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%.
Keyword: 

Judul: Karakteristik keju lunak hasil fermentasi dengan bakteri asam laktat indigenus
Abstrak: Milk with a high fat and protein content can be used in cheese production. Initially, cheese products in Indonesia are imported for supply the specific consumer. However, the cheese has become a kind of common food for Indonesian people. Cheese is usually consumed as a supplement and a flavor enhancer of food. This growing triggers some dairy-based food industry in Indonesia to produce cheese and its diversification. The diversifications are ranging from fresh to processed cheese. One of innovation product is the probiotic cheese products. This study used three different types of lactic acid bacteria: 1) Lactobacillus acidophilus RRM-01 (LA-RRM01), 2) Bifidobacterium longum RRM-01 (BL-RRM01) and 3) Lactococcus lactis DSB 42 (LL-DSB42) to produce a functional cheese product by fermentation of lactic acid bacteria. Analysis was performed on the quality of fresh milk using a pH meter and milko tester, bacterial culture are prepared by refreshment and propagation, soft cheese production by the addition lactic acid bacteria cultures. The analysis of the products includes physical (yield), chemical (pH, moisture content, protein rude, crude fat and ash) and microbiological (lactic acid bacteria). The research used the factorial completely randomized design in three replication. The parameters are pH value, carbohydrate, LAB population. Analysis of crude protein, crude fat, moisture content were performed by randomized block design (RBD). The data were collected from seven treatments of lactic acid bacteria culture (LA-RRM-01/LA, BL-RRM-01/BL, LL-DSB 42/LL, BL-LA, BL-LL, LA-LL and BL-LA-LL). The data were analyzed by analysis of variance (ANOVA) and followed by Duncan test for multiplication comparison test. The Sensory analysis was tested by non-parametric analysis. Fresh milk quality of FH cows with a fat content (4.9%), protein (3.8%), lactose (4.0%) and pH (6.7) is accordance with the SNI 314.1:2011 standard. The cheese was produced contain the yield ranging from 17.9% -22.5%, pH values from 5.10 to 5.79, and classified as soft cheese. The treatment did not effect in moisture content, crude protein and ash, but there were significant differences (P <0.05) in the carbohydrate and crude fat either in single culture or culture of the three bacteria. The use of single culture bacteria or in a mixture did not inhibit the other cultures. The population of lactic acid bacteria in the products is approximately 9 log10 cfu g-1. The hardness product cultured by mixed two bacterial cultures were significantly different (P <0.05) with that of three bacterial cultures. Fifty panelists gave neutral and like slightly assessment for the color, flavor, aroma and general preferences of soft cheese (value 3.6 to 5.3), dislike slightly for the appearance of texture (value 2.5 to 3.6). Panelists assessment of the hedonic quality were white-yellow (value 5.0 to 6.1), bitter-sour taste typical cheese-(value 4.4 to 5.0), the typical cheese-sour aroma (value 5.3 -5.6), texture (value 5.2 to 6.4) and consistency (value 5.3 to 7.1). Because of high water content in all the soft cheese products (> 55%) and looks watery consistency, the texture of the products is less preferred by the panelists. Panelists felt bitter and sour after taste. It was concluded that the milk used for cheese production meets
Keyword: 

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).
Keyword: