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: Formulasi serbuk tahu sutera instan menggunakan metode respon permukaan (response surface methodology)
Abstrak: Tofu is one of the popular food product in Asia. Tofu is a gel of soy protein that has a delicious taste, soft texture, cheap in price, easily digestible and has high protein content. Tofu is a product that has a short shelf life due to its high water content, especially in the raw form so there are frequently encountered cases of formalin using to extend the shelf life of tofu. Production of tofu by using silken tofu powder (premix) is expected to be the solution of this problem. The aim of this study is to find the best formula of silken tofu powder and optimize the process (coagulation time and temperature) using response surface methodology. Result of the first stage in this study showed the selected main raw material was soy milk powder, the ratio of silken tofu powder and water was 1:2, the range of GDL was 1- 1,5%, the range of STPP was 0,05% - 0,15%, the range of Na2HPO4 and NaH2PO4 was 0,125% - 0,175%, the range of coagulation time was 30-50 minutes and the range of coagulation temperature was 70-90oC. The response surface methodology performed in the second stage of this study. It shows that the selected formula for silken tofu powder is GDL 1 %, STPP 0,06%, and Na2HPO4 and NaH2PO4 0,125% and for coagulation time and temperature are 49 minutes and 89oC. Measured texture response of silken tofu made from the chosen formula and the optimum coagulation time and temperature is 149.3 gf.
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Judul: Psittacosis Sebagai Zoonosis Penting Yang Berasal Dari Burung
Abstrak: Psittacosis atau ornithosis adalah penyakit menular dari burung kepada manusia. Agens penyebab psittacosis termasuk ke dalam virus psittacosis-lymphogranuloma venereum group yang disebut Chlamydia psittaci. C. psittaci hanya dapat berkembang biak di dalam jaringan hidup tetapi peka terhadap antibiotik. Penyebaran penyakit ini sangat luas, terdapat hampir di seluruh dunia. Di Indonesia penyakit ini belum pernah di diagnosa, tetapi mengingat terdapat demikian banyaknya jenis burung maka diperkirakan psittacosis ini sudah ada. Kasus pada manusia pertamakali ditemukan oleh Ritter pada tahun 1879, di Eropa. Waktu itu dikenal sebagai pneumotyphus. Chlamydia psittaci tidak hanya sebagai penyebab infeksi pada burung, juga bisa menyebabkan infeksi pada mamalia diantaranya sapi, kerbau, kambing, domba, babi dan kucing. Pada kucing dikenal sebagai feline pneumonitis. Pada domba atau kambing mengakibatkan enzootic abortion. Pada burung, kalkun merupakan unggas paling rentan diikuti oleh burung psittacine dan burung lain di luar famili psittacidae. Virulensinyapun berbeda-beda. Yang berasal dari kalkun bervirulensi tinggi, sedangkan yang berasal dari burung merpati bisa bervirulensi tinggi bisa juga bervirulensi rendah. Penularan terjadi melalui kontak langsung maupun ti- dak langsung. Penularan melalui telur tidak terjadi. Umumnya penyakit ini memperlihatkan gejala klinis berupa deman, lesu, lemah, anorexia, kurus, diarrhea ber- warna kekuningan, discharge dari mata dan hidung, conjunc- tivitis. Gejala khas pada kalkun adalah istirahat dengan sternum sebagai dasarnya, karena adanya tekanan dari bagian perut yang sakit. Sedangkan pada manusia memperlihatkan adanya demam, kadang-kadang merasa dingin, lesu, sakit kepala yang hebat, sakit pada bagian belakang badan dan photophobia…dst
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