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In Sulawesi, Indonesia, cocoa smallholdings are seriously affected by the cocoa pod borer (Conopomorpha cramerella, CPB). CPB is detrimental to both cocoa production and bean quality, and is a major concern to cocoa smallholders, processors, exporters and the international market. An Australian Centre for International Agricultural Research (ACIAR)-funded project was initiated to develop a locally applicable, farmer-participatory methodology for selecting and testing promising cocoa genotypes on farms. In a trial established on a farm in SouthEast Sulawesi, local Indonesian and international cocoa selections were propagated clonally by side-grafting onto mature trees of mixed genotype and evaluated for 2 years for pod value, quality and resistance to pest/diseases. Local selections were based on the observations of farmers, extension officers or researchers and included a number of clones specifically selected for resistance (or susceptibility, as checks) to CPB. Our results on the CPB-infestation of 34 clones in the trial indicate the potential of employing on-farm selection and testing to improve cocoa farms. Severity of infestation was determined in ripe pods according to whether the proportion of beans damaged by CPB larvae was light (less than 10%), moderate (10-50%) or severe (over 50%). Total CPB incidence in ripe pods for most of the clones was high, exceeding 75%, and was correlated with severe and light incidence, both of which varied more. The data support a model that predicts severe infestation inflicting bean losses occurs above a critical threshold of total CPB incidence. The cumulative CPB incidence in infested pods was significantly lower in a local selection, Aryadi 2, which also had fewer larval entry holes and a low exit/entry ratio indicating a degree of resistance to CPB. The incidence of lightly infested pods was significantly lower in the susceptible controls. Pod hardness was moderately high in Aryadi 2. However, VSD3 (a local selection), Scavina12, KKM22 and BR25, had low levels of severe infestation and/or high incidences of light infestation, but had relatively soft pods. This suggests that factors in addition to pod hardness might be involved in resistance, a possibility also supported by the positive correlation of CPB incidence in ripe pods with that in immature pods and the larger seasonal fluctuations of CPB incidence observed in resistant clones, compared to susceptible clones. In a mixed genotype stand, the lower CPB incidence observed in some clones might be explained partly by pest non-preference.

ABSTRAKRagi dan kurkumin dari C. xanthorrhiza Roxb (temulawak) dapat ditambahkan ke dalam konsentrat yang mengandung asam lemak tak jenuh (polyunsaturated fatty acid, PUFA) untuk memperbaiki kandungan asam lemak susu pada kambing perah. Terdapat lima perlakuan (PD0: PUFAdiet tanpa aditif; PDA: PUFA-diet dengan 3 tablet Asifit; PDY: PUFA-diet dengan 5 g ragi; PDC: PUFA-diet dengan 20 g tepung curcuma; dan PDM: PUFA-diet dengan campuran 5 g ragi dan 20 g tepung curcuma) diaplikasikan pada 20 ekor kambing perah pada fase laktasi akhir (4.6 ± 0.55 bulan laktasi) menggunakan randomized complete block design. Hasil menunjukkan konsistensi pada PUFAdiet dengan 5 g ragi dan 20 g curcuma mengandung konsentrasi yang tinggi pada total fatty acid, MCFA, LCFA, dan PUFA. Kualitas asam lemak susu pada kambing perah dengan diet ini mengandung beberapa asam lemak dengan level yang tinggi, yaitu LCFA dan MUFA; namun, rendah untuk SCFA, n6/n3, dan atherogenicity index. Kualitas ini dinilai optimal dalam memproduksi susu yang sehat. Oleh karena itu, PUFA-diet dengan 5 g ragi dan 20 g curcuma merupakan pilihan yang tepat untuk diaplikasikan pada kambing perah.Kata Kunci: asam lemak susu kambing, Curcuma, PUFA-diet, ragi ABSTRACTYeast and curcumin of C. xanthorrhiza Roxb could be added into concentrate containing polyunsaturated fatty acid (PUFA) to improve milk fatty acid quality of dairy goat. There were five treatments (PD0: PUFA-diet with no additive; PDA: PUFA-diet with 3 Asifit tablets; PDY: PUFA-diet with 5 g yeast; PDC: PUFA-diet with 20 g curcuma powder; and PDM: PUFA-diet with a mixture of 5 g yeast and 20 g curcuma powder) applied onto 20 dairy goats during late lactation (4.6 ± 0.55 months of lactation). The treatments were allocated according to a completely completely randomized block design. Results demonstrated that diet containing PUFA supplemented with 5 g yeast and 20 g curcuma were high in total fatty acid, medium chain fatty acid (MCFA), and long chain fatty acid (LCFA). Milk of goats with this treatment showed high in mono unsaturated fatty acid (MUFA) and MUFA; while it was low in short chain fatty acid (SCFA), n6/n3 ratio, and atherogenicity index. These qualities were optimally considered good in terms of healthier product. Therefore, the PUFA-diet with 5 g yeast and 20 g curcuma was a reasonable choice to be applied for dairy goat.

