Judul: Profil Sensori Minuman Sari Buah Jeruk dengan Metode  Quantitative Descriptive Analysis (QDA) dan Optimized  Descriptive Profile (ODP) di PT XYZ
Abstrak: Minuman sari buah jeruk merupakan minuman populer di masyarakat yang hadir dalam bentuk minuman serbuk instan dan minuman ready to drink. Minuman sari buah jeruk sangat berpotensi dikembangkan di Indonesia. Evaluasi sensori berperan meningkatkan mutu minuman sari buah jeruk di perusahaan. Evaluasi sensori deskriptif menggunakan metode konvensional menyajikan profil sensori yang lengkap, namun metode ini memerlukan waktu yang lama dan biaya yang besar. Penelitian ini menggunakan metode Quantitative Descriptive Analysis (QDA) dan Optimized Descriptive Profile (ODP). Penelitian ini bertujuan mengidentifikasi metode Optimized descriptive profile (ODP) memiliki keefektifan yang sama dengan metode konvensional atau Quantitative Descriptive Analysis (QDA), dan mengevaluasi kinerja panelis dalam melakukan uji sensori. Sampel yang digunakan yaitu 6 produk minuman sari buah jeruk komersial dengan menggunakan panelis terlatih dan semi terlatih karyawan PT XYZ. Hasil pengujian 6 produk minuman sari buah jeruk komersial yaitu masing-masing produk memiliki karakteristik dominan yang spesifik. Profil sensori minuman sari buah jeruk metode QDA dan ODP memiliki kemiripan dari atribut dominan yang dihasilkan, namun uji statistik t-test menghasilkan sedikit perbedaan pada beberapa atribut. Sampel produk minuman sari buah jeruk C pada metode ODP tidak berbeda nyata dengan metode QDA pada taraf signifikansi 0,05 untuk semua atribut. Panelis semi terlatih PT XYZ Lokasi II memiliki kemampuan repeatability dan reproducibility yang tidak jauh berbeda dengan panelis terlatih PT XYZ Lokasi, Orange juice drink is a popular drink in the community which comes in the form of instant powdered drinks and ready-to-drink beverages. Orange juice drink has the potential to be developed in Indonesia. Sensory evaluation plays a role in improving the quality of orange juice drinks in the company. Descriptive sensory evaluation using conventional methods presents a complete sensory profile, but this method requires a long time and costs a lot. This study uses Quantitative Descriptive Analysis (QDA) and Optimized Descriptive Profile (ODP) methods. This study aims to identify the Optimized descriptive profile (ODP) method which has the same effectiveness as the conventional method or Quantitative Descriptive Analysis (QDA), and evaluate the performance of panelists in conducting sensory tests. The samples used were 6 commercial orange juice drink products using trained panelists and semi-trained PT XYZ employees. The test results for 6 commercial orange juice drink products have a specific dominant characteristic. The sensory profile of the orange juice drink in the QDA and ODP methods has similarities in the resulting dominant attributes, but the t-test statistical test produces slight differences in some attributes. Sample of orange drink C in the ODP method was not significantly different from the QDA method at a significance level of 0.05 for all attributes. Semi-trained panelists at PT XYZ Location II have repeatability and reproducibility capabilities that are not much different from the trained panelists at PT XYZ Location 1.
Keyword: Orange, Drinks, Optimized Descriptive Profile, Quantitative Descriptive Analysis, Sensory

Judul: Evaluasi Sensori Minuman Sari Buah Jeruk dengan Metode Temporal Dominance of Sensations (TDS) dan Temporal Check-All-That-Apply
Abstrak: Industri pangan merupakan salah satu sektor yang memiliki peningkatan pertumbuhan signifikan dari tahun ke tahun. Industri tersebut akan selalu berkembang karena penerapan dan adanya berbagai inovasi. Salah satu penerapan inovasi yang dikembangkan terdapat pada minuman sari buah jeruk melalui evaluasi sensori dengan metode deskriptif, yaitu temporal dominance of sensations dan temporal check-all-that-apply. Tujuan dari penelitian adalah mengidentifikasi dan membandingkan profil sensori produk minuman sari buah jeruk komersial secara temporal. Penggunaan aspek temporal ditujukan agar tidak kehilangan informasi penting yang dirasakan pada saat evaluasi karena adanya persepsi sensoris yang bersifat dinamis. Evaluasi sensori dengan metode temporal dominance of sensations menunjukkan hasil berupa atribut pada produk yang menarik perhatian panelis atau dominan. Sementara itu, evaluasi dengan metode temporal check-all-that-apply memberikan karakterisasi produk secara detail dan berkesinambungan dengan mayoritas atribut terdeteksi pada saat evaluasi., The food industry is one sector that has experienced significant growth over years. The industry will always develop due to the application and existence of various innovations. One application of the innovation developed is in orange juice drinks through sensory evaluation using descriptive methods, namely temporal dominance of sensations and temporal check-all-that-apply. The research aims to identify and compare the sensory profiles of commercial orange juice drink products temporally. The use of the temporal aspect is aimed at not losing important information that is perceived during evaluation due to dynamic sensory perception. Sensory evaluation using the temporal dominance of sensations method showed results in the form of product attributes that attract the panelists' attention or are dominant. Meanwhile, evaluation using the temporal check-all-that-apply method provided detailed and continuous product characterization with the majority of attributes detected during evaluation.
Keyword: evaluasi sensori, minuman sari buah jeruk, temporal dominance of sensations, temporal check-all-that-apply

Judul: Infection Of Babesia Bigemina In Cattle And Methods Of Control
Abstrak: Babesia bigemina is the species which occurs mostly through out the tropics and subtropical areas. It gains access to the susceptible cattle through the bite of an· ig fected tick and penetrates an erythrocyte. The pathogenesis of B. bigemina is considered to be as highly pathogenic and may cause heavy mortality in susceptible stock. Infecied cattle rapidly become dull and listless and lose their appetite, the erythrocytes are destroyed resulting anaemia, icterus, emaciation, weakness, and a drop in milk production. Death and loss of productivity due to B. bigemina account for the economic loss.
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