Judul: Rheological characteristic of corn noodles made with extrusion process
Abstrak: This research generally aimed to prepare corn-based noodles which have good elasticity and low cooking loss by using extrusion process. In detail, this research has the objective to: (1) study the effects of particle sizes, amounts of corn flour and corn starch in water, concentration of salt in corn flour and corn starch on gelatinization profile; (2) to optimize corn noodle extrusion using RSM, and (3) to study the effect of salt addition and number of passing in extruder on corn noodle characteristics. The gelatinization profile of corn flour and corn starch were characterized by Brabender Visco Amylograph type D-4100 Duisburg. Corn noodles were prepared by Scientific Laboratory Single Screw Extruder type LE25-30/C from Labtech Engineering Co. Ltd., Thailand. Process optimization was conducted by using response surface methodology (RSM) with four parameters, i.e., 1) firmness; 2) stickiness, 3) elongation and 4) cooking loss. Firmness and stickness was set in range, elongation was set in maximum, and cooking loss was set in minimum. It was found that the initial temperature and maximum temperature of gelatinization increased and peak viscosity decreased with the increase of particle sizes. Increasing concentration of corn flour and corn starch in water tended to decrease maximum temperature of gelatinization and increase peak viscosity, but it had no significant effect on initial temperature. The addition of sodium chloride Process optimization showed that the optimum condition, with a desirability of 0.835, was achieved by the combination of 70% (dry basis) dough’s moisture content with the extruder temperature is 90in corn flour increased significantly initial gelatinization temperature, maximum temperature of gelatinization, peak viscosity and cold viscosity. In the case of corn starch, the addition of sodium chloride 1% increased initial temperature and peak viscosity, but the addition more than 1% of concentration had no significant effect. The addition of sodium carbonate in corn flour and corn starch increased the initial temperature and peak viscosity, but decreased maximum temperature of gelatinization and cold viscosity. o In general, this research showed that firmness of corn noodle decreased by the increased of salt addition and by number of passing in extruder. In sodium carbonate addition, the optimum condition was obtained at moisture content of 80% (dry basis), salt concentration of 0.11 or 0.12%, and number of passing in extruder for 3 times (desirability 0.836). Under this optimum condition, predicted by RSM, corn noodles has firmness of 2242.29 gf, stickiness of -58.83 gf, elongation of 418.81%, and cooking loss of 3.66%. In sodium chloride addition, the optimum condition was achieved at moisture content of 80% (dry basis), salt concentration 2%, and number of passing for 3 times (desirability 0.877). Under this condition, predicted by RSM, corn noodles has firmness of 1855.23 gf, stickiness of -35.86 gf, elongation of 576.38%, and cooking loss of 2.62%.
Keyword: Corn starch, Wheat salt noodle

Judul: Optimasi Pembuatan Mi Sorgum Menggunakan Ekstruder Pemasak-Pencetak Ulir Tungga
Abstrak: The objectives of this research were optimization of sorghum noodle process using single screw cooking-forming extruder and analyze its consumer acceptance in hedonic test. Variable process in this research were extruder temperature (80-95oC) and screw speed (50-125 rpm). The design experiments and the optimum process determined using Response Surface Methodology (RSM) in Design Expert 7.0. Cooking loss and elongation of cooked sorghum noodles were evaluated. The optimum product was chosen based on minimal cooking loss. Optimum process was gained at extruder temperature was 95oC and screw speed was 125 rpm, produced sorghum noodles with cooking loss 8.95% and elongation 332.4%. Cooked sorghum noodles had a dull colour. Improvement of color and appearance from sorghum noodle have done by adding corn flour and mixed it with sorghum flour. Sorghum noodle and sorghum-corn noodle were evaluated in hedonic test for their colour, turbidity of boiled water, hardness, elongation, dan taste. Sorghum noodles which mixed by corn flour had a better hedonic scale in color and turbidity of boiled water (p<0.05), but hardness, elongation, and taste were not significantly different
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Judul: Tuberkulosis pada satwa primata
Abstrak: Penyakit tuberkulosis pada satwa primata disebabkan oleh bakteri Mycobacterium yaitu Mycobacterium tuberculosis, Mycobacterium bovis, dan Mycobacterium avium, yang masing-masing menyebabkan tuberkulosis tipe human, bovin dan avian. Dari ketiga tipe tersebut, tuberkulosis tipe human adalah yang paling banyak ditemukan pada satwa primata. Ketiga tipe ini dapat dibedakan dengan melihat sifat-sifat bakteri pada pupukan dan virulensinya pada beberapa hewan percobaan. Kepekaan beberapa golongan satwa primata terhadap tuberkulosis berbeda satu dengan lainnya. Tuberkulosis tipe human dapat mengakibatkan kasus penyakit yang sangat fatal pada grup "Old World Monkey ", sedangkan "New World Monkey " tampak lebih resisten dan grup Prosimian jarang terkena tuberkulosis. Kasus tuberkulosis belum pernah ditemui pada koloni satwa primata yang hidup di hutan dan jauh dari pemukiman manusia. Tampaknya penularan yang terjadi pada satwa primata didapatkan dari kontak dengan manusia. Penularan tuberkulosis ini terutama adalah melalui inhalasi, kontak langsung, infeksi silang dari hewan-hewan jenis lain, juga dari peralatan yang terkontaminasi misalkan termometer rektal, tatoo, masker pembius dan tempat makanan. ..
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