilih mengonsumsi makanan secara praktis baik dari segi persiapan, pengolahan, maupun penyajian seperti makanan instan. Pengembangan produk baru berupa bubur instan dengan bahan dasar tepung bekatul dan tepung kedelai dilakukan sebagai salah satu bentuk produk pangan cepat saji alternatif. Penelitian ini bertujuan untuk memperoleh informasi mengenai formulasi bubur instan dengan bahan baku tepung bekatul dan tepung kedelai dengan menggunakan pengering double drum dryer serta hasil analisis organoleptik, kimia, dan fisik dari formula bubur instan terbaik. Penelitian ini terdiri dari 4 tahapan yaitu : persiapan bahan baku tepung bekatul dan tepung kedelai, formulasi pembuatan bubur instan, pembuatan bubur instan, dan uji organoleptik bubur instan serta analisis kimia dan fisik dari bubur instan formula terpilih. Bahan-bahan yang digunakan untuk pembuatan bubur instan yaitu, tepung bekatul, tepung kedelai, susu skim komersial, garam, gula pasir, dan perisa vanila. Penelitian ini terdiri dari 3 formula dengan rasio tepung bekatul dan tepung kedelai adalah F1 (1:4), F2 (1:6), dan F3 (1:8). Berdasarkan hasil uji organoleptik hedonic rating test diperoleh formula terbaik yaitu formula F3, dengan atribut aroma, warna, rasa, tekstur, maupun secara keseluruhan (overall) yang paling disukai oleh panelis. Berdasarkan hasil analisis kimia bubur instan formula terbaik diperoleh kadar air dan kadar lemak telah memenuhi standar SNI MP-ASI 01-7111.4-2005. Sedangkan, kadar abu, kadar lemak, dan kadar karbohidrat lebih tinggi dibanding SNI tersebut. Bubur instan formula F3 dapat diklaim sebagai pangan tinggi protein berdasarkan Perka BPOM Nomor 13 Tahun 2016. Hasil analisis fisik bubur instan formula F3 mengandung nilai densitas kamba yang telah sesuai dengan rentang densitas kamba bubur komersial, sedangkan nilai daya rehidrasi masih belum sesuai dengan beberapa penelitian lain., People in the era of globalization like now tend to choose to consume food practically both in terms of preparation, processing, and presentation such as instant food. The development of a new product in the form of instant porridge with the basic ingredients of bran flour and soybean flour is carried out as one form of alternative fast food products. This study aims to obtain information on the formulation of instant porridge with bran flour and soybean flour using a double drum dryer as well as the results of organoleptic, chemical, and physical analysis of the best instant porridge formula. This study consisted of 4 stages, namely: preparation of raw materials for bran flour and soybean flour, formulations for making instant porridge, making instant porridge, and organoleptic testing of instant porridge, and chemical and physical analysis of the selected formula instant porridge. The ingredients used for making instant porridge are bran flour, soybean flour, commercial skim milk, salt, granulated sugar, and vanilla flavor. This study consisted of 3 formulas with the ratio of rice bran flour and soybean flour F1 (1:4), F2 (1:6), and F3 (1:8). Based on the results of the organoleptic hedonic rating test, the best formula was obtained, namely the F3 formula, with the most preferred attributes of aroma, color, taste, texture, and overall (overall) by the panelists. Based on the results of the chemical analysis of instant porridge, the best formula obtained was that the water content
Keyword: Bubur instan, Pengering drum, Tepung bekatul, Tepung kedelai

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