Judul: Formulasi Cupcake Tinggi Kalium dan Rendah Lemak Berbahan Dasar Singkong dan Pisang Kepok sebagai Snack Alternatif Penderita Hipertensi
Abstrak: The purpose of this study was to produce a low-fat, high-potssium, and the safe limit of NaCl cupcake made from a composite flour (kepok banana flour and mocaf flour) as an alternative snack that can be chosen by people with hypertension. Experimental design used in this study was a completely randomized design with the formula as the treatment factor. The best cupcake was choosen based on hedonic test. Cupcake with a substitution level of composite flour (kepok banana flour and mocaf flour) 50% of the wheat flour was the selected formula. Nutrient content of the best cupcake were 28.66% (%bb) water content, 1.38% (%bk) ash content, 6.7% (%bk) protein content, 4.9% (%bk) fat content, 59.36% (%bk) carbohydrate content, 2.16% (%bk) dietary fiber content, 699.67 mg/100g potassium content, 110 mg/100g sodium content, and 0.235% (%bk) content NaCl. Selected cupcake contains 308 Cal of energy/100 g.
Keyword: mocaf flour., kepok banana flour, hypertension, cupcake

Judul: The Product Development of  Banana Brownies with Substitute of Composite Flour Consisting Red Bean Flour  (Phaseolus vulgaris) and Soy Bean Flour (Glycine max)
Abstrak: Kacang kedelai mengandung protein sebesar 35–40%, 20% lipid, dan 9% serat makanan serta mengandung asam amino esensial yang lengkap. Kacang merah kering merupakan salah satu sumber serat pangan, karbohidrat kompleks, protein, vitamin B, kalium, folasin, tiamin, kalsium, fosfor, dan zat besi. Tepung komposit yang digunakan memiliki perbandingan kacang merah dan kacang kedelai sebesar 1:9. Penelitian ini bertujuan untuk mengembangkan formula produk brownies pisang substitusi tepung komposit tepung kacang merah (Phaseolus vulgaris) dan tepung kacang kedelai (Glycine max) sebagai alternatif snack untuk meningkatkan asupan kalium dan serat pada orang dewasa. Penelitian ini menghasilkan empat formula dengan perbandingan tepung komposit (kacang merah dan kacang kedelai) dan tepung terigu yang berbeda yaitu, F0 (kontrol), F1 (50%:50%), F2 (75%:25%), F3 (100%:0%). Formula F2 ditetapkan sebagai formula terpilih berdasarkan uji organoleptik dan kandungan gizi. Formula F2 mengandung kadar air 26,36%; kadar abu 2,32%; kadar protein 8,49%; kadar lemak 19,94%; kadar karbohidrat 42,89%; kadar serat 13,26 g/100g dan kadar kalium 473,12 mg/100g. Formula F2 memberikan kontribusi energi sebesar 12,53% per takaran saji untuk ALG dewasa dan kontribusi energi sebesar 10,17 hingga 14,97% untuk AKG dewasa serta telah memenuhi syarat klaim sebagai produk tinggi serat untuk kategori umum., Soybeans contain approximately 35–40% protein, 20% lipids, and 9% dietary fiber, as well as complete essential amino acids. Dried red beans are sources of dietary fiber, complex carbohydrates, protein, vitamin B, potassium, folate, thiamine, calcium, phosphorus, and iron. The composite flour used consists of red bean flour and soy bean flour in a ratio of 1:9. This research aims to develop a formula for banana brownies using a composite flour substitution of red bean flour (Phaseolus vulgaris) and soybean flour (Glycine max) as an alternative snack to increase potassium and fiber intake in adults. This study resulted in four formulas with different ratios of composite flour (red bean and soybean) to wheat flour: F0 (control), F1 (50%:50%), F2 (75%:25%), F3 (100%:0%). Formula F2 was chosen as the selected formula based on organoleptic tests and nutritional content. Formula F2 contains 26.36% water content, 2.32% ash content, 8.49% protein content, 19.94% fat content, 42.89% carbohydrate content, 13.26 g/100g fiber content, and 473.12 mg/100g potassium content. Formula F2 provides an energy contribution per serving of 12.53% for the adult category of the Nutrition Label Reference (ALG) and an energy contribution of 10.17% to 14.97% for the adult category in the Recommended Dietary Allowance (AKG) as well as has met the criteria to be claimed as a high-fiber product for the general category.
Keyword: brownies, fiber, hypertension, red bean flour, snack, soy bean flour

Judul: Epivag Sebagai Penyebab Kegagalan Reproduksi Dan Penanggulangannya Pada Sapi
Abstrak: "Epivag" merupaka suatu penyakit viral yang menyerang organ reproduksi baik pada sapi jantan maupun betina, disebabkan oleh virus dan hanya terdapat di benua Afrika. Nampaknya sapi-sapi sialng Inggris di Afrika sangant peka terhadap penyakit tersebut. Mengingat bahwa sapi-sapi silang Inggris sudah banyak di impor ke Indonesia, maka perlu diperhitungkan kemungkinan penyebaran penyakit tersebut di Indonesia.
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