The abundance of seed waste durian durian season has not been widely used, on the other hand durian seeds as a potential food source. This study aims to identify the nutrients durian seeds are used as flour and its effect if used as a stabilizer of ice cream dairy cattle. The research material consists of durian seeds are used as flour, fresh milk, skimmed milk powder, cornstarch, powdered sugar, whipping cream and yolk. The method used is Complete Random Design with 5 treatments and 4 replications. The treatment is the use of durian seed flour 0.9% concentration (TBD1); 1.1% (TBD2); 1.3% (TBD3); 1.5% (TBD4) and commercial ice cream (control). Variables include the observation of moisture, ash, fat, protein, crude fiber and gross energy (GE) using the Bomb calorimeter with proximate analysis. Observations of ice cream include pH, melt velocity, viscosity and overrun. Data were analyzed using ANOVA and further diversity Significant Difference (LSD) with XL stat program. The results showed that, the use of durian seed flour (TBD) as a stabilizer of ice cream dairy cattle were statistically significant (p <0.05) on pH value and viscosity of ice cream (cP), and no significant effect (p> 0 , 05) to the melt speed (min) and an overrun (%) with the best pH value in the control treatment (6.40) and TBD1 (6.20), the longest in the melt speed TBD3 treatment (30.14 minutes per 50 ml) the highest viscosity 335.00 cP (TBD2 treatment and TBD3) and the best overrun is 74.26% (treatment TBD4). The greater the level of use in the dough ice cream TBD showed that the increasing value of the overrun.Key words: durian seed flour, ice cream, stabilizers ABSTRAKBerlimpahnya limbah biji durian pada musim durian belum banyak dimanfaatkan, disisi lain biji durian berpotensi sebagai sumber bahan makanan. Penelitian ini bertujuan untuk mengidentifikasi nutrisi biji durian yang dijadikan tepung dan pengaruhnya jika dimanfaatkan sebagai bahan penstabil es krim susu sapi perah. Materi penelitian terdiri dari biji durian yang dijadikan tepung, susu segar, susu bubuk skim, tepung maizena, gula halus, whipping cream dan yolk. Metode penelitian yang digunakan yaitu Rancang Acak Lengkap dengan 5 perlakuan dan 4 ulangan. Perlakuan adalah penggunaan tepung biji durian konsentrasi 0,9% (TBD1); 1,1% (TBD2); 1,3% (TBD3) ; 1,5% (TBD4) dan es krim komersial (Kontrol). Variabel pengamatan meliputi kadar air, kadar abu, lemak, protein, serat kasar dan gross energy (GE) menggunakan Bomb calorimeter dengan analisis proksimat. Pengamatan es krim meliputi pH, kecepatan meleleh, viskositas dan overrun. Data hasil penelitian dianalisis menggunakan ragam ANOVA dan uji lanjut Beda Nyata Terkecil (BNT) dengan program XL stat. Hasil penelitian menunjukan bahwa, pengunaan tepung biji durian (TBD) sebagai bahan penstabil es krim susu sapi perah secara statistik berpengaruh nyata (p<0,05) terhadap nilai pH dan viskositas es krim (cP), serta tidak berpengaruh nyata (p>0,05) terhadap kecepatan meleleh (menit) dan overrun (%) dengan nilai pH terbaik pada perlakuan...

