Judul: Karakterisasi Tepung Beras Menir Kukus Dan Pendugaan Umur Simpannya
Abstrak: Rice milling is one of rice post harvest steps to process rice germ into ready consumed rice with by product husk, bran, and menir rice. The increasing of rice production will also increase the by products that is menir rice. Based on Badan Pusat Satistik (2008), rice production in 2008 was 60.28 million tons with yield of menir rice is 2 %. The projection of this amount are 1.2 million tons menir rice, sales in low price. Menir rice has size smaller that 0.2 part of rice or broken rice that pass 1.7 mm screening that could utilized as alternative food source with chemical composition similar with rice. The purpose of this research is to obtain the characteristics of menir rice flour from quality, amount of microbiology, functional characteristics and to found out the self-life of menir rice flour using Arrhenius method. Menir rice from rice milling processed into rice flour through steaming process. The research method separated into two steps, the first step is to obtain menir rice flour with the best treatment using the proximate analysis, flour functional analysis, and microbiology test. The second step is the product self-life testing using analysis of percentage water, total acid, solubility, swelling power, color, hedonic and water retention capacity. This research use 3 levels steaming duration that are 10, 15, and 20 minute. The self-life testing used three storage temperature which are 35, 45, and 50 oC. Drying time for fresh and steamed menir rice is 4 hour in 50 oC temperature drying with composition of menir rice flour are : the water content 11.82 %, ash 0.59 %, protein 7.94 %, fat 2.40 %, fibre 0.61 %, carbohydrate by difference 76.64 %, solubility 10 % and swelling power 14.30 %, apparent viscosity of rice paste decrease with increasing shear rate, water retention capacity fell up into twice maximum increase at two degrees temperature 75 oC and 90 oC, and there is no microbiology in menir rice flour. The proximate analysis and the functional analysis for 3 levels steaming duration that are 10, 15, and 20 minute show that menir rice flour that steamed for 20 minutes had the best characteristics. From functional characteristics of menir rice flour found that 20 minutes steaming duration has a higher viscosity than other level steaming, good in stability of paste, and water retention capacity fell up into maximum increase at 90 oC. The shelf-life for temperature 25 oC approximately 7 month 2 week, using total acid perimeter . Shelf-life for storage in other temperature could be count with the quality decreasing rate which is k amount 1.94 x 10-3 per week. The total acid perimeter used because increasing total acid perimeter made stamed menir rice flour damaged faster than using water content perimeter. The steamed menir rice flour shelf life still on average flour storage which are 6-12 month.
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Judul: Quality Characteristic of Rice Flour from Alkaline Steeping Method and Using Low-Quality Rice
Abstrak: Beras merupakan bahan makanan pokok sebagian besar masyarakat Indonesia. Beras memiliki beberapa tingkatan mutu dari premium hingga turun mutu. Beras turun mutu merupakan beras yang mengalami penyusutan baik dari kualitas maupun kuantitas karena disimpan terlalu lama yang menyebabkan harga beras tersebut menjadi murah. Beras turun mutu dapat dijadikan beberapa produk, salah satunya tepung beras. Proses pengolahan beras menjadi tepung beras dapat dilakukan dengan metode perendaman dengan alkali. Tujuan dari penelitian ini adalah mengetahui pengaruh perendaman alkali serta lama perendaman terhadap kualitas tepung beras dengan menggunakan beras turun mutu dan membandingkan karakteristik mutu baik fisika dan kimia terhadap tepung beras komersial. Tahapan penelitian terdiri dari karakterisasi bahan baku, pembuatan tepung beras, dan karakterisasi produk. Adapun karakterisasi bahan baku terdiri atas pengujian mutu beras dan karakterisasi fisikokimia beras. Sedangkan karakterisasi produk terdiri atas 7 uji, yaitu kadar air, kadar abu, pH, kadar protein, kadar lemak, derajat putih, dan lolos ayakan 100 mesh. Berdasarkan uji tersebut menghasilkan bahwa perendaman dengan alkali mempengaruhi beberapa karakteristik, yaitu kadar protein dan derajat putih. Adapun perbedaan lama perendaman tidak memengaruhi secara nyata terhadap karakteristik mutu tepung beras. Tepung beras iterasi memiliki kualitas yang lebih baik dibandingkan dengan tepung beras komersial., Rice is a staple food of most Indonesians. Rice has several levels of quality, from premium to lower rate. Low-quality rice is experiences shrinkage both in quality and quantity because it was stored for too long, which caused the price of the rice to be cheap. Low-quality rice can be used in several products, one of which is rice flour. The processed rice into rice flour can be done by alkaline steeping. This research aims to determine the effect of alkaline steeping and the length of steeping of rice flour quality by using rice downgrading quality and comparing commercial rice flour's physical and chemical characteristics. The research stage consists of the characterization of raw materials, the manufacture of rice flour, and the characterization of products. The characterization of raw materials consists of testing the rice's quality and the rice's physicochemical characterization. While the characterization of the product consists of 7 tests, namely water content, ash content, pH, protein content, fat content, white degree, and passed a 100 mesh sieve. Based on such tests, immersion with alkali affects several characteristics, namely protein content and white degree. The difference in the length of steeping doesn't significantly affect the quality characteristics of rice flour. Iterated rice flour is of better quality compared to commercial rice flour.
Keyword: alkaline steeping, low-quality rice, rice flour

Judul: Infestasi pinjal (Siphonaptera : Pulicidae) pada beberapa ras anjing di DKI Jakarta
Abstrak: Sekarang ini minat masyarakat untuk memelihara hewan kesayangan, Terutama anjing, semakin meningkat. Pinjal dapat menimbulkan kelainan kulit dan menjadi induk semang antara cacing pita tertentu, seperti Dipylidium caninum. Penelitian ini bertujuan untuk mengetahui jenis pinjal yang dapat menyerang anjing, kerugian yang ditimbulkan serta pengendalian dan pencegahannya. Penelitian ini menggunakan sampel anjing sebanyak 30 ekor yang berasal dari Pondok Pengayom Satwa dan beberapa lokasi di Jakarta. Pinjal dikoleksi dari seluruh bagian tubuh anjing dengan menggunakan kapas yang telah ditetesi alkohol 70%, kemudian diambil secara manual atau menggunakan pinset dan ditaruh dalam wadah plastik yang berisi alkohol 70%. Pinjal hasil koleksi diproses dalam bentuk preparat berdasarkan metode Ashadi dan Partosoejono (1992), kemudian dudentifikasi dengan menggunakan kunci morfologi Sen and Fletcher (1962). Hasil penelitian menunjukan 2 jenis pinjal yang diperoleh, yaitu Ctenocephalides canis dan Ctenocephalides felis. Jumlah Cenocephalides canis yang diperoleh lebih besar dari jumlah Ctenocephalides felis, dengan angka infestasi berkisar antara 1-6 pinjal perekor anjing.
Keyword: Siphonaptera (Pulicidae), flea, dog, Ctenocephalides felis, Ctenocephalides canis