Judul: Aroma and Flavor Sensory Profiles of Superior Cocoa Liquors from Different Region in Indonesian
Abstrak: Cocoa is one of main agricultural commodities in Indonesia. Cocoa beans produced in Indonesia are bulk and edel cocoa beans. Some of the superior Cocoa beans in Indonesia are found in South Sulawesi, Bali and East Java. The objective of this research was to compare the flavor profiles and flavor sensory qualities of three cocoa liquors obtained from different regions in Indonesian namely East Java, South Sulawesi and Bali. The Ghanaian cocoa liquor was used as a reference. The aroma compounds of cocoa liquors were extracted by using a Solid Phase Microextraction (SPME), followed by measurement of the odor active compounds using Gas Chromatography-Mass Spectrometry/ Olfactometry (GC-MS/O) with Nassal Impact Frequency (NIF) method. The aroma sensory attributes were including nutty, acid, caramel, earthy and chocolate, while the taste sensory attributes included astringency, bitterness and acidity. The sensory profile analysis was carried out by applying a Quantitative Descriptive Analysis (QDA) method. The preference and ranking tests were also conducted. A total of 28 aroma active compounds in the cocoa liquors were identified. There were 21, 19, 22 and 18 compounds detected in East Java, Bali, South Sulawesi and Ghana liquors, respectively. The flavor profiles of these three liquors were different from each other as well as with the reference, Ghanaian cocoa liquor. East Java liquor had specific aroma with a strong chocolate, creamy, caramel and coffee bean. Bali liquor was dominated by creamy, caramel and sweet aroma, while South Sulawesi was specified by sweet and green aroma. Among the three liquors, flavor sensory profile of South Sulawesi was the most similar to that of Ghanaian cocoa liquor. The cocoa liquor from Bali and East Java cocoa were more preferred than cocoa liquor from South Sulawesi.
Keyword: aroma profile, cocoa bean, cocoa liquor, Gas Chromatography-Mass Spectrometry/ Olfactometry (GC-MS/O), flavor sensory profiles

Judul: Identification of Triacylglycerol Profile, Solid Fat Content, and Slip Melting Point of Cocoa Butter Like Fat from Chocolate Bar Products in Indonesian Market
Abstrak: Chocolate is one of the main product from cocoa bean which vary depends on its quality and price. Chocolate is well -known with its brittle and good snap in room temperature and could melt quickly and completely in temperature of mouth. Fat that plays the big role in the melting properties of chocolate is cocoa butter. In view of the fact that cocoa butter is the most expensive chocolate component whose price and availability often change, there have been long term efforts to replace it, fully or in p art, with other vegetable fats, so-called cocoa butter alternatives, which would be cheaper . Furthermore, the absence of regulation about CBA addition has caused to the variety of chocolate confectionery products quality in Indonesia. The cocoa butter-like fat or CBA profile needs to be analyzed to know the variety of chocolate bar quality in market. Cocoa butter profile s were identified by analyzing the triacylglycerol profile, solid fat content, and the slip melting point.
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Judul: Metoda intramedullary pin sebagai salah satu cara menanggulangi fraktur femoralis pada anjing
Abstrak: Metoda intramedullary pin merupakan salah satu metoda penanggulangan fraktur yang populer karena banyak mempunyai keuntungan, diantaranya adalah : cepat dan mudah dikerja- kan, fiksasi yang dihasilkan lebih kuat dibandingkan metoda plate, setelah sembuh tulang menjadi lebih kuat, dan biaya yang digunakan relatif lebih ekonomis. Beberapa macam intramedullary pin yang ada, diantara- Steinmann pin, Rush pin, Kirschner pin, Kuentscher nya : nail, dan Leighton Shuttle pin. Teknik pemasangan intramedullary pin dapat melalui operasi tertutup atau operasi terbuka, tergantung dari ti- pe dan derajat fraktur. Pada operasi tertutup tidak dila- kukan pembukaan terhadap lokasi fraktur. Penyisipan pin dilakukan melalui fragmen fraktur proximal diteruskan ke fragmen distal, sehingga pada metoda ini luka yang timbul hanya pada tempat dimana pin tersebut dimasukkan. Pada operasi terbuka penyisipan pin dilakukan melalui pembukaan lokasi fraktur. Dalam melakukan pembukaan terhadap lokasi fraktur, harus dipilih pendekatan yang paling sesuai dan paling sedikit kemungkinannya untuk menimbulkan komplikasi. Pengambilan pin biasanya dilakukan setelah empat atau lima minggu disisipkan, diharapkan pada waktu itu telah terjadi pembentukan callus yang sudah cukup kuat untuk me- nunjang berdirinya tubuh. Pada beberapa keadaan pin tidak perlu diambil, misalnya pada anjing tua atau pada anjing yang menderita penyakit tulang. Tidak ada reaksi sakit... akibat pin bertahan di dalam tulang.
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