Judul: Color Stability and Physical Properties of Spray-dried Butterfly Pea (Clitoria ternatea L.) Flower
Abstrak: Butterfly pea (Clitoria ternatea L.) flower is potential for natural food colorant. This research determined which combination of carrier agent (maltodextrin and Arabic gum, and maltodextrin and soy protein isolate) to produce spray-dried extract powder with desired physical properties and storage stability. The combination of carrier agents investigated in this study had a significant impact on the characteristics and storage stability of spray-dried powder. Spray-dried powders generated a variety of hues, ranging from purple-blue to purple, and were very stable in storage due to copigmentation. Soy protein isolate significantly reduced caking development. Maltodextrin was discovered to have a positive influence on total anthocyanin content and degradation rate, possibly extend the shelf life. The combination of maltodextrin and soy protein isolate in ISP3 generated the best results in this study. This combination successfully produced vibrant and stable color, high pigment concentration, no caking tendency, good encapsulation efficiency, and a low anthocyanin degradation rate, which may extend shelf life.
Keyword: anthocyanin, butterfly pea flower, food colorant, spray-drying

Judul: Color Characteristic of Butterfly Pea (Clitoria ternatea L.) Anthocyanin Extracts and Brilliant Blue
Abstrak: Butterfly pea (Clitoria ternatea L.) is one of potential anthocyanin sources which can be use as a food colorant. Anthocyanin extracts of butterfly pea was evaluated under different concentration, pH, tinctorial strength, and storage conditions and compared to synthetic colorant, brilliant blue. The structure of the largest molecule of anthocyanin in butterfly pea extracts, ternatin A1, made the extracts had a wide range of color spectrum from red in pH 1-2, purple to blue in pH 3-7, and yellow green in pH 8-14. The color of brilliant blue solution showed high stability from pH 1-12. The good stability of brilliant blue was also showed by the score of color density and degradation index.Chromaticity parameters of the samples were evaluated with the score of lightness, chroma, and hue. The hue score of anthocyanin extracts of butterfly pea at pH 4,5 and 7 showed blue to purple while brilliant blue showed blue color at same pH. When both of them were added to yogurt drink (pH 4,5) and rice (pH 7), the food added with anthocyanin extracts became blue-purple and brilliant blue gave bright blue color to the food.
Keyword: chromaticity parameters., tinctorial strength, pH, brilliant blue, anthocyanin extract

Judul: Rabies sebagai penyakit zoonosis serta usaha pencegahan dan pengendaliannya
Abstrak: Rabies adalah suatu penyakit akut yang sudah sejak lama diketahui baik pada hewan maupun manusia dan selalu berakhir dengan kematian. Disebabkan oleh virus filterable yang bersifat neurotropic. Terdiri atas beberapa serotipe yang dapat diisolasi dari hewan mamalia, rodensia, serangga dan bahkan manusia (Keep, 1982). Semua hewan berdarah panas peka terhadap infeksi rabies. Penyebaran dialam terjadi lewat berbagai jenis hewan seperti anjing, kucing, rubah, serigala, Jackal, kelelawar dan sebagainya. Setiap negara/daerah mempunyai epidemiologi yang berbeda untuk pemyebaran penyakit rabies, sehingga berbeda pula reservoir dan vektor utamanya (Sikes, 1975). Infeksi penyakit paling banyak lewat gigitan hewan gila/tersangka gila, meskipun beberapa kasus terjadi bu kan lewat gigitan. Manusia merupakan jalan buntu (dead erd) terhadap penyebaran rabies meskipun beberapa pihak masih menyangsikan (Bisseru, 1972; Kaplan, 1977). ...
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