Judul: Proses Pengeringan Sohun Dengan Menggunakan Oven Melalui Pemanasan Bertahap
Abstrak: Vermicelli is a type of noodle that is made from pure starch of sagoo or mung bean. Vermicelli has an appearance like a string, spongy and slick texture, also transparent. On vermicelli making process in small food industry, the drying technique is still using the natural technique which is with sun light. The usage of solar will cause inconsistency in quality of vermicelli and requires many labors and a big lot. These reasons encourage to conduct a research of vermicelli drying process with oven dryer through gradual drying. There were three heating treatments, which were A) 65oC – 10 minutes, 100oC – 10 minutes, and 140oC – 5 minutes, B) 80oC – 10 minutes, 100oC – 10 minutes, and 130oC – 5 minutes, C) 80oC – 15 minutes and 140oC – 10 minutes and the recommended drying treatment was the drying that used for sample B, which was drying technique with temperature 80oC – 10 minutes, 100oC – 10 minutes, dan 130oC – 5 minutes. The vermicelli that was produced by this treatment had characteristics water content 13.09%, cooking loss 11.67%, water absorption 74.56%, elongation 198%, L color 58.03, a -2.58, and b 9.21% which had the slightest differences on water content, cooking loss and elongation analysis with a vermicelli that had been produced by a manufacture (control). The difference between cost for solar drying and cost for oven drying was Rp 24,720,000 in producing 80 tons of vermicelli in a month. Oven drying can reduce the operational cost to 33% compared to solar drying.
Keyword: gradual drying, oven dryer, vermicelli, Bogor Agricultural University (IPB)

Judul: Laju pengeringan spageti jagung pada berbagai kondisi udara pengering dan pengaruhnya terhadap mutu masak
Abstrak: Noodles and pasta drying with conventional method (dry air) has some disadvantages such as long drying time and very much influenced by weather condition. High temperature drying has been widely applied in pasta production. This method gives several advantages such as shorter drying time, increase productivity, and produce pasta with better cooking quality. In this study, corn spaghetti drying conducted at three levels of air velocity (1,29; 0,90; and 0,49 m/s), three levels of temperature setting (temperature level 6, 8, and 10), as well as two levels of drying position (vertical and horizontal towards the airflow). The cooking quality parameters being analyzed were cooking loss, elongation, and texture profile. Corn spaghetti drying using high temperature was significantly reduce drying time compared with conventional drying. Drying rate of corn spaghetti was increased when higher drying temperature used. Corn spaghetti drying rate could be represented well by the Page model thin layer drying equation. Drying position had an effect on corn spaghetti hardness when drying conducted in 1,29 m/s air velocity. While the combination of temperature and drying position had affected elongation of corn spaghetti when air velocity 0,49 m/s was used. The other drying condition were not influenced corn spaghetti cooking quality.
Keyword: Bogor Agricultural University, spaghetti cooking quality, tray dryer, corn spaghetti, Page model, thin layer drying, drying rate equation model, drying rate

Judul: Ekologi pecuk hitam (Phalacrocorax sulcirostris Brandt, 1931) di Taman Burung Kota Baru Bandar Kemayoran Jakarta
Abstrak: Kota Baru Bandar Kemayoran (KBBK) terletak di pusat kota Jakarta dan kaya akan avifauna. Di dalam kawasan ini direncanakan pengembangan suatu taman burung, yang selain berfungsi untuk perlindungan juga berfungsi untuk kegiatan rekreasi bersifat mendidik, khususnya rekreasi pengamatan burung (bird watching). Salah satu jenis burung yang menarik untuk diamati yaitu Pecuk Hitam (Phalacrocorax sulcirostris), yang merupakan jenis dominan dan sering dijumpai. Jenis ini mempunyai perilaku khas yang tidak dimiliki oleh spesies lain, yaitu tarian gerakan sayap untuk menarik pasangan (wing waving) dan gerakan membuka sayap membentuk sudut patah di bagian siku berbentuk delta winged disebut wing spreading. Berdasarkan pengamatan awal, populasi Pecuk Hitam tersebar pada hampir semua tipe habitat, meliputi: habitat rawa, habitat mangrove, habitat semak dan habitat waduk buatan, sehingga mudah dijumpai, terutama di waduk buatan. Kondisi ini sangat baik untuk pengembangan rekreasi pengamatan burung (bird watching).
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