Judul: Development Of Chocolate Bar Mixed With Dried Fruits
Abstrak: This research was divided into two stages, the first stage was determination of the optimum temperature and second stage was formulation of chocolate bar mixed with dried fruit. The first stage was aimed to study the effect of hot air temperatures on phytochemical compounds, antioxidant capacity, and sensory acceptance of dried fruits. Fruits (Banana, Pineapple, and Plum) were dried at various temperatures: 70, 80, and 90ºC for 3 hours, then extracted, measured, and compared on their phytochemical, antioxidant capacity, and sensory properties. An increase in hot air temperature decreased vitamin C significantly (p<0.05), while total phenolic, total flavonoid, and antioxidant capacity increased significantly (p<0.05). In contrast, higher temperatures resulted in lower sensory acceptance. The nine scales of hedonic scores were used to evaluate consumer acceptance of dried fruits, where 1 indicate dislike extremely and 9 indicate like extremely. The high hedonic scores showed by dried fruits those dried at 80ºC. Therefore, that temperature was choosen to produce dried fruit for chocolate bar. The second stage was aimed to develop the optimum formula of chocolate bar mixed with dried fruits. The number of fruit which added to chocolate paste was determined using a mixture design. The nine scales of hedonic scores were also used to evaluate some sensory attributes of chocolate bar, and then Statistica7 software was used to see the effect of formulation on consumer acceptance. The results showed that the formula containing 100% Pineapple had high acceptance scores compared to other formulas.
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Judul: Pengembangan Produk Pisang Kering Tenaga Surya dengan Lapisan Cokelat Putih di Hillkoff Co., Ltd.
Abstrak: Banana is one of the most prevalent tropical fruits in Thailand, renowned for its nutritional and energetic value. Drying bananas prolongs their shelf life, reduces weight, conserves storage space, and controls enzymatic reactions that lead to banana degradation. Additionally, drying enhances flavor, texture, and taste. However, the coating, which is made from white chocolate mixed with various flavors, has a problem with its viscosity, and this type of chocolate is considered not heat resistant enough, leading to melting in most of Thailand’s temperature. Therefore, four adding components are incorporated into the mixture of white chocolate coating to improve the quality. Customer preferences need to be analyzed to determine the best adding component. The product can also be developed using the help of empathy map, value proposition tools, and lean canvas tools. To analyze consumers' preferences, an organoleptic test was conducted using the Kruskal-Wallis method and the Mann Whitney method for further testing. Cocoa butter shows the highest result of mean value at 3.56 for the texture parameter, as well as the aroma parameter at 3.6, indicating it as the most desired among all the adding components. While for the taste parameter, palm kernel oil shows the highest mean value, which is 5.1., Pisang merupakan salah satu buah tropis yang paling umum di Thailand, terkenal karena nilai nutrisi dan energinya. Pengeringan pisang atau juga dikenal dengan pisang sale, memperpanjang umur simpannya, mengurangi beratnya, menghemat ruang penyimpanan, dan mengendalikan reaksi enzimatik yang menyebabkan degradasi pisang. Selain itu, pengeringan juga meningkatkan rasa, tekstur, dan cita rasa pisang. Namun, lapisan cokelat putih yang dicampur dengan berbagai rasa memiliki masalah dengan viskositasnya, dan jenis cokelat ini dianggap tidak cukup tahan panas, sehingga mudah meleleh pada sebagian besar suhu di Thailand. Oleh karena itu, empat komponen tambahan ditambahkan ke dalam campuran lapisan cokelat putih untuk meningkatkan kualitasnya. Preferensi konsumen perlu dianalisis untuk menentukan komponen tambahan terbaik. Produk ini juga dapat dikembangkan dengan bantuan peta empati, value proposition, dan lean canvas. Untuk menganalisis preferensi konsumen, dilakukan uji organoleptik menggunakan metode Kruskal-Wallis dan metode Mann-Whitney untuk pengujian lebih lanjut. Cocoa butter menunjukkan hasil nilai rata-rata tertinggi pada parameter tekstur sebesar 3,56, serta pada parameter aroma sebesar 3,6, menunjukkan bahwa cocoa butter merupakan yang paling diinginkan di antara semua komponen tambahan. Sedangkan untuk parameter rasa, palm kernel oil menunjukkan nilai rata-rata tertinggi, yaitu 5,1.
Keyword: organoleptic test, product development, solar dried banana, white chocolate

Judul: Trichomonas Gallinae Penyebab Trichomonosis Pada Unggas
Abstrak: Trichomonas gallinae adalah protozoa yang bergerak aktof dengan keempat flagella yang mempunyai layar dan pada salah satu sisinya terdapat membran seperti sirip ikan yang berombak. Spesies dari genus Trichomonas ini mempunyai arti penting pada unggas, karena dapat menyebabkan infeksi pada alat pencernaan bagian atas.
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