Judul: Meta-analysis: Microbial inactivation in milk using high pressure processing (HPP).
Abstrak: High-pressure processing (HPP) is a method of food preservation where food is processed under extremely high pressure, leading to the inhibition of bacteria and enzymes, and ensuring that food is safe for consumption. This meta-analysis aims to assess the inactivation effects of HPP on the microbial counts in milk. Analyses were performed using a comprehensive dataset containing 26 studies (432 data) selected using specific criteria. Data were analyzed using a random effects model and results are presented as raw mean differences (RMD) with 95% confidence intervals (95% CI). Results showed that spore-forming bacteria had the highest resistance to his HPP, followed by Gram-positive and then Gram-negative bacteria. A temperature range of 25–55 °C for vegetative cells and 55-90 °C for spores, a pressure of 400–600 MPa, and increasing the treatment time further enhance the efficiency of microbial inactivation. The results showed that HPP has a significant impact on inactivation of microbial counts in milk.
Keyword: bacterial inactivation, dairy, high-pressure processing, meta-analysis

Judul: Development Ultraviolet (UV) and High Pulsed Electric Field (HPEF) combination pasteurization system for goat’s milk
Abstrak: Some efforts have been addressed in order to fulfill the demand of consumers towards goat’s milk products to produce a high quality and effective process for inactivating pathogenic bacteria without damaging the physical, chemical properties of milk, has minimal affects which causes quality and nutritional degradation and reduce, sensory acceptance value. One of alternative method is combination of the ultraviolet (UV) and high pulsed electric field (HPEF). The UV pasteurization instrument uses three reactors constructed in series system at UV-C 10 W and 253.7 nm wavelength with specification 1.80 J/cm2 dose per reactor. The specification of HPEF instrument is 31.67 kV/cm, 0.11 mA, oscilatory and 7.0 pulses for high electric field voltage, electrical current, pulse form and number of pulses, respectively with goat’s milk rate at 4.32 ± 0.71 cc/second. The material for the experiment was fresh goat’s milk sterilized using autoclave at 115oC for 3 minutes and ready for recontamination using Salmonella Typhimurium ATCC 14028, Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 25922. The bacteria were obtained from Integrated Laboratory of Faculty Animal Science, Bogor Agricultural University which had been grown in 105 cfu/ml concentration. The statistical analysis was conducted using Complete Randomized Design. Observed variables were total bacteria, pathogenic bacteria (S. Typhimurium, E. coli dan S. aureus) and physical, chemical properties before and after treatment. The result showed that the inactivation reduction rate using series system of UV series-HPEF at 5.50, 7.00 and 10.00 pulses were 70.00%; 89.49% and 85.67% respectively. The statistical analysis showed that the physical, chemical properties among treatments were insignificantly different (P>0.05). Inactivation rate was 0.52; 0.98 and 0.84 log cycle or 11.78; 22.04 and 19.01 log cfu/ml/hour, respectively; D value was 0.09; 0.05 and 0.05 hour, respectively. Whereas bacteria pathogen inactivation rate of Salmonella Typhimurium ATCC 14028, Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 25923 was 0.28; 0.07 and 0.19 log cycle, respectively. The observation of cell damage using SEM (Scanning Electron Microscopy) showed that Salmonella Typhimurium ATCC 14028 and Staphylococcus aureus ATCC 25923 cell had formation changes.
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Judul: Karakteristik Anatomi Skelet Kepala Buaya senyulong (Tomistoma schlegelii).
Abstrak: Buaya sepit atau senyulong (Tomistoma schlegelii) merupakan jenis buaya asli Indonesia yang berhabitat di sungai-sungai Sumatera, Kalimantan, dan juga pedalaman Sulawesi. Salah satu ciri khas buaya senyulong adalah bentuk moncong yang runcing dan sempit, namun hingga saat ini informasi mengenai struktur skelet kepala buaya senyulong sangat terbatas. Penelitian ini bertujuan untuk mempelajari karakteristik anatomi skelet kepala buaya senyulong yang dikatikan dengan fungsi dan perilakunya. Penelitian dilakukan secara eksploratif dengan melakukan pengamatan, pencatatan, dan pengambilan gambar dari skelet kepala buaya senyulong. Skelet kepala berukuran panjang 70 cm, lebar 29 cm, dan tingggi 17 cm dengan permukaan kasar pada os nasale, os frontale, os maxilla, os mandibula, os lacrimale, os jugale. Jumlah gigi pada buaya ini sebanyak 78 buah, terdiri dari 4 buah gigi premaxila, 16 buah gigi maxila, dan 19 buah gigi mandibula. Pada regio orbitalis ditemukan dua pasang fenestrae temporales yang berkembang baik. Fenestra supratemporale merupakan lubang oval yang membentang di sepanjang os parietale. Fenestra infratemporale berbentuk segitiga dan dibatasi oleh os squamosum, os postorbitale, os jugulare, dan os quadratum. Os mandibula hewan ini mempunyai symphysis mandibularis yang panjang yaitu garis yang melintang di corpus mandibulae. Secara fungsional ukuran symphysis mandibularis berkaitan dengan adaptasi hewan terhadap diet makan.
Keyword: kepala, moncong, Tomistoma schlegelii