Judul: Kajian Literatur: Teknologi Pengolahan Teh Hijau (Camellia sinensis) di China dan Jepang
Abstrak: The application of green tea processing technology in China and Japan can be presented as comprehensive information. This study aims to comprehensively review the effects of green tea processing technologies on sensory and antioxidant activity in China and Japan and other alternative technologies that can produce better quality. There are 81 primary literature sources consisting of 1 manuscript, three theses, four national journals, 60 international journals, and 13 secondary literature sources. The results of the scientific review show that Japanese green tea has higher antioxidant activity, more umami, a sweet, bitter taste, a greener color, and a grassy and floral aroma than Chinese green tea, which has a roasty and caramel-like aroma. Fixing technologies that could produce better green tea quality were baking, FIR irradiation, drum steaming, microwave, and adaptive fuzzy logic control fixation. Meanwhile, alternative green tea drying technologies are microwave, microwave vacuum drying, FIR irradiation, and vacuum drum dryer. The results of the plagiarism check by Turnitin yielded 11% similarity. This scientific review consists of 10.632 words and can be published in " Food Review International" journal., Penerapan teknologi pengolahan teh hijau di China dan Jepang dapat disajikan menjadi informasi yang komprehensif. Penulisan ulasan ilmiah ini bertujuan untuk mengkaji secara komprehensif pengaruh teknologi pengolahan teh hijau terhadap aktivitas sensorik dan aktivitas antioksidan di China dan Jepang serta teknologi alternatif lain yang dapat menghasilkan kualitas yang lebih baik. Terdapat 81 sumber literatur primer yang terdiri dari 1 skripsi, 3 thesis, 4 jurnal nasional, 60 jurnal internasional, serta 13 sumber literatur sekunder. Hasil tinjauan ilmiah menunjukkan bahwa teh hijau Jepang memiliki aktivitas antioksidan yang lebih tinggi, rasa lebih umami, manis, pahit, warna lebih hijau, aroma daun dan bunga daripada teh hijau China yang memiliki aroma terpanggang dan seperti karamel. Teknologi fiksasi yang dapat menghasilkan kualitas teh hijau yang lebih baik adalah pemanggangan, iradiasi FIR, pengukusan menggunakan drum, microwave, dan fiksasi kontrol logika fuzzy adaptif. Sedangkan teknologi pengeringan teh hijau alternatif adalah microwave, pengering vakum microwave, iradiasi FIR, dan pengering vakum menggunakan drum. Hasil pemeriksaan plagiarisme oleh Turnitin menghasilkan 11% kesamaan. Kajian ilmiah terdiri dari 10.632 kata dan dapat dipublikasikan di jurnal “Food Review International”.
Keyword: antioxidant, green tea, scientific reviews, sensory, technology

Judul: Pengaruh Jenis Kemasan dan Suhu Penyimpanan Pada Umur Simpan Teh Hijau.
Abstrak: Green tea is the young shoots and leaves of the tea plant (Camellia sinesis) that have been processed without fermentation process. Processing of green tea is a series of physical and mechanical processes without enzymatic oxidation process (fermentation) to the bud using the panning system. The fermentation process is not needed because to maintain content in fresh tea leaves are picked. This makes green tea products have more nutritional and health value compared with black tea. The aim of shelf life prediction is to know the shelf life of green tea on certain conditions. Determination of product shelf life using the ASS method (Accelerated Storage Studies) and the parameters are environmental conditions that can accelerate the deterioration of food products. The proper packaging and storage can reduce the rate of damage and prolong the shelf life of green tea. The purpose of this study was to determine the change of quality, determining shelf life, and get a better packaging to maintain the quality of green tea. In this study, aluminum foil and plastic PP are used as packaging. The storage’s temperature are 25, 35 and 45°C. Time of storage in this study is three months. Analysis performed includes the analysis of water content, pH, levels of tannin, and organoleptic. Based on initial survey results revealed the characteristics of green tea used are: water content 5,61%, ash content 5,64%, fat 4.05%, protein 21.96%, fiber 6.08%, tannin 8,32% and pH 5,14. During the storage period there was an increase of water content on storage temperature 25 and 35C, this is because the storage space RH is greater than the equilibrium moisture content of materials so that the material absorbs water vapor in the environment to reach an equilibrium with the RH of the environment. At a temperature of 45C, green tea water content decreased in both the packaging, this is because the RH of storage space is smaller than the equilibrium moisture content of material that evaporates moisture on the material to reach equilibrium with the RH of the environment. Value of pH during storage period have increased at each temperature of storage and packaging. The increase in pH can be caused by chemical changes in the acid component of tannin to acid tearubigin and teaflavin. In the higher storage temperature, the rate of increase in pH, which showed smaller. The value of tannin content decreased at each storage temperature and type of packaging. In the higher storage temperature, the rate of decline was found that the greater the tannin content. This is because, the higher storage temperature will support the occurrence of tannin oxidation processes that produce tearubigin and teaflavin. Organoleptic test based on color of steeping, the aroma of steeping, and a sense of steeping green tea. During the storage period the level of preference for three attributes was decreased. The decline occurred due to decreased levels favorite green tea tannin content of the oxidized to teaflavin and tearubigin.
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Judul: Biology and ecology of the buffalo fly, haematobia exigua de meijere (diptera:muscidae)
Abstrak: The life history of the buffalo fly was observed at room temperature of 27°-29.5°C and at a relative humidity of 48-68 percent. The eggs hatched after 17-22 hours, with an average of 18 hours. First instar larvae measured 1.25 + 0.16 mm long and 0.27 + 0.037 mm wide. reach the second larval stage. It took 6-12 hours to the second instar larvae measured 2.676 +0.187 mm long and 0.353 +0.028 mm wide. The second instar took about 12-24 hours to reach the third larval stage. The third instar measured 6.833 + 0.189 mm long and 0.919 + 0.051 mm wide. It took about 2-3 days for the third instar to become pupae. Duration of the pupal stage was about 5-7 days before the adults emerged. Under laboratory condition, the buffalo fly completed its life cycle in 9.5 to 10.5 days, whereas under field condition it took 9-14 days with an average of 10.5 days. The growth ratio which was based on the measurements of the cephalo-pharyngeal skeleton of each instar was 1.797. The preoviposition period was 8-12 days and mating usually occurred on the 6th or 7th day. The longevity of the male was 29 days, whereas it was 32 days in the female. The range of egg production under laboratory condition was between 20-139 per female fly. The belly and hind legs of the carabao were the most preferred habitat either during cloudy and cool dry or shiny and warm day. When the weather was clear and the carabao was in the shade, the flies tended to be more distributed particularly on the shoulder, dewlap, back and horns. The carabaos had relatively fewer Musca sp. and Stomoxys calcitrans than cattle; never the less carabaos had a higher infestation of buffalo fly than cattle. Oviposition occured either during the day or night but the buffalo flies were more active during the night than in the day time. The effect of various lengths of exposure time of manure in relation to the oviposition was profound. observed, the maximum number of the buffalo flies was occurred when the dung was exposed for 30 minutes. With increasing time of exposure the number and variety of insects also increase. It was evident that Sepsidae and psychodidae were the most dominant insects emerging from the dung. The number of buffalo flies also increased with increasing
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