Judul: Kajian Karakteristik Cara Pengeringan terhadap Sifat Baking Expansion Mocal (Modified Cassava Flour)
Abstrak: MOCAL (Modified Cassava Flour) merupakan tepung singkong termodifikasi yang menggunakan prinsip modifikasi sel ubi kayu secara fermentasi. Sebelum digunakan untuk pembuatan tepung, ubi kayu diolah menjadi chips kering hingga kadar air mencapai 12-13%. Banyak metode pengeringan yang dapat dipilih untuk pengeringan suatu produk, dan seringkali metode tersebut mempengaruhi mutu produk yang dihasilkan. Oleh karena MOCAL digunakan sebagai food ingredient seperti substitusi tepung terigu, maka sifat baking expansion merupakan salah satu parameter yang menentukan mutu MOCAL tersebut. Penelitian ini akan mengkaji karakteristik cara pengeringan terhadap sifat baking expansion pada tepung MOCAL (Modified Cassava Flour).
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Judul: Optimasi Kondisi Fermentasi pada Proses Pembuatan Tepung Singkong Termodifikasi untuk Aplikasi pada Produk Pangan Gorengan
Abstrak: The abundance supply of cassava can be used as an alternative of wheat. Therefore, a technology to modify cassava, so it could have properties equivalent to wheat are needed. One way of doing it is by doing fermentation and turn it into mocaf. Mocaf can be used as wheat flour substitute for some products such as cakes. Although Indonesian people love fried foods, up until now there’s still no mocaf that could possibly compete wheat flour’s properties in term of fried products. Foods fried with mocaf isn’t crispy and wastes a lot of cooking oil due to its high swelling power and oil absorbing capacity. This research intends to create an optimized fermentation condition for mocaf so the mocaf could compete with wheat flour in fried products. The concern of this research are mocaf’s swelling power, oil absorbing capacity, and solubility. This three factors are important in flour, especially in term of fried foods. We could possibly control this three factors by setting up the fermentation time and using different starter concentration, and select the closest result to wheat flour. This research consists of two phases. First phase is to determine the fermentation time, and the second phase is to determine the concentration of the starter. From this research, the best fermentation time and concentration combination that could ressemble wheat flour are 12 hours and 1.5% ⁄. Longer fermentation time and higher starter concentration will result in higher solubility, swelling power, and oil absorbing capacity.
Keyword: fried food products, solubility, oil absorbing capacity, swelling power, MOCAF

Judul: Dog Ticks Infestation and Its Correlation to Tick-Borne Diseases.
Abstrak: Ticks infestation on dog could lead to itchiness, anemia, skin disorders, and tick-borne diseases, such as Ehrlichiosis, Babesiosis, Anaplasmosis and Rocky Mountain Spotted Fever. Besides dogs, Ehrlichiosis were known to be zoonotic. Pre-mature stage tick life cycle that occur outside its host, will enhance contacts between ticks and human. The study of ticks infestation and tick-borne diseases on the dog is necessary, because it has not a lot of information about the diversity, prevalence and degree of ticks infestation in Indonesia. Ticks survey, included ticks sampling and dogs blood test were performed at Animal Police Directorate Security Agency (Baharkam) and Atang Sendjaja Air Force (ATS). Meanwhile ticks sampling also data of cases of ticks infestation and diseases transmitted obtained from 21 veterinary clinics in Bogor, Jakarta and Bandung. All ticks samples stored in bottles containing 70% alcohol for identification. Blood tests performed for Ehrlichiosis, Babesiosis and Anaplasmosis diagnosis. The identification results of the 950 ticks samples that obtained from 97 dogs of Baharkam, ATS and veterinary clinics in Bogor, Jakarta and Bandung, showed only one ticks species, Rhipicephalus sanguineus. This ticks belong to three-host tick, which require three hosts to complete its life cycle. Each ticks stage need a host, either same dog (if it is in place there is only one or a few dogs), as well as different dogs. Research in Baharkam conducted on 81 dogs (53 males and 28 females). The prevalence of dogs infested by ticks was 67.90%. The percentage of male dogs that infested by ticks are larger (69.81%) than female (64.29%). Based on Chi-Square test, there was no relationship between sex and breed of dog with degree of ticks infestation. Generally dogs infested with mild infestation category (41.98%), meanwhile moderate category was 18.52%, 2.47% high and 4.94% very high. The dog’s body region that the most infested by R. sanguineus was dog's back. Probably these body regions were be preferred because they are less accessible for the dog to remove them with its paws. Collection of ticks with tick-drag on Baharkam grass field showed positive results on the field that was more often used to practice by dogs. The samples that obtained was larvae stage ticks with density 152 larvae on 215m2 area of the field. Adult stage ticks and several adult females which laying eggs on the cage wall were obtained in the dog kennels. Whole of male and female ATS dogs infested with ticks (14 dogs). In general, dogs infested with very high infestation category was 64.29%, compared by high degree category (21.43%) and moderate (14.29%). Ticks predilection were found mostly on the dog’s head – neck. On ATS grass field did not reveal any ticks, but positively inside the kennels. It happens probably because dogs are rarely released from the kennel, so that the ticks was did drop-off inside the kennel. The total cases of ticks infestation of dogs at Bogor, Jakarta and Bandung veterinary clinics in 2008 until June 2013 as many as 731 cases. In general, there was an increases of the ticks infestation prevalence at three cities in that range
Keyword: Anaplasma, Babesia, Ehrlichia canis, Rhipicephalus sanguineus