Judul: Pembuatan Edible Tray Berbahan Dasar Tepung-Tepungan Lokal
Abstrak: Edible tray is a storage for sauces which able to be eaten after it used. The objectives of this research are: (1) to observe the effect of corn flour addition and variation of oil or fat to the chemical and physical characteristics of wafer and, (2) to determine the most preferred wafer by consumers. The wafers are cooked using two heated steel plates. Edible tray produced from mocaf flour and corn flour by using wafer cooking method has characteristic similar with rich fiber biscuits. The more composition of mocaf flour in edible tray, the higher value of thickness, hardness, and crispness. The coconut oil based edible tay relatively has higher thickness than palm oil based or margarine based. Edible tray produced by mixing 75 % of flour mocaf and 25 % of corn flour as well as addition of palm oil is the most preferable edible tray by consumers, and has a good form resistance up to 1 hour observation, so it can be applied as a container of tomato sauce, chili sauce, or cone ice cream.
Keyword: heat press cooking, corn flour, mocaf flour, edible tray

Judul: Pengembangan Produk Makanan Ringan Dengan Proses Ekstrusi Dan Penggorengan
Abstrak: A typical Indonesian meal is based on rice cooked alone or prepared with sambal, a hot chili condiment ; it is served with krupuk (crackers made of flour , vegetables and meat , shrimp or spices) .Some local dishes such as Soto and Oxtail Soup are topped with fried shallot and crackers (something crispy and crunchy). The purpose of this experiment is to develop crackers which can be function as snacks alone or as seasoned fried toppings for eating with rice or other basic meal. In soupy dish, this toppings can turned to a synthetic meat which has a plastic or elastic and full body mouth feel. Available equipment in the company which has high technical possibility to produce this snacks are several extruders in the rice noodle (bihun) line and snack extruder (third generation snacks or pellets). The best process design is needed to produce a crispy snacks by using one prototype formula consists of ground catfish (Clarias batrachus L) meat and tofu (function as protein source), cassava flour (gaplek). The best prototype from laboratory scale formulation process has protein content 14 %, tasty and enough saltiness level and crispy texture. Raw material cost estimation per kg product dough cost from Rp.5.895,- to Rp.6.765,-. The combined process of rice noodle extruder with meat processor or meat chopper extruder, produced the best crispiness product after frying process with production capacity 500 kg/hour. The study of comparing the effect of dough temperature prior to extrusion process and the impact of meat processors or meat chopper extruder (MCE) in producing a crispy product was made by using the same frying condition 150° C ~ 3 minutes in a continuous noodle fryer. Proof on the crispiest texture is based on texture analysis on crispiness level. The higher the value of kgf for a product, the crispier the texture is. Duncan statistical calculation differentiates the process flow into 7 crispiness groups. The highest value of kgf is 93.2 and the lowest value is 24.49. Minimum value which considered as crispy is 50-55 kgf. Extrusion process begins with maximum 30 °C dough through strap extruder (bihun Line) then followed by MCE produced the crispiest texture. Cool dough (maximum 30 °C) significantly produced crispier texture than hot dough (60-90 °C). Based on Contrast Orthogonal Test, process followed with MCE and without MCE is significantly different at significance level <0.0001<0.05. Product texture made of extrusion process followed with MCE is perceived as significantly crispier if compared to that of extrusion process without MCE. Supporting studies of exposing product on top of soupy dishes (as topping) such as instant noodle at certain timing showed that the crispier the texture, the faster water absorption into the capillary of product structure.
Keyword: 

Judul: Diagnosa Spesies dan Penanggulangan Babesiosis pada Sapi
Abstrak: Babesiosis adalah penyakit menular yang khas pada sapi yang disebabkan oleh protozoa parasitik perusak sel darah merah yang termasuk dalam genus Babesia. Penyebab babesiosis pada sapi adalah Babesia bigemina, B. bovis, B. major dan g, divergens. Jenis babesia yang lain yang juga menyerang sapi adalah EJ. argentina dan B. berbera tetapi Nahoney (1977) menganggap bahwa kedua jenis babesia tersebut adalah sinonim daripada -B. bovis. Serangan daripada parasit babesia tersebut biasanya menyebabkan kerusakan eritrosit yang hebat sehingga hewan menderita anemia yang bisa berakibat kematian hewan bila tidak segera mendapat pengobatan.
Keyword: