Judul: Salmonella species occurrence related to coliform counts, and the  hygiene and sanitation conditions in ready-to-eat food outlets.
Abstrak: The presence of enteric bacteria like Salmonella and certain coliform groups can be very harmful. Salmonella is responsible for serious and sometimes fatal food poisoning. Coliforms are an indication of whether there has been fecal contamination or the determine the general hygiene and sanitation status of an area; mostly employed to indicate food safety and sanitation conditions of the work areas in general including environment, equipments, utensils, food handlers, and raw materials and the distribution network. Both groups of organisms are of major concern in the food sector. Ready-to-eat (RTE) foods provide a source of possible cause for some of the most dangerous foodborne illnesses. Examples of ready-to-eat foods sold in the RTE food outlets around Bogor Agricultural University area are Fat cakes, doughnuts; corn-on-the-cob, crisp extruded products (Kurupuk), beef, goat meat, fish and chicken, apples, bananas, pears, oranges, grapes and mangoes, soft drinks, juices, and ice pop, Rice is mainly served with the meaty products or vegetarian choices like gado-gado. The number of customers to have one of the outlets serve when filled ranges (outlet I) from 6 􀂱 8 people; (outlet II) 14 􀂱 16 people; (outlet III) more than 20 people.
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Judul: Kasus Salmonellosis Disebabkan Konsumsi Olahan Daging Ayam Di Malaysia
Abstrak: Salmonella spp. is one of the most frequently isolated foodborne pathogens. This literature study aims to examine more in depth the factors that support the incidence of Salmonellosis in humans related to the consumption of processed chicken products, based on cases reported in Malaysia. Secondary data of Salmonellosis cases in Malaysia were obtained from several credible articles, journals, books and websites from 2013 to 2016. Based on existing data, Salmonellosis cases occur in consumers who consume food from school canteens provided in large quantities, religious celebrations, weddings and night markets. Salmonellosis cases frequently occur in school children who consume food from the school canteen. Based on the results of the investigation, it was found that the main causes of Salmonellosis include chicken meat contaminated by Salmonella spp. due to cross-contamination of the equipment used, improper storage and cooking methods of chickens, lack of hygienic measures for food processors when processing food, ignorance of food processors regarding hygiene and sanitation, misuse of temperature during food preparation, storage and distribution, violations of hazard analysis and control points critical (HACCP), exposure of food to the environment for a long time, the cooking time is short and the time between cooking and consumption is too long. Providing food safety education and adequate sanitation facilities in school canteens, weddings and night markets is highly recommended to increase food safety from chicken dishes. Keywords: Salmonellosis, chicken meat, Malaysia, chicken dishes, Salmonella spp. is one of the most frequently isolated foodborne pathogens. This literature study aims to examine more in depth the factors that support the incidence of Salmonellosis in humans related to the consumption of processed chicken products, based on cases reported in Malaysia. Secondary data of Salmonellosis cases in Malaysia were obtained from several credible articles, journals, books and websites from 2013 to 2016. Based on existing data, Salmonellosis cases occur in consumers who consume food from school canteens provided in large quantities, religious celebrations, weddings and night markets. Salmonellosis cases frequently occur in school children who consume food from the school canteen. Based on the results of the investigation, it was found that the main causes of Salmonellosis include chicken meat contaminated by Salmonella spp. due to cross-contamination of the equipment used, improper storage and cooking methods of chickens, lack of hygienic measures for food processors when processing food, ignorance of food processors regarding hygiene and sanitation, misuse of temperature during food preparation, storage and distribution, violations of hazard analysis and control points critical (HACCP), exposure of food to the environment for a long time, the cooking time is short and the time between cooking and consumption is too long. Providing food safety education and adequate sanitation facilities in school canteens, weddings and night markets is highly recommended to increase food safety from chicken dishes.
Keyword: Salmonellosis, chicken meat, Malaysia, chicken dishes

Judul: Pembuatan Film Tipis Lithium Niobat (LiNbO3) Menggunakan Metode Chemical Solution Deposition (CSD) dengan Variasi Kecepatan Putar (Rpm).
Abstrak: Film tipis merupakan salah satu aspek yang mendapat perhatian sangat besar dalam bidang material, karena film tipis merupakan material menarik yang memiliki sifat optik yang sangat tergantung pada konstanta dielektrik, indeks bias, dan energi gap. Lithium Niobat (LiNbO3 ) dapat digunakan sebagai pelapis pada film tipis karena memiliki sifat piezoelektrik, electrooptical, pyroelectrical dan photorefractive yang sangat baik. Film tipis Lithium Niobat (LiNbO3 ) ditumbuhkan menggunakan metode Chemical Solution Deposition (CSD) dengan variasi kecepatan 3500 rpm, 5000 rpm, 6500 rpm, dan 8000 rpm. Metode ini memiliki keunggulan dapat mengontrol stokiometri film tipis dengan kualitas yang baik, prosedur yang mudah dan membutukan biaya yang relatif murah. Energi band gap yang dihasilkan dari film tipis Lithium Niobat (LiNbO3) berkisar antara rentang 2.1 eV – 2.8 eV dengan indeks bias berada pada rentang 2.18-3.2. Film tipis LiNbO3 memiliki parameter kisi a=b=5.54Ǻ dan c = 16.35 Ǻ. Struktur morfologi film tipis adalah permukaan yang homogen dan ukuran kristal berada pada rentang 0.417 μm – 0.680 μm.
Keyword: sifat optik, litium niobat, chemical solution deposition, kecepatan putar