Judul: Karakteristik Fisik, Kimia dan Organoleptik Keripik Simulasi Berbasis Komposit Ubi kayu (Manihot esculenta Crantz )dan Beras (Oryza sativa)
Abstrak: This research was aimed to obtain best formula and study the influence of cassava:rice ratio (60:40,70:30,80:20) the cooking methods (baking and frying), cooking temperatures of baking (140°C, 160°C, dan 180°C) and friying (150°C, 160°C, dan 170°C) on the physical, organoleptic, and chemical characteristics of the simulated chips enriched with carrot, cellery, skimed milk, and curry leaf. The best formula of the cassava:ricesimulated chips were studied using completely randomized design with two replicates. The results showed that the simulated chips of 80:20 ratio of cassava:rice baked at 140 ºC for 15 minutes, and the simulated chips with 60:40 ratio of cassava:rice fried at 150 ºC for 2.5 minutes was chosen as the best one. The fried chips has a smoother microstrucutal characteristics than baked chips. In addition, the organoleptic test showed that fried simulated chips was generaly more acceptable than the roasted simulated chips. The acceptability of roasted simulated chips is neutraly acceptable (3,69- 4,14) so it has potentially to be further developed.
Keyword: simulated chips, ricecomposite, cassava

Judul: Optimasi Formula dan Kondisi Pemasakan Keripik Simulasi Berbasis Komposit Ubi jalar (Ipomoea bat at as L.) dan Beras (Oryza sativa L.)
Abstrak: This research was aimed to obtain the best formula, baking and frying condition based on the physical, chemical and sensorial characteristics of simulated sweet potato based chips: rice, with enrichment of skimed milk, carrot, celery and temurui powders with thickness ± 0.1 mm as the functional ingredients. A completely randomized factorial design of 2 factors (formulation and cooking process) with 2 replication was used. The observed parameters include color, texture, proximate, and hedonic ratings of sensory analysis. The result showed that formula and cooking process of the baked simulated chips significantly affected (p<0.05) the brightness, hardness, and protein content. Whereas formula and cooking process of the fried simulated chips significantly affected (p<0.05) the brightness, hardness, fat content, and protein content. The best simulated chips obtained from a combination of cooking process and formula sweet potato: rice 80: 20, baked at 180 °C for 8 minutes and, sweet potato simulated chips: rice 60: 40, fried at 160 °C for 1 minute. The best baked simulated chips had characteristic of bright color (± 69.32), not hard texture (± 382.97 gf), protein content (± 4.09%), and low fat (± 1.67%). The best fried simulated chips had characteristic of bright color (± 46.77), not hard texture (± 827.77 gf), high protein (± 3.07%), and low fat (± 28.01%). Besides, the best simulated chips produced had fine micro structure and massive.
Keyword: Bogor Agricultural University (IPB), rice, sweet potato, composite, simulated chips

Judul: Distemper Pada Anjing
Abstrak: Distemper merupakan penyakit infeksius pada bimbingan anjing yang menduduki tempet teratas dan penyakit ini tersebar di seluruh bagian dunia dimana terdapat anjing-anjing yang dipelihara, terutama pada anjing-anjing muda di kota-kota besar, pada kelompok-kelompok anjing atau pada situasi lain dimana banyak terdapat kontak antara anjing. Penyakit ini disebabkan oleh virus yang termasuk dalam famili Paramyxoviridae dan genus Morbilivirus. Infeksi virus ini sering disertai oleh infeksi sekunder oleh kuman Staphylococcus, streptococcus, Brucella bronchiseptica dan kuman Salmonella, inilah yang kadang-kadang sebagai penyebab kematian.
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