Finding the right angle: The contact angle of nanoparticles at the water/oil interface can be engineered close to 90° by capping with ligands containing carboxylic ester terminal groups. This drives the nanoparticles to self‐assemble into close‐packed films (see picture), and thus provides the opportunity to create two‐ or three‐dimensional homo‐ or heterogeneous nanostructures for electronic, optoelectrical, and magnetic applications.

Statistical meta-analysis approach was conducted to quantify the eff ect of a wide range of dietary condensed tannin (CT) concentration on nitrogen digestion in ruminants. A total of 19 studies from published papers and own previously unpublished studies comprising of 100 treatments were pooled in a database. The database was segregated into two categories based on diff erent methods or systems where the experiments were carried out, i.e. in vitro (6 studies, 65 treatments) and in vivo experiments (13 studies, 35 treatments). Mixed model eff ects were applied to the data; diff erent studies were treated as random eff ects whereas dietary CT (continuous predictor variable) was treated as fi xed eff ects. The results showed that in the in vitro studies, organic ma er digestibility (OMD) decreased linearly (P=0.002) as CT concentration in feed increased. Likewise, such linear decrease of OMD at increasing CT was observed in the in vivo studies (P<0.001) as well as crude protein digestibility (CPD, P<0.001). The variation on in vitro OMD was higher at lower level of CT. Nitrogen retention was not signifi cantly aff ected by CT level. It was concluded that CT reduced nutrient digestibility in ruminants, but its eff ect on N retention was unclear from the present study.

Abstract. Palupi E, Anwar F, Tanziha, Gunawan MA, Kurniawati AKF, Muslich M. 2020. Protein sources diversity from Gunungkidul District, Yogyakarta Province, Indonesia. Biodiversitas 21: 799-813. This research aimed to identify forgotten side-dish diversity from food-insecure area, Gunungkidul District, Yogyakarta, Indonesia. A qualitative data were gathered by using Focus Group Discussion followed by in-depth interviews with 24 key persons from Pucung and Mertelu villages, Gunungkidul. Proximate analysis and enzymatic gravimetric fiber analysis were also performed to get the first impression concerning the nutrient quality of the selected sources. As many as six edible insects, five aquatic animals, eight legumes and seeds, five fermented foods, eight mushrooms, three by-products, more than ten protein-rich plants, and five aquatic plants were identified as forgotten indigenous protein source from Gunungkidul, Yogyakarta. All aspects about scientific name, local value, Halal assurance, handling method, processing technique, and serving method of these sources have been presented on this article. Early investigation on the nutrient quality of the identified source reveals that grasshopper, caterpillar, aquatic snail, came out as the highest protein content compared to egg as a standard. Tempe -mlanding and -benguk also could be great alternatives as future plant-based protein sources. This investigation uncovers abundant protein sources diversity potential as future protein sources for supporting future food and nutrition security and sustainability.

The prevalence of chronic energy defi ciency in pregnant women was in poor conditions since 2016 to 2018. One of the solution to overcome chronic energy defi ciency in pregnant women is by providing supplementary food as snack, such as snack bar. Snack bar was made from sorghum and beans (red bean and black soybean) which are local food source of energy and protein. The objective of this study was to develop and analyze sorghum and beans-based snack bar with addition of red palm oil (RPO) as supplementary food for pregnant women with chronic energy defi ciency. This study used complete randomized design with the ratio of sorghum fl akes and beans chunks with the addition of RPO as treatment in three replications. Determination of selected formula were based on sensory analysis and protein content of product. The selected formula was F4 (ratio of sorghum fl akes:beans = 2:1, 2% RPO) which contained 8.59% moisture, 2.38% ash, 15.26% protein, 21.38% fat, 3.67% crude fi ber, 52.05% carbohydrates, 447 kcal energy, 10.98% dietary fi ber, 27,35 mg/kg β-carotene, 23.00 mg/kg iron, 13.21 mg/kg zink, 304.40 mg/kg calcium, 48.69% the limiting amino acid score, and 75.84% protein digestibility. F4 could be accepted by pregnant women with overall acceptability of 97%. F4 potentially be used as one of the alternative supplementary food for pregnant women with chronic energy defi ciency because of its acceptability, enable to fulfi ll supplementary food standard, and had higher protein and fi ber content than existing supplementary food for pregnant women with chronic energy defi ciency

