Judul: Optimasi Pembuatan Mi Sorgum Menggunakan Ekstruder Pemasak-Pencetak Ulir Tungga
Abstrak: The objectives of this research were optimization of sorghum noodle process using single screw cooking-forming extruder and analyze its consumer acceptance in hedonic test. Variable process in this research were extruder temperature (80-95oC) and screw speed (50-125 rpm). The design experiments and the optimum process determined using Response Surface Methodology (RSM) in Design Expert 7.0. Cooking loss and elongation of cooked sorghum noodles were evaluated. The optimum product was chosen based on minimal cooking loss. Optimum process was gained at extruder temperature was 95oC and screw speed was 125 rpm, produced sorghum noodles with cooking loss 8.95% and elongation 332.4%. Cooked sorghum noodles had a dull colour. Improvement of color and appearance from sorghum noodle have done by adding corn flour and mixed it with sorghum flour. Sorghum noodle and sorghum-corn noodle were evaluated in hedonic test for their colour, turbidity of boiled water, hardness, elongation, dan taste. Sorghum noodles which mixed by corn flour had a better hedonic scale in color and turbidity of boiled water (p<0.05), but hardness, elongation, and taste were not significantly different
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Judul: Formulasi dan Analisis Nilai Gizi Produk Mi Berbasis Sorgum (Sorghum Bicolor (L.) Moench.)
Abstrak: Sorghum as cerealia has many advantages over rice, including phenolic compound that have health potential in human body. This grain has good adaptation to dry and tropical climate that is suitable to grow in Indonesia. The objective of this research was to determine the best formula based on organoleptic (colour, taste, and texture), mineral, dietary fiber, and antioxidant activity analysis results. The initial stage of this research was to find the best formula from extrusion processing. The second stage is organoleptic test by hedonic rating and ranking. Mineral analysis (Ca, Fe, and Zn) by AAS method, dietary fiber analysis, and antioxidant by DPPH method were the last stage of this research. The variables that differentiate between formulas are ratio of sorghum to water (60%, 70% and 80%), temperature of starch gelatinitation (80oC, 90oC, and 100oC), and also frying time (1 minute and 2 minutes). Formulas with 60% ratio of sorghum (milled and unmilled sorghum) have the best quality from extrusion processing. Formula with 60% ratio unmilled sorghum at 1 minute frying has the highest rank from organoleptic test. At 2 minutes frying, formula with 60% ratio milled sorghum has the highest rank. Unmilled sorgum noodle have high dietary fiber, 33% compliance rate of nutrient adequacy, and high amount of Fe and Zn. Milled sorgum noodle also have 28% compliance rate nutrient adequacy of dietary fiber. Antioxidant activity from unmilled sorgum noodle (1.98 ppm AEAC/g product) higher than milled sorgum noodle (1.18 ppm AEAC/g product).
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Judul: Kemungkinan peranan anjing geladak sebagai reservoir rabies pada beberapa daerah enzootik di Indonesia
Abstrak: Rabies, disebabkan adalah penyakit zoonosis, oleh virus dan selalu bersifat menimbulkan akut, kematian. Sampai saat ini rabies masih merupakan salah satu penyakit hewan menular yang merugikan terutama bagi kesehatan ketentraman batin masyarakat di Indonesia. pengendaliannya terus dilakukan, namun dan Meskipun usaha penyakit belum dapat ditanggulangi sepenuhnya, bahkan di beberapa daerah cenderung meningkat. Penular penyakit pada umumnya adalah anjing geladak, sehingga usaha pengendalian penyakit agar lebih efektif, peranan anjing geladak ini perlu diketahui lebih banyak, khususnya peranannya sebagai reservoar.
Keyword: Rabies protection, enzootik