Judul: Desain dan Uji Penggoreng Open Deep Frying dengan Perubahan Posisi Elemen Pemanas
Abstrak: Deep frying is one of the oldest ways in food cooking. Everyone is like deep frying product because it has a color, taste, and typical flavor. Fat content and acrylamide in food is the problem of deep frying product which depends on frying time. Reduce frying time will reduce fat content, arylamide in food, and energy consumption. Frying time depend on the height of oil frying in fryer and heating element position. This new fryer design aimed to reduce frying time through the partly change of heating element position to the top of fryer. The result from calculation in this design have provided minimum of oil height in fryer 35 cm, power of fryer 6 kW, fryer diameter 34 cm, volume of oil frying 33 l, and total height of fryer 50 cm. Power of heating element on the top of fryer 1,5 kW and at the bottom of fryer 4,5 kW. There are two kind of heating element which used in this new fryer design i.e. 3 kW and 1.5 kW with Watt density 3,1 W/cm2 and 6,28 W/cm2 respectively, both of the values were met the requirement of low Watt density less from 10 W/cm2. Fryer performance test divided into three stages. Potato is used as a material fry test of this new fryer design. The result of the preliminary test showed that the vertically temperature differential is higher on new fryer design than old fryer design. The higher of vertically temperature differential cause the increase of the Rayleigh number. First performance test showed that the center temperature of product in new fryer design is faster 2 minutes in reach 105 co from the old fryer design. Second performance test showed that the frying time on new fryer design is shorter in 2 minutes from the old fryer design. Fat content in french fries from new fryer design is lower 5.78 % from the fat content in french fries from old fryer design. We save 0.2 kWh in used of the new fryer design in one frying process.
Keyword: Open deep frying, Food cooking, Deep-fat frying, Boiling heat transfer

Judul: Kajian rekayasa proses penggorengan hampa dan kelayakan usaha produksi keripik pisang
Abstrak: Vacuum frying is a new technology that can be used to improve quality attributes of fried food because of low temperatures process. The objectives of this study is to assess the effects of oil temperatures and exposure time of frying on physic-chemical and organoleptic properties of banana chips to get a better quality products, to determine packaging material that can extend shelf life of banana chips, to predict shelf life of banana chips using the method of acceleration and to calculate production costs and the business feasibility of vacuum fried banana chips. The quality parameters tested include water content, fat content, colour, thickness and organoleptic test. Banana chips were fried in oils with temperature of 60, 70, 80, and 90 °C and time of frying 30, 45, 60 and 75 minutes. The result showed that the temperature and frying time is significantly influence the quality and characteristics of the products. The best quality of banana chips obtained at frying temperature of 80 ˚ C for 60 minutes. Aluminum foil can maintain the shelf life of banana chips for 115 days of storage, while the PP is only for 70.6 days of storage based on water content parameter . Banana chips business eligible to run if production capacity is 4 kg or more.
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Judul: Morfologi dan siklus hidup babesia canis pada vektor caplak dan induk semang anjing
Abstrak: Babesiosis adalah penyakit hewan menular yang dapat bersifat akut sampai menahun (kronis). Penyebabnya adalah protozoa dari genus Babesia yang menyerang dan merusak sel darah merah (Howe, 1971). Pada anjing pertama kali diketahui oleh Piana dan Galli-Vallerio (1895). Sebagai vektor tunggalnya adalah caplak. Jenis caplak yang dapat sebagai vektor dari Babesia canis antara lain Rhipicephalus sanguineus, Dermacentor marginatus, D. pictus, D. venustus, Hyalomma marginatum, Haemaphysalis leachi. Morfologi Babesia bergantung kepada siklus hidup dan jenisnya. Adapun morfologi Babesia canis dapat dibagi menjadi dua kelompok yaitu pada caplak sebagai vek- tornya dan anjing sebagai induk semangnya. Morfologi Babesia canis pada caplak Rhipicephalus sanguineus akan terlihat bentukan seperti flagella yang kaku dengan tonjolan 11 keluar yang disebut Strahlenkorper atau ray bodies, dengan diameter 4 7 milimikron yang terdapat pada sel usus caplak (Mehlhorn te al, 1980 dalam Baker dan Muller, 1984). Bentuk Babesia canis di dalam eritrosit seperti buah pir, dapat tunggal atau berpasangan berukuran 4 5 mikron. ...
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