Judul: Biological Value Evaluation and Index Glycemic of Dry Corn Noodle and Instant Corn Noodle Substitution
Abstrak: Corn flour is potentially used as a raw material in noodle formulation. The previous study showed that 30% of corn flour was used as a substitute of wheat flour in dried and instant noodle. The corn flour substituted noodle applied drying or frying process at a high temperature, which may affect the nutritional content and biological value of the noodle. For this reason the effect of heating process (drying or frying) during noodle processing on chemical composition and biological value of corn flour substituted noodle was studied. The wet noodle was dried in oven at 60oC for 70 minutes to produce dried noodle and fried in cooking oil at 160oC for 4 minutes to produce instant noodle. The noodles were evaluated in terms of chemical composition and glycemic index. Commercial instant noodles were also analyzed as a comparison. The amylose content of dried noodle substituted with 30% corn flour was 30.99% which was higher than that of instant noodle substituted with 30% corn flour (28.85%). The content of resistant starch of corn flour substitued dried and instant noodle corn was 14.80% and 17.25% respectively. Starch and soluble fiber digestibility of dried corn noodle was significantly different from these of instant corn noodle, which were 30.93% and 0.49%, and 25.33% and 0.68% respectively, whereas protein digestibility was relatively the same. The glycemic index of dried and instant corn noodle substitution and commercial noodle was categorized as a low glycemic index (54.18%; 51.33 and 48.65%), whereas the glycemic load of them was 26.12; 22.18 and 18.63 respectively and was categorized as a high and middle glycemic load. Drying or frying process did not significantly affect the glycemic index of both dried and instant corn noodle substituted.
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Judul: Rheological characteristic of corn noodles made with extrusion process
Abstrak: This research generally aimed to prepare corn-based noodles which have good elasticity and low cooking loss by using extrusion process. In detail, this research has the objective to: (1) study the effects of particle sizes, amounts of corn flour and corn starch in water, concentration of salt in corn flour and corn starch on gelatinization profile; (2) to optimize corn noodle extrusion using RSM, and (3) to study the effect of salt addition and number of passing in extruder on corn noodle characteristics. The gelatinization profile of corn flour and corn starch were characterized by Brabender Visco Amylograph type D-4100 Duisburg. Corn noodles were prepared by Scientific Laboratory Single Screw Extruder type LE25-30/C from Labtech Engineering Co. Ltd., Thailand. Process optimization was conducted by using response surface methodology (RSM) with four parameters, i.e., 1) firmness; 2) stickiness, 3) elongation and 4) cooking loss. Firmness and stickness was set in range, elongation was set in maximum, and cooking loss was set in minimum. It was found that the initial temperature and maximum temperature of gelatinization increased and peak viscosity decreased with the increase of particle sizes. Increasing concentration of corn flour and corn starch in water tended to decrease maximum temperature of gelatinization and increase peak viscosity, but it had no significant effect on initial temperature. The addition of sodium chloride Process optimization showed that the optimum condition, with a desirability of 0.835, was achieved by the combination of 70% (dry basis) dough’s moisture content with the extruder temperature is 90in corn flour increased significantly initial gelatinization temperature, maximum temperature of gelatinization, peak viscosity and cold viscosity. In the case of corn starch, the addition of sodium chloride 1% increased initial temperature and peak viscosity, but the addition more than 1% of concentration had no significant effect. The addition of sodium carbonate in corn flour and corn starch increased the initial temperature and peak viscosity, but decreased maximum temperature of gelatinization and cold viscosity. o In general, this research showed that firmness of corn noodle decreased by the increased of salt addition and by number of passing in extruder. In sodium carbonate addition, the optimum condition was obtained at moisture content of 80% (dry basis), salt concentration of 0.11 or 0.12%, and number of passing in extruder for 3 times (desirability 0.836). Under this optimum condition, predicted by RSM, corn noodles has firmness of 2242.29 gf, stickiness of -58.83 gf, elongation of 418.81%, and cooking loss of 3.66%. In sodium chloride addition, the optimum condition was achieved at moisture content of 80% (dry basis), salt concentration 2%, and number of passing for 3 times (desirability 0.877). Under this condition, predicted by RSM, corn noodles has firmness of 1855.23 gf, stickiness of -35.86 gf, elongation of 576.38%, and cooking loss of 2.62%.
Keyword: Corn starch, Wheat salt noodle

Judul: Rabies sebagai penyakit zoonosis serta usaha pencegahan dan pengendaliannya
Abstrak: Rabies adalah suatu penyakit akut yang sudah sejak lama diketahui baik pada hewan maupun manusia dan selalu berakhir dengan kematian. Disebabkan oleh virus filterable yang bersifat neurotropic. Terdiri atas beberapa serotipe yang dapat diisolasi dari hewan mamalia, rodensia, serangga dan bahkan manusia (Keep, 1982). Semua hewan berdarah panas peka terhadap infeksi rabies. Penyebaran dialam terjadi lewat berbagai jenis hewan seperti anjing, kucing, rubah, serigala, Jackal, kelelawar dan sebagainya. Setiap negara/daerah mempunyai epidemiologi yang berbeda untuk pemyebaran penyakit rabies, sehingga berbeda pula reservoir dan vektor utamanya (Sikes, 1975). Infeksi penyakit paling banyak lewat gigitan hewan gila/tersangka gila, meskipun beberapa kasus terjadi bu kan lewat gigitan. Manusia merupakan jalan buntu (dead erd) terhadap penyebaran rabies meskipun beberapa pihak masih menyangsikan (Bisseru, 1972; Kaplan, 1977). ...
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