Judul: Optimization of Pineapple (Ananas comosus (L.) Merr.) Juice Addition as an Effort to Increase Flavor, Aroma, and Colour Acceptance in Cajuputs® Candy
Abstrak: Penelitian bertujuan memperoleh formula optimum permen Cajuputs® dengan penambahan sari buah nanas yang dapat meningkatkan penerimaan rasa, aroma, dan warna serta memiliki kekerasan yang optimum. Formula optimum diperoleh melalui proses optimasi dengan menggunakan metode mixture design piranti lunak Design Expert 12.0®. Variabel bebas yang digunakan adalah penambahan sukrosa, sirup glukosa, sari buah nanas, dan akuades, sedangkan variabel tetap adalah minyak atsiri kayu putih dan minyak atsiri peppermint. Respon yang dipilih adalah nilai kekerasan yang diukur dengan texture analyzer Lloyd Ametek TA-1, hasil uji sensori hedonik terhadap atribut aroma, warna, rasa, tekstur, dan overall yang diukur dengan uji Hedonik. Tiga (3) formulasi terbaik yang disarankan oleh piranti lunak memiliki nilai desirability 0,804; 0,803; dan 0.802. Formula dengan desirability 0,804 memiliki komposisi sukrosa W1%; sirup glukosa X1%; sari buah nanas Y1%; dan akuades Z1%. Formula dengan desirabillity 0,803 memiliki komposisi sukrosa W2%; sirup glukosa X2%; sari buah nanas Y2%; dan akuades Z2%. Formula dengan desirability 0,802 memiliki komposisi sukrosa W3%; sirup glukosa X3%; sari buah nanas Y3%; dan akuades Z3%. Formula optimum terpilih smemiliki nilai desirability 0,802, kekerasan sebesar 72.623,00 gf, hedonik atribut aroma sebesar 5,2 (agak suka), atribut warna sebesar 5 (agak suka), atribut rasa sebesar 5,3 (agak suka), hedonik atribut sebesar 5,2 (agak suka), dan hedonik overall sebesar 5,1 (agak suka). Formula optimum permen Cajuputs® penambahan sari buah nanas secara organoleptik dapat meningkatkan penerimaan cita rasa oleh panelis pada atribut aroma, warna, rasa, tekstur, dan overall, This study aims to obtain the optimum formula of Cajuputs® candy with the addition of pineapple juice which can increase the acceptance of taste, aroma, and color and has optimum hardness. The optimum formula is obtained through an optimization process using the mixture design method of the Design Expert 12.0® software. The free variables used were the addition of sucrose, glucose syrup, pineapple juice, and aqueous, while the fixed variables were eucalyptus essential oil and peppermint essential oil. The response chosen was the hardness value measured by the Lloyd Ametek TA-1 texture analyzer, the results of the hedonic sensory test of the attributes of aroma, color, taste, texture, and overalls measured by the Hedonic test. The three (3) best formulations suggested by the software had desirability values of 0.804; 0.803; and 0.802. The formula with a desirability of 0.804 has a composition of sucrose W1%; glucose syrup X1%; pineapple juice Y1%; and aquoeus Z1%. The formula with a desirabillity of 0.803 has a composition of sucrose W2%; glucose syrup X2%; pineapple juice Y2%; and aquoeus Z2%. The formula with a desirability of 0.802 has a composition of sucrose W3%; glucose syrup X3%; pineapple juice Y3%; and aquoeus Z3%. The selected optimum formula has a desirability value of 0.802, hardness of 72,623.00 gf, hedonic aroma attribute of 5.2 (somewhat like), color attribute of 5 (somewhat like), taste attribute of 5.3 (somewhat like), hedonic attribute of 5.2 (somewhat like) , and hedonic overalls of 5.1 (somewhat like). The optimum formula of Cajuputs® candy the addition of pineapple juice organoleptically can increase the acceptance of taste by panelists on the attributes of aroma, color, taste, texture, and overalls
Keyword: Cajuputs® candy, pineapple juice, formula optimization, taste, hardness

Judul: Optimasi Formula Permen Cajuputs® dengan Penambahan Perasan Buah Jeruk Purut (Citrus hystrix) sebagai Upaya Peningkatan Cita Rasa dan Aktivitas Antioksidan
