Judul: Formulasi Chocolate Filling dan Pengaruhnya terhadap Perubahan Mutu Roti Manis
Abstrak: Sweetbread filled with chocolate is the most popular but this bread’s crumb generally becomes hard (staling) faster. Lower water activity of filling than crumb could drive water movement from the crumb into the filling caused crumb become dry and hard. The purpose of this research are to study the effects of the type and the percentation of emulsifiers (SSL and GMS; 0.8%, 1.0%, 1.2%, 1.4%) and margarines (Blueband and Simas Palmia; 25.5%, 27.5%, 29.5%, 31.5%) to the characteristic of chocolate filling and study the chocolate filling effect on quality changes of sweetbread. The selected formulas from those formulations were applied in sweetbread and sensorically evaluated with hedonic’s rating test. Texture profile, water content, and water activity of sweetbreads filled with chocolate were analyzed for 5 days of storage in room temperature. The type and the percentation of emulsifiers had significant effects on the viscosity, water activity, and emulsion stability of chocolate filling (p<0.05). The selected formulas were 1.2% SSL and 1.2% GMS. The following step showed that the combination of margarine-emulsifier and margarine percentation had significant effects on the emulsion stability and viscosity of chocolate filling (p<0.05). The selected formulas that filled into sweetbread were BB SSL 25.5%, SP SSL 27.5%, BB GMS 29.5%, dan SP GMS 27.5%. Organoleptic test showed that panelist preference on the aroma, color, and texture attributes of sweetbreads filled with different chocolate filling formulas are not significantly different including with the commercial product (p>0.05). Chocolate filling formulas and storage’s time significantly affected the value of hardness, chewiness, and water content of the crumb also the water content and water activity of chocolate filling in the sweetbread (p<0,05). The lowest rate of crumb hardness during storage was the sweetbread filled with chocolate GB3 (GMS 1.2%: BB 29.5%).
Keyword: water activity, viscosity, texture profile, sweetbread, formulation, emulsion stability, chocolate filling

Judul: Pengaruh Lama Waktu Penggorengan dan Presentase Coating Gula Terhadap Mutu Tekstur Coklat Tempe.
Abstrak: Tempeh chocolate is one of tempeh-based food product development. However, the product texture quality can easily changed when stored at room temperature. Combination of treatment by frying and sugar coating which are following kering tempe making process is expected to improve texture quality. This study is divided into two steps. The first step is preliminary study which consist of determining the magnitude of treatment that will be used. The second step is observation of tempeh chocolate texture quality which had been given both physical and organoleptic treatment and proximate analysis of selected sample. Selected sample is sample which can maintain texture quality of tempeh chocolate for the longest time and selected sample is sample with frying duration up to 10 minutes and 50% sugar coating. Based on statistical analysis using Duncan’s test, frying duration and sugar coating percentage as well as interaction between them give tangible effect to tempeh chocolate hardness at 5% significancy rate. Proximate analysis of selected sample shows that sample contains 1.47% moisture content, 0.96% ash content, 31.99% fat content, 17.34% protein content, and 48.26% carbohydrate content.
Keyword: frying duration, hardness, sugar coating percentage, tempeh chocolate, texture quality

Judul: Manajemen Pemeliharaan Kuda (Equus caballus) Untuk Upacara Kenegaraan Dan Sarana Kesenjataan Di Detasemen Kavaleri Berkuda (DenKavkud) TNI-AD Parongpong
Abstrak: Cavalry Horse Detachement (Denkavkud) Indonesian National Army-Cavalary Parongpong is one of the Indonesian military units that utilize the horse and train it as a means of purpose of formal state ceremony and armed forces. Skills possessed by the horse cavalry was the result of care management and specialized training provided by the trainer. Aspects of care management are breeding, feeding, and management. Horses that are kept in the Denkavkud, Parongpong are stallions, mares, foals, and military horses. Total populations of horses at Denkavkud are 183 horses. Besides commited horse training (remonte), Denkavkud also did breeding program to produce horses that can be trained and used as a military horse. There are some issues contained in Denkavkud, such as some of the nutrients needed by the horses not being met from feed given. One of these is crude protein and lysine. Lactation mares was crude protein and lysine deficiency. The number of death in 2010 is higher than previous years. Based on the number of horses that died from January until June 2010 is 11 horses. The average mortality was caused by colic. Colic is caused by excessive eating, excessive drinking during hot, moldy food, and even by investment roundworms. Animal welfare in Denkavkud can be enhanced by improvement of feed given and improving the health of livestock through improved sanitation.
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