Judul: Pengaruh ketebalan dan persen aerasi terhadap karakteristik tempe grits kacang merah (Phaseolus vulgaris L.) ukuran 8 mesh
Abstrak: One of the commodities that can be used to make tempe is red beans (Phasolus vulgaris L.). Red beans are rich in carbohydrate complex and fiber, but the protein content is lower than soybean. Therefore, process engineering is required to increase protein content and yield of red beans tempe. The raw material used in this research is grits of red beans and starter (mixture of R. oligosporus and R. oryzae (1:1)). Two process parameters studied in this research are aeration area (1%, 2.5%, 4%) and thickness of tempe (1cm, 2cm, 3cm). The result showed that the force to slice tempe decreases as the thickness of tempe increases. The brigthness of red bean tempe is lower than soybean tempe and showing cromatic colors of red and yellow. The yield of red beans grits tempe ranges between 92.11%-96.79 %. Tempe with aeration treatment 4% and thickness 1 cm having the highest protein content (41.13 % db), soluble protein 23.31 g/100 g, and higest protein digestibility 91.26 %. Process engineering (size reduction and aeration level) applied in this research increases protein content and its digestibility because of the increased surface area which eventually maximize the gowth of fungi and hidrolize protein more effectively.
Keyword: yield, tempe, protein, red beans grits, Bogor Agricultural University (IPB)

Judul: Pengaruh Ketebalan Dan Persen Aerasi Terhadap Sifat Fisikokimia Tempe Grits Kacang Merah (Phaseolus Vulgaris L.).
Abstrak: Kedelai merupakan sumber protein nabati utama bagi sebagian besar penduduk Indonesia dan terutama digunakan sebagai bahan bakuuntuk pembuatan tempe. Namun kacang kedelai tersebut sebagian besar dipenuhi dari impor. Agar ketergantungan terhadap kedelai dapat dikurangi, maka pembuatan tempe perlu memanfaatkan jenis kacang-kacangan lokal yang tersedia dan dapat dibudidayakan dengan baik di Indonesia. Salah satu jenis kacang yang potensial adalah kacang merah (Phaseolus vulgaris L).Penelitian ini mengembangkan tempe kacang merah, terutama dalam bentuk grits kacang merah berukuran 10 meshdengan tujuan untuk memperbaiki karakteristik tempe yang dihasilkan terutama kandungan proteinnya. Pengaruh ketebalan tempe(1, 2, dan 3 cm) serta persen aerasi (1%, 2.5%, dan 4%) terhadap sifat fisikokimia tempe grits kacang merah dijadikan sebagai perlakuan untuk diamati pengaruhnya. Bentuk grits mempengaruhi tempe yang dihasilkan, yaitu dapat meningkatkan kadar protein dan mengurangi kadar lemak. Ketebalan dan aerasi yang berbeda mempengaruhi penampakan, rendemen, warna kromatik, dan kadar protein terlarut tempe grits kacang merah. Kombinasi perlakuan (ketebalan 1 cm dan aerasi 1%) memberikan tempe yang terbaik berdasarkan parameter penampakan, rendemen, warna kromatik, kadar protein terlarut dan kemudahan untuk diproduksi.
Keyword: Tempe, kacang merah, protein terlarut, persen aerasi

Judul: Posisi Filogenetik Kura-Kura Carettochelys Insculpta  (Reptillia: Testudinata)
Abstrak: Carettochelys insculpta is an endemic freshwater turtle of southern Papua and northern Australia. Phylogenetic position of this turtle is remain unresolved until now. Most of the research conducted show close relationships of C. insculpta and members of Trionychidae family. However, some of the research show distance between C. insculpta and members of Trionychidae family. This research is conducted to analyze phylogenetic relationship between C. insculpta and other members of Testudinata using 12S rRNA, 16S rRNA, and both gene as markers. DNA samples were obtained from three different organisms of C. insculpta. Two species used as outgroups were Alligator mississippiensis and Iguana iguana. Phylogenetic analysis was carried out using Neighbor-Joining method with Felsenstein 1981 (F81) modeltest. A polytomy tree of Testudinata was produced by using 12S rRNA gene. However, analysis using 16S rRNA and both genes as markers confirmed that C. insculpta was located between the Chelonidae and the Trionychidae family.
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