Judul: Karakterisasi gizi dan pendugaan umur simpan savory chips ikan nike (Awaous melanocephalus)
Abstrak: Nike fish (Awaous melanocephalus) were schooling of juvenile fish species found in Gorontalo waters. Nike processing as a savory snack chips was an effort to diversify the fishery products and one of some alternatives to meet the needs of healthy and nutritious snacks. The purpose of this study was to characterize the nutrition of nike, determine the formula of savory chips, learn best frying time and temperature for nike savory chips products, and predicted the shelf life. Formulation study was conducted with 3 flour (rice, tapioca, and wheat) which were added with sodium bicarbonate (baking soda) as anticaking agent. The frying method used deep-fat frying at a temperature 160°C, 170°C, and 180°C, for 3, 4, and 5 minutes. Selected product was determined for texture and sensory analysis. Estimation of shelf life savory chips conducted with acceleration method on 3 conditions of storage temperature, and 2 packaging materials types (aluminium foil and polypropilen). Thiobarbituric acid value (TBA) used as a parameter of the reduction in quality chips. Nike fish’s nutritional composition consisting of proximate including 79.76% water, protein 16.89%, fat 0.76%, 0.3% carbohydrate, and ash 1.93%. The highest concentration of essential amino acid was conceived by 1.153% leucine and 0.843% lysine, and the highest concentration of non-essential amino acids dominated by amino acids glutamate and proline approximately 1.478% and 0.821%. Unsaturated fatty acid content of nike is relatively high that composed dokosaheksanoate acid (DHA) 14.81%, 8.50% oleic acid, and eikosapentanoat acid (EPA) 2.22%. Mineral composition of nike consisted of calcium 677.34 ppm, 211.58 ppm magnesium, iron 15.77%, 17.88 ppm zinc, iodine 0.079 ppm. The best selected formula of savory chips was a formulation from rice flour and tapioca with 1.5% anticaking agent concentration, and the temperature of 170°C for 5 minutes is the best frying temperature and frying time. Characterization of selected products indicating nutritional composition of the water content of 4.62%, 37.03% fat content, and 22.62% protein content. Products were packed by aluminium foil packaging slower rate of decline in quality than the polypropilen packing, and had a longer shelf life as long as 360 days at room temperature, so the alufo packaging can be recommended as a packing method for nike savory chips.
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Judul: Nutritional Analysis and Shelf Life Estimation of  Banana Chips by Accelerated Shelf-Life Testing (ASLT)
Abstrak: Produk yang ingin diperdagangkan di Indonesia harus memiliki label pada kemasannya. Keterangan yang wajib dicantumkan pada label adalah tanggal kadaluarsa produk. Informasi nilai gizi merupakan informasi penting bagi konsumen karena dapat mempengaruhi pola makan konsumen. Tujuan penelitian ini adalah menganalisis komposisi gizi, mengidentifikasi perubahan mutu pada berbagai suhu, dan menghitung umur simpan produk keripik pisang. Analisis gizi dilakukan menggunakan metode analisis proksimat terhadap tiga varian rasa keripik pisang. Perubahan mutu yang diamati adalah susut bobot, kadar air, kadar asam lemak bebas (%FFA), dan mutu organoleptik keripik pisang yang disimpan pada suhu kamar (30±1° C), 40±1° C, dan 50±1° C. Umur simpan dihitung menggunakan metode Accelerated Shelf-Life Testing (ASLT) melalui persamaan Arrhenius. Seratus gram keripik pisang rasa balado, sapi panggang, dan jagung bakar masing- masing mengandung air 2.80 g, 2.54 g, dan 2.62 g; karbohidrat 69.77 g, 67.49 g, dan 71.25 g; protein 1.05 g, 1.38 g, dan 1.05 g; lemak 22.58 g, 23.18 g, dan 21.78 g; serta energi total 486.47 kkal, 474.50 kkal, dan 470.19 kkal. Perubahan mutu yang terjadi adalah kenaikan bobot keripik, kadar air, dan kadar asam lemak bebas serta penurunan tingkat kesukaan terhadap keripik pisang. Umur simpan keripik pisang adalah 265 hari pada suhu penyimpanan 25°C., A product traded in Indonesia must have a label on its packaging. Information that must have included is its expired date. Nutritional information is important for consumers because it could relate to the consumer dietary patterns. The purpose of this study was to analyze nutrient composition, identify quality changes at various temperatures, and calculate the shelf life of banana chips. Nutritional analysis was carried to proximate analysis in three flavors of banana chips. Quality changes observed included weight loss, moisture content, free fatty acid levels (%FFA), and organoleptic at room temperature (30±1°C), 40±1°C, and 50±1°C. The shelf life of the product estimated with Accelerated Shelf-Life Testing (ASLT) method. A hundred grams of balado, barbecue, and roasted corn flavored banana chips respectively contains water 2.80 g, 2.54 g, and 2.62 g; carbohydrates 69.77 g, 67.49 g and 71.25 g; protein 1.05 g, 1.38 g, and 1.05 g; fat of 22.58 g, 23.18 g, and 21.78 g; and total energy 486.47 kcal, 474.50 kcal, and 470.19 kcal. Quality changes that occur are an increase in the weight of chips, moisture content, and levels of freefatty acids and a decrease in the level of preference for banana chips. The shelf life of banana chips is 265 days at storage temperature of 25°C.
Keyword: accelerated shelf-life testing, banana chips, nutrition fact, shelf life

Judul: Prolapsus uteria dan penanggulangannya
Abstrak: Prolapsus uteri adalah penyembulan mukosa uterus dari badan melalui vagina. Penyembulan ini dapat total dan dapat pula sebagian. Umumnya terjadi setelah melahirkan. Prolapsus uteri disebabkan karena pada saat melahirkan, hormon oxytocin yang dihasilkan oleh kelenjar hipofise posterior sangat meningkat, sehingga gerak peristaltik, perejanan urat daging dan diafragma berlangsung terus menerus dengan kuat, meskipun foetus telah lahir. Faktor predisposisi prolapsus uteri adalah hewan yang telah berumur tua dan selalu di kandangkan sepanjang tahun, sehingga menyebabkan relaksasi ligamentum penggantung uterus. Infeksi yang disebabkan oleh kuman penyebab abortus serta batuk yang kronis lebih mendorong terjadinya prolapsus uteri.
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