Judul: Optimization of Spray drying Process on Instant Soft Tofu Dessert
Abstrak: Tahu sutera merupakan salah satu produk pangan olahan tradisional yang dibuat dari proses penggumpalan protein kedelai dan memiliki tekstur yang lunak. Kecenderungan konsumen saat ini mengarah pada produk-produk yang menonjolkan sifat instan disamping nilai gizi yang dikandungnya. Berdasarkan penelitian sebelumnya, telah diformulasikan formula optimum bahan pembuatan tahu sutera instan. Penggunaan alat spray dryer pada pembuatan tahu sutera dapat mempengaruhi karakteristik dari serbuk instan yang dihasilkan. Penelitian ini bertujuan untuk mengevaluasi parameter proses pengeringan semprot pada pembuatan produk tahu sutera instan. Hal tersebut dilakukan untuk mengetahui kondisi parameter proses pengeringan semprot yang optimum sehingga menghasilkan produk tahu sutera instan yang terbaik. Tahapan penelitian yaitu: 1) pembuatan serbuk tahu sutera instan 2) rehidrasi tahu sutera instan dan pengukuran respon tekstur 3) optimasi proses menggunakan Response Surface Methodology (RSM) 4) verifikasi hasil proses optimal. Optimasi dilakukan terhadap dua faktor: suhu udara masuk (160-200 °C) dan suhu udara keluar (60-100 °C) pada alat spray dryer. Respon yang diamati diukur menggunakan TA-XT2i Texture Analyzer yang meliputi kekerasan, daya kohesif, kekenyalan, kelengketan dan daya kunyah. Hasil optimasi diperoleh suhu udara masuk dan keluar masing-masing 186 °C dan 60 °C dengan nilai desirability 0.821. Hasil uji one sample t-test terhadap respon kekerasan, daya kohesif, kekenyalan, kelengketan, dan daya kunyah memberikan nilai respon yang didapat dari hasil verifikasi tidak berbeda nyata dengan yang disarankan oleh program (p >0.05). Tahu sutera dengan nilai respon tekstur yang optimal menghasilkan tekstur kekerasan sebesar 424.567 gf, daya kohesif sebesar 0.453, kekenyalan sebesar 0.760, kelengketan sebesar 192.372 gf dan daya kunyah sebesar 146.222 gf., Soft tofu is one of the traditional processed food. It is made from the coagulation process of soy protein and has a soft texture. The trend of consumers nowadays leads to products that is instant and easy to make in addition to the nutritional value they contain. Based on previous research, an optimum formula for making instant soft tofu dessert has been formulated. The use of a spray dryer in making soft tofu can affect the characteristics of the instant powder produced. This study aims to evaluate the parameters of the spray drying process in the manufacture of instant soft tofu products. This is done to determine the optimum conditions for the spray drying process parameters in order to produce the best instant soft tofu dessert product. The research stages were: 1) making instant soft tofu powder 2) rehydrating instant soft tofu and measuring response to texture 3) optimization of the process using Response Surface Methodology (RSM) 4) verification of optimal process results. Optimization was carried out on two factors: inlet air temperature (160-200 ° C) and outlet air temperature (60-100 ° C) in the spray dryer. The observed responses were measured using the TA-XT2i Texture Analyzer which included hardness, cohesiveness, springiness, gumminess and chewiness. The optimization results obtained that the inlet and outlet air temperatures were 186 ° C and 60 ° C, respectively with a desirability value of 0.821. The one sample t-test on the texture responses of hardness, cohesiveness, springiness, gumminess, and chewiness proves that the value obtained from the verification results is not significantly different from the
Keyword: Optimization, Response Surface Methodology (RSM), Spray Drying, Instant Soft Tofu Dessert

Judul: Formulasi serbuk tahu sutera instan menggunakan metode respon permukaan (response surface methodology)
Abstrak: Tofu is one of the popular food product in Asia. Tofu is a gel of soy protein that has a delicious taste, soft texture, cheap in price, easily digestible and has high protein content. Tofu is a product that has a short shelf life due to its high water content, especially in the raw form so there are frequently encountered cases of formalin using to extend the shelf life of tofu. Production of tofu by using silken tofu powder (premix) is expected to be the solution of this problem. The aim of this study is to find the best formula of silken tofu powder and optimize the process (coagulation time and temperature) using response surface methodology. Result of the first stage in this study showed the selected main raw material was soy milk powder, the ratio of silken tofu powder and water was 1:2, the range of GDL was 1- 1,5%, the range of STPP was 0,05% - 0,15%, the range of Na2HPO4 and NaH2PO4 was 0,125% - 0,175%, the range of coagulation time was 30-50 minutes and the range of coagulation temperature was 70-90oC. The response surface methodology performed in the second stage of this study. It shows that the selected formula for silken tofu powder is GDL 1 %, STPP 0,06%, and Na2HPO4 and NaH2PO4 0,125% and for coagulation time and temperature are 49 minutes and 89oC. Measured texture response of silken tofu made from the chosen formula and the optimum coagulation time and temperature is 149.3 gf.
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Judul: Pengaruh Infeksi Haemoproteus columbae (Kruse, 1890) Pada Burung Merpati Dan Cara Penanggulangannya
Abstrak: Haemoproteus columbae merupakan paras it yang menyerang sel-sel darah merah burung rnerpati. Siklus hidupnya kompleks dan dapat dibagi menjadi dua yaitu siklus hidup asexual terjadi delam tubuh burung merpati dan siklus hidup sexual terjadi dalam tubuh lalat dari famili Hippoboscidae sebagai vektor. Stadium yang nampak dalam peredaran darah perifer hanyalah garoetosit yang dapat dibedakan menjadi dua yaitu gametosit jantan (mikrogametosit) dan gametosit betina (makrogametosit).
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