Judul: Pembuatan Edible Tray Berbahan Dasar Tepung-Tepungan Lokal
Abstrak: Edible tray is a storage for sauces which able to be eaten after it used. The objectives of this research are: (1) to observe the effect of corn flour addition and variation of oil or fat to the chemical and physical characteristics of wafer and, (2) to determine the most preferred wafer by consumers. The wafers are cooked using two heated steel plates. Edible tray produced from mocaf flour and corn flour by using wafer cooking method has characteristic similar with rich fiber biscuits. The more composition of mocaf flour in edible tray, the higher value of thickness, hardness, and crispness. The coconut oil based edible tay relatively has higher thickness than palm oil based or margarine based. Edible tray produced by mixing 75 % of flour mocaf and 25 % of corn flour as well as addition of palm oil is the most preferable edible tray by consumers, and has a good form resistance up to 1 hour observation, so it can be applied as a container of tomato sauce, chili sauce, or cone ice cream.
Keyword: heat press cooking, corn flour, mocaf flour, edible tray

Judul: Pengembangan produk edible dishware
Abstrak: Edible dishware is a product development from food to edible dishware. Edible packaging is both safe to consume and able to reduce environment pollution. This research was conducted in developing wafer and opak singkong as base product which ordinarily have rigid shape and plain taste. This study was aimed to learn and obtain formula, determine production technology and profile of edible dishware. Edible dishware base was determined by formulating 2 base products until formula which is suitable in meeting production technology and product profile requirements was obtained. The best edible dishware formula was wafer for industry containing flour, coconut oil, liquid soya lechitin, salt, baking soda, and water. Production technology required all-in mixing using cold water (± 17 oC) for 6 minutes, 1 stage baking and shaping using a dedicated machine in 150 oC for 4 minutes, and 5 minutes cooling time. A small plate-shape edible dishware which had 9 cm of diameter and 8 grams of weight per unit contributed 1,5% energy; 0,1% fat; 1,4% protein; and 2,2% carbohydrate to average minimum nutritional requirement. Maintenance analyses showed that maximum time limit for product in contact with open air was 90 minutes and critical moisture was 4,3776% (w/w). Product handling consisted of handling in producer and customer level.
Keyword: wafer, opak singkong, edible packaging, edible dishware, dish, Bogor Agricultural University (IPB)

Judul: Diagnosa Spesies dan Penanggulangan Babesiosis pada Sapi
Abstrak: Babesiosis adalah penyakit menular yang khas pada sapi yang disebabkan oleh protozoa parasitik perusak sel darah merah yang termasuk dalam genus Babesia. Penyebab babesiosis pada sapi adalah Babesia bigemina, B. bovis, B. major dan g, divergens. Jenis babesia yang lain yang juga menyerang sapi adalah EJ. argentina dan B. berbera tetapi Nahoney (1977) menganggap bahwa kedua jenis babesia tersebut adalah sinonim daripada -B. bovis. Serangan daripada parasit babesia tersebut biasanya menyebabkan kerusakan eritrosit yang hebat sehingga hewan menderita anemia yang bisa berakibat kematian hewan bila tidak segera mendapat pengobatan.
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