AbstrakPenelitian ini bertujuan untuk menganalisis faktor-faktor yang memengaruhi preferensi terhadap buah-buahan dan mengukur preferensi konsumen terhadap tiga atribut buah-buahan yaitu jenis buah, asal buah (lokal dan impor), cara budidaya buah (organik dan non-organik), serta menentukan atribut apa yang lebih disukai oleh konsumen. Penelitian ini melibatkan responden sebanyak 391 mahasiswa Institut Pertanian Bogor yang dipilih berdasarkan metode non-probablility sampling yaitu convenience sampling. Survei dilakukan dengan interview langsung menggunakan kuesioner dengan pertanyaan dan pilihan yang terstruktur. Data dianalisis menggunakan metode analisis regresi berganda dan konjoin. Hasil penelitian menunjukkan bahwa responden memiliki preferensi yang paling tinggi terhadap atribut keorganikan/budidaya buah-buahan organik, diikuti oleh aspek asal buah dan jenis buah. Responden lebih menyukai buah organik dibandingkan dengan buah nonorganik, buah lokal lebih diminati dibandingkan dengan buah impor. Hasil penelitian ini memberikan implikasi penting bagi pendidikan konsumen untuk cinta produk buah-buahan nasional. Preferensi konsumen terhadap buah lokal serta organik perlu terus dipertahankan dan ditingkatkan melalui pendidikan konsumen. Pendidikan konsumen ini diperlukan untuk membangun semangat cinta produk buah-buahan nasional serta meningkatkan pengetahuan konsumen tentang manfaat buah-buahan organik.Kata kunci: atribut buah-buahan, buah lokal dan organik, preferensi konsumen Consumers' Preference towards Local and Organic Fruits and Its Implications for Consumer Education AbstractThe objectives of the study were to analyze factors influencing preferences towards fruits and to measure consumer preference on the three attributes of fruits which is a type of fruit, fruit origin (local and imported), as well as the way of cultivation (organic and non-organic) fruits and determine what attributes are more preferred by consumers. The study involved 391 respondents students of the Bogor Agricultural Institute who were selected by convenience sampling technique. The survey was conducted by direct interview using a questionnaire with structured questions and choices. Data were analyzed using multiple regression and conjoint analyses. The results showed that the respondents have the highest preference to attribute cultivation of organic fruits, followed by aspects of the locality and the type of fruit. Respondents preferred organic fruit as compared to non-organic fruit, local fruit is more desirable than the imported fruit. The results of this study provide important implications for consumer education to love national fruit products. Consumer preferences towards local and organic fruits need to be maintained and enhanced through consumer education. Consumer education is necessary to build a spirit of love national fruit products and to increase consumer knowledge about the benefits of organic fruits.

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More than a third of protein intake of Indonesian is fulfilled from soyfood. Unfortunately, soybean is mainly obtained through importation; it is the second largest import agri-food commodity (after wheat) in Indonesia. Almost 70% of soybeans consumed by Indonesian is imported from other countries. This study aimed to explore potential soybean-alternatives from Gunung Kidul, Yogyakarta – Middle Java, Indonesia. Gunung Kidul, with its karst region domination, harsh climate condition and strong indigenous culture, kept many potential indigenous soybean-alternatives. Qualitative data were gathered by using Focus Group Discussion and in-depth interview with 24 key persons from Pucung- and Mertelu-villages, Gunung Kidul Regency. This in-depth study identified eight indigenous soybeans alternatives which then enable to be processed into three soyfood alternatives, those are: Tempe Benguk, Tempe Mlanding, and Tempe Klenthang. There were 10 traditional techniques in processing these commodities. A quantitative review using Hedges’d effect method had also been performed to compare the nutritional quality of those identified soybean alternatives. This analysis revealed that only five of those alternatives that has been scientifically published but still under-utilized. Mucuna pruriens and Canavalia gladiata have comparable crude protein (d+, ±Vd: -2.05, ±1.01) and calcium content (2.02, ±1.01), respectively, if set the soybean as comparison. There were five main negligence reasons of these alternatives, i.e., complicated handing, potential poisonous, rarely found, less preferred, and less economic value. Fermentation seems to be the best traditional processing approach in utilizing these soybean alternatives. Advance processing technique seems promising for increasing the value of these alternatives.

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