Judul: Pendugaan jumlah sel darah merah (RBC) melalui nilai hematokrit (PCV)
Abstrak: Penelitian ini bertujuan untuk mengetahui hubungan atau korelasi antara jumlah sel darah merah (RBC) dengan nilai hematokrit (PCV) dan mendapatkan garis regresi. Hasil garis regresi dapat digunakan untuk menemukan nilai duga jumlah sel darah merah (RBC). Sampel darah yang digunakan pada penelitian ini berasal dari 7 ekor domba yang merupakan milik Faultas Kedokteran Hewan Institut Pertanian Bogor. Untuk mengetahui jumlah sel darah merah (RBC) digunakan hemositometer sedangkan untuk mengetahui nilai hematokrit (PCV) dilakukan dengan menggunakan Adam Mikro-Hematokrit Reader.
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Judul: The red blood cells profile of infected  javanese thin  tailed sheep  with  haemonchus  contortus  larvae  infective
Abstrak: Penelitian ini bertujuan untuk mengetahui pengaruh derajat infeksi H. contortus terhadap gambaran jumlah sel darah merah, kadar hemoglobin dan nilai hematokrit pada domba ekor tipis. Sebanyak 20 ekor domba ekor tipis jantan berumur 6–8 bulan dikelompokkan menjadi lima kelompok yaitu kelompok kontrol tidak diinfeksi larva infektif (L 3 ) dan kelompok infeksi L3 dengan dosis 500 L3 , 1000 L3 , 2000 L3 dan 4000 L3 . Sampel darah dan tinja dikumpulkan sekali setiap minggu selama tujuh minggu setelah infeksi. Sampel darah diperiksa untuk mengetahui jumlah sel darah merah, kadar hemoglobin dan nilai hematokrit. Sampel tinja juga diperiksa untuk menghitung jumlah telur tiap gram tinja. Hasil penelitian menunjukkan bahwa dosis infeksi L 3 mempengaruhi nilai hematokrit (P<0.05), namun tidak mempengaruhi jumlah sel darah merah dan kadar hemoglobin (P>0.05). Jumlah telur tiap gram tinja (TTGT) berkorelasi negatif namun lemah dengan jumlah sel darah merah, kadar hemoglobin dan nilai hematokrit (P<0.05; R<0.50)., This research was conducted to investigate the effect of H. contortus infection to red blood cell profil of Javanese thin tail sheep. The total of 20 males of Javanese thin tailed sheep age 6-8 months were grouped into five groups namely not infected control group and infective group of 500 L 3, 1000 L 3, 2000 L 3 and 4000 L 3 . The samples of blood and fecal were collected weekly for seven weeks. The blood samples were examined to determine the total of red blood cells, hemoglobin levels and pack cell volume, whereas fecal samples to determine egg per gram. The results showed that the infection dose had the effect to pack cell volume, but the total of red blood cells and hemoglobin levels were not significantly different. The amount of egg per gram were negatively correlated with the red blood cells, hemoglobin level and pack cell volume.
Keyword: Domba, gambaran darah, H.contortus, hematokrit, hemoglobin

Judul: Cheese Flavor Application on Snack Noodle at PT Essence Indonesia (IFF).
Abstrak: Snack noodle is one of the preferred snacks in the world. It should be flavored to gain the consumer preference and satisfaction. Beside the taste, consumer prefer snack noodle that free from seasoning dust. Therefore, other flavoring application method should be developed instead of dusting method. Snack industry used standard technique that requires the flavor processed by heat treatment. Cheese flavor is the most preferred flavor for snack, but it consists of several volatile compounds there are acids, aldehydes, alcohols, sulphur and terpenes. Those compounds are easy to loss during processing moreover with high heat treatment due to the vaporization of volatile compounds. Four technique of flavor application were tested to be applied on snack noodle to determine the most suitable technique. It is determined that the appropriate technique is flavor encapsulation technique at 5000 rpm speed of homogenizer and 10% concentration of gum arabic It is able to reduce flavor loss by 23 % for flavor in powder form and 48 % for flavor in paste form
Keyword: cheese flavor, flavor loss, flavor application, snack noodle