Judul: Formula Velva Bisbul (Dyospyros blancoi) sebagai Dessert Bebas Lemak bagi Penderita Obesitas
Abstrak: Velva merupakan makanan beku pencuci mulut yang teksturnya mirip dengan es krim tetapi mengandung lemak yang lebih rendah sehingga produk ini dapat dikonsumsi untuk penderita obesitas. Buah bisbul dan madu merupakan bahan pangan yang mengandung antioksidan sehingga berpotensi untuk dikembangkan guna mengurangi faktor resiko dari obesitas.Penelitian ini bertujuan untuk mengembangkan formula velva bisbul sebagai es krim rendah lemak bagi penderita obesitas. Penelitian ini terdiri dari empat formula dan menggunakan Rancangan Acak Faktorial (RAF) dengan dua faktor yaitu faktor jenis pemanis (madu/air gula) dan faktor jenis penstabil (CMC/karagenan). Hasil uji hedonik menunjukkan bahwa pada atribut rasa, tekstur, aftertaste, dan keseluruhan terdapat perbedaan signifikan yang disebabkan oleh masing-masing perlakuan. Hasil karakteristik fisik menunjukkan daya leleh, overrun, dan total padatan terlarut terdapat perbedaan signifikan. Formula velva bisbul terpilih yaitu velva dengan pemanis madu dan penstabil CMC (M2S1). Kandungan gizi produk terpilih per takaran saji yaitu 56 kkal, 1,5 g protein, 0,5 g lemak, dan 11,4 g karbohidrat dengan nilai AEAC 3,66 mg vitamin C/100 g dan IC50 3.418 ppm. Kontribusi satu takaran saji produk terpilih terhadap ALG kelompok umum sebesar 3% energi, 2,5% protein, 0,7% lemak, dan 3,5% karbohidrat. Kata kunci : antioksidan, buah bisbul, madu, obesitas,velva, Velva is a frozen dessert that has a texture similar to ice cream but contains lower fat so that this product can be consumed for obese patient. Velvet apple and honey are foods that contain antioxidants that can potentially be developed to reduce risk factors for obesity. The objective of this research was to develop velvet apple velva formula as a low-fat ice cream for obese patient. This study consisted of four formulas and used a factorial randomized design (RAF) with two factors that were type of sweetener (honey/simple syrup) and the stabilizer type (CMC/carrageenan). The hedonic test results showed that the attributes of taste, texture, aftertaste, and overall there were significant differences caused by each treatment. The result of physical characteristics showed that there is a significant differences in melting time, overrun, and total soluble solid. The selected formula was velvet apple velva with honey sweetener and CMC stabilizer (M2S1). The nutritional content of best products per serving size were 56 kcal, 1,5 g protein, 0,5 g fat, and 11,4 g carbohydrates with AEAC value 3,66 mg vitamin C /100 g and IC50 3.418 ppm. The contribution of one serving size of selected products to ALG in the general group were 3% energy, 2,5% protein, 0,7% fat, and 3,5% carbohydrate. Keywords : antioxidant, honey, obesity, velva, velvet apple
Keyword: velva, velvet apple, honey, antioxidant

Judul: Utilization of Soy Milk and Red  Dragon Fruit (Hylocereus lemairei (Hook.) Britton & Rose) as Low-Fat Ice Cream for Woman of Childbearing Age
Abstrak: Asupan lemak yang rendah dapat berkontribusi dalam mencegah dan menurunkan risiko obesitas dan dengan antioksidan dapat mencegah stress oksidatif akibat obesitas. Kedelai merupakan salah satu sumber protein nabati rendah lemak dan mengandung isoflavon yang berpotensi sebagai agen anti-obesitas. Buah naga merah merupakan salah satu buah yang dimanfaatkan sebagai sumber antioksidan. Penelitian ini bertujuan untuk mengembangkan es krim rendah lemak dan mengandung antioksidan dengan memanfaatkan susu kedelai dan buah naga merah. Tahap penelitian ini meliputi pembuatan formula, uji sensori, analisis kandungan gizi dan analisis karakteristik fisik, serta analisis kapasitas antioksidan. Penelitian ini menggunakan tiga formula dengan rasio susu kedelai dan buah naga merah yang berbeda, yaitu F1 (67:33), F2 (50:50), F3 (33:67). Berdasarkan hasil uji organoleptik, F3 merupakan formula terpilih. Kandungan gizi formula terpilih yaitu, kadar air 78,32%, abu 1,33%, lemak 3,35%, protein 6,18%, dan karbohidrat 10,81%. Kapasitas antioksidan es krim susu kedelai dan buah naga merah dinyatakan dalam IC50 sebesar 6816,66 ppm atau setara 13,56 mg Vitamin C/100 g. Satu takaran saji es krim susu kedelai dan buah naga merah dalam penelitian ini dapat memenuhi kebutuhan energi sebesar 98 kkal serta dapat memenuhi klaim rendah lemak., Low fat intake can contribute to preventing and reducing the risk of obesity and with antioxidants it can prevent oxidative stress due to obesity. Soybeans are a source of low-fat vegetable protein and contain isoflavones which have the potential to act as anti-obesity agents. Red dragon fruit is one fruit that is used as a source of antioxidants. This study aims to develop a low-fat ice cream contains antioxidant by utilizing soy milk and red dragon fruit, using a process that involves formulating, conducting sensory tests, analyzing nutritional content and physical characteristics, and evaluating antioxidant activity. This study tested three formulas containing soy milk and red dragon fruit in different ratios: F1 (67:33), F2 (50:50), and F3 (33:67). Formula F3 was chosen based on organoleptic test results. It contains 78.32% moisture, 1.33% ash, 3.35% fat, 6.18% protein, and 10.81% carbohydrates. The antioxidant capacity of the ice cream is stated in IC50 of 6816.66 ppm or equivalent to 13.56 mg vitamin C/100 g. One serving of soy milk ice cream and red dragon fruit in this study can meet energy needs of 98 kcal and fulfill claims of low-fat ice cream.
Keyword: antioxidant, ice cream, low-fat, red dragon fruit, soy milk

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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