Judul: Perilaku Anopheles sundaicus rodenwalt dalam hubungannya dengan penularan penyakit malaria dan cara pemberantasannya di Desa Tarahan, Tanjungan, Lampung Selatan
Abstrak: Tujuan penelitian ini untuk mengetahui puncak aktifitas menggigit nyamuk An sundaicus betina diluar rumah, kebiasaan hinggap didalam rumah pada malam hari, sumber hospes yang disukai, kebiasaan istirahat didalam rumah pada pagi hari dan penyebarannya dalam mencapai sumber darah ..dst
Keyword: Malaria

Judul: Studi Perilaku Anopheles Sundaicus Rodenwaldt Di Desa Sukaresik Pangandaran, Jawa Barat Dan Dampak Pembersihan Tempat Perindukanya
Abstrak: Plasmodium falciparum, Plasmodium vivax dan Plasmodium malariae yang merupakan parasit malaria, ditularkan Anopheles. dan dari orang ke orang melalui gigitan nyamuk Anopheles sundaicus merupakan vektor utama terpenting di dalam penularan malaria di daerah pantai di Indonesia. Faktor yang berperan di dalam upaya pemberantasan adalah mengetahui perilaku vektor, sehingga dapat diketahui cara pemberantasan yang paling efektif. Pengelolaan instalasi pembenihan udang oleh Dinas Perikanan Darat, pihak swasta dan tambak tradisional banyak udang ditemukan di sepanjang pantai selatan Jawa Barat, terutama kecamatan Pangandaran. Desa Sukaresik, merupakan lokasi penelitian, letaknya kurang lebih tujuh kilometer dari lokasi pariwisata, yaitu desa Pangandaran. Penduduk berjumlah 4012 jiwa, menempati 1235 rumah. Mata pencaharian penduduk sebagai nelayan yang mencari ikan di muara sungai atau di laut, bertani,pedagang dan sebagian kecil sebagai pegawai. Tujuan penelitian ini untuk mengetahui perilaku An. sundaicus dewasa di dalam aktivitasnya saat mendatangi mangsa manusia, menyukai menghisap darah mangsanya di dalam atau di luar rumah, apakah nyamuk ini hinggap di dinding tempat istirahat yang disukainya selama menyelesaikan daur gonotropiknya, dan aktivitasnya di lokasi sekitar hewan. Di samping itu juga untuk mengetahui pengaruh pembersihan tempat perindukan dengan pengambilan tanaman air terhadap perkembangan populasi jentik…dst
Keyword: Anopheles sundaicus, An. sundaicus, Vector Malaria, Blood Source

Judul: Effect of CaSO4.2H2O (coagulant) concentration and temperature on the protein coagulation process and curd texture
Abstrak: Texture is an important aspect to determine consumer preferences for products based curd, one of them is tofu. Differences in texture of are influenced by the parameters of the coagulation process which consists of coagulant concentration and coagulation temperature. Effect of differences in coagulation parameters was represented by the data of whey transmittance, whey protein content, pH value of whey, curd protein profiles, moisture content and total solids of curd, and curd texture (objectively by TPA devices). This study used CaSO4.2H2O as a coagulant for soybean milk with the concentration of 0.015 N (A), 0.030 N (B), and 0.045 N (C). Soy milk was coagulated at the temperature of 60 and 80°C. Coagulation produced curd tofu and whey. The data suggest that whey C had the highest transmittance [23.52% (60°C) and 19.30% (80°C)], whey protein B had the lowest [0.448 mg/mL (80°C) and 0.390 mg/mL (60°C )], while the whey pH values were not significantly different in the range of 5.72 to 5.90. The curd C had the highest moisture content (wet basis) [20.63% (80°C) and 18.69% (60°C)] and the highest total solids/yields (raw material basis) [40.88% (60°C) and 37.75% (80°)]. The function f(x) = y = 2.896x + 1358 was obtained to correlate the curd texture by objective measurement (x) and the sensory evaluation (y). Curd C (80°C) had the highest hardness 2.474 (slightly hard) while the curd A (60°C) had the lowest hardness 1.164 (soft). Meanwhile, the curd protein profiles consists of 7S globulin (β-conglycinin) and 11S globulin (glycinin) protein subunits. The 7S protein consists of subunits α, α’, and β, while the 7S protein consists of the acid subunits (A1, A2, A4, A6) and the base subunit. Percent of 11S subunits in the curd increased with increasing concentration of coagulant in all the coagulation temperature. The percent of 7S subunits indicated otherwise, as well as its components, α+α’ and β. Overall, subunits of proteins that have an influence on the texture are the A1 subunit and the base subunit of the 11S proteins with the highest Pearson correlation on the curd cohesiveness.
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