Judul: Optimasi Bahan Emulsi dari Minyak Sawit dengan Tiga Jenis Stabilizer dan Uji Mutu Minuman Emulsinya
Abstrak: The objective of this research was to obtain the optimal of emulsified palm oil with three types of stabilizers and to test the quality of emulsion beverage that include hedonic test, physical, and chemical. There were three stabilizers used: CMC, gelatin, and gum arabic. Optimation process used response surface methodology (RSM). This research has two factors of mixture, which were palm oil concentration 30%-70%, and water concentration 30%-70%, and one factor of process which was types of stabilizers. There were two responses in this research: emulsion stability and viscosity. Based on verified optimation result, the consentration of palm oil, water, and stabilizer of gelatin were 70%, 30%, and 0.75% respectively. Then the optimal of emulsified palm oil processed into emulsion beverage with addition of HFS 10% and HFS 15%. The result of hedonic test showed that emulsion beverage with HFS 15% was more liked than its HFS 10%. The result of physical test showed that emulsion beverage HFS 15% were emulsion stability 97% and viscosity 325 cP. The result of chemical test showed that emulsion beverage HFS 15% were moisture 29.7%, ash 0.75%, fat 59.76%, protein 0.65%, carbohydrates 9.85%, and β-carotene 325.79 ppm.
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Judul: Emulsification Process and Cost Analysis of Beverage Emulsion Production of Red Palm Oil
Abstrak: Beverage emulsion of red palm oil is one of the diversification of food products which has the advantage of high pro-vitamin A content. This beverage emulsion is an alternative product in preventing vitamin A deficiency that suffers many children. Beverage emulsion formulations had been studied previously by several researchers. This study was aimed to obtain a proper emulsification process condition and production cost analysis of red palm oil emulsion. In the emulsification process, the variable treatments were rotating speed of homogenizer of 6000 rpm, 8000 rpm, 10000 rpm and homogenization time of 1 minute, 3 minutes and 4 minutes. In the process of pasteurization, the variable treatments were temperature of 70oC, 80o C during 10 minutes and 15 minutes. The parameters observed were the emulsion stability, diameter of emulsion droplet (μm), microstructure and color. The results showed that the homogenizer rotation speed and the homogenization time affected the stability and emulsion droplet size. At rotating speed of homogenizer of 10000 rpm and homogenization time of 3 minutes the emulsion stability was the highest (98,59%) and the emulsion droplet size was the smallest (2,04 μm). Eligibility criteria for investments were the NPV Rp. 1.111.711.032, IRR 38%, the net B/C 1,18. The BEP was 29075 units (bottles) or Rp. 319.819.738.
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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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