Judul: Perbaikan Stabilitas Mutu Keju Cheddar Olahan Blok
Melalui Kombinasi Garam Pengemulsi di PT XYZ
Abstrak: Keju cheddar olahan blok adalah salah satu produk pengembangan keju natural dengan tambahan bahan lain. Emulsi oil in water pada keju olahan dapat mengalami destabilisasi. Fraksi olein keluar dari matriks kasein keju sehingga permukaan keju menjadi greasy dan oily. Dibutuhkan kombinasi garam pengemulsi yang tepat untuk meminimalisir oiling off. Tujuan penelitian ini ialah menentukan jenis dan jumlah garam pengemulsi serta mengamati pengaruh reformulasi terhadap fisikokimia keju. Variabel bebas penelitian ini ialah jumlah disodium phosphate (DSP), sodium hexametaphosphate (SHMP), dan trisodium citrate (TSC) dengan variabel terikat meliputi kadar air, lemak, protein, garam, pH, kekerasan, dan oil separation index. Optimalisasi formula dilakukan menggunakan response surface methodology (RSM) dengan Design Expert 13 dan analisis data melalui ANOVA. Hasil penelitian menunjukkan bahwa penggunaan garam pengemulsi tunggal menghasilkan produk keju dengan oil separation index tertinggi hingga terendah secara berturut-turut ialah DSP (3,3495%), SHMP (1,3171%), dan TSC (0,56245%). Berdasarkan verifikasi, formula optimum 2 dengan kombinasi DSP (12,3014 g), SHMP (4,3706 g), dan TSC (13,328 g) serta nilai desirability 0,204 berhasil meminimalisir oiling off dari 1,7838% menjadi 0,785446%. Oil separation index dikaitkan dengan kemampuan garam pengemulsi dalam mengkelat kalsium. Formula optimum ini memiliki kadar air 44,7483%, lemak 23,7%, protein 4,002%, garam 1,8472%, pH 5,70, dan kekerasan 627,998 N., Block processed cheddar cheese is a product of developing natural cheese with the addition of other ingredients. Oil in water emulsions in processed cheese can experience destabilization. The olein fraction comes out of the cheese casein matrix so that the surface of the cheese becomes greasy and oily. The right combination of emulsifying salts is needed to minimize oiling off. The aim of this research is to determine the type and amount of emulsifying salt and observe the effect of reformulation on the physicochemistry of cheese. The independent variables of this research are the amount of disodium phosphate (DSP), sodium hexametaphosphate (SHMP), and trisodium citrate (TSC) with the dependent variables including water content, fat, protein, salt, pH, hardness, and oil separation index. Formula optimization was carried out using response surface methodology (RSM) with Design Expert 13 and data analysis via ANOVA. The results of the research show that the use of a single emulsifying salt produces cheese products with the highest to lowest oil separation index respectively, namely DSP (3,3495%), SHMP (1,3171%), and TSC (0,56245%). Based on verification, optimum formula 2 with a combination of DSP (12,3014 g), SHMP (4,3706 g), and TSC (13,328 g) and a desirability value of 0,204 succeeded in minimizing oiling off from 1,7838% to 0,785446%. Oil separation index is associated with the ability of emulsifying salts to chelate calcium. This optimum formula has a water content of 44,7483%, fat 23,7%, protein 4,002%, salt 1,8472%, pH 5,70, and hardness 627,998 N.
Keyword: keju olahan, emulsi, garam pengemulsi, kasein, oiling off, casein, emulsion, emulsifying salt, processed cheese

Judul: Manajemen Proses Pembuatan Produk Intervensi Gizi dan Penetapan Flavor Terbaik pada Keju Lunak Rendah Lemak dengan Penambahan Minyak Bekatul
Abstrak: Low-fat soft cheese which is used for nutrition intervention has perishable characteristics and generally not only have a bitter taste but also hard texture so consumer acceptance of the product is quite low. The purposes of this study was to determine the manufacturing process management of nutrition intervention product and determine the best flavor of low-fat soft cheese. The method includes labor, raw materials used, methods used, time allocation, and products distribution. The cheese are produced consists of three variants cheese with substitutions using corn oil and rice bran oil as well as control cheese using whole milk, then cheese with the substitution of rice bran oil which used to determine the best flavor using organoleptic test. The results showed that extensive planning and active controlling in production factors such as labor, time usage, equipment capacity, and good quality materials is required in the production process so that can improve the quality of production management. The results of low-fat soft cheese organoleptic test with the addition of a variety of flavors such as chocolate, vanilla, strawberry, green tea, and soursop shows the acceptance percentage of the parameters of taste, textures, aroma, flavor, and general acceptance ranged from 22%-94% and the best treatment is cheese with strawberry flavor. Bioavailability of calcium in cheese has decreased compared with skim milk from 18,04% to 12,53%, while the bioavailability of phosphorus in cheese has increased compared with skim milk from 29,38% to 20,24%.
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Judul: Ornithonyssus Bursa (Berlese, 1888) Famili Macronyssidae yang Menyerang Unggas Dan Penaggulangannnya
Abstrak: Ornithonyssus bursa adalah tungau penghisap darah pada unggas di daerah tropis dan subtropis. Tungau ini relatif kecil, dengan panjang tubuh antara 700-1000 mikron dan lebarnya 250-490 mikron. Tubuhnya bulat berwarna coklat kekuningan sebelum menghisap darh dan berwarna merah setelah menghisap darah dari induk semangnya.
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