Judul: Formulation and Physicochemical Analysis of Snack Bar from Sorghum Flour, Mung Bean Flour and Tofu Whey
Abstrak: This research was done to utilize sorghum flour and tofu whey in snack bar formulations. Sorghum flour contained beneficial phytochemicals and minerals, while tofu whey could act as prebiotics and isoflavones source. Using sorghum flour would decrease Indonesia dependency on rice and wheat flour, while using tofu whey in snack bars would reduce tofu industries' liquid waste and increase the economical value of tofu whey. This research was divided into 6 stages. The first stage was raw materials preparation. Second stage was the substitution of wheat flour with sorghum flour and liquid ingredients with tofu whey in well-known snack bar recipes which were oatmeal bar and lemon bar. The third stage was the formulation of snack bar from sorghum flour and tofu whey. Fourth stage was the development of snack bar formulation from sorghum and mung bean flour. Fifth stage was the selection of a chosen formula from sorghum and mung bean bar formulas. Last stage was the product analysis of chosen formula. The second research stage proved that the substitution of wheat flour and liquid ingredients with sorghum flour and tofu whey respectively in oatmeal and lemon bar recipes was possible. Formula 1.A and 2.B were the best formulation for oatmeal bar and lemon bar correspondingly. Sorghum flour would increase the grainy mouthfeel of baked products. It did not absorb water as much as wheat flour did. Tofu whey would increase the hardness of baked products. Formulation of snack bar from sorghum flour and tofu whey without wheat flour was the best for sorghum and mung bean bar formulas. The best sorghum and mung bean snack bar was formulation 4.E with 3:2 ratio of sorghum flour to dehulled mung bean flour respectively. This formula had 10.17% water content, 1.68% ash with 44.84 ppm iron, 16.45 ppm zinc, 865.09 ppm of calcium, 13.47% crude fat, 11.49% protein, and 63.19% carbohydrate. It had 8.36% total dietary fiber with 2.71% soluble and 5.65% insoluble dietary fiber. The antioxidant capacity of one serving of bar (30g) was 17.8 mg Vitamin C equivalent. The color characteristics of formulae 4.E were 38.87 for L value, +10.18 for a value, +17.28 for b value and degrees of hue was 59.48°. The hardness level of the chosen sorghum mung bean bar was 1871.5 g force. This snack bar was limited in calorie intake (120 kkal per serving) with no added preservatives, no trans fat, no gluten, no milk and no egg. This bar was safe to be eaten by people who have celiac disease, who was lactose intolerance or who was allergic to egg proteins.
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Judul: Pemanfaatan tepung jewawut (Pennisetum glaucum) dan tepung ampas tahu dalam formulasi snack bar
Abstrak: Snack is food which is consumed between main meals. That is why the demand for snack foods is increasing. Many of these snack found nowadays in Indonesia are lacking of bioactive components such as antioxidant and dietary fiber. One of famous snack types nowadays is snack bar. Not so many commercial snack bars are found in Indonesia. Most of them are imported product and expensive in price. In this research, snack bar made of local ingredients which contained bioactive compounds and dietary fiber was trying to be made. The local ingredients were from millet flour and okara flour. Millet is one type of cereals. Its common name is Pearl Millet (Pennisetum glaucum). Okara flour is one of the wastes from tofu production. Millet is the source of antioxidant and okara flour is source of fiber. Both of these ingredient are not used by people to be food raw materials. The other ingredients in this research were hunkue flour, sugar, skim milk, nutmeg fruit, and water. The aim of this research was to get the best formulation of snack bar based on organoleptic, antioxidant, and fiber analysis. The variables that were differentiated among formulas were ratio of millet and okara flour (1:1, 1:2, and 2:1) and fat source. Fat sources of these bars were palm oil and avocado. Six formulas were obtained from these two variables. Based on hedonic rating test, formula with palm oil obtained the highest score and the difference between flour ratios was not significant. The higher the percentage of additional flour okara, the level of total dietary fiber in product would be higher. Formula 1:2 using avocado had the highest fiber content (17,21%). However, formula 2:1 using palm oil had the highest antioxidant capacity (4,98 mg vitamin C equivalent per 100 gram product). The antioxidant activity was higher if the proportion of millet flour were higher in product. Based on the results, formula with the ratio of millet and okara flour= 1:2 was the best formula. The antioxidant capacity of that formula was 3,76 mg vitamin C equivalent per 100 gram product and the total fiber was 13,13%. This product contained water (12,5%), ash (1,7%), protein (12,65%), fat (22,8%), carbohydrate (62,86%), iron (64 ppm), zinc (16 ppm), and calcium (2308 ppm). The color of formula M1:2 were L= 61,12, a= +5,89, b= +2,86, and 0Hue= 77,23. The hardness level of the chosen snack bar millet-okara formula was 852 gram force.
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Judul: Pengaruh Infeksi Haemoproteus columbae (Kruse, 1890) Pada Burung Merpati Dan Cara Penanggulangannya
Abstrak: Haemoproteus columbae merupakan paras it yang menyerang sel-sel darah merah burung rnerpati. Siklus hidupnya kompleks dan dapat dibagi menjadi dua yaitu siklus hidup asexual terjadi delam tubuh burung merpati dan siklus hidup sexual terjadi dalam tubuh lalat dari famili Hippoboscidae sebagai vektor. Stadium yang nampak dalam peredaran darah perifer hanyalah garoetosit yang dapat dibedakan menjadi dua yaitu gametosit jantan (mikrogametosit) dan gametosit betina (makrogametosit).
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