Judul: Karakterisasi Serbuk Minuman Berbasis Tempe.
Abstrak: Powder tempeh drink is a powder drink product made from tempeh. This product is an alternative functional food that can be consumed easily. Use of tempeh and germinated-soybean tempeh (GST) as main ingredient is predicted result higher protein content than other existing drink powder products, but it may also affect the product characteristics as a drink product. The objective of this research is to compare the properties of powder drink from GST and powder drink from common tempeh (non-GST), including chemical, physical, and sensory properties. Result of rating hedonic test showed that the acceptance of GST powder drink and non-GST powder drink is not significantly different for all sensory attributes, except color (p>0.05). Results of proximate analysis of GST powder drink showed in higher moisture and protein content, but lower fat content compared to non-GST powder drink product. The using of GST also changed several physical properties. It increased bulk density, wettability, total soluble solid, water absorption, solubility in water, and precipitation rate. Compared to three commercial products (malt cereal drink, mungbean powder drink, and soybean flour), tempeh powder drink has lower bulk density, total soluble solid, and water solubility index than three others commercial product, but higher in wettability and water absorptivity index.
Keyword: characterization, powder tempeh-drink, germinated-soybean tempeh

Judul: Karakterisasi Tepung Tempe dari Empat Varietas Kedelai Impor dan Aplikasinya Menjadi Minuman
Abstrak: Tempeh is one of processed soy product obtained by fermenting boiled soybean with Rhizopus oligosporus. Tempeh has been known have many advantages such as good nutritional value and organic compound which contributes to human health. The aim of this research are to make whole tempeh flour from four different varieties of soybean then apply it to be beverage. Four varieties of soybeans result tempeh that have significant difference in physical characteristics but insignificant nutritional composition. Whole tempeh flour made by drying tempeh slice using tray drier at 60 °C for 6 hours. It then compared to commercial soy flour drink. The result showed that four tempeh flour and soy flour drink have insignificant differences in nutritional composition. Meanwhile the process of making whole tempeh flour has some problem and create some weak charateristic of tempeh flour. Some of weakness influenced panelis preference. Organoleptic analysis result showed that F3 was the most prefered composition which contained 10 grams of soybean flour, 15 grams of sugar and 1 gram of sugar. It showed that tempeh flour has some weakness applied to beverages such as precipitation like soy flour. Judging from the proximate composition of tempeh flour can be seen that it has potentials to be developed as a beverage.
Keyword: tempeh flour, tempeh, soybean, beverage

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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