Judul: Effect of nanoencapsulation on the sensory, physicochemical, and functional quality of Java Tea Base Functional Drink
Abstrak: This study aimed to determine the effect of nanoencapsulation on the physicochemical and functional qualities of functional drinks based on Java-tea. Polysaccharide C nanoparticles were prepared by ionic gelation method using compound D as crosslinker. The initial experiment was conducted to obtain particle size below 300 nm with low polydispersity index and suitable flavor. Polyssaccharide C nanoparticles-drink was then analyzed for its physicochemical and functional qualities. The result showed that the polyssacharide C nanoparticles-drink had z-average diameter size 223.4 nm, polydispersity index 0.183, and zeta potential 18.28 mV which had significantly effect on physicochemical and functional of functional drink based on Java-tea compared to non-nanoparticles-drink (increasing pH value (3.94), total dissolved solid (4.5 obrix), refractive index (1.3395), viscosity (17.83 cP), lightness (L=71.75), hue (a=-2.47), hedonic rating (5.27 of 9 scale), sweetness (11.28 of 15 scale), foam volume 415 ml; decreasing particle size, polydispersity index, saturation (b), the intensity of sourness, and bitterness). Measurements of antioxidant activity and inhibition of α-glucosidase by utilizing in vitro method might not shown a credible result. Polyssacharide C nanoparticles showed as a potential capability to improve functional drink based on Java tea.
Keyword: nanoencapsulation, ionic gelation, physicochemical, functional drink, polyssacharide C

Judul: Effect of nanoencapsulation on the sensory, physicochemical, and functional quality of java tea base functional drink
Abstrak: This study aimed to determine the effect of nanoencapsulation on the physicochemical and functional qualities of functional drinks based on Java-tea. Polysaccharide C nanoparticles were prepared by ionic gelation method using compound D as crosslinker. The initial experiment was conducted to obtain particle size below 300 nm with low polydispersity index and suitable flavor. Polyssaccharide C nanoparticles-drink was then analyzed for its physicochemical and functional qualities. The result showed that the polyssacharide C nanoparticles-drink had z-average diameter size 223.4 nm, polydispersity index 0.183, and zeta potential 18.28 mV which had significantly effect on physicochemical and functional of functional drink based on Java-tea compared to non-nanoparticles-drink (increasing pH value (3.94), total dissolved solid (4.5 obrix), refractive index (1.3395), viscosity (17.83 cP), lightness (L=71.75), hue (a=-2.47), hedonic rating (5.27 of 9 scale), sweetness (11.28 of 15 scale), foam volume 415 ml; decreasing particle size, polydispersity index, saturation (b), the intensity of sourness, and bitterness). Measurements of antioxidant activity and inhibition of α-glucosidase by utilizing in vitro method might not shown a credible result. Polyssacharide C nanoparticles showed as a potential capability to improve functional drink based on Java tea.
Keyword: nanoencapsulation, ionic gelation, physicochemical, functional drink, polyssacharide C

Judul: Breeding Season pada ternak domba
Abstrak: Breeding season merupakan suatu musim dalam suatu tahun dimana suatu jenis hewan menampakkan aktivitas perkawinan. Dalam periode satu musim, hewan betina jenis tertentu baik yang telah dewasa maupun yang baru mencapai pubertas memperlihatkan gejala berahi. Jika alat kelamin reproduksi domba betina sudah mulai berfungsi maka akan terlihat timbulnya gejala-gejala berahi, hal ini merupakan indikasi bahwa domba betina sudah siap untuk melakukan perkembangbiakan, tetapi para ahli mengatakan bahwa saat yang demikian belum dianjurkan untuk dikawinkan, oleh karena itu untuk mendapatkan efisiensi reproduksi yang baik, biasanya domba betina baru dikawinkan pada umur 12 sampai dengan 18 bulan, sedangkan untuk domba yang hidup di daerah subtropis dan di daerah dingin dianjurkan pada umur 12 sampai dengan 24 bulan. Periode berahi berlangsung selama 24-48 jam atau 30-36 jam, sedangkan ovulasi terjadi 12-24 jam sebelum berahi berakhir atau 12-41 jam setelah dimulainya periode berahi, dan waktu optimum untuk dikawinkan 18-24 jam sesu- dah permulaan estrus. ...
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