Perancangan Buku Fotografi Batik Bram Moelyowidodo Klaten

Batik adalah bagian dari budaya dan seni di Indonesia, yang harus dijaga dan dilestarikan. Batik mempunyaicorak atau motif yang jika di telusuri lebih dalam corak atau motif dalam batik merupakan visualisasi darimakna-makna tertentu. Bahkan ada batik yang motifnya adalah ungkapan cerita tertentu, salah satunya adalahbatik karya Bram Moelyowidodo. Batik Bram disebut juga batik yang bercerita, di mana visualisasi tentangaktivitas keseharian masyarakat. Kebanyakan menceritakan perpaduan budaya atau akulturasi budaya Cina danJawa. Namun, karena banyaknya masyarakat yang belum mengenal dan mengetahui keberadaan tentang batikBram Moelyowidodo khususnya sebagai batik bermotif akulturasi budaya, maka perancangan buku ini menjadimedia yang signifikan tentang Bram Moelyowidodo serta karya-karya batiknya yang memvisualkan nilai-nilaiakulturasi budaya

Quality attributes of dark chocolates formulated with palm sap‑based sugar as nutritious and natural alternative sweetener

Consumer demand for healthier alternative sweeteners and attempts to replace the most common sweetener used in chocolate, namely sucrose, continue to increase in recent times. One sucrose alternative that has not been fully explored in chocolate is palm sap-based sugar. This work investigated the impact of sucrose replacement by coconut sugar (CCS1 and CCS2) and palm sugar (CPS1, CPS2 and CPS3) on the quality attributes of dark chocolate, more particularly colour, hardness, flow behaviour and aroma profile. The results showed that chocolates formulated with palm sap-based sugar were lighter in colour and harder than the reference chocolate made with sucrose, which could be attributed to a lower particle density and a higher moisture of palm sap based sugar than that of sucrose. Analysis of the major volatile compounds recorded the presence of 2,3‑dihydro‑3,5‑dihydroxy‑6‑methyl‑4(H)‑pyran‑4‑one (DDMP) and high concentration of pyrazine-based compounds in the palm sap-based sugar sweetened chocolates. The former compound (DDMP) was, however, absent in the sucrose sweetened dark chocolate. The physicochemical properties of the sugars also had a significant effect on the rheological behaviour of the final chocolates with chocolates formulated with coconut sugar recording the highest Casson viscosity. With regard to fat melting, chocolates sweetened with palm sap-based sugar and sucrose exhibited similar melting range temperature. Palm sap-based sugar nevertheless seems to have great potential for dark chocolate applications with additional health benefits