Judul: Karakterisasi Serbuk Minuman Berbasis Tempe.
Abstrak: Powder tempeh drink is a powder drink product made from tempeh. This product is an alternative functional food that can be consumed easily. Use of tempeh and germinated-soybean tempeh (GST) as main ingredient is predicted result higher protein content than other existing drink powder products, but it may also affect the product characteristics as a drink product. The objective of this research is to compare the properties of powder drink from GST and powder drink from common tempeh (non-GST), including chemical, physical, and sensory properties. Result of rating hedonic test showed that the acceptance of GST powder drink and non-GST powder drink is not significantly different for all sensory attributes, except color (p>0.05). Results of proximate analysis of GST powder drink showed in higher moisture and protein content, but lower fat content compared to non-GST powder drink product. The using of GST also changed several physical properties. It increased bulk density, wettability, total soluble solid, water absorption, solubility in water, and precipitation rate. Compared to three commercial products (malt cereal drink, mungbean powder drink, and soybean flour), tempeh powder drink has lower bulk density, total soluble solid, and water solubility index than three others commercial product, but higher in wettability and water absorptivity index.
Keyword: characterization, powder tempeh-drink, germinated-soybean tempeh

Judul: Physicochemical and Microbiology Changes of Beverage Powder Based on Tempe Protein Concentrate at Various Storage Temperature
Abstrak: Tempe merupakan makanan khas Indonesia yang dihasilkan melalui proses fermentasi kacang kedelai oleh kapang Rhizopus spp. Adapun upaya pengembangan produk dan diversifikasi pangan yaitu memanfaatkan tempe sebagai bahan utama dalam pembuatan serbuk minuman berbasis konsentrat protein tempe. Pengolahan tempe menjadi serbuk minuman diharapkan dapat meningkatkan konsumsi tempe dan memenuhi kebutuhan protein masyarakat. Sebuah produk pangan akan mengalami penurunan mutu seiring dengan lama waktu penyimpanan. Oleh karenanya penting untuk diketahui perubahan karakteristik fisikokimia dan mikrobiologi agar produk tetap layak dikonsumsi. Penelitian ini bertujuan untuk mengetahui perubahan mutu karakteristik fisikokimia dan mikrobiologi produk SMBKPT selama penyimpanan pada berbagai suhu. Karakteristik fisikokimia yang diuji yaitu nilai proksimat, aw, pH, aktivitas antioksidan dan derajat putih. Karakteristik mikrobiologi yang diuji yaitu total kapang dan angka lempeng total. Nilai kadar air mengalami peningkatan pada suhu penyimpanan 35⁰C dan 45⁰C, sedangkan pada suhu penyimpanan 55⁰C nilai kadar air cenderung menurun. Kandungan protein dan lemak cenderung stabil selama penyimpanan. Aktivitas antioksidan mengalami peningkatan pada suhu penyimpanan 25, 35 dan 45⁰C dan mengalami penurunan pada suhu penyimpanan 55⁰C. Nilai total kapang mengalami peningkatan pada suhu penyimpanan 25 dan 35⁰C. Selanjutnya pada parameter kadar abu, aw, pH, derajat putih, angka lempeng total mengalami penurunan pada setiap suhu penyimpanan. Kata kunci: fisikokimia, mikrobiologi, mutu pangan, serbuk minuman, tempe, Tempe is a typical Indonesian food produced through the fermentation process of soybeans by the fungus Rhizopus spp. As for product development efforts and food diversification, namely utilizing tempe as the main ingredient in the manufacture of beverage powders based on tempeh protein concentrate. Processing tempeh into beverage powder is expected to increase the consumption of tempeh and meet the protein needs of the community. A food product will experience a decrease in quality along with the length of storage time. Therefore, it is important to know the changes in physicochemical and microbiological characteristics so that the product remains fit for consumption. This study aims to determine changes in the quality of the physicochemical and microbiological characteristics of SMBKPT products during storage at various temperatures. The physicochemical characteristics tested were proximate value, aw, pH, antioxidant activity and whiteness degree. The microbiological characteristics tested were total mold and total plate count. The value of water content increased at a storage temperature of 35 and 45⁰C, while at a storage temperature of 55⁰C the value of the water content tended to decrease. Protein and fat content tends to be stable during storage. Antioxidant activity increased at storage temperatures of 25, 35 and 45⁰C and decreased at storage temperature of 55⁰C. The value of molds increased at storage temperatures of 25 and 35⁰C. Furthermore, the parameters of ash content, aw, pH, degree of whiteness, total plate number decreased at each storage temperature. Keywords: beverage powder, food quality, microbiology, physicochemical, tempe
Keyword: beverage powder, food quality, microbiology, physicochemical, tempe

Judul: Infeksi Cacing Jantung Dirofilaria Immitis, Railliet & Henry, 1911 Pada Anjing
Abstrak: Cacing Dirofilaria immitis dewasa yang tinggal dalm ventrikel kanan jantung anjing, sering kali menimbulkan gejala klinis yang cukup berat. Cacing Tersebut menghasilkan mikrofilaria yang selanjutnya berkembang menjadi larva infektif dalam saluran malphigi induk semang entara, yaitu nyamuk dari genus Culex, Aedes dan Anopheles.
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