Judul: Characteristics of Dried Meatballs by Drying Using Fluidized Bed Dryer
Abstrak: Bakso merupakan produk olahan protein hewani yang memiliki umur simpan yang pendek bila disimpan di suhu ruang. Bakso bisa diolah lebih lanjut menjadi produk kering yang memiliki umur simpan yang lebih lama dengan pengeringan. Penelitian ini bertujuan mengetahui karakteristik dan penerimaan bakso kering pada berbagai ukuran yang dikeringkan menggunakan alat pengering fluidized bed dryer (FBD). Pengeringan bakso dilakukan menggunakan FBD dengan suhu ± 42°C dan kecepatan udara ± 2.8 m/s pada sampel berukuran utuh, potongan setengah, dan potongan seperempat yang bobotnya diukur setiap 30 menit dengan lama pengeringan 3, 6, 9, 12, 15, 18, dan 21 jam. Penurunan bobot dan kadar air sampel terjadi signifikan pada lama pengeringan awal dan berangsur stabil dengan sampel berukuran lebih kecil memiliki laju pengeringan yang lebih cepat. Sampel membutuhkan waktu 15 jam untuk mencapai aw < 0.8 pada seluruh perlakuan ukuran. Sampel berukuran lebih kecil memiliki daya rehidrasi yang lebih baik dan membutuhkan waktu yang lebih singkat untuk mencapai bobot rehidrasi konstan. Pengujian profil tekstur pada sampel bakso kering yang direhidrasi menunjukkan perubahan tekstur akibat pengeringan belum mampu dikembalikan. Uji rating hedonik dilakukan dengan 75 panelis menunjukkan sampel bakso kering yang direhidrasi masih dapat diterima, serta preferensi panelis terhadap sampel yang kenyal, juicy, dan berwarna cerah.
Keyword: fluidized bed dryer, meatball, moisture content, rehydration, water activity

Judul: Pembuatan bakso dengan menggunakan bahan dasar tepung daging sapi
Abstrak: The aim of the study was to observe the physical characteristic (pH, WHC, rendemen, elasticity and emulsion stability), Fe content and moisture content of beef meals meatball. Experimental design used was randomized block design with different level of rehidrated beef meal (60, 70 and 80%), beef (as a control), and three periods of processing. The result showed that the treatments did not have significant effect on pH value, water holding capacity, rendemen, emulsion stability and Fe content, but had significant effect on elasticity and moisture content.
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Judul: Lejeuneaceae Subfamily Ptychanthoideae (Hepaticae) in  West Java
Abstrak: Subfamily Ptychanthoideae of the family Lejeuneaceae (Hepaticae) in West Java is still poorly known. Publications on this subfamily are out of dated and written in the 19th or early of 20th century. The last taxonomic treatment of Ptychanthoideae of West Java was in 1933, many species names have changed since then. Studies on Ptychanthoideae of West Java are urgently needed. Studies on the Ptychanthoideae were based on the specimens collected from West Java. A total number of 361 of specimens deposited in the Herbarium Bogoriense (BO), Herbarium Biotrop (BIOT), Gottingen Herbarium (GOET) and Bangi Herbarium (UKMB) were examined, those are old and several recent specimens collected in West Java. Recent collections were made from Telaga Warna, Ciater, Gunung Halimun Salak National Park, Cibodas Botanical Garden, Bodogol Education Center and Conservation (Gunung Gede Pangrango National Park), University of Indonesia Campus Depok, including several collections from Banten Province. Twenty four species of Lejeuneaceae subfamily Ptychanthoideae are known from West Java, belonging to 8 genera namely Acrolejeunea (Spruce) Schiffn. (2 species), Archilejeunea (Spruce) Schiffn. (1 species), Lopholejeunea (Spruce) Schiffn. (10 species), Mastigolejeunea (Spruce) Schiffn. (3 species), Ptychanthus Nees (1 species), Schiffneriolejeunea Verd. (1 species), Spruceanthus Verd. (2 species) and Thysananthus Lindenb. (4 species). Two new records of Ptychanthoideae: Mastigolejeunea indica Steph. and Thysananthus minor Verdoorn are reported for Java. A determination key to the species is presented including their descriptions and illustrations.
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