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"ABSTRAKPenelitian ini bertujuan untuk membuat produk kembang gula berbahan aktif madu. Kembang gula permen yang akan digunakan berbentuk hard candy yang mempunyai tekstur keras dan berkilau. Penelitian dimulai dengan mencari komposisi optimal madu yang terkandung didalam permen, kadar madu optimal di dalam permen sebesar 29 . Data uji hedonik permen madu diperoleh dari hasil penilaian panelis dalam panel konsumen uji hedonik yang meliputi penilaian warna, aroma, rasa dan tekstur terhadap empat jenis permen madu yaitu permen madu dari tiongkok, permen madu klanceng, permen madu randu dan permen madu hutan. Analisa data untuk kandungan zat gizi permen madu menggunakan analisa deskriptif dan untuk uji hedonik menggunakan uji ANOVA. Hasil penilaian hedonik secara keseluruhan terhadap permen madu secara statistik ada perbedaan yang signifikan. Kandungan energi permen madu berkisar antara 397.28 ndash; 398.68 kkal/100 g. Kandungan zat gizi lain dari permen madu yang telah diketahui adalah protein 0.18 ndash; 0.36 , karbohidrat 99 ndash; 99.31 dan serat pangan 6.49 ndash; 8.58 . Berdasarkan penelitian didapat permen madu yang dihasilkan mempunyai kadar air 0.09 ndash; 0.62 dan kadar abu 0.04 ndash; 0.54 , hal ini memenuhi persyaratan SNI 3547.1:2008. Melalui penelitian ini juga dibahas kajian keekonoman pabrik permen madu. Hasil studi kelayakan produksi permen madu dianalisis dengan menggunakan parameter keekonomian yaitu IRR, NPV, PBP dan ROI. Hasil kelayakan ekonomi perhitungan manual diperoleh nilai IRR sebesar 15 , ROI 33.65 , PBP 7 tahun, dan NPV sebesar Rp 1,156,616,420. Hasil analisis sensitivitas menghasilkan yang paling berpengaruh adalah harga jual terhadap perubahan IRR dan NPV. Berdasarkan hasil analisis sensitivitas tersebut, maka harga jual produk permen madu adalah sebesar Rp 2,000. Hal ini sesuai dengan harapan bahwa permen madu yang diteliti mempunyai potensi sebagai produk pangan fungsional.

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ABSTRACTThis study aims to test the potential of honey as an additional ingredient in candy. Candy to be used in the form of hard candy that has a hard and shiny texture. Research begins with finding the optimal composition of honey contained in candy, optimal honey levels in candy by 29 . Honey candy test data obtained from panelist assessment result in hedonic test consumer panel which includes color, aroma, taste and texture rating on four types of honey candy, honey from China, klanceng honey , randu honey and forest honey. Data analysis for the nutritional content of honey candy using descriptive analysis and for the hedonic test using ANOVA test. The results of the overall hedonic assessment of honey candy statistically there is a significant difference. The energy content of honey candy ranges from 397.28 398.68 kcal 100 g. Other nutrients from known honey candies are protein 0.18 0.36 , carbohydrates 99 99.31 and food fiber 6.49 8.58 . Based on the research, the honey candy produced has water content 0.09 0.62 and ash content 0.04 0.54 , it meets the requirements of SNI 3547.1 2008. Through this study also discussed the economics of the study of honey candy factories. The result of a feasibility study of honey candy was analyzed using economic parameters ie IRR, NPV, PBP and ROI. The results of the economic feasibility of manual calculation obtained by IRR of 15 , ROI 33.65 , PBP 7 years, and NPV of Rp 1,156,616,420. The result of sensitivity analysis that gives the most influence is the selling price of IRR and NPV changes. Based on the result of sensitivity analysis, honey candy product selling price is Rp 2,000. This is in line with the expectation that the honey candy being studied has potential as a functional food product."

"The research is conducted in Kasepuhan Ciptagelar Simaresmi VillageSukabumi West Java. It is aimed at discovering various kinds of crops and food resaources that the people in the village consume. The data collected is theecological ones taken from the biological environments of leuweung titipan, leuweung tutupan, leuweung sempalan and talun, The data is also collected by interviewing the locals and other relevant informants to this research with semi structured and open ended questions and observing the field directly. Based on the data, it reveals that talun has the most various kinds o f crops. It is indicated by the percentage of 63.64%. On the contrary, leuweung titipan has the least various kinds of crops. It is indicated by the percentage of 31.82%. The result of the interview describes that the use of wild plants for crops reaches 7.14%, 3.96%for salad, 6.79% for additional food, 4.81% for vegetables, 3.39% for fruits, 4.20% for medicines, 5.43% for spices. The percentage of bred animals for food security is 24.00% and that of wild animals is 6.00%. All those percentages shows that the locals of Kasepuhan Ciptagelar has used 65.71% o f food potention known by them"

