Judul: Pengaruh Umur Panen dan Metode Penjemuran terhadap Mutu Fisik Rumput Laut Eucheuma collonii sp
Abstrak: The purpose of this study was to the characteristics of drying and analyze the effects of harvesting age, rack drying and standing drying methods on physical quality of dried seaweed Eucheuma cottonii sp. The research was conducted in four stages consist of seaweed cultivation of Eucheuma cottonii sp, harvest time, drying and organoleptic tests with split-split-plot design (SSPD) 2 x 3 x 2 with 2 replications as block. Drying method (A) is the whole plot factor which consisted of 2 levels i.e. rack drying (a1) and standing drying (a2). Harvesting age (B) is sub-plot factor which consisted of 3 levels i.e. 35 days of harvest time (b1), 45 days (b2) and 55 days (b3). Thickness/distance (C) was sub – subplot which consisted of 2 levels i.e. 10 cm/15 cm (c1) and 20 cm/30 cm (c2). Sun radiation intensity ranged between 50 W m-2 – 700 W m-2, air temperature ranged between 23.3 0C – 31.7 0C, relative humidity (RH) 56% to 95% while the wind speed ranged between 2 m s-1 – 9 m s-1. Sun intensity was the most significant factor in increasing drying rate compared to temperature and wind speed during drying process. Initial moisture content of Euchema cottonii sp seaweed ranged between 82.57% – 83.90%. The highest moisture content was found at seaweed which harvested at 35 days i.e. 83.90%. The lowest moisture content occurred at seaweed which harvested at 45 days i.e. 82.57%. The fastest drying rate generated seaweed Eucheuma cottonii sp that is harvested at 35 days and then dried using a hanging method with a distance of 15 cm. The range of impurities from 0.42% – 2.25% with average 1.10%. The average of organoleptic test for visibly of dried seewead was 3.26 with range 2.70 to 4.40, dried seaweed texture was 3.18 with range 2.40 to 4.17 and smell was 3.94 with 2.60 to 4.30 of range. Rack drying method generating the physical qualities of dried seaweed such as the foreign material, visibility and flavor was better. Harvesting age at 45 days produced less foreign material and best visibility, texture and flavor compared with harvest time at 35 days and 55 days. Drying with 20 cm thickness and 30 cm distance was significantly produced better dried seaweed quality compared to 10/15 cm of thickness or distance. The best physical quality of dried seaweed Eucheuma cottonii sp was produced by harvesting the seaweed at 45 days and followed by rack drying method.
Keyword: harvesting age, drying methods, physical quality, seaweed, eucheuma cottonii sp

Judul: Eucheuma cottonii seaweed drying used an oven at a different temperature
Abstrak: Rumput laut kering adalah salah satu komoditas perairan yang dapat diolah menjadi bahan pangan dan kosmetik. Proses pengeringan rumput laut pada umumnya menggunakan panas matahari dimana proses tersebut membutuhkan waktu yang lama. Teknik pengeringan rumput laut dengan oven pada umumnya sudah banyak dilakukan dengan menggunakan suhu 50 dan 60°C. Penelitian ini bertujuan untuk mengeringkan rumput laut segar dengan berbagai suhu pengeringan, melihat karakteristik warna rumput laut serta aktivitas air setelah dilakukan pengeringan serta menghitung laju pengeringan terbaik pada pengeringan oven dari rumput laut Eucheuma cottonii. Metode penelitian inidiawali dengan proses pencucian rumput laut yang kemudian dilakukan dengan pembersihan sampel dan dilanjutkan proses pemotongan secara acak. Tahapan selanjutnya dilakukan dengan proses pengeringan yang dilakukan hingga 6 jam dengan suhu yang berbeda. Rumput laut yang sudang dikeringkan kemudian menentukan karakterisitik terbaik. Pengeringan dengan menggunakan suhu yang berbeda memiliki hasil penurunan bobot yang berbeda. Hasil terbaik dari penelitian ini adalah pengeringan oven menggunakan suhu 70°C yang mampu menurunkan kadar air sangat cepat dengan nilai kadar air sebesar 10,69%, nilai aw 0,2905. Penurunan bobot pada penelitian ini memiliki hasil yang sama yaitu mencapai pengeringan konstan pada waktu ke- 285 – 360 menit, Dried seaweed is one of the aquatic commodities that can be processed become foodstuffs and cosmetics. The process of drying seaweed generally uses sunlight where the process takes a long time. Seaweed drying techniques with ovens, in general have been widely done using temperatures 50 and 60 °C. The study aims to dry fresh seaweed at various temperatures and to observe the color characteristics of seaweed and water activity after drying and counting the best drying rate on oven drying of Eucheuma cottonii seaweed. This method of study is started with kelp washing, which is then done with random elimination of samples and cutting. The next steps involved a curing process of up to 6 hours with different temperatures. Dried seaweed then determines the best characteristics. Drying by using different temperatures has a decrease in yield. The best result of this study is was the rapid drying oven’s at 70 °C that would lower water level very rapidly and with 10.69%, the value of aw 0.2905. The weight loss of this study has the same result of reaching a constant drying of 285 - 360 minutes
Keyword: Eucheuma cottonii, laju pengeringan, pengeringan, rumput laut kering, dried seaweed, drying, drying rate, Eucheuma cottonii

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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