Judul: Aroma and Flavor Sensory Profiles of Superior Cocoa Liquors from Different Region in Indonesian
Abstrak: Cocoa is one of main agricultural commodities in Indonesia. Cocoa beans produced in Indonesia are bulk and edel cocoa beans. Some of the superior Cocoa beans in Indonesia are found in South Sulawesi, Bali and East Java. The objective of this research was to compare the flavor profiles and flavor sensory qualities of three cocoa liquors obtained from different regions in Indonesian namely East Java, South Sulawesi and Bali. The Ghanaian cocoa liquor was used as a reference. The aroma compounds of cocoa liquors were extracted by using a Solid Phase Microextraction (SPME), followed by measurement of the odor active compounds using Gas Chromatography-Mass Spectrometry/ Olfactometry (GC-MS/O) with Nassal Impact Frequency (NIF) method. The aroma sensory attributes were including nutty, acid, caramel, earthy and chocolate, while the taste sensory attributes included astringency, bitterness and acidity. The sensory profile analysis was carried out by applying a Quantitative Descriptive Analysis (QDA) method. The preference and ranking tests were also conducted. A total of 28 aroma active compounds in the cocoa liquors were identified. There were 21, 19, 22 and 18 compounds detected in East Java, Bali, South Sulawesi and Ghana liquors, respectively. The flavor profiles of these three liquors were different from each other as well as with the reference, Ghanaian cocoa liquor. East Java liquor had specific aroma with a strong chocolate, creamy, caramel and coffee bean. Bali liquor was dominated by creamy, caramel and sweet aroma, while South Sulawesi was specified by sweet and green aroma. Among the three liquors, flavor sensory profile of South Sulawesi was the most similar to that of Ghanaian cocoa liquor. The cocoa liquor from Bali and East Java cocoa were more preferred than cocoa liquor from South Sulawesi.
Keyword: aroma profile, cocoa bean, cocoa liquor, Gas Chromatography-Mass Spectrometry/ Olfactometry (GC-MS/O), flavor sensory profiles

Judul: Pengembangan Minuman Cokelat Instan Komersial Menggunakan Atribut Sensori Terpilih Berdasarkan Preferensi Konsumen
Abstrak: Cacao is one of important commodity in Indonesia. Based on statistical data on 2020, export value of cacao beans reaches US$ 1,22 billion. Application of cacao beans is used as raw material for making chocolate drink. Some industries in Indonesia are developing instant commercial chocolate drink. Sensory evaluation is a key point for developing new product to meet with consumer criteria. Liking is not enough to evaluate sensory quality of the product. However, consumer satisfaction must be considered in sensory evaluation so that the product will be purchased continuously by customer. This research is the first step in development of instant commercial chocolate drink. Objective of this study are identifying consumer preference about instant chocolate drink product from market, identifying sensory attributes that are able to consumer satisfaction and their combination to improve the reach and consumer frequency. Relationship between sensory appeals and consumer satisfaction was identified by survey method integrated with structural equation model (SEM). Focus group discussion (FGD) method was utilized to identify sensory attributes of commercial instan chocolate drink. Then, Kano method is used to categorize the selected sensory attributes based on consumer satisfaction. Total unduplicated reach and frequency (TURF) method is used then to evaluate selected sensory attributes based on reach and frequency. Sensory attributes appeal affected consumer satisfaction of commercial instant chocolate drink with linear coefficient value 0,7. Better performance of sensory attributes increased consumer satisfaction. Sensory attributes of commercial instant chocolate drink consist of six groups including taste, flavor, aroma, texture, aftertaste and color. Based on Kano categorization, creamy and dark chocolate color were included in attractive category, chocolate attributes (color, aroma, flavor) were include in one-dimensional category, and sweet was included in must-be category. Furthermore, the combination of several selected attributes can be an alternative to maximize the production line. The combination of two variants flavor such as original chocolate flavor and chocolate with almonds flavor can be an alternative to reach 100% of the target market.
Keyword: chocolate drink, Kano, SEM, TURF, sensory evaluation

Judul: Urolitiasis pada anjing
Abstrak: Urolitiasis adalah suatu penyakit dimana terjadi proses pengendapan batu pada traktus urinaria. Kalkuli yang paling banyak dijumpai pada kasus urolitiasis anjing adalah kalkuli magnesium amonium fosfat (struvite), jika dibandingkan dengan kalkuli oksalat, sistin dan urat (Osborne et al., 1982). Infeksi oleh Staphylococcus aureus pada traktus urinaria memgang peranan penting dalam proses pembentukan kalkuli, karena bakteri tersebut dapat menghasilkan enzim urease, raktor predisposisi tidak dapat dinisankan dari infeksi traktus urinaria. Pada anjing, tempat yang banyak didapati pengandapan kalkuli adalah kantung air kemih dan uretra, sedangkan pada ginjalnya jarang. Pada anjing jantan lebih sering kejadiannya dibanding dengan pada anjing betina, karena anatomi traktus urinaria pada anjing jantan lebih memungkinkan untuk terjadinya obstruksi, yaitu lebih panjang dan sempit. Besarnya, kalkuli bervariasi, dari kecil dan halus seperti pasir sampai besar dan kasar seperti batu karang. ...
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