Judul: Kajian Formulasi dan Isotermik Sorpsi Air Bubur Jagung Instan
Abstrak: The objectives of the research were to find the best formulation of instant corn porrigde and to study the water sorption isothermic of the product to predict its shelf life. The material used was corn (Zea mays L.) var Pioneer 11. This research consisted of dry instant corn grits production, instant corn flour production and instant corn porridge formulation. Product analyses were physical analyses (yield, bulk density, porosity, rehydration, sorption and volume swelling, viscosity, wettability and colours), chemical analyses (moisture content, ash content, protein content, carbohydrate content, fat content, and calorie value), sensory evaluation (hedonic), and water sorption isothermic. Pre-gelatinization process using a drum dryer significantly affected the chemical and physical characteristis of the instant corn flour produced. The best instant corn grit was produced through slow freezing process followed by oven drying. The best instant corn flour was produced by pre-gelatinization process using a drum dryer at 4 rpm speed. The most accepted instant corn porridge formulation had the composition of : 35 g of dry instant corn grits, 10 g of instant corn flour, 25 g of maltodextrin and 30 g of milk powder. The instant corn porridge had a sigmoic isothermic sorption curve. The isothermic sorption curve implied three fractions of bound water, the first fraction (Mp) was 3.43% (db) to be equivalent to Aw = 0.13, the second fraction (Ms) was 20.78% (db) to be equivalent to Aw = 0.86 and the third fraction (Mt) was 37.83%(db) to be equivalent to Aw = 1. The product packaged in alufo had a longer shelf life than those package in PP and PE. Instant corn porridge product was predicted to have a 4.5 years shelf life in 85% storage RH .
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Judul: Formulasi Cookies Jagung dan Pendugaan Umur Simpan Produk dengan Pendekatan Kadar Air Kritis
Abstrak: The best corn cookies resulted from a formula of 80:20 ratio of corn flour to wheat and 18 % of egg, without water addition. The best corn cookies had 4.09 % moisture, 1.06 % ash, 19.76 % fat, 6.19 % protein, 68.91 % carbohydrate, 1.57 % crude fiber, 54.31% total starch, and 487.76 Kal energy value. The product had 88.98 % yield, spread ratio 159.42 %, 2239.39 gf crispiness, 3054.05 gf hardness, 0.19 g/ml bulk density, and 0.41 aw value. The color value of the product was 68.82of L, 10.96 of a, 48.13 of b, and 77.20 of ⁰Hue. Prediction of the product shelf life used 6 equation models. The equation model that was suitable to describe corn cookies sorption isotherm phenomenon was GAB. The GAB model equation was Me = 0.9042aw/ (1-1.0058aw) (1+28.2895aw). Calculation results showed that the shelf life of corn cookies was 9.9 months (298 days) in metalized plastic or 0.7 months (21 days) in polypropylene at 85% RH.
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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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