Judul: Perubahan-perubahan sitologi vagina pada siklus berahi beberapa jenis hewan primata
Abstrak: Tujuan penyusunan tulisan ini ialah untuk mempelajari kegunaan pemeriksaan sitologi vagina dalam kaitannya dengan aktifitas ovarium sebagai salah satu organ reproduksi yang terpenting. Dengan diketahuinya keadaan aktifitas ovarium secara tepat, maka dapat ditentukan pula kapan kopulasi atau inseminasi dapat dilaksanakan, sehingga terjadinya kebuntingan dapat dipastikan. Hasil pemeriksaan sitologi vagina tidak selalu sama sepanjang waktu, hal mana tergantung kepada fasenya dalam siklus berahi. Oleh karena itu perlu diuraikan terlebih dahulu arti siklus berahi, fase-fasenya, dan beberapa variasinya pada berbagai jenis hewan. Selanjutnya diuraikan gambaran umum perubahan sitologi vagina selama siklus berahi, gambaran khusus pada tikus, anjing, kucing dan beberapa jenis hewan piara. Ternyata perubahan sitologi vagina pada tikus, anjing dan kucing jauh lebih jelas daripada yang terjadi pada hewan piara. Selain daripada itu sebagai bahan perbandingan diuraikan pula sitologi vagina pada siklus menstruasi primata.
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Judul: Penentuan Siklus Birahi dengan Metode Ulas Vagina dan Pengamatan Morfologi Ovarium pada Kucing Lokal
Abstrak: Dewasa ini kucing merupakan hewan yang cukup akrab dengan kehidupan manusia dimana banyak yang menjadikannya sebagai hewan kesayangan yang cukup populer dibandingkan hewan kesayangan yang lainnya sehingga informasi tentang reproduksi kucing lokal (Felis catus) cukup penting untuk diketahui . Untuk membantu penentuan fase estrus yang terjadi biasanya digunakan berbagai macam. Disamping adanya manifestasi bersedia dikawini yang dapat dilihat dari luar, terdapat pula perubahan-perubahan histoIogis pada vagina yang memungkinkan untuk dipantau tanpa melalui proses pembedahan yakni melalui tehnik ulas vagina yang sudah dapat digunakan dengan mudah, murah dan cepat.
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Judul: Rheological characteristic of corn noodles made with extrusion process
Abstrak: This research generally aimed to prepare corn-based noodles which have good elasticity and low cooking loss by using extrusion process. In detail, this research has the objective to: (1) study the effects of particle sizes, amounts of corn flour and corn starch in water, concentration of salt in corn flour and corn starch on gelatinization profile; (2) to optimize corn noodle extrusion using RSM, and (3) to study the effect of salt addition and number of passing in extruder on corn noodle characteristics. The gelatinization profile of corn flour and corn starch were characterized by Brabender Visco Amylograph type D-4100 Duisburg. Corn noodles were prepared by Scientific Laboratory Single Screw Extruder type LE25-30/C from Labtech Engineering Co. Ltd., Thailand. Process optimization was conducted by using response surface methodology (RSM) with four parameters, i.e., 1) firmness; 2) stickiness, 3) elongation and 4) cooking loss. Firmness and stickness was set in range, elongation was set in maximum, and cooking loss was set in minimum. It was found that the initial temperature and maximum temperature of gelatinization increased and peak viscosity decreased with the increase of particle sizes. Increasing concentration of corn flour and corn starch in water tended to decrease maximum temperature of gelatinization and increase peak viscosity, but it had no significant effect on initial temperature. The addition of sodium chloride Process optimization showed that the optimum condition, with a desirability of 0.835, was achieved by the combination of 70% (dry basis) dough’s moisture content with the extruder temperature is 90in corn flour increased significantly initial gelatinization temperature, maximum temperature of gelatinization, peak viscosity and cold viscosity. In the case of corn starch, the addition of sodium chloride 1% increased initial temperature and peak viscosity, but the addition more than 1% of concentration had no significant effect. The addition of sodium carbonate in corn flour and corn starch increased the initial temperature and peak viscosity, but decreased maximum temperature of gelatinization and cold viscosity. o In general, this research showed that firmness of corn noodle decreased by the increased of salt addition and by number of passing in extruder. In sodium carbonate addition, the optimum condition was obtained at moisture content of 80% (dry basis), salt concentration of 0.11 or 0.12%, and number of passing in extruder for 3 times (desirability 0.836). Under this optimum condition, predicted by RSM, corn noodles has firmness of 2242.29 gf, stickiness of -58.83 gf, elongation of 418.81%, and cooking loss of 3.66%. In sodium chloride addition, the optimum condition was achieved at moisture content of 80% (dry basis), salt concentration 2%, and number of passing for 3 times (desirability 0.877). Under this condition, predicted by RSM, corn noodles has firmness of 1855.23 gf, stickiness of -35.86 gf, elongation of 576.38%, and cooking loss of 2.62%.
Keyword: Corn starch, Wheat salt noodle