Judul: Bioavailability of Calcium and Iron in Various Cooking Methods of Torbangun Dishes as Part of Diet for Lactating Mothers
Abstrak: The purpose of this study was to analyze bioavailability of calcium and iron of torbangun dishes in three cooking methods namely boiling, steaming, and stirfrying. The study also aimed to analyze the bioavailability of those minerals in the dishes when combined with carbohydrate and protein food sources namely fried chicken, catfish (Clarias batrachus), or tempe (fermented soybean) using in vitro analysis method. The results of the study showed that there were significant differences among three methods used in this study on the bioavailability of calcium. Further analysis showed that the steaming method had the highest score of calcium bioavailability (p<0,05). In addition, combination of torbangun dishes with carbohydrate and protein sources namely chicken-rice, catfish-rice and tempe-rice showed no significant differences on bioavailability of calcium and iron. Protein in the dishes that cooked with three cooking methods had positive correlation with the bioavailabilty of calcium, while the bioavailability of iron, positive correlation was only shown on the boiling method. Pearson Correlation analysis showed that tannins, oxalate and phytate had negative correlation with calcium bioavailability of the dishes, whereas phytate had negative correlation with the bioavailability of iron only on the boiling and steaming dishes.
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Judul: Tingkat Retensi Karoten Total dan Protein serta Aktivitas Antioksidan Masakan Torbangun (Coleus amboinicus Lour)
Abstrak: Bataknese Simalungun women in North Sumatra who consume Torbangun soup believe that it can stimulate the breast milk production. Until now information and use of Torbangun is still very limit. People need to know more about Torbangun apart from its benefit but also on the effect of cooking towards nutrients especially those sensitive to the total carotenoids and proteins as well as antioxidant activity. The purpose of this research was to study the effects of Cuisine types on the retention of carotenoids, protein, and antioxidant activity of Torbangun cuisine. There are three types of Torbangun cuisine used in this study namely lodeh, pecel, and stir-fry. Chemical analysis conducted in this study include the analysis of water, fat, protein, ash, carbohydrate cntents, total carotene, and antioxidant activity. The study used Complete Randomized Design (CRD). Data were analyzed using Analysis of Variance, Duncan, and independent T-Test. Cuisine types significantly effected the nutrient content of water, ash, carbohydrates, and carotene, while there were no significant effect of the nutrient content of fat, and protein then antioxidant activity. The contribution of vitamin A in the torbangun cuisine (per serving) was more than 20% of the recommended reference Label Nutrition (ALG), so that these products can be categorized as high provitamin A. Independent T-Test results showed that the levels of crude carotene lodeh before and after cooking were significantly different (p <0.05), whereas carotene levels of pecel and stir-fry were not significantly different, as well as protein content and antioxidant activity before and after cooking (p > 0.05).
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Judul: Infeksi Virus Parainfluenza Pada Anjing
Abstrak: Virus parainfluenza anjing termasuk famili Paramyxoviridae, berbentuk pleomorf dengan ukuran bervariasi (bergaris tengah antara 100-500 nm), berpembungkus peka ether, berisi genom RNA dan secara serologis mempunyai kesamaan dengan virus SV-5 kera; dikenak sebagai salah satu kausa penting dari sindrom "kennel cough". Infeksinya dapat mengenai anjing semua umur yang belum pernah terinfeksi atau mendapatkan vaksinasi mengakibatkan gejala klinis ringan yang terbatas pada traktus respirasi atu infeksi yang secara klinis tidak memperlihatkan gejala nyata. Gejala klinis yang nampak setelah masa inkubasi (1-5 hari) terlewati berupa batuk yang tidak berat selama beberapa hari, berbagai tingkat tonsilitis dan pharyngitis dan kadang-kadang ditemukan kenaikan temperatur rektal antara 1-2 derajat C dari temperatur normal rat-rata. Anjing terinfeksi mengandung virus pada traktus respirasi bagian atas dan bawah serta limfonoduli sampai hari ke 9 setelah infeksi. Penyebaran virus antar anjing terjadi secara aerogen.
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