Judul: Pengadaan Bahan Baku Produk Edible Dishware
Abstrak: Edible dishware merupakan produk baru yang dikembangkan berdasarkan pendekatan kanvas model bisnis. Terdapat empat komponen penunjang yang berhubungan dengan bahan baku yaitu key resorces, key activities, key partnes, dan cost structure. Keempat komponen tersebut berkaitan dengan pemasok sebagai mitra, pembelian, distribusi, persediaan, dan biaya-biaya yang harus dikeluarkan. Penelitian ini bertujuan untuk mengidentifikasi kriteria pemilihan pemasok, membuat perencanaan proses pengadaan bahan baku dan menganalisis biaya yang timbul dari proses tersebut. Pengumpulan data dilakukan dengan melakukan wawancara terhadap pemasok dan pengamatan langsung di lapangan. Berdasarkan hasil analisis bahwa pemasok terbaik yaitu Toko Makmur Cileungsi, Makmur Pasar Anyar, Kimia Setia Guna, dan Bratachem Bogor. Sistem lot untuk bahan baku tepung terigu, minyak kelapa, garam, baking soda, dan lesitin cair yaitu L4L, POQ, POQ, L4L, dan POQ. Biaya pengadaan bahan baku selama enam periode pertama terdiri dari biaya distribusi sebesar Rp 325.000, biaya opportunity of capital sebesar Rp 50.894, dan biaya telepon sebesar Rp 33.000 dengan total keseluruhan biaya Rp 408.894., Edible dishware is a new product developed based on business model canvas. There are four supporting components related to raw materials, i.e.: key resources, key activities, key partners, and cost structure. These four components are related to suppliers as partners, purchase, distribution, inventory, and costs. This study aims to identified a criteria suppliers selection, making the right planning and analyze costs of raw materials procurement process. Data was collected by interview with suppliers and direct observation in the field. Based on analysis the best suppliers or store of raw materials are Makmur Cileungsi, Makmur Pasar Anyar, Setia Guna Chemical and Bratachem Bogor. Lot system for wheat flour, coconut oil, salt, baking soda, and liquid lecithin are L4L, POQ, POQ, L4L, and POQ. Procurement costs of raw materials during the sixth period consists of distribution costs is Rp 325.000, opportunity cost of capital is Rp 50.894 , call charges is Rp 33.000 and for total cost is Rp 408.894.
Keyword: bahan baku, edible dishware, pemasok, pengadaan, bahan baku

Judul: Pengembangan produk edible dishware
Abstrak: Edible dishware is a product development from food to edible dishware. Edible packaging is both safe to consume and able to reduce environment pollution. This research was conducted in developing wafer and opak singkong as base product which ordinarily have rigid shape and plain taste. This study was aimed to learn and obtain formula, determine production technology and profile of edible dishware. Edible dishware base was determined by formulating 2 base products until formula which is suitable in meeting production technology and product profile requirements was obtained. The best edible dishware formula was wafer for industry containing flour, coconut oil, liquid soya lechitin, salt, baking soda, and water. Production technology required all-in mixing using cold water (± 17 oC) for 6 minutes, 1 stage baking and shaping using a dedicated machine in 150 oC for 4 minutes, and 5 minutes cooling time. A small plate-shape edible dishware which had 9 cm of diameter and 8 grams of weight per unit contributed 1,5% energy; 0,1% fat; 1,4% protein; and 2,2% carbohydrate to average minimum nutritional requirement. Maintenance analyses showed that maximum time limit for product in contact with open air was 90 minutes and critical moisture was 4,3776% (w/w). Product handling consisted of handling in producer and customer level.
Keyword: wafer, opak singkong, edible packaging, edible dishware, dish, Bogor Agricultural University (IPB)

Judul: Infeksi Virus Parainfluenza Pada Anjing
Abstrak: Virus parainfluenza anjing termasuk famili Paramyxoviridae, berbentuk pleomorf dengan ukuran bervariasi (bergaris tengah antara 100-500 nm), berpembungkus peka ether, berisi genom RNA dan secara serologis mempunyai kesamaan dengan virus SV-5 kera; dikenak sebagai salah satu kausa penting dari sindrom "kennel cough". Infeksinya dapat mengenai anjing semua umur yang belum pernah terinfeksi atau mendapatkan vaksinasi mengakibatkan gejala klinis ringan yang terbatas pada traktus respirasi atu infeksi yang secara klinis tidak memperlihatkan gejala nyata. Gejala klinis yang nampak setelah masa inkubasi (1-5 hari) terlewati berupa batuk yang tidak berat selama beberapa hari, berbagai tingkat tonsilitis dan pharyngitis dan kadang-kadang ditemukan kenaikan temperatur rektal antara 1-2 derajat C dari temperatur normal rat-rata. Anjing terinfeksi mengandung virus pada traktus respirasi bagian atas dan bawah serta limfonoduli sampai hari ke 9 setelah infeksi. Penyebaran virus antar anjing terjadi secara aerogen.
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