Judul: Kinetika penurunan mutu dan pendugaan umur simpan ekstrak teh hijau dengan model persamaan arrhenius:
Abstrak: The main objective of this research is to determine the decreasing kinetics of green tea extract quality and predicting its shelf life using Arrhenus model. The quality of green tea extract was characterized by the total polyphenol, EGCG compound, and sensory test on taste and colour. Critical limit used for quality parameters were 35% for total polyphenol, 5% EGCG, and 5 for sensory taste and color score. Determination of decreasing kinetics of green tea quality was conducted by storing green tea extract at extreme temperature conditions (35, 45, and 55 ºC), packed in LDPE plastic and cardboard. The humidity during the experiment was kept fixed at 70%. In days of 0, 7, 14, 28, and 35 the sample was carried out and examined for microbiological, chemical and sensory evaluation.
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Judul: Pengaruh Jenis Kemasan dan Suhu Penyimpanan Pada Umur Simpan Teh Hijau.
Abstrak: Green tea is the young shoots and leaves of the tea plant (Camellia sinesis) that have been processed without fermentation process. Processing of green tea is a series of physical and mechanical processes without enzymatic oxidation process (fermentation) to the bud using the panning system. The fermentation process is not needed because to maintain content in fresh tea leaves are picked. This makes green tea products have more nutritional and health value compared with black tea. The aim of shelf life prediction is to know the shelf life of green tea on certain conditions. Determination of product shelf life using the ASS method (Accelerated Storage Studies) and the parameters are environmental conditions that can accelerate the deterioration of food products. The proper packaging and storage can reduce the rate of damage and prolong the shelf life of green tea. The purpose of this study was to determine the change of quality, determining shelf life, and get a better packaging to maintain the quality of green tea. In this study, aluminum foil and plastic PP are used as packaging. The storage’s temperature are 25, 35 and 45°C. Time of storage in this study is three months. Analysis performed includes the analysis of water content, pH, levels of tannin, and organoleptic. Based on initial survey results revealed the characteristics of green tea used are: water content 5,61%, ash content 5,64%, fat 4.05%, protein 21.96%, fiber 6.08%, tannin 8,32% and pH 5,14. During the storage period there was an increase of water content on storage temperature 25 and 35C, this is because the storage space RH is greater than the equilibrium moisture content of materials so that the material absorbs water vapor in the environment to reach an equilibrium with the RH of the environment. At a temperature of 45C, green tea water content decreased in both the packaging, this is because the RH of storage space is smaller than the equilibrium moisture content of material that evaporates moisture on the material to reach equilibrium with the RH of the environment. Value of pH during storage period have increased at each temperature of storage and packaging. The increase in pH can be caused by chemical changes in the acid component of tannin to acid tearubigin and teaflavin. In the higher storage temperature, the rate of increase in pH, which showed smaller. The value of tannin content decreased at each storage temperature and type of packaging. In the higher storage temperature, the rate of decline was found that the greater the tannin content. This is because, the higher storage temperature will support the occurrence of tannin oxidation processes that produce tearubigin and teaflavin. Organoleptic test based on color of steeping, the aroma of steeping, and a sense of steeping green tea. During the storage period the level of preference for three attributes was decreased. The decline occurred due to decreased levels favorite green tea tannin content of the oxidized to teaflavin and tearubigin.
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Judul: Psittacosis Sebagai Zoonosis Penting Yang Berasal Dari Burung
Abstrak: Psittacosis atau ornithosis adalah penyakit menular dari burung kepada manusia. Agens penyebab psittacosis termasuk ke dalam virus psittacosis-lymphogranuloma venereum group yang disebut Chlamydia psittaci. C. psittaci hanya dapat berkembang biak di dalam jaringan hidup tetapi peka terhadap antibiotik. Penyebaran penyakit ini sangat luas, terdapat hampir di seluruh dunia. Di Indonesia penyakit ini belum pernah di diagnosa, tetapi mengingat terdapat demikian banyaknya jenis burung maka diperkirakan psittacosis ini sudah ada. Kasus pada manusia pertamakali ditemukan oleh Ritter pada tahun 1879, di Eropa. Waktu itu dikenal sebagai pneumotyphus. Chlamydia psittaci tidak hanya sebagai penyebab infeksi pada burung, juga bisa menyebabkan infeksi pada mamalia diantaranya sapi, kerbau, kambing, domba, babi dan kucing. Pada kucing dikenal sebagai feline pneumonitis. Pada domba atau kambing mengakibatkan enzootic abortion. Pada burung, kalkun merupakan unggas paling rentan diikuti oleh burung psittacine dan burung lain di luar famili psittacidae. Virulensinyapun berbeda-beda. Yang berasal dari kalkun bervirulensi tinggi, sedangkan yang berasal dari burung merpati bisa bervirulensi tinggi bisa juga bervirulensi rendah. Penularan terjadi melalui kontak langsung maupun ti- dak langsung. Penularan melalui telur tidak terjadi. Umumnya penyakit ini memperlihatkan gejala klinis berupa deman, lesu, lemah, anorexia, kurus, diarrhea ber- warna kekuningan, discharge dari mata dan hidung, conjunc- tivitis. Gejala khas pada kalkun adalah istirahat dengan sternum sebagai dasarnya, karena adanya tekanan dari bagian perut yang sakit. Sedangkan pada manusia memperlihatkan adanya demam, kadang-kadang merasa dingin, lesu, sakit kepala yang hebat, sakit pada bagian belakang badan dan photophobia…dst
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