Judul: Pendugaan Umur Simpan dengan Metode Accelerated Shelf-Life Testing (ASLT) pada Produk Bandrek Instan dan Sirup Buah Pala (Myristica fragrans Houtt) di Desa Sinarsari dan Dramaga Kabupaten Bogor
Abstrak: Indonesia is a major producer of spices in the world. Traditional beverage can be made from the spices, as well as instant powder drinks. Obligation to put the expiration date on the food label is mentioned in the Food Act no. 7/1996 and Government Regulation no. 69/1999 on Food Labelling and Advertising. This research aims to predict the shelf-life of instant bandrek produced in Desa Sinarsari and nutmeg syrup produced in Desa Dramaga Bogor and to study the chemical and microbiology characteristic of both products. Shelf-life estimation of instant bandrek and nutmeg syrup was based on the method of Accelerated Shelf-Life Testing (ASLT). Instant bandrek will expire after 341 days when stored at 80% RH with temperature at 30 0C while nutmeg syrup will expire after 34 - 47 days when stored at 30 0C. The antioxidant capacity of instant bandrek is 256.12 mg/L AEAC and for nutmeg syrup is 775.62 mg/L AEAC per serving.
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Judul: Pendugaan Umur Simpan Seasoning dan Microencapsulated Ginger Powder dengan Metode Accelerated Shelf Life Testing di PT. Indesso Aroma
Abstrak: Seasonings’ and microencapsulated powder ginger powders’ quality are sensitive to changes in water levels. Accelerated shelf life testing (ASLT) method was used to determine the shelf life of seasonings and microencapsulated ginger powders based on critical moisture content approach. Appearance and flavor was found to be the critical parameter in seasonings and microencapsulated ginger powders deterioation. Shelf life of products depends on product’s characteristics (initial moisture content, moisture content equilibrium and water activity), storage conditions (temperature and relative humidity), and packaging (primary package’s permeability and surface area of packaging). The calculations were based on three storage conditions (warehouse storage conditions, storage temperature of 30OC 80% RH and10OC 50% RH). In warehouse storage conditions, the shelf life of microencapsulated ginger powder-1 and microencapsulated ginger powder-2 are 5,52 years and 1.51 years. On the other hand, seasonings and their shelf life are Oritasty™-1 0.46 years, Oritasty™-2 1,81, Barbequnic™ 2.13 years, Baladonesia™ 1.28 years and 1.50 years, WesternAsia™ 0.64 years, CheezyChez™ 3.08 years, Oceania™ 2.23 years, Maniche™ 1.34 years.
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Judul: Anatomi Otot Wajah Kancil (Tragulus napu)
Abstrak: Kancil merupakan hewan ruminansia terkecil di dunia yang mulai banyak digunakan sebagai model untuk penelitian ternak ruminansia besar. Untuk mengetahui sejauh mana kancil dapat digunakan sebagai hewan model penelitian diperlukan data-data ilmiah yang bersifat biologis dari hewan ini. Untuk itu dilakukan studi anatomi otot wajah terhadap 6 ekor kan- cil (Tragulus napu). Hasil penelitian menunjukkan bahwa kancil mempunyai bentuk dan susunan otot-otot wajah yang lebih mirip dengan kambing dan domba daripada sapi. Disamping itu didapatkan pula satu otot yang keadaannya mirip dengan M. retractor anguli oculi pada anjing…
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