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All Journal Makara Journal of Science Jurnal Ilmu Gizi dan Dietetik
Sukotjo, Setiarti
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Agriculture, Biological Sciences & Forestry Health Professions Medicine & Pharmacology Public Health

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Morphological Characteristics of the Mediophyceae Diatom Lampriscus cf. shadboltianus var. crenulatus Collected from Gili Meno, Indonesia Rachman, Arief; Widiarti, Riani; Sukotjo, Setiarti; Wells, Mark
Makara Journal of Science Vol. 30, No. 1
Publisher : UI Scholars Hub

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Abstract

Diatoms are the most common and abundant microalgae group in seawater, with an estimated 200 genera and 200,000 species categorized into three distinct taxonomic classes: Mediophyceae, Bacillariophyceae, and Coscinodiscophyceae. This study describes the morphological characteristics of Lampriscus GM052022, a diatom belonging to the Mediophyceae family, which was collected from Gili Matra, Lombok, Indonesia. Analysis using light microscopy (LM) and electron microscopy (EM) showed that the morphological characteristics of the Lampriscus GM052022 specimen are similar to those of Lampriscus shadboltianus var. crenulatus due to the distinct crenulation lines on the frustule, which differentiate this variation from Lampriscus shadboltianus. However, the presence of distinct morphological features in this diatom specimen from Gili Meno suggests that it might not be L. shadboltianus var. crenulatus. The triangular spines (spinules) observed on the Lampriscus GM052022 valve surface have not been previously documented. However, whether the presence of spinules is a sign of different taxa or a result of polymorphism within the species or variation cannot be confirmed. Due to this characteristic, Lampriscus GM052022 is given the temporary name L. cf. shadboltianus var. crenulatus. The next step will be to conduct genetic analyses to confirm whether these morphological differences support the separation of this Gili Meno Lampriscus specimen into a new species (sp. nov.) or variation (var.).
Optimization of β-Carotene-Fortified Chocolate Bar Formulation Based on Sensory Evaluation Using the Taguchi and Zero-One Methods Sidik, Gusmon; Makosim, Syahril; Sukotjo, Setiarti
Jurnal Ilmu Gizi dan Dietetik Vol 5 No 2 (2026)
Publisher : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2026.5.2.470-485

Abstract

Consumer interest in functional food products has driven the need for innovation in chocolate bars through β-carotene fortification, a carotenoid compound that functions as an antioxidant and has the potential to support the prevention of Non-Communicable Diseases (NCDs) such as diabetes. This study aimed to ensure that β-carotene fortification does not reduce the quality of chocolate bars based on sensory evaluation, so that the product remains acceptable to consumers. The research applied an engineering approach using the Taguchi Method, selected for its ability to optimize formulations efficiently with a minimal number of experiments. Four factors were evaluated: cocoa nibs, cocoa butter, β-carotene, and sugar, each at three levels. The Zero-One Method was used to determine the best formulation based on sensory scores and technical constraints, as it enables optimal alternative selection under multi-criteria conditions. The analysis results showed that the formulation with the best sensory quality was Concept 5, with a total score of 22.22%. Concept 5 consisted of treatment A2 (200g cocoa nibs), B2 (235g cocoa butter), C3 (7g β-carotene), and D1 (250g sugar), which produced the most preferred sensory characteristics among consumers, including an attractive chocolate color, a strong cocoa aroma, a well-balanced sweet-bitter taste, a smooth texture that melted easily in the mouth, and an aftertaste that did not leave excessive bitterness. The β-carotene content of the selected formulation reached 91.12 μg/g (equivalent to 0.091 mg/g). Consumption of 30 g of the chocolate bar per day can provide an intake of 2.73 mg of β-carotene, equivalent to 45.5–91.0% of the minimum recommended daily β-carotene intake range for humans. The results demonstrated that the application of the Taguchi Method and Zero-One Method was effective in optimizing the formulation of β-carotene-fortified chocolate bars, resulting in a product with desirable sensory quality and enhanced functional value.
Co-Authors Arief Rachman GUSMON SIDIK Makosim, Syahril Riani Widiarti Wells, Mark