Judul: The Effect of Heat Moisture Treatment of Sago (Metroxylon sago sp) and Arenga (Arenga pinnataa mer) Starches Noodles Quality
Abstrak: Sago (Metroxylon sago sp) and arenga (arenga piñataa merr) starches were commonly used to make starch noodles in Indonesia. In native forms, starch does not always have the appropriate physical and chemical properties for certain types of processing in noodles manufacturing. Physical modification such as heat moisture treatment is applied in order to improve starch physical properties. It is expected to make the starch more suitable for starch noodles manufacturing. This study aims to analyze starch noodles made from sago and arenga starches in their native, HMT, and composite (ratio 1:1) forms based on the quality parameter measured (cooking quality and textural quality) and also to compare which starch noodles that has better qualities. Heat moisture treatment was conducted with autoclaving the starch (20% moisture content) for 60 min for sago starch and 90 min for arenga starch at the temperature of 120oC. Starch noodles were made by kneading, extruding, boiling, cooling and drying. Based on cooking quality, HMT had significantly lowered the cooking quality where the HMT sago and arenga starch noodles had higher cooking loss (19.26% & 19.34%) and longer cooking time (7min & 8min) compare to starch noodles made from native sago and arenga starches. On their textural properties, HMT sago and arenga starch noodles had lower extension modulus but less sticky (lower adhesiveness value) compare to starch noodles made from native sago and arenga starches.
Keyword: Bogor Agricultural University (IPB), noodles, heat moisture treatment, starch, arenga, saga

Judul: Aplikasi Pati Sagu Termodifikasi Heat Moisture Treatment Untuk Pembuatan Bihun Instan
Abstrak: The objectives of this research were to obtain the suitable heat moisture treated sago starch with the best characteristics to be applied for instant bihontype noodles production, and to obtain formula and process to produce the best instant bihon-type noodles. Native sago starch was known to have the type-A pasting profile. This type of sago starch was not suitable to make noodles and pasta products. Heat moisture treatment (HMT) modification would change the pasting profile of starch from type-A to type-B which was more suitable to make noodles. The best result of HMT was modified sago starch with 4 hours heating time. Texturizers were used in order to get better textures of bihon-type noodles. Combination of sodium tri poly phosphate and guar gum gave the best characteristics of product. They were applied into the production of bihon-type noodle made of modified sago starch. There were four different compositions of sago starch used to produce bihon-type noodles, i.e.: 100% native sago starch, mixture of 75% native sago starch and 25% modified sago starch, mixture of 50% native sago starch and 50% modified sago starch, and 100% modified sago starch. The results showed that modified sago starch made cooking time became shorter and decreased the hardness and stickiness of bihon-type noodle textures. The results of sensory evaluation showed that the most prefered bihon-type noodles were made from mixture of 50% native sago starch and 50% modified sago starch.
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Judul: Psittacosis Sebagai Zoonosis Penting Yang Berasal Dari Burung
Abstrak: Psittacosis atau ornithosis adalah penyakit menular dari burung kepada manusia. Agens penyebab psittacosis termasuk ke dalam virus psittacosis-lymphogranuloma venereum group yang disebut Chlamydia psittaci. C. psittaci hanya dapat berkembang biak di dalam jaringan hidup tetapi peka terhadap antibiotik. Penyebaran penyakit ini sangat luas, terdapat hampir di seluruh dunia. Di Indonesia penyakit ini belum pernah di diagnosa, tetapi mengingat terdapat demikian banyaknya jenis burung maka diperkirakan psittacosis ini sudah ada. Kasus pada manusia pertamakali ditemukan oleh Ritter pada tahun 1879, di Eropa. Waktu itu dikenal sebagai pneumotyphus. Chlamydia psittaci tidak hanya sebagai penyebab infeksi pada burung, juga bisa menyebabkan infeksi pada mamalia diantaranya sapi, kerbau, kambing, domba, babi dan kucing. Pada kucing dikenal sebagai feline pneumonitis. Pada domba atau kambing mengakibatkan enzootic abortion. Pada burung, kalkun merupakan unggas paling rentan diikuti oleh burung psittacine dan burung lain di luar famili psittacidae. Virulensinyapun berbeda-beda. Yang berasal dari kalkun bervirulensi tinggi, sedangkan yang berasal dari burung merpati bisa bervirulensi tinggi bisa juga bervirulensi rendah. Penularan terjadi melalui kontak langsung maupun ti- dak langsung. Penularan melalui telur tidak terjadi. Umumnya penyakit ini memperlihatkan gejala klinis berupa deman, lesu, lemah, anorexia, kurus, diarrhea ber- warna kekuningan, discharge dari mata dan hidung, conjunc- tivitis. Gejala khas pada kalkun adalah istirahat dengan sternum sebagai dasarnya, karena adanya tekanan dari bagian perut yang sakit. Sedangkan pada manusia memperlihatkan adanya demam, kadang-kadang merasa dingin, lesu, sakit kepala yang hebat, sakit pada bagian belakang badan dan photophobia…dst
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