Judul: Simulasi Transportasi dengan Pengemasan Curah (Bulk Packaging) untuk Cabai Merah Keriting Segar
Abstrak: Red chili is one of agricultural commodity which is needed by people and has high economic value. Because it’s not long-lasting product and always needed in fresh product, the appropriate packaging method and good transportation become a postharvest critical point for maintain the freshness of product in the time of distribution until on the costumer hand. The objective of this research was to do the transport simulation with bulk packaging for fresh curly red chili and to observe the effect of simulation and packaging to weight losses, mechanical losses, scattered losses, hardness, color and water content. Packaging method was performed in 2 kind of package which are cardboard box and plastic crate. Transport simulation was performed with 2 treatments which are 2.9 Hz frequency and 3.2 cm amplitude during 228 minutes and 3.9 Hz frequency and 4.2 cm amplitude during 173 minutes. This research compared the ability of the packages (plastic crate and carton box) to maintain the quality of curly red chili which is viewed in some aspects i.e. weight losses, mechanical loses, scattered losses, hardness, color and water content.
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Judul: Kajian Penggunaan Bahan Pengemas Kardus dan Plastik Berventilasi pada Penyimpanan Cabai Merah (Capsicum annuum L.) Segar
Abstrak: The effect of packaging materials and temperature of storage on quality of fresh chili (Capsicum annuum L.) was observed in this study. Samples of chili were harvested from farmer’s orchad in chili production areas in Lembang, West Java. The study was caried out using the ventilated cardboard and plastic for chili’s packaging stored in 15oC and room temperature. Weight loss, moisture content, firmness, colour, and respiration rate of all samples were measured during storage period. The result showed that packaging material had significant effect on weight loss, moisture content, value of a (chromatic red-green color) and b (chromatic blue-yellow color). The packaging material had no significant effect on hardness and value of L (brightness). Temperature of storage had significant effect on weight loss, moisture content, firmness, value of L, a, and b. The packaging of fresh chili using ventilated cardboard and room temperature preserved the best quality of colour up to 10 days. It was concluded that ventilated plastic and temperature of 15oC resulted the best quality of fresh chili up to 20 days.
Keyword: quality of chili, temperature of storage, packaging material, fresh chili

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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