Judul: Kajian Konsentrasi dan Metode Pelilinan Buah Manggis (Garciana mangostana L.) Semi-Cutting Selama Penyimpanan Dingin
Abstrak: Quality of mangosteen (Garcinia mangostana L.) fruit decreases due to the process of respiration and transpiration during storage after postharvest. Long term storage time causes peel hardening, semi-cutting might prevent this peel hardening from happening. However semi-cutting treatment would damage the fruit and it will quickly rot, and one of the solution to this problem is to do waxing. This study aimed to obtain a combination of concentration and most pelilinan method for semi-cuting the mangosteen fruit. This research result showed the concentration of 12% wax applied by using a brush sweeping was the best combination to assurance quality of semi-cutting mangosteen fruit during cold storage at 13°C until, day-45. Organoleptic test results showed a concentration of 12% with a combination of sweeping seemed tend to be accepted by panelists and the panellist preferred to do fruit mangosteen waxing method than other treatments until day-41.
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Judul: Aplikasi Semi-Cutting dan Pelilinan (Waxing) dalam Penyimpanan Dingin Buah Manggis
Abstrak: Peel hardening of mangosteen fruit is one of the problems in storage, especially for long term storage at low temperature. Peel hardening of mangosteen fruit makes it difficult to open before consumption. One attempt to solve this problem isthe application of semi-cutting treatment before storage of the fruits. Semi-cutting application requires a combination with waxing and cold storage to prevent faster quality deterioration, because it provides a way for microorganisms to enter the fruits, and increases the respiration as well. Waxing helps to cover the pores, and especially in this case, the cut opening, of mangosteen fruit and cold storage helps to slow down the respiration and metabolism. The purpose of this research is to study the effect of semi-cutting treatment in combinations with waxing treatment to increase shelf life, and provides easier opening of the fruits at the end of long storage. Treatment of semi-cutting was conducted on two depth, 3 mm and 5 mm whereas waxing treatment was conducted by 2 concentrations, 6% and 10%. Mangosteen fruit which has been semi-cutted and waxed, stored at 8oC and 27oC for 60 days. It was observed that application of semi-cutting 5 mm and waxing 6% in mangosteen fruit stored at 8oC provided ease opening until 33 days of storage while maintaining fruit quality, which is the best result compared with other treatments, because the treatment was able to reduce the peel hardening.
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Judul: Infeksi Virus Parainfluenza Pada Anjing
Abstrak: Virus parainfluenza anjing termasuk famili Paramyxoviridae, berbentuk pleomorf dengan ukuran bervariasi (bergaris tengah antara 100-500 nm), berpembungkus peka ether, berisi genom RNA dan secara serologis mempunyai kesamaan dengan virus SV-5 kera; dikenak sebagai salah satu kausa penting dari sindrom "kennel cough". Infeksinya dapat mengenai anjing semua umur yang belum pernah terinfeksi atau mendapatkan vaksinasi mengakibatkan gejala klinis ringan yang terbatas pada traktus respirasi atu infeksi yang secara klinis tidak memperlihatkan gejala nyata. Gejala klinis yang nampak setelah masa inkubasi (1-5 hari) terlewati berupa batuk yang tidak berat selama beberapa hari, berbagai tingkat tonsilitis dan pharyngitis dan kadang-kadang ditemukan kenaikan temperatur rektal antara 1-2 derajat C dari temperatur normal rat-rata. Anjing terinfeksi mengandung virus pada traktus respirasi bagian atas dan bawah serta limfonoduli sampai hari ke 9 setelah infeksi. Penyebaran virus antar anjing terjadi secara aerogen.
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