Judul: Desain Proses Pengolahan Keripik Jamur Tiram Putih (Pleurotus ostreatus) dengan Menggunakan Vacuum Frying
Abstrak: Oyster mushroom (Pleorotus ostreatus) is potential vegetable which has high nutritional value. Oyster mushroom is perishable and plenitude in rainy season therefore it needs proper processing to give added value and extend shelf life through process oyster mushroom into chips. The objectives of this research were obtaining the condition of processing oyster mushroom chips, analyzing the characteristic and taking response of some panelists toward chips. The results of the experiment were two kind of products named salty and sweet chip. The experimental design used group randomized with two factors. First factor for salty chips was concentration of salt solution (A), divided into three levels those were 0,5% (A1), 1% (A2) and 1,5% (A3). The second factor was freezing treatment before frying divided into two levels; those were with freezing (B1) and unfreezing (B2). Meanwhile, the first factor for sweet chips was sugar concentration solution (A) divided into three levels; those were 3% (A1), 5% (A2) and 7% (A3). The second factor for sweet chips was freezing treatment before frying (B) which was divided into freezing (B1) and unfreezing (B2). The experiment consist of several stages, there were characteristic of fresh oyster mushroom, determination of salt and sugar concentration through trial and error, determination of frying period through trial and error, and processing of oyster mushroom chips. The characteristic of product will be analyzed and tested by hedonic test. Based on the experiment result, process design of oyster mushroom chips by using vacuum frying is temperature 88°C and pressure 700 mmHg. There were twice times of frying during 24 hours. First frying was running for 35 minutes, while the second frying was 5 minutes. The best treatment for salty chips was soaked into 1% salt solution and froze. Whereas the best treatment for sweet chips was soaked into 7% sugar solution and froze. From the whole experiment, salty chips yield is 18,65-20,83%, 1,73-2,39% of water content, 55,31-59,81% of fat content, 14,89-17,00% of fiber content, 2,86-4,57% of ash content, 2,07-2,59% of protein, and 0,27-0,36% of FFA value. Based on organoleptic test, panelists mostly preferred chips which produced by soaking in 1% of salt concentration and freezing treatment. Sweet chips yield is 19,48-25,48%, 1,52-2,32 % of water content, 48,26-57,30% of fat content, 13,48-17,96% of fiber content, 1,55-2,27% of ash content, 1,92-2,75% of protein, and 0,30-0,41% of FFA value. Based on organoleptic test, panelists mostly preferred chips which produced by soaking in 7% of sugar concentration and freezing treatment. The best treatment for salty chips yield is 19,14%, 1,80% of water content, 59,38% of fat content, 15,56% of fiber content, 3,53% of ash content, 2,23% of protein and 0,30% of FFA value. The best treatment for sweet chips yield is 21,65%, 1,52% of water content, 54,75% of fat content, 17,96% of fiber content, 1,57% of ash content, 1,92% of protein and 0,41% of FFA value.
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Judul: Optimasi Proses Penggorengan Vakum (Vacuum Frying) Keripik Daging Sapi
Abstrak: Beef is meat derived from cattle which has a high and balance nutrient amount. Beef production in Mentawai is relatively high. It usually consumed freshly by consumers, however beef is the most perishable product which has a high moisture content. Frying beef in high temperature can harmful the beef nutrition and will cause oxidation process, which can make rancidity of product. Therefore beef processing which makes beef has a long self life without nutritional damage need to be detected. One of the suitable processing is called vacuum frying. Vacuum frying will reduce the oxidation process and nutritional damage because frying is done in vacuum and lower temperatures. Processing beef chips by vacuum frying also will promote meat product diversification. The objectives of this research were to assess the affect of temperature and time of vacuum frying to quality of beef chips, determine the best temperature and frying time to produce beef chips, and determine the cost of beef chips production. The experimental design used randomized block factorial design, with three levels of temperature and frying time. Beef was fried with temperature of 80, 90 and 1000C and frying time of 70, 80, 90 minutes. Physochemical analysis was conducted to determine the quality of beef chips. The organoleptic test using hedonic test was conducted to determine the acceptance level of beef chips by panelist. As a result, different combination of temperature and time frying increased the fat content and decreased the water content, yield and hardness. The temperature and frying time also influenced to the quality characteristic of beef chips. The best temperature and time frying to produce beef chips were 900C and 70 minutes, respectively.
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Judul: Babesiosis pada kuda
Abstrak: Babesiosis pada kuda adalah penyakit menular yang di- sebabkan oleh Babesia caballi dan Babesia equi, yaitu pa- rasit protozoa perusak sel darah yang termasuk dalam genus Babesia. B. equi diduga oleh beberapa ahli termasuk dalam genus Theileria. Karena itu klasifikasi genus Babesia di- bicarakan dan siklus hidup B. caballi dan B. equi diulas. Kuda pada semua umur dapat terserang oleh dua parasite tersebut di atas. Tetapi kuda-kuda yang sudah dewasa (tua) lebih rentan jika dibandingkan dengan kuda-kuda yang masih muda. Kasus-kasus yang paling sering dijumpai adalah kasus-kasus yang bersifat akut walaupun kasus-kasus yang bersifat perakut, subakut dan kronik kadang-kadang terlihat. Serangan oleh parasit Babesia biasanya menyebabkan kerusаkan sel darah merah yang hebat sehingga kuda-kuda yang terserang menderita anemia hebat yang dapat menyebabkan kematian bila tidak segera diobati. Untuk mengatasi hal tersebut perlu dilakukan diagnosis yang tepat dan sedini mungkin. Diagnosis dapat dilakukan dengan cara memeriksa gejala-gejala klinik, preparat ulas darah, inokulasi hewan lain dan dengan mengadakan pemeriksaan secara serologik. Gejala-gejala klinik babesiosis pada kuda yang bersifat akut yang paling sering terlihat, ialah : nafsu makan menurun/hilang, lesu, bulu suram dan tidak mau bergerak. Kuda yang dilepaskan di padang rumput akan mengasingkan diri dan jalan sempoyongan. Faeces yang keluar berwarna cok- lat gelap, diselaputi lendir yang berwarna kekuningan dan urimenya berwarna merah tua. Temperatur tubuh meningkat menjadi 39.5 - 41°C dan pulsus meningkat. Terlihat dispnoe, perdarahan petechi pada mukosa membrana nictitans dan conjunctiva yang lebih pucat dari normal dan juga icteris. Kasus-kasus yang bersifat subakut gejala-gejalanya lebih ringan, tetapi bila tidak segera diobati maka gejala- gejala tersebut secara cepat menjadi hebat. Persendian lutut dan persendian gelang puyuh membengkak dan padanya ter- lihat oedema. Pada abdomen, dada dan kepala juga dapat di- temukan oedema. Gejala-gejala klinik yang terlihat pada kasus kronik adalah penurunan kondisi tubuh kuda secara progresif walaupun diberi makan yang banyak. Perubahan temperatur tidak jelas, nafsu makan berubah-ubah, icterus tidak jelas dan anemia mungkin hanya dapat dideteksi dengan menghitung sel darah merah dan kadar hematocrit…dst
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