Judul: Stabilization of Protein by Lactose during Storage in the MPC 85 System
Abstrak: Milk protein is the most valuable component and its stability is important during processing and storage. The stabilization is influenced by moisture and position of milk powder. It is assumed that lactose can acts as stabilizer of protein (protect from protein unfolding). The phenomenon of this stabilization was studied at three water activity (aw 0.23,0.54 and 0.75), with low concentration of lactose addition (5, 15 and 30%) during 6 weeks. Sample preparation'of MPC powders and equilibration at different relative humidity was conducted before storage. Analysis of MPC to investigate the influence of lactose in protein stabilization include solubility test, glass transition (Tg) by TMCT (Thermal Mechanical Compression Test), secondary protein structure (FTIR), and T2 relaxation (NMR) to measure the protein water interaction in MPC85 system. The role of lactose to retain the change of stability during storage can be observed clearly at aw 0.54. In this condition, the rate of solubility and Tg decreasing/week and also the rate of increasing of T2 short proportion/week can be retained by lactose adding. The capability of lactose to retain the rate of change of solubility, Tg and T2 short proportion cannot be observed at low water activity (aw 0.23) because of the small amount of water in the system. At aw 0.75, lactose adding c annot retain the change of stability due to very higher water content and lactose coystallization. Evidence from FTIR suggested that this reduction in solubility was not directly linked to major conformational changes within protein structures.
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Judul: Characteristic of Starch as a Stabilizer and Its Aplication in Fermented Milk
Abstrak: Konsumen di Indonesia mulai menyadari manfaat produk olahan susu fermentasi fungsional. Probiotik sebagai bakteri baik berfungsi meningkatkan kesehatan konsumen. Yogurt dan kefir memiliki kelemahan yaitu sineresis. Hal tersebut diakibatkan pH berada di titik isoelektrik kasein yaitu pH 4.6. Gel kasein yang berada di pH isoelektrik mempunyai daya pengikatan molekul air yang relatif lemah, mendorong pelepasan molekul air pada permukaan gel atau sineresis. Alternatif mengatasi sineresis yaitu dengan menambahkan penstabil. Bahan penstabil alami dari Indonesia seperti umbi–umbian. Penelitian ini bertujuan menganalisis yield pati talas termodifikasi, karakteristik pati dan pati termodifikasi, dan aplikaasinya pada susu yogurt dan kefir. Data dianalisis menggunakan analisis deskriptif. Yield pati talas termodifikasi hasil penelitian yaitu 11%. Karakteristik penstabil meliputi kadar air, kadar pati, kadar amilosa, kadar amilopektin, waktu, suhu gelatinisasi dan swelling power. Penerapan pati dan pati termodifikasi dapat diterapkan pada yogurt dan kefir. Karakteristik produk susu fermentasi berupa kadar air, kadar lemak, kadar abu, protein, karbohidrat, viskositas, sineresis, pH, total asam, total padatan, dan total BAL (bakteri asam laktat) serta kualitas organoleptik. Umbi yang dapat dimanfaatkan yaitu kimpul, talas, ubi jalar, singkong, kentang, ganyong, dan umbi uwi ungu. Ambang batas BTP yaitu 10000 mg Kg–1.
Keyword: kefir, starch, modified starch, stabilizer, tuber, yogurt

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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