Judul: Formulation and Characteristics Dried Sago Noodle Added by Pumpkin (Cucurbita moschata) and Egg
Abstrak: Penambahan labu kuning dan telur dalam pembuatan mie sagu diharapkan dapat meningkatkan nilai nutrisi mie sagu serta membuat produk baru yang dapat diterima oleh masyarakat luas. Tujuan penelitian yaitu mengetahui formulasi penambahan labu kuning dan telur terbaik pada pembuatan mie sagu dilihat dari komponen fisikokimia dan daya penerimaan konsumen. Percobaan disusun dengan 4 perlakuan, perlakuan K tanpa penambahan labu kuning dan telur, perlakuan A dengan penambahan labu kuning 30% dan telur 3%, perlakuan B dengan penambahan labu kuning 30% dan telur 5%, perlakuan C dengan penambahan labu kuning 30% dan telur 10%. Daya terima konsumen diuji berdasarkan uji organoleptik serta perlakuan terbaik diuji menggunakan indeks efektivitas. Hasil uji produk terbaik secara fisikokimia yaitu mie sagu dengan penambahan pasta labu kuning 30% dan telur 10% dengan karakteristik kadar air 11,76%; kadar abu 1,11%; kadar lemak 7,31%; kadar protein 3,11%; kadar karbohidrat 76,31%; kadar serat 3,39%; cooking loss 18,65%; daya rehidrasi 115,23%. Daya terima yang paling disukai yaitu mie sagu dengan penambahan labu kuning 30% dan telur 3% dengan karakteristik warna 3,80 (agak menyukai); rasa 3,14 (netral); aroma 3,40 (netral); dan tekstur 3,80 (agak menyukai). Penambahan labu kuning dan telur dalam pembuatan mie sagu dapat meningkatkan karakteristik fisikokimia pada mie sagu., Addition of pumpkin and eggs in the production of sago noodles is expected to increase the nutritional value of sago noodles and create new products that can be accepted by the consumers. The purpose of the study was to find out the best formulation for adding pumpkin and eggs to the production ofsago noodles in terms of physicochemical components and consumer acceptance. The experiment was arranged with 4 treatments, treatment K without the addition of pumpkin and eggs, treatment A with the addition of 30% pumpkin and 3% eggs, treatment B with the addition of 30% pumpkin and 5% eggs, treatment C with the addition of 30% pumpkin and eggs. eggs 10%. Consumer acceptance was tested based on organoleptic tests and the best treatment was tested using an effectiveness index. The results of the best physicochemical product test were sago noodles with the addition of 30% pumpkin paste and 10% eggs with a water content characteristic of 11.76%; 1.11% ash content; fat content 7.31%; protein content 3.11%; carbohydrate content 76.31%; fiber content 3.39%; cooking loss 18.65%; rehydration power 115.23%. The most preferred acceptability is sago noodles with the addition of 30% pumpkin and 3% eggs with a color characteristic of 3.80 (somewhat like); taste 3.14 (neutral); fragrance 3.40 (neutral); and texture 3.80 (rather like). The addition of pumpkin and eggs in the production of sago noodles can improve the physicochemical characteristics of sago noodles.
Keyword: egg, formulation, pumkin, sago noodles

Judul: Pengembangan Teknologi Pembuatan Mi Sagu (Metroxylon sagu)
Abstrak: Sago (Metroxylon sagu) is one of local food in Indonesia which has the potency to be further developed as raw material for gluten-free noodle (non-wheat noodle). The purpose of this research is to develop an extrusion-based technology for sago noodle production. The addition of a protein sources, i.e. soy flour was done to determine the effect of protein on cooking loss, elongation, hardness, cohesiveness, and adhesiveness of sago noodle. The addition of soy flour with concentrations of 5%, 10%, 15% and 20% has a significant effect in increasing cooking loss, reducing its elongation, hardness, and cohesiveness (p <0:05). Furthermore, sago noodle without the addition of soy flour (F1) and with the addition of 5% soy flour (F2) could decrease hardness while retaining a minimum cooking loss, which is less than corn noodle and commercial spaghetti. F2 contains higher protein, fat, and ash, but lower carbohydrate than F1. Hedonic rating test results showed F1, F2 and corn noodles acceptance were not significantly different in texture attributes (p ≥ 0.05), while the color and flavor attributes of corn noodle has the highest acceptance. The acceptance of F1 and F2 noodle were not significantly different (p ≥ 0.05) on all attributes.
Keyword: soybean flour, sago, gluten free noodle, noodle

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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