Some fatty acid supplements in concentrate containing Curcuma xanthorrhiza, ROXB were evaluated for effects on milk yield, milk fat and protein, including milk fatty acid. Four lactating (4 ± 1.5 months ) Fries Holland (FH) cows were allocated into four treatments of concentrate containing 4.5%

This in vitro experiment was conducted to evaluate the ruminal performances of polyunsaturated fatty acid (PUFA)-diet (containing PUFA with 80% concentrate and 20% King grass) supplemented with yeast and C. xanthorrhiza Roxb. Experimental design was completely randomized block design of 4 x 4 with ruminal liquor derived from 4 slaughtered goats and 4 treatments (PD0-no supplement, PDY-0.5% yeast, PDC-2% curcuma, and PDM-0.5% yeast + 2% curcuma). Variables measured were pH, N-NH 3 , total and partial VFA (volatile fatty acid), protozoa population, and CH 4 (methane). Results showed that the lowest (P<0.05) organic (59.63%) and dry matter (58.00%) digestibilities were found in PDM. In in vitro, this diet was also showing quantitatively low in N-NH 3 (8.73 mM) and protozoa population (7.90±4.09 10 3 cfu/mL). On the other hand, it showed numerically high in VFA production (45.27 mM) and pH (6.74), yet low in CH 4 (13.43% v/v). Based on these data, PDM was considered the most potential diet to improve nutrient metabolism in rumen of goat, in vitro.

This research aims to analyze the characteristics of milk caramel candy products  including physical and organoleptic properties after the addition of durian and gerga orange fruit. This study used a complete randomized design (CRD) with 4 treatments and 4 replications namely P0: control, P1: 3% durian, P2: 6% durian, P3: 9% durian and G0: control, G1: 10% gerga orange fruit juice, G2 : 15% gerga orange fruit juice, G3: 20% gerga orange fruit juice. Variables measured included yield, density and organoleptic characteristics including color, aroma, taste, texture and tenderness. Organoleptic test showed that addition of durian fruit meat  affect the texture and tenderness which showed significant differences (P <0.05); but had no  significant effect (P> 0.05) on color, aroma, and taste.  Addition of gerga orange fruit juice also had no significant difference (P> 0.05) organoleptic characteristic being tested. Based on preference, addition of durian fruit meat had a very significant effect (P <0.01) on the yield but had no significant effect (P> 0.05) on density. The addition of gerga orange fruit juice showed no significant effect (P> 0.05) on yield but gave a very significant effect (P <0.01) on density. Addition of durian fruit meat increased organoleptic characteristic; but addition of gerga orange fruit juice bring down the assessment of organoleptic tests on color, aroma, taste, texture and tenderness. Penelitian ini bertujuan untuk menganalisis karakteristik produk permen karamel susu meliputi sifat fisik dan organoleptik setelah adanya penambahan durian dan jeruk gerga. Penelitian ini menggunakan rancangan acak lengkap (RAL) 4 perlakuan dan 4 ulangan yaitu P0: kontrol, P1: 3% durian, P2: 6% durian, P3: 9% durian dan P0: kontrol, P1: 10% sari jeruk gerga, P2: 15% sari jeruk gerga, P3: 20% sari jeruk gerga. Variabel yang diukur yaitu sifat fisik (rendemen dan kerapatan) dan sifat organoleptik yang meliputi warna, aroma, rasa, tekstur dan keempukan. Hasil uji organoleptik menunjukkan bahwa penambahan daging buah durian mempengaruhi tekstur dan keempukan dengan perbedaan nyata (P<0,05) ; namun berpengaruh tidak nyata (P>0,05) terhadap warna, aroma, rasa. Penambahan sari jeruk gerga juga berpengaruh tidak nyata terhadap sifat  organoleptik permen caramel susu. Berdasarkan modus kesukaan,  penambahan daging buah durian berpengaruh sangat nyata (P<0,01) terhadap rendemen tetapi tidak memberikan pengaruh tidak nyata (P>0,05) terhadap kerapatan. Penambahan sari jeruk gerga berpengaruh tidak nyata (P>0,05) terhadap rendemen tetapi memberikan pengaruh sangat nyata (P<0,01) terhadap kerapatan. Penambahan daging buah durian meningkatkan sifat-sifat organoleptik yang diamati, dan penambahan sari jeruk gerga menurunkan penilaian organoleptik warna, aroma, rasa, tekstur dan keempukan.