"ABSTRAKPenggunaan bioteknologi untuk menghasilkan produk rekayasa genetik dalam bidang pangan, dikarenakan kekhawatiran atas ketidakmampuan petani tradisional menghasilkan pangan yang cukup diakibatkan faktor-faktor seperti pertumbuhan penduduk, perubahan iklim, kegiatan alih fungsi lahan dan lainnya. Penemuan tersebut diharapkan dapat membatu produsen pangan khususnya petani melalui bibit GMO, untuk dapat meningkatkan produktifitas dan menghasilkan keuntungan yang tinggi bagi mereka. Akan tetapi dalam beberapa kasus penggunaan GMO banyak menimbulkan dampak buruk bagi lingkungan, kesehatan manusia yang kemudian akan merugikan petani. Dengan keadaan seperti ini, prinsip kedaulatan pangan sebagai prinsip sistem pangan yang diadopsi di Indonesia, harus diterapkan untuk memastikan bahwa setiap individu terpenuhi hak dasarnya atas pangan dan juga memberikan perlindungan bagi petani-petani untuk memproduksi pangan sesuai dengan potensi sumber daya lokal. Skripsi ini mencoba untuk mengkaji secara normatif perlindungan hukum terhadap proses produksi hingga distribusi terkait penggunaan GMO yang ditinjau dari prinsip kedaulatan pangan. Hasil penelitian dalam skripsi ini menunjukan bahwa penggunaan GMO belum mewujudkan kedaulatan pangan baik bagi konsumen maupun produsen. Untuk itu, Pemerintah sebelum memberikan izin edar produk GMO, harus bertindak lebih hati-hati dalam membuat kebijakan atas ketidakpastian atas dampak dari penggunaan GMO.

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ABSTRACTThe use of bio technology produces genetically modified foods, started with human needs to fulfill their basic rights of food, due to concern the inadequacy of traditional farmers produces enough food caused by some factors such as population growth, climate change, land use change and others. This finding is expected to help food producers especially traditional farmers with GMO seeds to help increase their productivity and improve their profits. However in certain cases, the use of GMO seeds caused many adverse effects to environment and human s health which then harming these farmers. With this situation, the principle of food sovereignty as the principle of food system that is adopted by Indonesia, should be applied to ensure that every individuals has their basic rights of food fulfilled and also to protect farmers to produce foods in accordance with potential local resources. This thesis tries to study normatively law protection of food production process in relation to distribution to the use of GMO seeds from the perspective of food sovereignty principle. The result of this research show us that the use of GMO has yet to realize proper food sovereignty to both of consumers and producers. Thus, before authorizing GMO products, the government should act more carefully in making policy on the uncertainty of the impact of the use of GMO."

"ABSTRAKLatar Belakang: Propolis merupakan bahan herbal yang mengandung flavonoidsebagai antibakteri. Pengonsumsian propolis dapat menurunkan aktivitaslaktoperoksidase (LPO) sebagai sistem pertahanan tubuh. Permen propolis madumerupakan salah satu pemanfaatan propolis yang sedang dikembangkan. Tujuan:Menganalisis pengaruh konsumsi permen propolis madu terhadap aktivitas LPOpada saliva terstimulasi. Metode: Sampel saliva terstimulasi dikumpulkan darisubjek sebelum dan setelah pengonsumsian permen propolis madu 2 kali sehariselama 7 hari. Aktivitas LPO diukur dengan melihat nilai OD microplate reader.Hasil: Aktivitas LPO sebelum perlakuan 0.010 dan sesudah perlakuan 0.013.Kesimpulan: Aktivitas LPO meningkat setelah pengonsumsian permen propolismadu dengan perbedaan bermakna (uji Wilcoxon; p<0,05)

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ABSTRACTBackground: Propolis is natural product contained flavonoid as antibacterialproperty which decrease lactoperoxidase (LPO) activity as host defense system.Propolis honey candy is one of propolis product which is being developed.Objective: To analyze the effect of propolis honey candy consumption on theLPO activity in stimulated saliva. Method: Stimulated saliva samples collectedfrom subjects before and after propolis candy consumption twice a day for 7 daysthen measured by OD value using microplate reader. Result: The LPO activitybefore consumption 0.010 and after consumption 0.013. Conclusion: The LPOactivity increased after propolis honey candy consumption with significantdifference (Wilcoxon; p<0.05)."

