Judul: Optimization of Spray drying Process on Instant Soft Tofu Dessert
Abstrak: Tahu sutera merupakan salah satu produk pangan olahan tradisional yang dibuat dari proses penggumpalan protein kedelai dan memiliki tekstur yang lunak. Kecenderungan konsumen saat ini mengarah pada produk-produk yang menonjolkan sifat instan disamping nilai gizi yang dikandungnya. Berdasarkan penelitian sebelumnya, telah diformulasikan formula optimum bahan pembuatan tahu sutera instan. Penggunaan alat spray dryer pada pembuatan tahu sutera dapat mempengaruhi karakteristik dari serbuk instan yang dihasilkan. Penelitian ini bertujuan untuk mengevaluasi parameter proses pengeringan semprot pada pembuatan produk tahu sutera instan. Hal tersebut dilakukan untuk mengetahui kondisi parameter proses pengeringan semprot yang optimum sehingga menghasilkan produk tahu sutera instan yang terbaik. Tahapan penelitian yaitu: 1) pembuatan serbuk tahu sutera instan 2) rehidrasi tahu sutera instan dan pengukuran respon tekstur 3) optimasi proses menggunakan Response Surface Methodology (RSM) 4) verifikasi hasil proses optimal. Optimasi dilakukan terhadap dua faktor: suhu udara masuk (160-200 °C) dan suhu udara keluar (60-100 °C) pada alat spray dryer. Respon yang diamati diukur menggunakan TA-XT2i Texture Analyzer yang meliputi kekerasan, daya kohesif, kekenyalan, kelengketan dan daya kunyah. Hasil optimasi diperoleh suhu udara masuk dan keluar masing-masing 186 °C dan 60 °C dengan nilai desirability 0.821. Hasil uji one sample t-test terhadap respon kekerasan, daya kohesif, kekenyalan, kelengketan, dan daya kunyah memberikan nilai respon yang didapat dari hasil verifikasi tidak berbeda nyata dengan yang disarankan oleh program (p >0.05). Tahu sutera dengan nilai respon tekstur yang optimal menghasilkan tekstur kekerasan sebesar 424.567 gf, daya kohesif sebesar 0.453, kekenyalan sebesar 0.760, kelengketan sebesar 192.372 gf dan daya kunyah sebesar 146.222 gf., Soft tofu is one of the traditional processed food. It is made from the coagulation process of soy protein and has a soft texture. The trend of consumers nowadays leads to products that is instant and easy to make in addition to the nutritional value they contain. Based on previous research, an optimum formula for making instant soft tofu dessert has been formulated. The use of a spray dryer in making soft tofu can affect the characteristics of the instant powder produced. This study aims to evaluate the parameters of the spray drying process in the manufacture of instant soft tofu products. This is done to determine the optimum conditions for the spray drying process parameters in order to produce the best instant soft tofu dessert product. The research stages were: 1) making instant soft tofu powder 2) rehydrating instant soft tofu and measuring response to texture 3) optimization of the process using Response Surface Methodology (RSM) 4) verification of optimal process results. Optimization was carried out on two factors: inlet air temperature (160-200 ° C) and outlet air temperature (60-100 ° C) in the spray dryer. The observed responses were measured using the TA-XT2i Texture Analyzer which included hardness, cohesiveness, springiness, gumminess and chewiness. The optimization results obtained that the inlet and outlet air temperatures were 186 ° C and 60 ° C, respectively with a desirability value of 0.821. The one sample t-test on the texture responses of hardness, cohesiveness, springiness, gumminess, and chewiness proves that the value obtained from the verification results is not significantly different from the
Keyword: Optimization, Response Surface Methodology (RSM), Spray Drying, Instant Soft Tofu Dessert

Judul: Optimasi Formula Tahu Sutra Kedelai Hitam Instan dalam Pengembangan Wedang Tahu Instan
Abstrak: Currently, silk tofu dessert is available in instant form and has been commercialized even though the product is still limited. Generally, silk tofu dessert uses yellow soybeans as the basic ingredient of silk tofu and the addition of brown sugar in ginger syrup. Black soybean with better functional properties than yellow soybean can be used as the main ingredient of silk tofu. Ginger syrup with the addition of milk can give a brighter and more attractive color when combined with black soybean silk tofu. The diversification was conducted as an effort to develop new findings from instant silk tofu dessert. This study aimed to obtain the optimum formula of instant black soybean silk tofu based on texture profile responses, selected formula of instant milk ginger syrup, identify the sensory, physical, chemical characteristics, and antioxidant capacity. Optimization of instant black soybean silk tofu formula was conducted by using Response Surface Methodology (RSM) provided by Design-Expert® ver.12.0.3 software. The result of optimum formula consisted of 91.32% black soybean powder, 6,36% carrageenan, and 10.33 times amount of rehydration water with desirability value of 1.00. The selected formula got responses value of 375.90 gf of hardness, 52.40 gf of gumminess, and 0.64 of springiness. The formula of instant milk ginger syrup was selected based on Focus Group Discussion (FGD), namely red ginger:emprit (50:50), sugar:ginger juice (1:1), skim milk powder 10%, and rehydration water:milk ginger powder (5:1). Consumption of instant silk tofu dessert in 30 g serving size generated total energy 120 kkal, 12% AKG of protein, 2% AKG of total fat, and 7% AKG of carbohydrate. The antioxidant capacity of instant silk tofu dessert was 66,66 ppm AEAC, IC50 value was 2376,59 ppm and total phenol content was 0,30 mg GAE/g. Hedonic rating value of sensory analysis of instant silk tofu dessert had a preference level that was still acceptable to the panelists and not significantly different (p>0.05) from traditional silk tofu dessert.
Keyword: black soybean, ginger syrup, instant silk tofu dessert, response surface method, silken tofu

Judul: Pengaruh Infeksi Haemoproteus columbae (Kruse, 1890) Pada Burung Merpati Dan Cara Penanggulangannya
Abstrak: Haemoproteus columbae merupakan paras it yang menyerang sel-sel darah merah burung rnerpati. Siklus hidupnya kompleks dan dapat dibagi menjadi dua yaitu siklus hidup asexual terjadi delam tubuh burung merpati dan siklus hidup sexual terjadi dalam tubuh lalat dari famili Hippoboscidae sebagai vektor. Stadium yang nampak dalam peredaran darah perifer hanyalah garoetosit yang dapat dibedakan menjadi dua yaitu gametosit jantan (mikrogametosit) dan gametosit betina (makrogametosit).
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