Judul: Formulasi Permen Keras Bandrek dan Minuman Instan Bandrek dengan Substitusi Gula Semut Kelapa di Posdaya Mekarsari Desa Sinarsari Dramaga, Kabupaten Bogor
Abstrak: Bandrek is one of Indonesia traditional beverages. Bandrek is made from red ginger (Zingiber officinale var rubrum) and other spices such as cinnamon (Cinnamomum burmanii), clove (Eugenia aromaticum), nutmeg (Myristica fragans), cardamom (Anomum compactum), black pepper (Piper ningrum L)., and chili Java (Piper retrofractum Vahl.). The research aims to get a formulation of bandrek instant drink and hard candy bandrek and to evaluate its chemical composition. Formulation for bandrek instant drink based on sensory evaluation is 50 ml ginger extract, 50 ml spices extract, 200 gram white sugar and 400 gram granulated coconut sugar. Formulation for hard candy bandrek is 10 ml ginger extract, 15 ml spices extract, 60 gram white sugar, 10 gram granulated coconut sugar and 30 gram glucose syrup. There was no difference between bandrek instant drink with granulated coconut sugar and bandrek instant drink with brown palm sugar based on sensory evaluation. Hard candy bandrek had 1.37% moisture content and 0.36% ash content and include in SNI kembang gula.
Keyword: brown palm sugar, granulated coconut sugar, hard candy, bandrek instant drink

Judul: Formulation of Coffee Bandrek Drink in PT Liza Herbal International. S
Abstrak: Bandrek merupakan minuman herbal tradisional yang terbuat dari rempahrempah dan tanaman herbal berupa jahe merah, cabai jawa, kayu manis, dan cengkih. Penelitian bertujuan menghasilkan produk bandrek kopi tanpa ampas yang disukai konsumen dengan melihat pengaruh rasio jahe dengan gula aren dan penambahan kopi. Metode yang digunakan yaitu metode kuantitatif. Penelitian dilakukan dalam beberapa fase, yaitu fase desain keteknikan, fase eksplorasi, fase pendefinisian masalah, fase ideasi, fase pengembangan prototipe serta fase validasi. Penelitian ini menghasilkan prototipe berupa produk bandrek kopi yang disukai dengan formula 50 gram jahe, 8 gram rempah, 40 gram gula pasir, penambahan gula aren sebanyak 13% dan penambahan kopi sebanyak 1,7%. Formula ini memenuhi syarat mutu SNI. Hasil pengujian masalah dan solusi menghasilkan formula terbaik dengan kemasan baru yang lebih disukai konsumen, proses produksi yang efisien, tata letak produksi yang efisien, dan hasil analisis usaha bandrek kopi yang dinilai layak berdasarkan aspek finansial karena memiliki nilai B/C ratio >1. Biaya investasi awal akan kembali dalam jangka waktu 2 tahun 7 bulan 13 hari, waktu ini kurang dari umur ekonomis alat selama 5 tahun., Bandrek is a traditional herbal drink made from spices and herbal plants in the form of red ginger, javanese pepper, cinnamon, and cloves. The aim of this research is to produce a coffee bandrek without pulp that is preferred by consumers by looking at the effect of the ratio of ginger to palm sugar and the addition of coffee. The method used is a quantitative method. The research was conducted in several phases, namely the engineering design phase, the exploration phase, the problem definition phase, the ideation phase, the prototype development phase and the validation phase. This study produced a prototype in the form of a preferred coffee bandrek product with a formula of 50 grams of ginger, 8 grams of spices, 40 grams of granulated sugar, the addition of 13% palm sugar and the addition of 1.7% coffee. This formula meets the national quality requirements. The results of testing the problems and solutions produce the best formula with new packaging that is preferred by consumers, an efficient production process, an efficient production layout, and the results of an analysis of the coffee bandrek business which are considered feasible based on the financial aspect because it has a B/C ratio >1. The investment cost will return within 2 years 7 months 13 days, this time is less than the economic life of the tool 5 years.
Keyword: bandrek, jahe merah, kopi, minumal herbal, minuman tradisional, coffee, herbal drink, red ginger, traditional drink

Judul: Studi Kasus Patologi Infeksi Protozoa Tetrahymena spp pada Ikan Hias Guppy (Poecilia reticulata )
Abstrak: The study was aimed to explore the protozoan Tetrahymena spp infection in Guppy (Poecilia reticulata) fish, with intended to the morphology of parasites in tissue sections and the resulting tissue lesions. Sample of diseased Guppy fishes were used in the study. Observation of clinical symptoms of the Guppy were revealed lethargic, vertical swimming and impaired equilibrium. The fish organs were observed macroscopically and microscopically. The result of macroscopic observation showed that there were excessive haemorrhage and ulceration at skin particularly in the dorsal and lateral abdomen. Protozoan parasite in the skin, muscles and gill tissues were identified by histopathological examination using hematoxylin-eosin staining and positive responses to periodic acid Schiff staining. Study of protozoan morphology revealed a spherical shape pyriform with a narrow anterior end, have dimension in average 50.5 x 32.4 μm. The parasites cause skin erosion, and hemorrhage, muscular degeneration and necrosis along with gills edema. Severe fatty degeneration was presented in liver while there was edema and congestion in the intestinal mucosa. As these fishes were been cultured in the aquarium such disease is thought to be caused by the deterioration of water quality, feed contamination or a poor handling.
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