"ABSTRAKBerbagai penyakit gigi mempunyai korelasi positif dengan bakteri dalam mulut.Sehingga beberapa bakteri gigi telah menjadi target utama untuk pencegahanpenyakit gigi. Penyakit gigi yang disebabkan oleh bakteri diantaranya adalahkaries gigi, peradangan gusi, ulceration oral, dan lain-lain. Oleh sebab itu,perawatan gigi dengan yang dapat membunuh bakteri-bakteri gigi sangatdiperlukan. Propolis mengandung senyawa-senyawa polifenol dan flavonoid yangmempunyai fungsi sebagai anti bakteri, beberapa penelitian telah menunjukkanbahwa propolis dapat menghambat pertumbuhan bakteri-bakteri yang tumbuh digigi. Penelitian ini bertujuan untuk menguji potensi propolis sebagai bahantambahan dalam permen. Permen yang akan digunakan berbentuk hard candyyang mempunyai tekstur keras dan berkilau. Pembuatan permen propolisdilakukan dengan cara mempergunakan propolis sebagai zat tambahan dalampermen. Uji aktivitas antibakteri propolis terhadap bakteri adalah metode difusiagar. Berdasarkan penelitian didapat permen yang dihasilkan mempunyai kadarair (0.15 - 0.25 %) dan kadar abu (0.02- 0.1%) hal ini memenuhi persyaratan SNI3547.1 : 2008 dan secara difusi kertas cakram aktivitas antibakteri propolis dalampermen dapat menghambat pertumbuhan bakteri sebesar 5 mm (propolis 5%brazil + 3% madu) dan 3 mm (propolis 5% lokal + 3% madu). Hasil ini sesuaidengan harapan kami bahwa permen yang mengandung propolis yang ditelitimempunyai potensi sebagai produk pangan pencegah penyakit gigi.

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ABSTRACTVariety of dental diseases have a positive correlation with the bacteria in the

mouth. So some dental bacteria have become a prime target for the prevention of

dental disease. Dental disease caused by bacteria include dental caries, gum

inflammation, oral ulceration, and others. Therefore, dental care with which can

kill the tooth?s bacteria is needed. Propolis contains polyphenolic compounds and

flavonoids that have a function as an anti-bacterial, several studies have shown

that propolis may inhibit the growth of bacteria that grow on teeth. This study

aims to test the potential of propolis as an additional ingredient in candy. Candy

that will be used that have shaped hard candy hard and shiny texture. Propolis

candy-making is done by use of propolis as a food additive in candy. Test the

antibacterial activity of propolis against bacteria is agar diffusion method. Based

on the research that produced candy has obtained water content (0.15 - 0.25%)

and ash content (0.02-0.1%) it is compliant with SNI 3547.1: 2008 and the paper

disc diffusion antibacterial activity of propolis in the candy can inhibit bacterial

growth rate of 5 mm (brazil propolis 5% + 3% honey) and 3 mm (propolis 5% +

3% local honey). These results are consistent with our expectation that candies

containing propolis are researched have potential as a food product preventing

dental disease."

"Food production, particularly rice, has been one of the major concerns in Indonesia. Primary threats to production include agricultural land conversion and climate change. In this paper, a GIS-based approach is presented to assess agricultural drought. This approach was developed using the water balance technique, which accounts for spatial population data. We found that agricultural fields in the Upper Bengawan Solo basin were fairly vulnerable to drought, mainly due to expanding Surakarta (Solo) city."

"Purple sweet potato is rich in anthocyanin giving a potential application in food product development. However, anthocyanin is relatively unstable and easily degraded during processing and storage. Understanding the stability and bio-accessibility of anthocyanin during processing, storage and simulated digestion is very important. The study aimed to investigate changes in anthocyanin degradation during processing, storage and simulated digestion of purple sweet potato pasta. The pasta was prepared through several processing steps, i.e. steaming the tuber, steaming the dough formula, extrusion, drying and boiling. Anthocyanin was analyzed at every stages of processing and storage of the pasta. The durability of the pasta during storage was analysed using an accelerated shelf-life testing method at 30, 40 and 50ºC for 28 days. The study showed that anthocyanin content decreased during the whole stages of processing and storage, but slightly increased during steaming. The highest loss of the anthocyanin occurred in the boiling process. Based on resistance to stomach and intestinal conditions, the bio-accessibility of anthocyanin was better in the digestive system in the stomach than that in the intestines. The increased anthocyanin appeared again in the colon. This study provides useful information for designing an effective method to minimize an extensive loss of anthocyanin of purple sweet potato for food product development."

