Judul: Quantitative descriptive analysis (qda) mi instan dengan red palm olein (rpo) sebagai seasoning oil Ingredient
Abstrak: Red Palm Olein (RPO) is purified oil originated from Crude Palm Oil (CPO) that contains high carotenoids as pro-vitamin A. Instan noodle as a favourite food in Indonesia can be used as a carotenoids carrier if RPO used as seasoning oil ingredient. Quantitative Descriptive Analysis method used in this research was to observe the effect of RPO addition in instan noodle seasoning oil. Instan noodles used in this research were onion chicken flavored noodle and chiken curry flavored noodle. Addition of two mL RPO was expected to give vitamin A recommended daily requirement as much as 16.62% for adult men and 19.94% for adult women. RPO used in this research was in accordance with SNI and CODEX standards, namely moisture content 0.02%, slip melting point 17.35 0C, free fatty acid 0.13%, peroxide number 3.97 meq peroxide /kg samples, carotenoids 373.88 ppm, and iod number 54.81 g iod/100 g samples. The identified attributes in onion chicken flavored noodle were onion and chilly aroma with salty and umami taste, and spicy sensation as its aftertaste. While in chicken curry flavored noodle, the identified attributes were onion, kari, and cooking oil aroma with salty, umami, and spicy taste, and oily and umami as its aftertaste. QDA results for onion chicken flavored noodle showed that both addition and substitution of 2 mL RPO had significant different with control at p>0.05. but, those treatment showed insignificant different each other at p>0.05. the similar results were observed on curry chicken flavored noodle.
Keyword: 

Judul: Application of Red Palm Oil as an Ingredient Cookies  and Cake Products
Abstrak: Indonesia merupakan salah satu produsen dan konsumen minyak kelapa sawit terbesar di dunia. Minyak goreng sawit yang beredar di masyarakat saat ini berwarna jernih dan rendah karotenoid sehingga minyak sawit merah sebagai alternatif dikarenakan kandungan karotenoid tinggi sesuai SNI 9098:2022 yaitu sebesar 400 mg/kg dan sudah siap dipasarkan. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan minyak sawit merah terhadap karakteristik sifat warna, total karotenoid, atribut sensori dengan uji QDA (Quantitative Descriptive Analysis), serta penerimaan konsumen terhadap produk kukis dan bolu. Metode yang digunakan dalam penelitian kuantitatif. Uji sensori yang digunakan dengan metode uji QDA dan rating hedonik. Total karotenoid menggunakan metode spektrofotometri, uji warna menggunakan metode chromameter, sedangkan pada asam lemak, bilangan iod, bilangan peroksida menggunakan metode titrasi. Hasil penelitian pada uji warna pada kukis dan bolu minyak sawit merah menghasilkan warna lebih kuning dibandingkan minyak sawit komersial. Total karotenoid pada minyak sawit merah dan produk kukis dan bolu lebih tinggi dibandingkan minyak sawit komersial. Produk kukis minyak sawit merah memenuhi 14% dari acuan label gizi (ALG) untuk per 30 gram saji sehingga untuk 100 gram saji memenuhi 46% ALG dikatakan kaya vitamin A. Produk bolu minyak sawit merah memenuhi 11% dari acuan label gizi (ALG) untuk 52 gram saji sehingga untuk 100 gram saji memenuhi 21% ALG dikatakan sumber vitamin A. Uji sensori rating hedonik panelis lebih menyukai produk kukis dan bolu minyak sawit komersial dibandingkan dengan minyak sawit merah., Indonesian is on of the world’s largest producers and consumers of palm oil. The palm oil circulating in society today is clear and low in carotenoids, making red pam oil an alternative due to its high carotenoid content, in accordance with SNI 9098:2022, which is 400 mg/kg and ready for the market. This research aims to determine the effect of using red palm oil on the characteristics of color, total carotenoids, sensory properties using QDA (Quantitative Descriptive Analysis) test, and consumer acceptance of cookies and cake products. The method used in this study is quantitative research. Sensory test were conducted using QDA and hedonic rating methods. Total carotenoids were measured using the spectrophotometry method, color test using chromameter method, while for fatty acids, iodine number, and peroxide number, titration methods were used. The result of the study on color test for cookies and cake using red palm oil showed a more yellow color than commercial palm oil. Total carotenoids in red palm oil and cake products were higher than commercial palm oil. Red palm oil cookie products meet 14% of the nutrient reference value (NRV) per 30 grams, thus meeting 46% of the NRV per 100 grams, considered rich vitamin A. Red palm oil sponge cake products meet 11% of the NRV per 52 grams, thus meeting 21% of the NRV per 100 grams, considered a source of vitamin A. Hedonic rating sensory test showed that panelists prefered that commercial palm oil cookies and cake products over those made with red palm oil.
Keyword: nutrient reference value, red palm oil, cookies products, cake products, total carotenoids

Judul: Histerektomi Pada Anjing
Abstrak: Anjing merupakan hewan kesayangan yang banyak dipelihara hampir di setiap rumah, baik sebagai kegemaran maupun untuk keamanan pemiliknya. Histerektomi merupakan suatu tindakan bedah dan pembuangan uterus dengan tujuan untuk menanggulangi hal-hal yang patologik seperti pyometra, distokia yang berkepanjangan dan anaknya diduga masih hidup, adanya tumor uterus serta untuk tindakan fisiologik yaitu sterilisasi untuk mengatur keturunan (Arthur,197S).
Keyword: