Judul: Pengaruh Fermentasi dan Penambahan Gula dalam Proses Pembuatan Selai Belimbing Wuluh (Averrhoa bilimbi. L.).
Abstrak: The ability of bilimbi tree (Averrhoa bilimbi. L.) to produce fruits annually is not proportional with the utilization so that many fresh fruits were fallen and spoiled on the soil. The sour taste makes this fruit is not edible straight away. Fruit jam is thought as an alternative processing product. Bilimbi is fermented before it is processed into jam, because the fermentation process is expected to be better in aroma and taste as well. The purpose of this research is to clarify the effect of fermentation process to the taste and flavour of the product. This bilimbi jam is fermented in three parts or periods, namely two days, three days, and four days in addition to without fermentation as the control. Besides that, there are three different of composition fruit and sugar portion, those are 55:45, 50:50, and 45:55. That formula are tested afterwards by organoleptic test and yield the best formula was that with four days fermentation and composition of fruit: sugar (55:45). The chemistry and physic analysis showed that bilimbi jam has pH 2.76- 3.06, with score aw 0.68-0.74, moisten content of 19.47%-27.72% (wet basis) and the total soluble solids of 68.75% until 73.13%. The result of analysis stated that all parameters which have been tested are match with the product standard. The outcome of this research also showed that fermentation process impacts to the taste produced, yet not influenced the flavor of the jam. This can be seen from the organoleptic tests of the product.
Keyword: organoleptic, jam, fermentation, bilimbi

Judul: Pengaruh konsentrasi gula dan jenis makan terhadap kandungan vitamin c dan daya simpan manisan basah belimbing wuluh(Averrhoa bilimbi)
Abstrak: Tujuan umum penelitian ini adalah untuk mempelajari pengaruh penambahan gu dan jenis kemasan terhadap kandungan vitamin C dan daya simpan manisan belimbing basah wuluh. Secara khusus penelitian ini bertujuan untuk menentukan tingkat kesukaan berbagai formula manisan basah belimbing wuluh yang dihasilkan dan menentukan 3 formula manisan yang mendapat penerimaan tertinggi dan mempelajari pengaruh gula, jenis kemasan dan interaksi keduanya pada manisan basah belimbing wuluh yang dihasilkan terhadap sifat kimia (kadar air, Aw, pH, total asam, total gula dan vitamin C), sifat mikrobiologi (total kapang khamir) dan mempelajari tingkat kesukaan panelis terhadap manisan basah belimbing wuluh selama penyimpanan. Penelitian ini dilaksanakan di laboratorium Pengolahan Pangan, Laboratorium Organoleptik dan Laboratorium Kimia Gizi, Jurusan Gizi Masyarakat dan Sumberdaya Keluarga, Fakultas Pertanian, Institut Pertanian Bogor. Selain itu, penelitian ini juga menggunakan Laboratorium Mikrobiologi Pangan, PSPG, Institut Pertanian Bogor. Penelitian ini dilaksanakan pada bulan September sampai dengan November 2002. Penelitian ini dilakukan dalam dua tahap yaitu penelitian pendahuluan dan penelitian lanjutan. Penelitian pendahuluan meliputi pembuatan manisan basah belimbing wuluh (Averrhoa bilimbi) dan uji organoleptik (uji hedonik) manisan basah belimbing wuluh yang dihasilkan. Pada penelitian lanjutan dilakukan analisis sifat kimia dan mikrobiologi selama penyimpanan 1 bulan dan penentuan tingkat kesukaan selama enyimpanan 1 bulan. Rancangan percobaan yang digunakan pada penelitian pendahuluan dan lanjutan ni adalah Rancangan Acak Lengkap Pola Faktorial dengan dua kali ulangan. Taraf perlakuan yang diuji pada penelitian pendahuluan adalah konsentrasi larutan gula (30%, 10%, 50%, 60% dan 70%). Untuk mengetahui pengaruh perlakuan konsentrasi gula erhadap tingkat kesukaan warna, aroma, rasa dan tekstur data tersebut dianalisis dengan uji Friedman. Jika hasil analisis menunjukkan pengaruh yang nyata maka dilanjutkan lengan uji perbandingan berganda (Multiple Comparison Test). Sedangkan taraf erlakuan yang diuji pada penelitian lanjutan adalah perlakuan konsentrasi gula (40%, 50% dan 70%), lama penyimpanan (0, 1, 2, 3, 4 minggu) dan jenis kemasan (PP dan Saran). Untuk mengetahui pengaruh perlakuan konsentrasi gula, lama penyimpanan dan jenis kemasan terhadap sifat kimia, mikrobiologi serta tingkat kesukaan warna, aroma, asa dan tekstur manisan data tersebut dianalisis dengan sidik ragam (ANOVA). Jika asil sidik ragam tersebut menunjukkan pengaruh yang nyata dari perlakuan yang iberikan, maka dilanjutkan dengan uji Duncan. Pengolahan dan analisis data dari tahap nilakukan dengan menggunakan program Stastitical Analysis System (SAS).
Keyword: Averrhoa bilimbi, Bilimbi fruit, Friedman test

Judul: Manajemen Pemeliharaan Kuda (Equus caballus) Untuk Upacara Kenegaraan Dan Sarana Kesenjataan Di Detasemen Kavaleri Berkuda (DenKavkud) TNI-AD Parongpong
Abstrak: Cavalry Horse Detachement (Denkavkud) Indonesian National Army-Cavalary Parongpong is one of the Indonesian military units that utilize the horse and train it as a means of purpose of formal state ceremony and armed forces. Skills possessed by the horse cavalry was the result of care management and specialized training provided by the trainer. Aspects of care management are breeding, feeding, and management. Horses that are kept in the Denkavkud, Parongpong are stallions, mares, foals, and military horses. Total populations of horses at Denkavkud are 183 horses. Besides commited horse training (remonte), Denkavkud also did breeding program to produce horses that can be trained and used as a military horse. There are some issues contained in Denkavkud, such as some of the nutrients needed by the horses not being met from feed given. One of these is crude protein and lysine. Lactation mares was crude protein and lysine deficiency. The number of death in 2010 is higher than previous years. Based on the number of horses that died from January until June 2010 is 11 horses. The average mortality was caused by colic. Colic is caused by excessive eating, excessive drinking during hot, moldy food, and even by investment roundworms. Animal welfare in Denkavkud can be enhanced by improvement of feed given and improving the health of livestock through improved sanitation.
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