"Madu merupakan suatu senyawa alami yang memiliki banyak manfaat terutama dibidang kesehatan. Tingginya permintaan madu ini tidak diimbangi dengan ketersediaannya di alam sehingga dimanfaatkan oleh pihak ndash; pihak tertentu untuk membuat madu palsu. Klasifikasi lebah juga perlu dilakukan berdasarkan fakta bahwa ketersediaaan madu yang dihasilkan dari jenis stingless bees ini masih sangat terbatas sehingga harganya jauh lebih mahal jika dibandingkan dengan madu dari jenis Apis sp. Metode konvensional untuk menguji keaslian yang selama ini digunakan seperti uji buih, uji semut, uji kekeruhan, dll, belum dapat menjamin keaslian madu sepenuhnya. Dalam penelitian ini dikembangkan suatu alternatif pengujian untuk mengidentifikasi dan mengklasifikasi keaslian dari madu adalah dengan menggunakan alat Attenuated Total Reflectance Fourier Transmission Infrared Spectrometer ATR-FTIR dengan daerah panjang gelombang antara 550 ndash;4000 cm-1. Sampel madu asli yang digunakan berasal dari peternak madu lokal dari seluruh Indonesia sedangkan madu palsu dibuat dengan campuran air, gula, madu asli dan NaHCO3. Pengambilan data dilakukan dengan menggunakan software OMNIC dan untuk mengolah data menggunakan software TQ Analyst. Berdasarkan pengolahan data, pengelompokkan daerah terbaik untuk identifikasi keaslian madu adalah pada daerah 1700 -1600 cm-1, 1540 - 1175 cm-1, 1175 - 940 cm-1, 940 - 700 cm-1 dan untuk klasifikasi jenis lebah penghasil madu adalah pada daerah 1700 -1600 cm-1. Penelitian ini bertujuan untuk memperoleh metode yang dapat mendeteksi keaslian madu secara umum dan klasifikasi madu berdasarkan jenis lebah penghasil yang cepat, tepat dan akurat.

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This study aimed to determine wh"Honey is a natural product produced by honey bees and it has many benefits, especially for human rsquo s healthiness. The high demand of honey is not be balanced by its availability in nature, so it is used by certain parties to make fake honey. As for the classification of honey bees, is based on the fact that honey from stingless bees is much more expensive than Apis sp. because the yield of honey per colony is never very great. Current rapid detection methods like raw fish test, turbidity test, foam test, test with ants usually either have challenges for the accuracy.

In this experiment, there is an alternative testing to identify the authenticity of honey by using Attenuated Total Reflectance Fourier Transmission Infrared Spectrometer ATR FTIR with the range of wavelengths between 550 4000 cm 1. Real honey rsquo s samples were obtained from the local honey bees breeder from all around Indonesia while the fake honey were made from the mixture of water, sugar, NaHCO3, and real honey.

Data were collected using OMNIC software and processed using TQ Analyst software. For identification of authenticity purpose, there were 2 classes formed, real and fake honey, the best region which can clearly differentiate them are 4 regions 1700 1600 cm 1, 1540 1175 cm 1, 1175 940 cm 1 and 940 700 cm 1. For classification purpose, there were 2 classes formed based on type of honey bees, Apis sp. and stingless bees, the best region specifically is 1700 1600 cm 1. This study aimed to obtain a method that can detect the authenticity and classification of honey which are fast, precise, and accurate. "

"Mukositis adalah salah satu efek samping kemoterapi yang sering terjadi. Oral care menggunakan madu direkomendasikan untuk mencegah mukositis. Tujuan penelitian ini adalah untuk mengidentifikasi pengaruh madu terhadap mukositis akibat kemoterapi. Desain penelitian ini adalah kuasi eksperimen. Sampel diambil dengan consecutive sampling, terdiri dari kelompok intervensi yang mendapatkan oral care menggunakan madu (24 responden) dan kelompok kontrol mendapatkan oral care rutin (24 responden). Skor mukositis dievaluasi dengan Oral Assessment Guide. Data dianalisis dengan independent t test dan analysis of covarian.Hasil analisis menunjukkan terdapat penurunan yang signifikan pada rerata skor mukositis setelah intervensi pada kelompok intervensi (p=0,000). Peneliti menyimpulkan pemberian madu dalam oral care dapat menurunkan mukositis akibat kemoterapi, sehingga diharapkan hasil penelitian ini dapat diaplikasikan dalam protokol oral care pada anak yang sedang menjalani kemoterapi.

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Mucositis is known as a one common of side effects of chemotherapy. This study aimed to identify the effect of honey on nursing?s oral care intervention for chemotherapy-induced mucositis among children undergoing chemotherapy. The study was quasi experiment. A consecutive sampling was used with 24 patients were in a control group and 24 patients were in the intervention group. Intervention group were treated with oral care by using honey, while the control group received regular oral care. Mucositis score was evaluated by using an Oral Assessment Guide (OAG). Data were analyzed using independent t-test and analysis of covariance.

The result of this study showed that there was a significant reduction in the average of mucositis score after intervention in the intervention group compared to the control group (p=0.000). The study demonstrated that oral care intervention with honey was effective in managing chemotherapy-induced mucositis among children with cancer. Based on the findings, it is recommended to apply oral care with honey as a nursing intervention to patients undergoing chemotherapy."