Judul: Karakteristik Ikan Karang Di Lokasi Transplantasi Dan Non Transplantasi Di Pulau Pari, Kepulauan Seribu
Abstrak: Ikan karang di Indonesia merupakan sumberdaya hayati yang patut untuk diperhatikan karena Indonesia merupakan negara kepulauan dengan iklim tropis, di mana 213 dari wilayahnya berupa laut . Ikan karang merupakan sekumpulan ikan yang berada di daerah tropis dan kehidupannya berkaitan erat dengan terumbu karang. Ikan-ikan tersebut memanfaatkan terumbu karang secara langsung maupun tidak langsung untuk kepentingan hidupnya. Masing-masing jenis ikan karang mempunyai peran yang berbeda dalam kaitannya sebagai bagian dari ekosistem terurnbu karang.
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Judul: Studi Keterkaitan Ikan Karang Dengan Tipe Dasar (Life Form) Ekosistem Terumbu Karang Di Perairan Pulau Mendanau, Pulau Sebongkok, Pulau Tanjung Kulit, Dan Pulau Tikus, Di Wilayah Barat Kepulauan Belitung
Abstrak: Ikan karang merupakan sekumpulan ikan yang berada di daerah tropis dan kehidupannya berkaitan erat dengan terulnbu karang (Sale, 1991). Ikan-ikan tersebut memanfaatkan terumbu karang secara langsung maupun tidak langsung untuk kepentingan hidupnya. Ikan karang di Indonesia merupakan sumberdaya hayati yang patut untuk diperhatikan knrena Indonesia lnerupnkan negara kepulauan dengan iklim tropis dimana 213 dari wilayahnya berupa laut yang memungkinLtan ekosistem terumbu karang untuk berkembang luas (Suharsono, 1990).
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Judul: Formulasi Chocolate Filling dan Pengaruhnya terhadap Perubahan Mutu Roti Manis
Abstrak: Sweetbread filled with chocolate is the most popular but this bread’s crumb generally becomes hard (staling) faster. Lower water activity of filling than crumb could drive water movement from the crumb into the filling caused crumb become dry and hard. The purpose of this research are to study the effects of the type and the percentation of emulsifiers (SSL and GMS; 0.8%, 1.0%, 1.2%, 1.4%) and margarines (Blueband and Simas Palmia; 25.5%, 27.5%, 29.5%, 31.5%) to the characteristic of chocolate filling and study the chocolate filling effect on quality changes of sweetbread. The selected formulas from those formulations were applied in sweetbread and sensorically evaluated with hedonic’s rating test. Texture profile, water content, and water activity of sweetbreads filled with chocolate were analyzed for 5 days of storage in room temperature. The type and the percentation of emulsifiers had significant effects on the viscosity, water activity, and emulsion stability of chocolate filling (p<0.05). The selected formulas were 1.2% SSL and 1.2% GMS. The following step showed that the combination of margarine-emulsifier and margarine percentation had significant effects on the emulsion stability and viscosity of chocolate filling (p<0.05). The selected formulas that filled into sweetbread were BB SSL 25.5%, SP SSL 27.5%, BB GMS 29.5%, dan SP GMS 27.5%. Organoleptic test showed that panelist preference on the aroma, color, and texture attributes of sweetbreads filled with different chocolate filling formulas are not significantly different including with the commercial product (p>0.05). Chocolate filling formulas and storage’s time significantly affected the value of hardness, chewiness, and water content of the crumb also the water content and water activity of chocolate filling in the sweetbread (p<0,05). The lowest rate of crumb hardness during storage was the sweetbread filled with chocolate GB3 (GMS 1.2%: BB 29.5%).
Keyword: water activity, viscosity, texture profile, sweetbread, formulation, emulsion stability, chocolate filling