Judul: Proses Pengolahan Tahu Sutera Instan (Silken Tofu)
Abstrak: Silken Tofu is product one of processed soybean. Althought named tofu, but different with tofu usual, because silken tofu have texture that gantle and soft. Siken tofu is product of gel protein soybean that has nice taste, soft texture, relatively inexpensive of price, easy to disgeted and has contents hight protein. Common problems which containt the tofu is shelf life of tofu short time. This problems because of hight wate content that specifically for shape into crude until usually has found case of used formalin to shelf life of tofu that done by producers. Production tofu in dry method with using powder silken tofu instant expected solution from this problems. Making tofu dry method using soy protein that has been dried by spray drying, so adjust to make tofu with they needs. Siken fofu instant based yield of analysis, water content, protein content and colour rendition obtained soybeans and water ratio with is anable to produce the best soy flour protein is 1 : 5. Results of the analysis water content and protein content with the best coagulant use apple vinergar 12% and calcium chloride (CaCl2) 2%. Value water content and protein content of silken tofu instant coagulant with aple vinegar 12% of has value 76.63%, and 45.58%, while coagulant with calcium chloride has value 74.89%, dan 38.23%.
Keyword: processing silken tofu instant., silken tofu

Judul: Optimization of Spray drying Process on Instant Soft Tofu Dessert
Abstrak: Tahu sutera merupakan salah satu produk pangan olahan tradisional yang dibuat dari proses penggumpalan protein kedelai dan memiliki tekstur yang lunak. Kecenderungan konsumen saat ini mengarah pada produk-produk yang menonjolkan sifat instan disamping nilai gizi yang dikandungnya. Berdasarkan penelitian sebelumnya, telah diformulasikan formula optimum bahan pembuatan tahu sutera instan. Penggunaan alat spray dryer pada pembuatan tahu sutera dapat mempengaruhi karakteristik dari serbuk instan yang dihasilkan. Penelitian ini bertujuan untuk mengevaluasi parameter proses pengeringan semprot pada pembuatan produk tahu sutera instan. Hal tersebut dilakukan untuk mengetahui kondisi parameter proses pengeringan semprot yang optimum sehingga menghasilkan produk tahu sutera instan yang terbaik. Tahapan penelitian yaitu: 1) pembuatan serbuk tahu sutera instan 2) rehidrasi tahu sutera instan dan pengukuran respon tekstur 3) optimasi proses menggunakan Response Surface Methodology (RSM) 4) verifikasi hasil proses optimal. Optimasi dilakukan terhadap dua faktor: suhu udara masuk (160-200 °C) dan suhu udara keluar (60-100 °C) pada alat spray dryer. Respon yang diamati diukur menggunakan TA-XT2i Texture Analyzer yang meliputi kekerasan, daya kohesif, kekenyalan, kelengketan dan daya kunyah. Hasil optimasi diperoleh suhu udara masuk dan keluar masing-masing 186 °C dan 60 °C dengan nilai desirability 0.821. Hasil uji one sample t-test terhadap respon kekerasan, daya kohesif, kekenyalan, kelengketan, dan daya kunyah memberikan nilai respon yang didapat dari hasil verifikasi tidak berbeda nyata dengan yang disarankan oleh program (p >0.05). Tahu sutera dengan nilai respon tekstur yang optimal menghasilkan tekstur kekerasan sebesar 424.567 gf, daya kohesif sebesar 0.453, kekenyalan sebesar 0.760, kelengketan sebesar 192.372 gf dan daya kunyah sebesar 146.222 gf., Soft tofu is one of the traditional processed food. It is made from the coagulation process of soy protein and has a soft texture. The trend of consumers nowadays leads to products that is instant and easy to make in addition to the nutritional value they contain. Based on previous research, an optimum formula for making instant soft tofu dessert has been formulated. The use of a spray dryer in making soft tofu can affect the characteristics of the instant powder produced. This study aims to evaluate the parameters of the spray drying process in the manufacture of instant soft tofu products. This is done to determine the optimum conditions for the spray drying process parameters in order to produce the best instant soft tofu dessert product. The research stages were: 1) making instant soft tofu powder 2) rehydrating instant soft tofu and measuring response to texture 3) optimization of the process using Response Surface Methodology (RSM) 4) verification of optimal process results. Optimization was carried out on two factors: inlet air temperature (160-200 ° C) and outlet air temperature (60-100 ° C) in the spray dryer. The observed responses were measured using the TA-XT2i Texture Analyzer which included hardness, cohesiveness, springiness, gumminess and chewiness. The optimization results obtained that the inlet and outlet air temperatures were 186 ° C and 60 ° C, respectively with a desirability value of 0.821. The one sample t-test on the texture responses of hardness, cohesiveness, springiness, gumminess, and chewiness proves that the value obtained from the verification results is not significantly different from the
Keyword: Optimization, Response Surface Methodology (RSM), Spray Drying, Instant Soft Tofu Dessert

Judul: Pengaruh Infeksi Haemoproteus columbae (Kruse, 1890) Pada Burung Merpati Dan Cara Penanggulangannya
Abstrak: Haemoproteus columbae merupakan paras it yang menyerang sel-sel darah merah burung rnerpati. Siklus hidupnya kompleks dan dapat dibagi menjadi dua yaitu siklus hidup asexual terjadi delam tubuh burung merpati dan siklus hidup sexual terjadi dalam tubuh lalat dari famili Hippoboscidae sebagai vektor. Stadium yang nampak dalam peredaran darah perifer hanyalah garoetosit yang dapat dibedakan menjadi dua yaitu gametosit jantan (mikrogametosit) dan gametosit betina (makrogametosit).
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