Judul: Formulasi dan Karakterisasi Flake Berbasis Sorgum (Sorghum bicolor L.) dan Ubi Jalar Ungu (Ipomoea batatas L.)
Abstrak: Flake is one of type ready to eat breakfast cereals which is very popular due to its convenience and practicality. Sorghum and purple sweet potato can be used as food ingredient to increase the utilization of local food commodities. The objective of this study was to obtain the best formula of sorghum purple sweet potato flake based on the consumer acceptance and analyze the feasibility of the business. The best formula was selected based on organoleptic test, physical analysis, and antioxidant activity. The variable factors used in this formulation was the form of processed purple sweet potato (mashed and flour) and the ratio between cooked sorghum flour and processed purple sweet potato (70:10,60:20,50:30) with the addition of tapioca at 20%. Physical parameters were texture (hardness), water absorption, and durability crunchy in milk. The antioxidant activity was evaluated based on the scavenging capacity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical. The organoleptic test showed that all formulas combinations were significantly different (α = 0.05) in flavor, texture, color and overall attributes. The best formula was a formula with ratio of cooked sorghum flour and purple sweet potato flour of 50:30. Consumer acceptance of sorghum purple sweet potato flake showed that more than 90% of respondents liked the sorghum purple sweet potato flake and more than 82.5% of respondents wish to consume sorghum purple sweet potato flake. Based on business calculations, production of sorghum purple sweet potato flake is feasible with the BEP of 61% or 91,128 packs per year, Internal Rate of Return (IRR) of 35%, Net Benefit Cost Ratio of 1.57, and Payback period of 3 years 6 days.
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Judul: Formulasi dan Analisis Nilai Gizi Produk Mi Berbasis Sorgum (Sorghum Bicolor (L.) Moench.)
Abstrak: Sorghum as cerealia has many advantages over rice, including phenolic compound that have health potential in human body. This grain has good adaptation to dry and tropical climate that is suitable to grow in Indonesia. The objective of this research was to determine the best formula based on organoleptic (colour, taste, and texture), mineral, dietary fiber, and antioxidant activity analysis results. The initial stage of this research was to find the best formula from extrusion processing. The second stage is organoleptic test by hedonic rating and ranking. Mineral analysis (Ca, Fe, and Zn) by AAS method, dietary fiber analysis, and antioxidant by DPPH method were the last stage of this research. The variables that differentiate between formulas are ratio of sorghum to water (60%, 70% and 80%), temperature of starch gelatinitation (80oC, 90oC, and 100oC), and also frying time (1 minute and 2 minutes). Formulas with 60% ratio of sorghum (milled and unmilled sorghum) have the best quality from extrusion processing. Formula with 60% ratio unmilled sorghum at 1 minute frying has the highest rank from organoleptic test. At 2 minutes frying, formula with 60% ratio milled sorghum has the highest rank. Unmilled sorgum noodle have high dietary fiber, 33% compliance rate of nutrient adequacy, and high amount of Fe and Zn. Milled sorgum noodle also have 28% compliance rate nutrient adequacy of dietary fiber. Antioxidant activity from unmilled sorgum noodle (1.98 ppm AEAC/g product) higher than milled sorgum noodle (1.18 ppm AEAC/g product).
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Judul: Infeksi Cacing Jantung Dirofilaria Immitis, Railliet & Henry, 1911 Pada Anjing
Abstrak: Cacing Dirofilaria immitis dewasa yang tinggal dalm ventrikel kanan jantung anjing, sering kali menimbulkan gejala klinis yang cukup berat. Cacing Tersebut menghasilkan mikrofilaria yang selanjutnya berkembang menjadi larva infektif dalam saluran malphigi induk semang entara, yaitu nyamuk dari genus Culex, Aedes dan Anopheles.
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