Abstrak: The development of Cajuputs® candy continues to increase the value of the product. This study aims to obtain the optimum formula for Cajuputs®candy with the addition of kaffir lime juice to improve the taste and antioxidant activity. Formula optimization is done using mixture design in Design Expert 12.0® software. The independent variables used were sucrose, glucose syrup, distilled water, and kaffir lime juice. Responses in the optimization process are hardness, antioxidant activity, taste, texture, color, aroma, and overall. The optimum formula composition suggested by Design Expert 12.0® is W% sucrose, X% glucose syrup, Y% distilled water, and Z% kaffir lime juice with a desirability value of 0.804. The optimum formula has a hardness value of 74,323.1 gf, antioxidant activity (IC50) of 5,806.55 mg/ml, and hedonic rating test results with a taste attribute value of 5.15 (like moderately to like), texture of 5.22 (like moderately to like), color 5.21 (like moderately to like), aroma 5.00 (like moderatrly) and overall 5.25 (like moderately to like). The optimum formula for Cajuputs® candy with the addition of kaffir lime juice increased the sensory attributes of taste, color, aroma, and overall compared to the two commercial Cajuputs® candies. However, the optimum formula for Cajuputs® candy with the addition of kaffir lime juice was not significantly different from that of Cajuputs® candy without the addition of kaffir lime juice on the sensory attributes of taste, color, and overall. The two commercial Cajuputs® candy using different sources of eucalyptus essential oil were not significantly different on all sensory attributes. The optimum formula for Cajuputs® candy with the addition of kaffir lime juice do not improve the sensory attributes of taste, color, texture, and overall, but increase the sensory attributes of aroma and antioxidant activity., Pengembangan permen Cajuputs® terus dilakukan untuk meningkatkan nilai produk. Penelitian ini bertujuan untuk mendapatkan formula optimum permen Cajuputs® dengan penambahan perasan buah jeruk purut untuk meningkatkan cita rasa dan aktivitas antioksidan. Optimasi formula dilakukan menggunakan mixture design pada piranti lunak Design Expert 12.0®. Variabel bebas yang digunakan adalah sukrosa, sirup glukosa, akuades, dan perasan buah jeruk purut. Respon pada proses optimasi adalah kekerasan, aktivitas antioksidan, rasa, tekstur, warna, aroma, dan overall. Komposisi formula optimum yang disarankan oleh Design Expert 12.0® adalah sukrosa W%, sirup glukosa X%, akuades Y%, dan perasan buah jeruk purut Z% dengan nilai desirability sebesar 0,804. Formula optimum memiliki nilai kekerasan sebesar 74.323,1 gf, aktivitas antioksidan (IC50) sebesar 5.806,55 mg/ml, serta hasil uji rating hedonik dengan nilai atribut rasa sebesar 5,15 (agak suka hingga suka), tekstur sebesar 5,22 (agak suka hingga suka), warna sebesar 5,21 (agak suka hingga suka), aroma sebesar 5,00 (agak suka), dan overall sebesar 5,25 (agak suka hingga suka). Formula optimum permen Cajuputs® penambahan perasan buah jeruk purut meningkatkan atribut sensori rasa, warna, aroma, dan overall dibandingkan kedua permen Cajuputs® komersial. Namun, formula optimum permen Cajuputs® penambahan perasan buah jeruk purut tidak berbeda nyata dengan permen Cajuputs® tanpa penambahan perasan buah jeruk purut pada atribut sensori rasa, warna, dan overall. Kedua permen Cajuputs® komersial dengan penggunaan sumber minyak atsiri kayu putih yang berbeda tidak berbeda nyata pada semua atribut
Keyword: Antioxidant, taste, formula optimization, kaffir lime juice, Cajuputs® candy

Judul: Distemper Pada Anjing
Abstrak: Distemper merupakan penyakit infeksius pada bimbingan anjing yang menduduki tempet teratas dan penyakit ini tersebar di seluruh bagian dunia dimana terdapat anjing-anjing yang dipelihara, terutama pada anjing-anjing muda di kota-kota besar, pada kelompok-kelompok anjing atau pada situasi lain dimana banyak terdapat kontak antara anjing. Penyakit ini disebabkan oleh virus yang termasuk dalam famili Paramyxoviridae dan genus Morbilivirus. Infeksi virus ini sering disertai oleh infeksi sekunder oleh kuman Staphylococcus, streptococcus, Brucella bronchiseptica dan kuman Salmonella, inilah yang kadang-kadang sebagai penyebab kematian.
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