Judul: Pengembangan Produk Spreadable Margarin Beraroma Panili
Abstrak: Margarine is one of the water in oil (w/o) emulsion products. Margarine is usually made by plant-based oil. Palm oil and its fractions are widely used for the manufacture of margarine. As the second largest producer of palm oil in the world, Indonesia has great potential to develop margarine products. One of those potentially to be developed is vanilla-flavored spreadable margarine (VFSM). Vanilla flavor is one of the most preferred and widely used in food manufacture. To develop VFSM, this research divided into three steps, i.e., preliminary research, process of margarine making, and analysis. This research is carried out using a completely randomized factorial design. The preliminary research includes characterization of raw materials, determination of vanilla odor threshold, and determination of range treatment in stearin olein ratio. VFSM made from refined bleached deodorized palm olein and palm stearin. The process of VFSM-making includes mixing, homogenizing, packaging, and tempering. There are 9 formulation of spreadable margarine, i.e., three of stearin olein ratio (60%: 40%, 50%: 50%, 40%: 60%) and three concentration of vanilla flavor (0009%, 0012%, 0015%). Physical, chemical, and sensorial characteristics of the VFSM were then analyzed, i.e., the stability, physical (color, spreadibility, consistency), chemical (acid number, iodine number, peroxide number), and organoleptic (rating and hedonic rating test). The results indicated that all of margarine formulas have a good of stability (more than 85%), physical, and chemical characteristics. Based on analysis of variance (ANOVA), the stearin olein ratio did not interact with the concentration of vanilla flavor (p>0.05). All of margarine formulas are also have a good quality of intensity and good acceptability. Based on analysis of stability, physical, chemical, and organoleptic, margarine with stearin olein ratio of 50%:50% and flavor vanilla concentration of 0.012% was selected as the best formula. This formula has similar sensory characteristics, but it has better physical and chemical characteristics than the commercial product.
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Judul: Pengembangan Produk Spreadable Margarin Beraroma Panili
Abstrak: Margarine is one of the water in oil (w/o) emulsion products. Margarine is usually made by plant-based oil. Palm oil and its fractions are widely used for the manufacture of margarine. As the second largest producer of palm oil in the world, Indonesia has great potential to develop margarine products. One of those potentially to be developed is vanilla-flavored spreadable margarine (VFSM). Vanilla flavor is one of the most preferred and widely used in food manufacture. To develop VFSM, this research divided into three steps, i.e., preliminary research, process of margarine making, and analysis. This research is carried out using a completely randomized factorial design. The preliminary research includes characterization of raw materials, determination of vanilla odor threshold, and determination of range treatment in stearin olein ratio. VFSM made from refined bleached deodorized palm olein and palm stearin. The process of VFSM-making includes mixing, homogenizing, packaging, and tempering. There are 9 formulation of spreadable margarine, i.e., three of stearin olein ratio (60%: 40%, 50%: 50%, 40%: 60%) and three concentration of vanilla flavor (0009%, 0012%, 0015%). Physical, chemical, and sensorial characteristics of the VFSM were then analyzed, i.e., the stability, physical (color, spreadibility, consistency), chemical (acid number, iodine number, peroxide number), and organoleptic (rating and hedonic rating test). The results indicated that all of margarine formulas have a good of stability (more than 85%), physical, and chemical characteristics. Based on analysis of variance (ANOVA), the stearin olein ratio did not interact with the concentration of vanilla flavor (p>0.05). All of margarine formulas are also have a good quality of intensity and good acceptability. Based on analysis of stability, physical, chemical, and organoleptic, margarine with stearin olein ratio of 50%:50% and flavor vanilla concentration of 0.012% was selected as the best formula. This formula has similar sensory characteristics, but it has better physical and chemical characteristics than the commercial product.
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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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