Judul: Karakterisasi Jelly Drink dari Jelly Powder Menggunakan Alat Texture Analyser dengan Metode Compression-Extrusion Test
Abstrak: Characterization needs to be done to determine the consistency of product quality. Appropriate methods are needed to characterize jelly drink. This is due to jelly drink is a gel product that is different from other types of gel products in terms of consumption. Jelly drink products consumed by aspirated (flow) and immediately swallowed like drinks. This research used compression extrusion test method because this method uses the principle of emphasis to an existing product extruded under the probe (flow), which is suitable for semisolid material like gel. Raw materials used in this study were jelly powder, carrageenan 0,4% + 0,05% konjac, carrageenan 0,4% + konjac 0,1%, carrageenan 0,4 % + LBG 0,05%, and karaginan 0,4% + 0,1% LBG. The results of characterization by using texture analyser and compression extrusion test method showed that the jelly powder 0,33 % (as control) has gel fracture and firmness values lower than carrageenan 0,4%+konjac 0,05%, carrageenan 0,4%+ konjac 0,1%, and carrageenan 0,4%+LBG 0,1%, and the brittleness and gel strength max, higher than carrageenan 0,4% + konjac 0,05% , and carrageenan 0,4% + LBG 0,1%. Based on sensory test and statistical test were using univariate models and continued test were using Duncan with 95% confidence level, showed that all samples have the brittleness were not significantly different with jelly powder o,33%, except carrageenan 0,4% (without the addition of LBG or konjac), and the firmness of samples carrageenan 0,4% + 0,05% LBG, carrageenan 0,4% + 0,05% konjac, and carrageenan 0,4% + 0,1% LBG was not significantly different with jelly powder 0,33%. Graphically, the addition of konjac with the same concentration with the addition of LBG up to 0,1%, rise in influence gel fracture, gel max strength, and firmness value was higher in carrageenan 0,4%.
Keyword: 

Judul: Kajian Karakterisasi Permen Jeli dari Campuran Rempah – Rempah dan Penentuan Umur Simpannya
Abstrak: The demand for healthy food tends to increase every year along with the growth of public concern on health. Foods consumption, include jelly candy, is not only for daily nutrition needs but also for improving body health. Jelly candy has potency to be developed as a functional food contained dietary fiber, and enhance the flavor and functional properties by adding spices extract mixture. This study aims to obtain a selected jelly candy formulation made from carrageenan and konjac with a spices flavor and determine the physicochemical properties and functional characteristics of the selected product. Furthermore, selected jelly candy shelf life was determined by modified critical moisture content method. In first step, two formulas of spices extract mixture (formula A and formula B) were made. Formula A contained ginger, sappan wood, cinnamon, long pepper and lemongrass while formula B consisted of nutmeg, black pepper, anise, cloves and pandan leaves. These two formulas were used by combining concentration of mixture in 10, 15, and 20%. The jelly candies were coated by edible film which is made from carrageenan. Based on hedonic rating test results, antioxidant capacity and total phenolic compound, selected formula A was jelly candy with 15 % and the formula B was 20 % of added spices extract. Formula A with 15% spices extract had antioxidant capacity of 360.67 mg AEAC/g, total phenolic compound 96.43 mg GAE/g, 4.37 g of total carbohydrate and 0.37 g of dietary fiber per serving (4.5 grams). Formula B with 20% spices extract had 229.46 AEAC of antioxidant capacity, total phenolic compound 317.80 GAE, 4.43 g of total carbohydrate and 0.36 g of dietary fiber per serving (4.5 grams). Shelf life of selected jelly candy at RH 80 % storage using oriented polypropylene (OPP) plastic packaging showed that formula A was 4.4 months and formula B was 4.6 months. This jelly candy had potency to be developed as a functional food because of its dietary fiber content and antioxidant capacity.
Keyword: antioxidant, spices, conjac, carrageenan, jelly candy

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
Keyword: