Judul: Protozoa Parasitik Darah dan Saluran Pencernaan pada Ular Sawah (Ptyas corros) di Kabupaten Ngawi
Abstrak: The purpose of this study is to give information about blood parasitic protozoan and gastrointestinal tract protozoan from Chinese Ratsnake (Ptyas korros). Ten Chinese Ratsnake that collected from Alas pecah village at Ngawi district used in this study. Faecal and blood sample were collected weekly for three weeks. Blood sample were stained by Giemsa and faecal sample were natively examined. Parasites were identified using morphological approach under microscope. The results showed that 5 parasites type had found on Chinese Ratsnake. They were consist of 4 intestinal parasites types (Giardia sp., Balantidium sp., Entamoeba sp., Cryptosporidium sp.) and blood parasites type (Plasmodium sp.). Those parasites can be potentially zoonotic. All snakes were infected by Plasmodium sp. Meanwhile Giardia sp., Balantidium sp., Entamoeba sp. dan Cryptosporidium sp. of the snake had been founded by number of 90%, 80%, 80% and 70% respectively.
Keyword: Ptyas corros, protozoan, intestinal tract, Blood

Judul: Identifikasi Bakteri dan Cacing Parasitik pada Insang dan Saluran Pencernaan Ikan Nila Hitam (Oreochromis niloticus)
Abstrak: The objectives of this research were to identify parasitic worms and bacteria in gills and digestive tract of nile tilapia (Oreochromis niloticus). A group of 10 fishes of nile tilapia were used, each gills and digestive tract was collected. The parasitic worms were colored with KOH and clove oil for semi-permanent staining, and Semichon’s Acetocarmine for permanent staining. The isolated bacteria were identified using Gram staining, Triple Sugar Iron Agar, citrate agar, urea agar, indole, and cabohydrate fermentations. The result showed that there were three kind of parasitic worms in gills of nile tilapia, Dactylogyridae, Dactylogyrus sp., and Pseudodactylogyrus sp. The total amount of Dactylogyridae is 8 worms, Dactylogyrus sp. is 72 worms, and Pseudodactylogyrus is 24 worms. The bacteria were identified and the result showed that Aeromonas sp., Bacillus sp., Escherichia coli, Edwardsiella tarda, Klbesiella pneumoniae, Pasteurella sp., Staphylococcus epidermidis, and Vibrio parahaemolyticus were come from gills. Aeromonas sp., Bacillus sp., Escherichia coli, Enterobacter aerogenes, Klebsiella pneumoniae, Staphylococcus aerus, Staphylococcus epidermidis, Streptococcus sp., and Vibrio parahaemolyticus were come from digestive tract. The relation between the parasitic worms and the bacteria did not significanty obvious. The parasitic worms might predispose the secondary infection caused by bacteria or might be the opposite.
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Judul: Formulasi Produksi Dan Karakterisasi Minuman Kopi Telur Instan
Abstrak: Kopi termasuk minuman populer di dunia. Walaupun produksi kopi nasional cenderung besar, namun ekspor kopi Indonesia umumnya masih dalam bentuk kopi beras yang nilai ekonominya masih rendah. Pengolahan kopi beras menjadi kopi instan perlu ditingkatkan untuk meningkatkan nilai tambah ekonomi bagi Indonesia. Kopi instan berpotensi dikembangkan karena lebih mudah larut, lebih rendah kafein dan tanpa ampas. Karena keasaman dan harganya jauh lebih rendah daripada kopi Arabika, maka kopi Robusta lebih perlu diolah menjadi kopi instan untuk meningkatkan nilai tambah dan harga jualnya. Telur ayam memiliki kandungan gizi yang baik terutama protein dan asam amino essensial. Tepung telur merupakan konversi bentuk telur untuk memperpanjang umur simpan telur. Sebagai salah satu diversifikasi produk kopi, kombinasi kopi instan dengan tepung telur diharapkan akan menghasilkan produk kopi yang segar, sehat dan bergizi tinggi. Penelitian ini bertujuan untuk mengetahui kondisi proses produksi minuman kopi telur instan terbaik dan memperoleh formulasi minuman kopi telur instan terbaik. Penelitian ini menggunakan kopi bubuk Robusta Malang dan tepung telur sebagai bahan baku. Proses pembuatan kopi telur instan ini terdiri dari tahap ekstraksi, penyaringan, pengeringan semprot dan pencampuran bahan. Penelitian ini menggunakan 12 jenis formulasi yang dihasilkan dari kombinasi suhu pengeringan dengan rasio bobot kopi instan dan tepung telur. Suhu outlet pengeringan divariasikan pada kisaran 60-70, 70-80 dan 80-90oC. Variasi rasio bobot kopi instan : tepung telur terdiri dari 100:0, 90:10, 80:20 dan 70:30 (b/b). Berdasarkan hasil uji hedonik, diperoleh formulasi terbaik dengan konsentrasi kopi instan 90% dan tepung telur 10%, dimana kopi instan dihasilkan pada suhu outlet pengeringan 80-900C. Hasil uji hedonik menunjukkan persentase kesukaan panelis pada formulasi terbaik: warna 60%; aroma 46,67%; rasa 60%; penerimaan umum 57%. Formulasi terbaik memiliki karakteristik: kadar air 3,42%; kadar abu 4,39%; kadar lemak 1,07%; kadar protein 5,98%; kadar kafein 1,42%; pH 6,68.
Keyword: kopi instan, tepung telur, konsentrasi, suhu outlet, formulasi