Judul: Prediction Model of Dry Blending Time for Instant Porridge Products Based on Powder Flowability Parameters at PT XYZ
Abstrak: Proses pencampuran kering pada produksi bubur instan (bubuk) merupakan unit operasi yang penting dan sangat dipengaruhi oleh karakteristik daya alir material bubuk. PT XYZ menentukan waktu optimal proses pencampuran kering melalui pendekatan trial and error pada skala produksi yang menyebabkan pemborosan sumber daya, sehingga pendekatan prediksi perlu dilakukan. Penelitian ini bertujuan menentukan parameter daya alir yang relevan dengan proses pencampuran kering di PT XYZ, serta merancang model prediksi waktu optimal proses pencampuran kering berdasarkan parameter daya alir dinamis. Analisis kandungan elemen kunci dari sampel hasil proses pencampuran kering empat formula bubur instan dari menit ke 5, 8, 10, 12, dan 15 dilakukan untuk mengetahui perubahan tingkat homogenitas campuran terhadap waktu pencampuran. Karakteristik daya alir setiap formula dianalisis menggunakan alat Revolution Powder Analyzer. Hasil analisis regresi dengan metode PLSR menunjukkan bahwa terdapat tiga parameter daya alir yang relevan dengan proses pencampuran, yaitu avalanche angle, avalanche dilation, dan cohesion-T. Avalanche angle berkorelasi positif dengan waktu pencampuran, sementara avalanche dilation dan cohesion-T berkorelasi negatif dengan waktu pencampuran. Model prediksi yang diperoleh memiliki nilai R2 > 0.99 dan RMSE = 0.0086 mengindikasikan nilai dari hasil prediksi sangat mendekati nilai aktual.
Keyword: Dry blending, flowability, food powder, Partial Least Square Regression

Judul: Physicochemical and Sensory Characteristics of Instant  Porridge Made from Rice Bran and Soybean Flour
Abstrak: Masyarakat pada era globalisasi seperti sekarang cenderung memilih mengonsumsi makanan secara praktis baik dari segi persiapan, pengolahan, maupun penyajian seperti makanan instan. Pengembangan produk baru berupa bubur instan dengan bahan dasar tepung bekatul dan tepung kedelai dilakukan sebagai salah satu bentuk produk pangan cepat saji alternatif. Penelitian ini bertujuan untuk memperoleh informasi mengenai formulasi bubur instan dengan bahan baku tepung bekatul dan tepung kedelai dengan menggunakan pengering double drum dryer serta hasil analisis organoleptik, kimia, dan fisik dari formula bubur instan terbaik. Penelitian ini terdiri dari 4 tahapan yaitu : persiapan bahan baku tepung bekatul dan tepung kedelai, formulasi pembuatan bubur instan, pembuatan bubur instan, dan uji organoleptik bubur instan serta analisis kimia dan fisik dari bubur instan formula terpilih. Bahan-bahan yang digunakan untuk pembuatan bubur instan yaitu, tepung bekatul, tepung kedelai, susu skim komersial, garam, gula pasir, dan perisa vanila. Penelitian ini terdiri dari 3 formula dengan rasio tepung bekatul dan tepung kedelai adalah F1 (1:4), F2 (1:6), dan F3 (1:8). Berdasarkan hasil uji organoleptik hedonic rating test diperoleh formula terbaik yaitu formula F3, dengan atribut aroma, warna, rasa, tekstur, maupun secara keseluruhan (overall) yang paling disukai oleh panelis. Berdasarkan hasil analisis kimia bubur instan formula terbaik diperoleh kadar air dan kadar lemak telah memenuhi standar SNI MP-ASI 01-7111.4-2005. Sedangkan, kadar abu, kadar lemak, dan kadar karbohidrat lebih tinggi dibanding SNI tersebut. Bubur instan formula F3 dapat diklaim sebagai pangan tinggi protein berdasarkan Perka BPOM Nomor 13 Tahun 2016. Hasil analisis fisik bubur instan formula F3 mengandung nilai densitas kamba yang telah sesuai dengan rentang densitas kamba bubur komersial, sedangkan nilai daya rehidrasi masih belum sesuai dengan beberapa penelitian lain., People in the era of globalization like now tend to choose to consume food practically both in terms of preparation, processing, and presentation such as instant food. The development of a new product in the form of instant porridge with the basic ingredients of bran flour and soybean flour is carried out as one form of alternative fast food products. This study aims to obtain information on the formulation of instant porridge with bran flour and soybean flour using a double drum dryer as well as the results of organoleptic, chemical, and physical analysis of the best instant porridge formula. This study consisted of 4 stages, namely: preparation of raw materials for bran flour and soybean flour, formulations for making instant porridge, making instant porridge, and organoleptic testing of instant porridge, and chemical and physical analysis of the selected formula instant porridge. The ingredients used for making instant porridge are bran flour, soybean flour, commercial skim milk, salt, granulated sugar, and vanilla flavor. This study consisted of 3 formulas with the ratio of rice bran flour and soybean flour F1 (1:4), F2 (1:6), and F3 (1:8). Based on the results of the organoleptic hedonic rating test, the best formula was obtained, namely the F3 formula, with the most preferred attributes of aroma, color, taste, texture, and overall (overall) by the panelists. Based on the results of the chemical analysis of instant porridge, the best formula obtained was that the water content
Keyword: Bubur instan, Pengering drum, Tepung bekatul, Tepung kedelai

Judul: Distribution and Diversity of Ectoparasite Mites on Geckos in Indonesia
Abstrak: Data on the diversity and dispersal of parasitic mites on house geckos in Indonesia are very scarce. In this work, the distribution and diversity of mites living on three species of house geckos, namely Cosymbotus platyurus, Hemidactylus frenatus, and H. garnotii collected throughout Indonesia, has been elaborated. Geckos and mites were captured and immediately preserved in 70% ethanol. Whole mount of the mites was prepared by clearing in lactophenol followed by mounting on polyvinyl lactophenol solutions. The SEM preparation was conducted to examine the detail morphological characters of the mites. The results showed that among 448 individuals of geckos, 221 geckos were infected by Geckobia mites. Prevalences of C. platyurus, H. frenatus, and H. garnotii infested by mites were 14.8%, 50.69%, and 79.6%, respectively. Three different spesies of Geckobia (G1, G2, and G3) could be differentiated; and based on similarities of their morphological characters to ones described in published literatures, Geckobia G2 is Geckobia glebosum and Geckobia G3 is Geckobia bataviensis while G1 could not be identified to the species level. The highest mean intensity of Geckobia G1 infestation was found on H. garnotii (I=7.0), G. glebosum infestation on H. frenatus (I=3.5), and G. bataviensis infestation on H. garnotii (I=11.8). In general, C. platyurus was infested by the least number of mites. Geckobia G1 were found living on the skin folds on the claws, G. glebosum were found mainly on the body and thigh, and G. bataviensis were found on almost all parts of the host’s body. Geckobia mites are distributed randomly throughout Indonesian Archipelago, following the pattern of distribution of their hosts. So it is concluded that Geckobia G1, G. glebosum, and G. bataviensis are sympatric.
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