Judul: Physicochemical and Organoleptic Characteristics of Cookies with an Additional of Whey Powder
Abstrak: Kukis adalah salah satu jenis kue yang berbahan dasar tepung terigu, telur, dan gula sehingga memiliki tekstur tidak terlalu padat, kering, dan renyah. Pembuatan Kukis ini memanfaatkan penambahan bubuk whey sebagai protein tambahan dalam pembuatan produk makanan. Whey memiliki kandungan laktosa dan protein yang tinggi sehingga baik untuk tubuh dan dapat menambah nilai gizi produk tersebut. Penelitian ini bertujuan menganalisis karakteristik fisikokimia (kadar air, kadar protein, dan daya patah) dan organoleptik (warna, rasa, tekstur, dan aroma) kukis yang ditambahkan bubuk whey. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu penambahan bubuk whey 0%, 10%, dan 20%. Data yang diperoleh dianalisis menggunakan analisis ragam (ANOVA). Apabila hasil menunjukkan terdapat pengaruh nyata maka dilanjutkan dengan uji Tukey. Hasil penelitian menunjukkan perbedaan nyata (P<0,05) pada kandungan protein dan tekstur pada uji hedonik. Kukis dengan penambahan whey sebesar 10% memperoleh hasil terbaik untuk analisis fisikokimia dan organoleptik., Cookies are a type of cake made from wheat flour, eggs, and sugar so that the texture is not too dense, dry and crunchy. The manufacture of these cookies utilizes the addition of whey powder as an additional protein in the manufacture of food products. Whey has a high lactose and protein content, so it is good for the body and can add to the nutritional value of the product. This study aims to analyze the physicochemical characteristics (moisture content, protein content, and breaking strength) and organoleptic (color, taste, texture, and aroma) of cookies added with whey powder. This study used a completely randomized design (CRD) with one factor, namely the addition of 0%, 10% and 20% whey powder. The data obtained were analyzed using analysis of variance (ANOVA). If the results show that there is a significant effect, then proceed with the Tukey test. The results showed significant differences (P<0.05) in the protein content and texture in the hedonic test. Cookies with the addition of 10% whey obtained the best results for physicochemical and organoleptic analysis.
Keyword: chemical properties, cookies, organolepctic properties, physical properties, whey powder

Judul: Physicochemical and Organoleptic Characteristics of Ice Cream with Different Formulation of Yellow Pumpkin Flour and Whey Protein Isolate
Abstrak: Es krim adalah makanan beku semi padat hasil olahan susu yang banyak digemari oleh berbagai kalangan. Tiap tahunnya konsumsi per kapita es krim meningkat sehingga diperlukan pengembangkan formulasi es krim untuk meningkatkan kualitas es krim. Tujuan dari penelitian ini adalah untuk menguji karakteristik fisikokimia, organoleptik dan formulasi terbaik dari formulasi tepung labu kuning dan isolat protein whey yang berbeda. Penelitian ini menggunakan rancangan acak lengkap dengan perlakuan formulasi yang berbeda dan tiga kali pengulangan. Uji organoleptik menggunakan uji non parametrik Kruskal-Wallis. Karakteristik kimia, daya leleh, overrun, hasil hedonik dengan peubah warna,rasa, aroma, intensitas rasa labu kuning dan hasil mutu hedonik pada peubah intensitas rasa labu kuning menunjukan perbedaan nyata terhadap perbedaan formulasi tepung labu kuning dan isolat protein whey. Formulasi terbaik es krim didapatkan pada P2 dengan formulasi tepung labu kuning 2% dan isolat protein whey 3%., Ice cream is a semi-solid frozen food made from dairy products that is favored by many people. Each year the per capita consumption of ice cream increases so that it is necessary to develop ice cream formulations to improve the quality of ice cream. The purpose of this study was to examine the physicochemical, organoleptic and best formulation characteristics of different formulations of pumpkin flour and whey protein isolate. This study used a completely randomized design with different formulation treatments and three repetitions. Organoleptic test used Kruskal-Wallis non-parametric test. Chemical characteristics, melting power, overrun, hedonic results with variables of color, taste, aroma, intensity of pumpkin flavor and hedonic quality results on the variable intensity of pumpkin flavor showed significant differences in the different formulations of pumpkin flour and whey protein isolate. The best ice cream formulation was obtained at P2 with 2% pumpkin flour formulation and 3% whey protein isolate
Keyword: Fisikokimia, Organoleptik, labu kuning, es krim, whey protein isolate

Judul: Ecosystem and community based model for zonation in Nino Konis Santana National Park, Timor-Leste
Abstrak: Nino Konis Santana National Park is the first national park that was declared by Timor-Leste Government on August 2008. Aims is to i) Protect and conserve nationally and globally important natural and cultural values, ii) Contribute to the achievement of sustainable livelihoods for local communities, iii) Establish the first protected area in Timor-Leste’s world-class protected area system, iv) Increase awareness of conservation and the sustainable management of biodiversity and natural resources, v) Ensure the active participation of and foster ownership by the communities in the protected area, and vi) Manage the NKSNP as an internationally recognized protected area where the traditional interactions of people and nature are maintained in a way that protects the environment.
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