Judul: Pemanfaatan tepung jewawut (Pennisetum glaucum) dan tepung ampas tahu dalam formulasi snack bar
Abstrak: Snack is food which is consumed between main meals. That is why the demand for snack foods is increasing. Many of these snack found nowadays in Indonesia are lacking of bioactive components such as antioxidant and dietary fiber. One of famous snack types nowadays is snack bar. Not so many commercial snack bars are found in Indonesia. Most of them are imported product and expensive in price. In this research, snack bar made of local ingredients which contained bioactive compounds and dietary fiber was trying to be made. The local ingredients were from millet flour and okara flour. Millet is one type of cereals. Its common name is Pearl Millet (Pennisetum glaucum). Okara flour is one of the wastes from tofu production. Millet is the source of antioxidant and okara flour is source of fiber. Both of these ingredient are not used by people to be food raw materials. The other ingredients in this research were hunkue flour, sugar, skim milk, nutmeg fruit, and water. The aim of this research was to get the best formulation of snack bar based on organoleptic, antioxidant, and fiber analysis. The variables that were differentiated among formulas were ratio of millet and okara flour (1:1, 1:2, and 2:1) and fat source. Fat sources of these bars were palm oil and avocado. Six formulas were obtained from these two variables. Based on hedonic rating test, formula with palm oil obtained the highest score and the difference between flour ratios was not significant. The higher the percentage of additional flour okara, the level of total dietary fiber in product would be higher. Formula 1:2 using avocado had the highest fiber content (17,21%). However, formula 2:1 using palm oil had the highest antioxidant capacity (4,98 mg vitamin C equivalent per 100 gram product). The antioxidant activity was higher if the proportion of millet flour were higher in product. Based on the results, formula with the ratio of millet and okara flour= 1:2 was the best formula. The antioxidant capacity of that formula was 3,76 mg vitamin C equivalent per 100 gram product and the total fiber was 13,13%. This product contained water (12,5%), ash (1,7%), protein (12,65%), fat (22,8%), carbohydrate (62,86%), iron (64 ppm), zinc (16 ppm), and calcium (2308 ppm). The color of formula M1:2 were L= 61,12, a= +5,89, b= +2,86, and 0Hue= 77,23. The hardness level of the chosen snack bar millet-okara formula was 852 gram force.
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Judul: Formulation and Physicochemical Analysis of Snack Bar from Sorghum Flour, Mung Bean Flour and Tofu Whey
Abstrak: This research was done to utilize sorghum flour and tofu whey in snack bar formulations. Sorghum flour contained beneficial phytochemicals and minerals, while tofu whey could act as prebiotics and isoflavones source. Using sorghum flour would decrease Indonesia dependency on rice and wheat flour, while using tofu whey in snack bars would reduce tofu industries' liquid waste and increase the economical value of tofu whey. This research was divided into 6 stages. The first stage was raw materials preparation. Second stage was the substitution of wheat flour with sorghum flour and liquid ingredients with tofu whey in well-known snack bar recipes which were oatmeal bar and lemon bar. The third stage was the formulation of snack bar from sorghum flour and tofu whey. Fourth stage was the development of snack bar formulation from sorghum and mung bean flour. Fifth stage was the selection of a chosen formula from sorghum and mung bean bar formulas. Last stage was the product analysis of chosen formula. The second research stage proved that the substitution of wheat flour and liquid ingredients with sorghum flour and tofu whey respectively in oatmeal and lemon bar recipes was possible. Formula 1.A and 2.B were the best formulation for oatmeal bar and lemon bar correspondingly. Sorghum flour would increase the grainy mouthfeel of baked products. It did not absorb water as much as wheat flour did. Tofu whey would increase the hardness of baked products. Formulation of snack bar from sorghum flour and tofu whey without wheat flour was the best for sorghum and mung bean bar formulas. The best sorghum and mung bean snack bar was formulation 4.E with 3:2 ratio of sorghum flour to dehulled mung bean flour respectively. This formula had 10.17% water content, 1.68% ash with 44.84 ppm iron, 16.45 ppm zinc, 865.09 ppm of calcium, 13.47% crude fat, 11.49% protein, and 63.19% carbohydrate. It had 8.36% total dietary fiber with 2.71% soluble and 5.65% insoluble dietary fiber. The antioxidant capacity of one serving of bar (30g) was 17.8 mg Vitamin C equivalent. The color characteristics of formulae 4.E were 38.87 for L value, +10.18 for a value, +17.28 for b value and degrees of hue was 59.48°. The hardness level of the chosen sorghum mung bean bar was 1871.5 g force. This snack bar was limited in calorie intake (120 kkal per serving) with no added preservatives, no trans fat, no gluten, no milk and no egg. This bar was safe to be eaten by people who have celiac disease, who was lactose intolerance or who was allergic to egg proteins.
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Judul: Babesiosis pada kuda
Abstrak: Babesiosis pada kuda adalah penyakit menular yang di- sebabkan oleh Babesia caballi dan Babesia equi, yaitu pa- rasit protozoa perusak sel darah yang termasuk dalam genus Babesia. B. equi diduga oleh beberapa ahli termasuk dalam genus Theileria. Karena itu klasifikasi genus Babesia di- bicarakan dan siklus hidup B. caballi dan B. equi diulas. Kuda pada semua umur dapat terserang oleh dua parasite tersebut di atas. Tetapi kuda-kuda yang sudah dewasa (tua) lebih rentan jika dibandingkan dengan kuda-kuda yang masih muda. Kasus-kasus yang paling sering dijumpai adalah kasus-kasus yang bersifat akut walaupun kasus-kasus yang bersifat perakut, subakut dan kronik kadang-kadang terlihat. Serangan oleh parasit Babesia biasanya menyebabkan kerusаkan sel darah merah yang hebat sehingga kuda-kuda yang terserang menderita anemia hebat yang dapat menyebabkan kematian bila tidak segera diobati. Untuk mengatasi hal tersebut perlu dilakukan diagnosis yang tepat dan sedini mungkin. Diagnosis dapat dilakukan dengan cara memeriksa gejala-gejala klinik, preparat ulas darah, inokulasi hewan lain dan dengan mengadakan pemeriksaan secara serologik. Gejala-gejala klinik babesiosis pada kuda yang bersifat akut yang paling sering terlihat, ialah : nafsu makan menurun/hilang, lesu, bulu suram dan tidak mau bergerak. Kuda yang dilepaskan di padang rumput akan mengasingkan diri dan jalan sempoyongan. Faeces yang keluar berwarna cok- lat gelap, diselaputi lendir yang berwarna kekuningan dan urimenya berwarna merah tua. Temperatur tubuh meningkat menjadi 39.5 - 41°C dan pulsus meningkat. Terlihat dispnoe, perdarahan petechi pada mukosa membrana nictitans dan conjunctiva yang lebih pucat dari normal dan juga icteris. Kasus-kasus yang bersifat subakut gejala-gejalanya lebih ringan, tetapi bila tidak segera diobati maka gejala- gejala tersebut secara cepat menjadi hebat. Persendian lutut dan persendian gelang puyuh membengkak dan padanya ter- lihat oedema. Pada abdomen, dada dan kepala juga dapat di- temukan oedema. Gejala-gejala klinik yang terlihat pada kasus kronik adalah penurunan kondisi tubuh kuda secara progresif walaupun diberi makan yang banyak. Perubahan temperatur tidak jelas, nafsu makan berubah-ubah, icterus tidak jelas dan anemia mungkin hanya dapat dideteksi dengan menghitung sel darah merah dan kadar hematocrit…dst
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