Judul: Development ofNIR method for measurement of catechin and moisture content in gambir (Uncaria gambir Roxb.) non-destructively
Abstrak: Gambir is an extracted product from leaves and twigs of the gambir plant (Unca 'a gambier Roxb.). It is obtained through the process of boiling, pressing, sedir{ptation, molding and drying. Gambir is one of Indonesia's export cOIIlIIllldities which contribute about 80% of world trading. Around 90% of the nation~ product is obtained from West Sumatera. Generally, gambir is traded in a solid linder form. Meanwhile, when it is utilized, gambir is prepared in a flour form. Dr s an export commodity, gambir must comply the quality requirements as speci$ d in SNIOI-3391-2000. The content of catechins is the main parameter to dete+ e gambir quality. Catechin has a high economic value as it is potential raw If!.aterial in various industries, especially pharmaceutical and cosmetic indus .. es. Along with the growing of gambir usage as raw material, demand for gamb '- ' increased. Therefore, the objective of production process is obtaining gambi" catechin extract as much as possible. However, simple processing system produ ~s low quality of gambir with high variability. Besides the catechin, moisttie contained in gambir may affect the stability of its quality. iji order to increase competitiveness and quality assurance, standardization is neeted to satisfy requirement demanded by consumer. At the level of traditional tradin 0 catechin content is determined based on trader experience subjectively. Quantttative chemical methods is costly, time consume and destructive. It is not suitable for real time measurement. NIR spectroscopy technology is one of the alternative technologies which can be considered to replace conventional method. However, there is no study of gambir measurement using NIR spectroscopy. The general objective of this study was to develop measurement method using NIR spectroscopy to determine chemical quality of flour gambir and solid gambir. The specific objectives were (1) develop NIR calibration model (PLS and PCR) to predict catechin and moisture content in gambir and (2) to develop grading method of gambir quality based on catechin and moisture content nondestructively using NIR spectroscopy method. This study used two forms of gambt ample which were flour gambir and solid gambir, obtained from Siguntur villa:e Koto IX Tarusan sub district, Pesisir Selatan District, West Sumatra. ReferR ce method used for measuring catechin in gambir is spectrophotometric ultrav: let method which referred to SNI 01-3391-2000 by using instrument of Spec hotometer U-2010, Hitachi. Meanwhile, reference method used to mea the moisture content is gravimetric based on Association of Official Anal teal Chemists (AOAC) (2005) using oven memmert, Germany. Measement of flour sample spectra used spectrophotometer Buchi NIRFlex N- 500 S0 'ds and for solid gambir sample used spectrophotometer Buchi NIRFlex N- 500 tiber optics solids. NIRWare 1.2 (Buchi Labortechnik AG, Flawil, Swit . land) was used to operate the instrument and software to collect spectral data, atroom temperature 25°C. Chemometric analysis used software NIRCaI5.2 (Biichi Labortechnik AG, Flawil, Switzerland). Calibration model was developed using PLS and PCR algorithms by factor of 1-15 and several pre- processing of spectra which were normalization between 0 and 1 (n01), first derivative Savitzky-Golay 9 points (dg1), second derivative Savitzky-Golay 9 points (dg2), combination between nOl and
Keyword: gambir, catechin, moisture content, non-destructive, NIR spectroscopy

Judul: Kajian Pembuatan Gambir Bubuk Dari Daun Gambir (Uncaria Gambir Roxb.) Kering Menggunakan Spray Dryer
Abstrak: Gambier is the sap of dried leaves and twigs extracts of gambier plant (Uncaria gambir Roxb.) The main chemical components contained in gambier are catechin and tannin. Both of these chemical compounds contribute to the usefulness and high added value. Indonesia is the highest producer and exporter of gambier in the world. Indonesian gambier export has some problems caused by low and different quality of gambier. On the other hand, extraction that has been done by local people did not support to produce high quality of gambier. Delay in fresh leaf gambier extraction can cause the decreasing of gambier quality. The further study of gambier extraction must be done to find the right method to produce high quality of gambier. Drying leaves is one method to keep the quality of gambier. This study aims to determine the influence of type and concentration solvent for the yield, catechin content, and the quality of gambier powder that are extracted by organic solvents from dried gambier leaves, and to measure the effect of difference shelf-life in the quality of gambier powder. The extraction of dried gambier leaves had been done by some stages, that were reduction gambier leaves size using Hammer Mill, solvent extraction in Shaker Waterbath at 500C for 90 minutes, maceration for 3 x 24 hours, filtering, and drying using Spray Dryer. Type of solvent used were ethanol, methanol, and isopropanol at concentration 100%, 75%, and 50%. The effect of difference shelf-life had been done by using ethanol 96% at initial week, first week, second week, third week, and fourth week. Based on calculations on yield gambier, it were obtain that ethanol at a concentration of 75% gave the highest yield gambier (13,43%). Type of solvent significantly affected the yield of gambier, whereas the concentration in each solvent did not affect significantly to the yield of gambier. Analysis of catechin content in the product showed that the highest levels of catechin was obtained in the solvent isopropanol 100% (93.47% db), and the lowest of catechin content in the solvent was ethanol 50% (24,36% db). Solvent type and concentration of each solvent gave a significant effect on the concentration of catechin in gambier powder. The extraction used ethanol, methanol, dan isopropanol at concentration 100% gave the first quality of gambier. The extraction used isopropanol 75% gave the second quality of gambier. Whereas, the extraction used etanol and methanol at 75% and 50%, and also isopropanol at 50% is not qualified. Quality analysis of gambier powder showed that the product had water content from 3,47% to 6,23%, ash content was from 0,54% db to 4,66% db, insoluble material in water content was from 13,04% db to 37,93% db, insoluble material in alcohol content was from 3,96% db to 11,96% db, and had brownish yellow color to greenish brown color. Water content, ash content, insoluble material in alcohol content, and color of gambier powder had qualified as the first quality of gambier, whereas the content of insoluble material in water was not qualified.
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Judul: Infeksi Virus Parainfluenza Pada Anjing
Abstrak: Virus parainfluenza anjing termasuk famili Paramyxoviridae, berbentuk pleomorf dengan ukuran bervariasi (bergaris tengah antara 100-500 nm), berpembungkus peka ether, berisi genom RNA dan secara serologis mempunyai kesamaan dengan virus SV-5 kera; dikenak sebagai salah satu kausa penting dari sindrom "kennel cough". Infeksinya dapat mengenai anjing semua umur yang belum pernah terinfeksi atau mendapatkan vaksinasi mengakibatkan gejala klinis ringan yang terbatas pada traktus respirasi atu infeksi yang secara klinis tidak memperlihatkan gejala nyata. Gejala klinis yang nampak setelah masa inkubasi (1-5 hari) terlewati berupa batuk yang tidak berat selama beberapa hari, berbagai tingkat tonsilitis dan pharyngitis dan kadang-kadang ditemukan kenaikan temperatur rektal antara 1-2 derajat C dari temperatur normal rat-rata. Anjing terinfeksi mengandung virus pada traktus respirasi bagian atas dan bawah serta limfonoduli sampai hari ke 9 setelah infeksi. Penyebaran virus antar anjing terjadi secara aerogen.
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