Judul: Stabilisasi Tepung Bekatul Melalui Metode Pengukusan Dan Pengeringan Rak Serta Pendugaan Umur Simpannya
Abstrak: Bran is side product from rice milling. According to BPS (2008), bran production reach at 4,8 million tons. Bran can be processed to be various product, one of them is bran powder. Bran powder can be used as brade substitution agent, cookies, and dietary drink. The decreasing of quality of bran can occure through hydroliytic and oxidation processes. The problem can be solved trough bran stabilization. It can be processed by steaming of the material in certain time. The purposes of this research are to get condition of stabilization and bran drying, bran characterization and stabilized bran, also to predict the packaging time. Constant condition of drying of the fresh bran reached in 4 hours with the drying rate about 1 x 10-4 g/second untill the water level at 5 %. Steaming of the bran was carried out in 3 level of time; 5, 10, and 15 minutes. The next step was characterizing the bran and stabilized bran. The characterization of fresh bran include water level 6,86 %, fat 16,84 % (db), ash 7,43 % (db), protein 13,72 % (db), crude fiber 7,25 % (db), carbohydrate by different 47,9 % (db), and TBA 0,68 mg malonaldehid/kg sample, solubility 11,95 %, swelling power 5,96 %, cyneresis 95,50 %, total colony number 1,65 x 106, and was not found E. Coli colony. Based on tested parameter water level, fat, and TBA were choosen bran with steaming at 5 minutes. The stabilized bran characterization include water level 5,61 %, fat 14,23 % (db), and TBA 0,23 mg malonaldehid/kg sample. The bran that was stabilized at 5 minutes was used as the material to predict the storage and shelf life. The product packed in metalizzed and was storaged at tempeature 35, 45, and 50oC during 8 weeks. The quality parameter that was used in were water level, TBA, and brightness level. During the storage, it occured decreasing of water level and brightness level, also the increasing of TBA value. The critical value of the quality parameter that was used in packaging time of stabilized bran was TBA. Based on organoleptic test at the 4th week at storage 50oC, the critical point was 0,51 mg malonaldehid/kg sample. Arrhenius equation of stabilized bran during the packaging was k = 0,074 e -176 (1/T). Packaging time of stabilized bran at 30oC was predicted in 39 days, at temperature 25oC was in 40 days, and at temprature at 15oC was in 50 days.
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Judul: Stabilisasi Tepung Bekatul dengan Metode Pemanasan Bertekanan dan Pengeringan Rak serta Pendugaan Umur Simpannya.
Abstrak: The national production of the unhulled rice on 2007 reported about 60,3 million tons (BPS,2008). The by product is about 12,1 million tons hull, 1,8 million tons broken rice, and 6 million tons bran. For this time bran is used as feed for breed animals and as medium to grow fungi, even though the bran is a potential source of phytochemical materials. The bran contain some of vitamin, minerals, and other nutrition that is necessary to keep human health. The problem is the bran contain many enzymes, especially lipase that can trigger rancidity process in the bran if they don’t be handled well. One of the tech to solve this problem is using pressed steaming. The purpose of this research is to obtain characteristic of the fresh bran, the time of stabilization with pressed steaming and predict storage time of stabilized bran. The fresh bran characteristics include the water level 11,30 %, protein 14,41 %db, fat 18,99 %db, crude fibre 7,25 %db, carbohydrate 46,06 %db, ash 7,8%db, and TBA 1,36 mg malanoldehid/kg of sample. The fresh bran then stabilized by using pressure of heating method (autoclave). Time of process that is used are 5, 10, 15 minutes and dried during 4 hours. Stabilized bran with heating process at 5 minutes was decided as material for predicting of storage time with characteristic of water level 4.94 % and TBA value 0.11 mg malanoldehid/kg of sample. The low of water level can inhibit destruction of the bran and the low of TBA value showed the little action of destruction of the bran. During the storage, the water level and the brightness of the bran has been decreased, mean while TBA value has increased as same as the storage time. The bran is packed by using metallized material and be storaged in the incubator at 35oC, 45oC, and 50oC during 8 weeks. The critical point of this analysis is based on the TBA value. TBA value is opted as the critical point because of can be used as indicator of the succeed factor of stabilization, that showed rancidity indicator. Critical point of TBA value is based on odor test, the value is 0,36 malanoldehid/kg of sample. The Arrhenius equation for the storage is k = 25,1033 e-2092/T. The storage time of the bran at temperature storage 15°C is 9 weeks, 25°C is 7 weeks, and 30°C is 6 weeks 2 days.
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Judul: Infeksi Cacing Jantung Dirofilaria Immitis, Railliet & Henry, 1911 Pada Anjing
Abstrak: Cacing Dirofilaria immitis dewasa yang tinggal dalm ventrikel kanan jantung anjing, sering kali menimbulkan gejala klinis yang cukup berat. Cacing Tersebut menghasilkan mikrofilaria yang selanjutnya berkembang menjadi larva infektif dalam saluran malphigi induk semang entara, yaitu nyamuk dari genus Culex, Aedes dan Anopheles.
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