Judul: Physicochemical properties and In Vitro starch digestibility of Thai tradisional rice cake and pie cake
Abstrak: This research was first aimed to investigate the effect of flour types (pea flour, rice flour, sticky rice flour) and mixed flour (rice flour and sticky rice flour) on physicochemical properties and starch digestibility of the corresponding pea cake and rice cake. Second, to investigate the effect of cold setting conditions on physicochemical properties and starch digestibility of pea cake and rice cake. In the preliminary research, chemical composition of raw materials involved moisture, ash, protein, crude fat, and amylose content were determined as well as granular morphology, thermal and pasting properties. Experiment I was conducted in order to investigate the effect of mixing rice flour and sticky rice flour on granular morphology, thermal, and pasting properties. The resulted cakes were then analyzed in term of starch digestibiliity, textural and color properties (experiment II). At last, effect of cold setting condition on starch digestibility, textural, and color properties of pea cake and rice cake was investigated.
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Judul: Development of organic rice noodle and Pad Thai preparation
Abstrak: This study was aimed to develop rice noodle from broken organic Jasmin rice with addition of different additives. Physicocemical of flours were determined as dried rice noodle was prepared with wet casting method and determined in chemical, physical and cooking properties. The physicochemical properties of organic rice flour (ORF) in comparison with commercial rice flour (CRF) and tapioca flour (TPF) were significantly different (p<0.05). The ORF contained low amylose content compared with others (p<0.05). Swelling power of ORF (10.76) at higher temperature (85°C) was lower compared to others (12.37 for CRF and 21.33 for TRF). Water absorption index of ORF was significantly higher at ambient temperature but lower than CRF and TPF in higher temperature (p<0.05). There was no significant difference in term of water solubility index between ORF and CRF both at ambient and high temperature (p>0.05). Addition of 1% (w/w) microbial transglutaminase (MTGase) increased yellowness of cooked rice noodle from -1.34 to 8.23 as well as improved tensile strength and cooking weight when compared to control (p<0.05). Addition of glycerol mono-stearate (GMS) 1% (w/w) significantly increased hardness (787.03g to 1331.00g) of cooked rice noodle as well as increased cooking loss (7.43% to 10.86%) (p<0.05). Addition of 2% (w/w) NaCl improved the noodle quality significantly in tensile strength (42.91g to 59.24g) and cooking loss (7.43% to 4.78%) (p<0.05). Rice noodle with 2% (w/w) NaCl addition was chosen and compared to the commercial rice noodle in the form of Pad Thai dish. The commercial rice noodle was significantly superior to the developed rice noodle on textural properties and sensory ratings in terms of overall acceptability, firmness, elasticity and stickiness (p<0.05). Further study should be finding or modifying process parameters of organic rice noodle such as combining flours or other additives addition to improve noodle quality that comparable to commercial rice noodle, especially the textural properties
Keyword: pad thai, rice noodle, organic food, rice flour, cooking properties

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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