Judul: Pengaruh Pengeringan Terhadap Mutu Nasi Uduk Instan
Abstrak: Rice is the staple food for most of Indonesian. The production of rice increases every years. In 2010, the production of rice was about 65,98 billion ton,while consumtion of rice is 139,5 kg/capital/ year. Based on these data, the development of rice product is a potential market. Nowadays many people do not have much time to prepare their food. Instant food is commonly choosed by the modern people. Quick cooking rice methods have been commonly used since 1970, but their products are not popular in Indonesia. The purpose of this research is to produce a quick cooking rice with special taste native to West Sumaterae, called “nasi uduk”. The preparation involves soaking, cooking (gelatinizing) and drying using fluidized bed dryer.This research was focused on to find out the optimum drying conditions or treatment to produce the good quality of quick cooking rice. This research used three different drying treatments, namely A,B, and C treatment which were based on combination of time and temperature history. It was found that the optimum of drying method was the A tratment. In the A treatment, the rice was freezed for 24 hours at -20°C. After that, rice was dried for 30 minutes at room temperature and then increased the temperature strart from 40°C, 60°C, and 80°C for 10 minutes in each temperature. This method resulted in a good acceptance from panelists.
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Judul: Effects of Sodium Citrate Concentration and Dryer Type on Characteristics of Instant Rice
Abstrak: Nasi instan memiliki pasar yang spesifik dan cukup menjanjikan bagi industri skala kecil. Pembuatan nasi instan yang ideal menggunakan teknologi pengeringan beku, dimana teknologi tersebut terlalu mahal bagi industri kecil. Penelitian ini bertujuan menentukan pengaruh konsentrasi natrium sitrat dan tipe pengering terhadap karakteristik fisikokimia dan organoleptik nasi instan yang dihasilkan. Penelitian dilakukan menggunakan Rancangan Acak Lengkap dengan 2 perlakuan yaitu konsentrasi larutan natrium sitrat dengan 3 taraf (1 %, 2%, dan 3%) dan tipe pengering dengan 2 taraf (fluidized bed dan tray). Hasil uji fisikokima dan organoleptik terhadap nasi instan menunjukkan bahwa perendaman dengan konsentrasi larutan natrium sitrat 5% dan pengering fluidized bed adalah perlakuan terbaik. Nasi instan yang dihasilkan memiliki karakteristik: rendemen 77,53%, densitas kamba 0,41 gram/ml, waktu rehidrasi 4,67 menit, daya serap air 54,43%, rasio rehidrasi 3,50, volume pengembangan 173,33%, kekerasan 891,33 gram, derajat putih 65,61, kadar air 10,65%, abu 0,40%, protein 8,97%, lemak 3,47%, karbohidrat 87,16% dengan skor penerimaan keseluruhan netral.
Keyword: fisikokimia, nasi instan, natrium sitrat, organoleptik, pengering

Judul: Light Microscope Study of ConnectiveTissue in The Spleen of Common Rousette Bat (Rousettus amplexicaudatus)
Abstrak: The spleen is the largest lymphoid organ. As a secondary lymphoid organ, in addition to its immune function, the spleen also has functions as blood filtration, storage, and hematopoiesis. The spleen has different morphologies between species that support different physiological functions, one of which is the difference in the structure of the capsule and trabeculae. Capsule and trabeculae of the spleen generally consist of connective tissue and smooth muscle. The thickness of smooth muscle composed together with connective tissue in the capsule and trabecula determines the function of the spleen that is divided spleen into three storage, defense, and intermediate. Bats are the reservoir of various zoonotic diseases. Bats are thought to have unique immune systems compared to other mammals but the characteristics of its immune organs such as the spleen have never been studied before. This study was conducted to examine the characteristics of capsulae and trabecula of the Common Rousette (Rousettus amplexicaudatus).
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