Judul: Kajian Pencampuran Minyak dan Lemak (Minyak Kelapa Sawit, Stearin, dan Minyak Kelapa) terhadap Karakteristik Minyak Campurannya di PT Sinar Meadow International Indonesia
Abstrak: PT Sinar Meadow International Indonesia is a manufacture industry producing margarine and shortening. Both products are made from several type of vegetable oil or fat that combined together into an oil blend. Formulation of the oil blend could affect the characteristic of the margarine and shortening products. Oil blend in this research consist of (1) palm oil (PO)/palm stearin (PS), (2) palm oil (PO)/coconut oil (CNO), and (3) PO/PS/CNO. Oil blend characteristics such as solid fat content (SFC) and slip melting point (SMP) of PO, PS, CNO and their binary blends at 1:1, 1:0, 1:9, 2:8, 3:7, 4:6, 6:4, 7:3, 8:2, 9:1 ,0:1 (w/w) were evaluated and compared with theoretical approach so that the correlation of that parameter could be analyzed. SFC was observed in four temperature observation; 10⁰C, 20⁰C, 30⁰C and 40⁰C using low-resolution Nuclear Magnetic Resonance (NMR). Oil blend PS/PO is currently having linier predictable SFC curve and there is no significance difference from theoretical curve. SFC curve for CNO/PO is linear only when observed in 10⁰C and 30⁰C. CNO/PO/PS with fixed proportion of 10%CNO having SFC curve pattern like oil blend PO/PS. SFC curve of CNO/PO/PS with varied CNO proportion is sharper. SFC curves from oil blend PO/CNO and CNO/PO/PS are significantly different from theoretical value. Higher proportion of PO resulting in higher SMP, while increased proportion of CNO is decreasing SMP. There is significant difference SMP in each formulation of oil blends.
Keyword: 

Judul: Karakteristik campuran minyak sawit dan olein sawit pada berbagai proporsi di pt sinar meadow  international Indonesia
Abstrak: Margarine and shortening are the main products of PT Sinar Meadow International Indonesia. Those products are made from several types of oil that is blended and it is called oil blend. The main aim of oil blending was to make desired characteristics of fat that suitable for margarine and shortening. The desired characteristics of end products were measured using two parameters, they were solid fat content (SFC) using low-resolution Nuclear Magnetic Resonance (NMR) and slip melting point (SMP). This research used palm oil and palm olein as the object. The aim of the research is to determine the characteristics of oil blend in term of SFC and SMP. Several formula combinations were conducted with ratio of palm oil: 1st palm olein or 2nd palm olein (1:1, 1:0, 1:9, 2:8, 3:7, 4:6, 6:4, 7:3, 8:2, 9:1 ,0:1). The SFC of oil blend from those combinations were observed in four points of temperatures, 10ºC, 20ºC, 30ºC, and 40ºC. The SFC of oil blend charactheristics tended to have inapropriate in 10ºC, stable and can be predicted well in 20ºC, 30ºC, and 40ºC. SFC relation 10ºC, 20ºC, and 30ºC tended to create linear curves however in 40ºC tended to create polynomial curve. The second formulation that used the second palm oil had larger gap then the first one. The melting point of each formulation was influenced by the melting point of the raw material. If more palm olein is added, the curve is will be more decreased. The result of each temperature represents the purpose of end products such as stick margarine, soft tube margarine, whipped tub margarine, liquid margarine, and industrial margarine.
Keyword: 

Judul: Balantidiosis disentri dalam zoonosis
Abstrak: Balantiosis merupakan suatu penyakit pada manusia dan ababi yang disebabkan oleh Balantidium coli. Penyakit ini pertama kali diamati oleh Kalmsten pada tahun 1857 pada pasien yang mendrita diare, sedang balantidiosis pada babi pertama kali dilaporkan oleh Leukart pada tahun 1862. Parasit ini merupakan protozoa terbesar yang berada pada usus manusia dan babi dan salah satu Giliata yang patogen.
Keyword: