Judul: Kajian Pengolahan Beras Pratanak (Parboiling Rice) dan Simulasi Suhu Pengukusan Menggunakan Metode Computational Fluid Dynamics (CFD)
Abstrak: Beras pratanak adalah beras yang dihasilkan dari proses pratanak yakni dengan perendaman dan pengukusan gabah sebelum digiling. Proses ini menyebabkan beras pratanak mempunyai indeks glikemiks rendah, selain itu juga untuk menghindari kehilangan dan kerusakan beras, baik nilai gizi maupun rendemen yang dihasilkan. Tujuan penelitian adalah (1) mempelajari pengaruh lama perendaman terhadap mutu gabah pratanak varietas IR 64, (2)mempelajari pengaruh lama perendaman terhadap mutu beras pratanak varietas IR 64, (3) mengetahui pola sebaran suhu pada proses pengukusan beras pratanak dengan metode CFD. Gabah direndam dengan air panas pada suhu + 60°C pada tiga waktu berbeda, yaitu 4, 6 dan 8 jam, kemudian dikukus pada suhu 90°C selama 20 menit. Respon yang diamati adalah karakteristik termofisik gabah seperti bulk density, porositas, dan panas jenis untuk digunakan pada simulasi CFD. Hasil penelitian menunjukkan bahwa gabah pratanak pada perlakuan perendaman 4 jam mempunyai mutu fisik terbaik dan termasuk dalam mutu I menurut SNI 01-0224-1987. Sedangkan mutu fisik beras pratanak terbaik juga dihasilkan pada perlakuan perendaman 4 jam termasuk pada mutu V berdasarkan SNI 01-6128: 2008. Sebaran suhu pada perlakuan perendaman 4 jam sudah mencapai dan sesuai dengan yang diharapkan yaitu 90°C. Suhu gabah pada saat pengukusan selama 20 menit menunjukkan suhu bagian tengah dan bagian bawah lebih tinggi dibandingkan suhu bagian atas, hal ini disebabkan oleh sebaran suhu steam pada tangki pengukusan belum menyebar secara merata. Terdapat perbedaan antara sebaran suhu hasil simulasi dengan sebaran suhu hasil pengukuran dengan koefisien determinan R²= 0.943. Dengan demikian, CFD dapat digunakan untuk memprediksi sebaran suhu pengukus beras pratanak dengan akurasi yang baik.
Keyword: Paddy, Parboiling Rice, Grain Quality, Ricce Quality, Computational Fluid Dynamics (CFD)

Judul: Kajian Teknologi Proses Pengolahan Beras Pratanak (Parboiling Rice) pada Gabah Varietas Situ Bagendit
Abstrak: The processing of parboiling rice is the process of provision of water and steam heat of grain before the dried and milled grain. The purpose of proceedings parboiling rice is to avoid the loss of nutrient and damage of rice. Several factors can affect the quality of the parboiling rice is the process of grain, old varieties, long soaking, temperature and long steaming, and drying. The purpose of this research is (1) examine the uniformity of grain temperature distribution during the steaming process. (2) examine the influence of long steaming for physical quality of parboiled rice. (3) examine the influence of the nutritional value of old rice steaming process of parboiling rice, and (4) determine the Standard Operational Procedur (SOP) parboiling rice processing process. Processing begins with the cleaning of grain ripening and then soaking the grain in water-60 oC 5 for 4 hours. Once soaked, grain steamed with a temperature of 80 °C for 20 minutes and 30 minutes. Grain and then dried to moisture content 14%. Grains which have been dried and then milled and conducted observation of parboiled rice quality. The treatment of steaming duration has no significantly to the yield milling but significant effect for milling of parboiled rice milling quality. Proximate test results show no effect against old steaming ash content, fat, protein and carbohydrates from parboiled rice. Organoleptik-test that is performed on rice cooking process before it shows that the results of the study process parboiling rice is acceptable to the panelists .Treatment process of parboiling rice on this research led to an increase in yield, ash content, fat, protein, and carbohydrates. The quality of milled parboiling rice based on the standard process of SNI is the quality of the process before the Process V. Parboiling rice processing suggested is by soaking grains at a temperature of 60 °C 5 for 4 hours followed by the steaming at temperature of 80 °C for 20 minutes.
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Judul: Light Microscope Study of ConnectiveTissue in The Spleen of Common Rousette Bat (Rousettus amplexicaudatus)
Abstrak: The spleen is the largest lymphoid organ. As a secondary lymphoid organ, in addition to its immune function, the spleen also has functions as blood filtration, storage, and hematopoiesis. The spleen has different morphologies between species that support different physiological functions, one of which is the difference in the structure of the capsule and trabeculae. Capsule and trabeculae of the spleen generally consist of connective tissue and smooth muscle. The thickness of smooth muscle composed together with connective tissue in the capsule and trabecula determines the function of the spleen that is divided spleen into three storage, defense, and intermediate. Bats are the reservoir of various zoonotic diseases. Bats are thought to have unique immune systems compared to other mammals but the characteristics of its immune organs such as the spleen have never been studied before. This study was conducted to examine the characteristics of capsulae and trabecula of the Common Rousette (Rousettus amplexicaudatus).
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