Judul: Emulsification Process and Cost Analysis of Beverage Emulsion Production of Red Palm Oil
Abstrak: Beverage emulsion of red palm oil is one of the diversification of food products which has the advantage of high pro-vitamin A content. This beverage emulsion is an alternative product in preventing vitamin A deficiency that suffers many children. Beverage emulsion formulations had been studied previously by several researchers. This study was aimed to obtain a proper emulsification process condition and production cost analysis of red palm oil emulsion. In the emulsification process, the variable treatments were rotating speed of homogenizer of 6000 rpm, 8000 rpm, 10000 rpm and homogenization time of 1 minute, 3 minutes and 4 minutes. In the process of pasteurization, the variable treatments were temperature of 70oC, 80o C during 10 minutes and 15 minutes. The parameters observed were the emulsion stability, diameter of emulsion droplet (μm), microstructure and color. The results showed that the homogenizer rotation speed and the homogenization time affected the stability and emulsion droplet size. At rotating speed of homogenizer of 10000 rpm and homogenization time of 3 minutes the emulsion stability was the highest (98,59%) and the emulsion droplet size was the smallest (2,04 μm). Eligibility criteria for investments were the NPV Rp. 1.111.711.032, IRR 38%, the net B/C 1,18. The BEP was 29075 units (bottles) or Rp. 319.819.738.
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Judul: Physical Characterization of Emulsions Stabilized by Proteins and Nanoparticle
Abstrak: Encapsulation of provitamin A in red palm oil has become a focus for both industry and researcher to support solutions for vitamin deficiencies that are still prevalent, especially in developing countries The main aim of the present work was to investigate the effect of combination of different emulsifier such as SiO2 nanoparticle, whey protein isolate, and soy protein isolate to produce a stable emulsion from red palm oil. Research consists of two stages: red palm oil characterization and comparison of three different emulsifier and its combination in emulsion system then Comparison of best stage 1 emulsion in various concentration. Combination of SiO2-SPI-WPI had the best characteristics therefore it was chosen for final stage sample. After 7 days of storage, combination of SiO2-SPI-WPI at 5% concentration had lowest creaming index at 5,2% for final stage sample was obtained. In rheological perspective, emulsion samples predominantly exhibit shear-thinning behavior following power law model. All stage 2 samples have reddish and yellowish color as measured by chromameter. Samples were considered as macro-emulsion as droplets size distribution obtained were above 100
Keyword: Emulsion, Nanoparticle, Whey Protein, Soy Protein, Red Palm Oil

Judul: Ornithonyssus Bursa (Berlese, 1888) Famili Macronyssidae yang Menyerang Unggas Dan Penaggulangannnya
Abstrak: Ornithonyssus bursa adalah tungau penghisap darah pada unggas di daerah tropis dan subtropis. Tungau ini relatif kecil, dengan panjang tubuh antara 700-1000 mikron dan lebarnya 250-490 mikron. Tubuhnya bulat berwarna coklat kekuningan sebelum menghisap darh dan berwarna merah setelah menghisap darah dari induk semangnya.
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