Judul: BioecologyAedesspp. Mosquitoes and the Detection of Chikungunya Virus inPasirKuda Village, West Bogor Dictrict
Abstrak: Chikungunya disease was one of the community health problems at PasirKuda Village with an attack rate of 2.96‰ in 2010. This research was done to study the mosquitoe ecology and to detect the presence of chikungunya virus (CHIKV) in Aedes spp. mosquitoes. Field surveys were done from December 2010 until August 2011 to collect mosquitoes and conduct interview to identify community knowledge, attitudes and practices (KAP) on chikungunya, and then in the laboratory to detect chikungunya virus in mosquito samples using Polymerase Chain Reaction (PCR) technique. The resultsshowed that Ae. aegypti breeding place was not in the collecting and saving water container inside the house, but was in another container outside, Ae. albopictus prefer to breed in natural water container and was categorized in moderate density. Ae.aegypti tend to bite and rest inside the house, while Ae. albopictus tend to bite and rest outside the house. Chikungunya virus was successfully detected only in the female Ae. aegypti which was collected on December 2010. The society’s knowledge about chikungunya prevention was categorized as moderate, however, it was not in line with their actions.
Keyword: 

Judul: Perilaku Menggigit dan Istirahat Vektor Penyakit Chikungunya di Kelurahan Pasir Kuda Kota Bogor
Abstrak: In 2010, outbreak of Chikungunya fever was occured in Bogor with an incidence of almost 372 cases. The disease was transmitted by mosquito, however there were no information about the vectors activity such as biting and resting behaviour. This research was aimed to measure the biting and resting behaviour of vectors of Chikungunya at indoor and outdoor. This study was carried out by the methods mosquitoes landing and resting collection at Pasir Kuda Bogor from 06.00 am to 18.00 pm in December 2010 to March 2011. The collected mosquitoes were identified and analyzed. The result showed that the biting activity of Ae. aegypti was peak indoor at 11.00 am to 12.00 pm (13,63 mosquito/man/hour) and outdoor at 10.00 am to 11.00 am (0,25 mosquito/man/hour). While Ae. albopictus was peak indoor at 15.00 pm to 16.00 pm (0,25 mosquito/man/hour) and outdoor at 15.00 pm to 16.00 pm (2,38 mosquito/man/hour). At period of December to March, Ae.aegypti was found resting indoor, while in December to January it was found outdoor. In addition, Ae. albopictus was found resting outdoor in December to March. However, in December it was found resting indoor.
Keyword: 

Judul: Formulasi Produksi Dan Karakterisasi Minuman Kopi Telur Instan
Abstrak: Kopi termasuk minuman populer di dunia. Walaupun produksi kopi nasional cenderung besar, namun ekspor kopi Indonesia umumnya masih dalam bentuk kopi beras yang nilai ekonominya masih rendah. Pengolahan kopi beras menjadi kopi instan perlu ditingkatkan untuk meningkatkan nilai tambah ekonomi bagi Indonesia. Kopi instan berpotensi dikembangkan karena lebih mudah larut, lebih rendah kafein dan tanpa ampas. Karena keasaman dan harganya jauh lebih rendah daripada kopi Arabika, maka kopi Robusta lebih perlu diolah menjadi kopi instan untuk meningkatkan nilai tambah dan harga jualnya. Telur ayam memiliki kandungan gizi yang baik terutama protein dan asam amino essensial. Tepung telur merupakan konversi bentuk telur untuk memperpanjang umur simpan telur. Sebagai salah satu diversifikasi produk kopi, kombinasi kopi instan dengan tepung telur diharapkan akan menghasilkan produk kopi yang segar, sehat dan bergizi tinggi. Penelitian ini bertujuan untuk mengetahui kondisi proses produksi minuman kopi telur instan terbaik dan memperoleh formulasi minuman kopi telur instan terbaik. Penelitian ini menggunakan kopi bubuk Robusta Malang dan tepung telur sebagai bahan baku. Proses pembuatan kopi telur instan ini terdiri dari tahap ekstraksi, penyaringan, pengeringan semprot dan pencampuran bahan. Penelitian ini menggunakan 12 jenis formulasi yang dihasilkan dari kombinasi suhu pengeringan dengan rasio bobot kopi instan dan tepung telur. Suhu outlet pengeringan divariasikan pada kisaran 60-70, 70-80 dan 80-90oC. Variasi rasio bobot kopi instan : tepung telur terdiri dari 100:0, 90:10, 80:20 dan 70:30 (b/b). Berdasarkan hasil uji hedonik, diperoleh formulasi terbaik dengan konsentrasi kopi instan 90% dan tepung telur 10%, dimana kopi instan dihasilkan pada suhu outlet pengeringan 80-900C. Hasil uji hedonik menunjukkan persentase kesukaan panelis pada formulasi terbaik: warna 60%; aroma 46,67%; rasa 60%; penerimaan umum 57%. Formulasi terbaik memiliki karakteristik: kadar air 3,42%; kadar abu 4,39%; kadar lemak 1,07%; kadar protein 5,98%; kadar kafein 1,42%; pH 6,68.
Keyword: kopi instan, tepung telur, konsentrasi, suhu outlet, formulasi