Judul: Formulasi dan Proses Produksi Produk Sambal Andaliman dalam Kemasan
Abstrak: Andaliman is one of spices that can grow in Indonesia, especially in North Sumatera. The Andaliman’s uniqueness is special sensory characteristic, like trigeminal sensation on the tongue. The research was conducted to determine andaliman sauce formulation that have the best physical, chemical, and organoleptic characteristic, to know andaliman sauce stability during storage, and to know testing parameters that can be monitor according to andaliman sauce stability. Sample were added by citric acid (0.05%, 0.10%, 0.20%, 0.30%, and 0.60%) to reach pH ≤ 4. Four andaliman consentration (0%, 3%, 5%, and 7%) were added to chosen sample, to obtain the best physical (viscosity, color), chemical (pH, total phenol), and organoleptic characteristic. Stability of the best sample were tested at 30 oC dan 37 oC during storage The result indicates that pH optimal of andaliman sauce can be reach by added 0.60 % citrate acid and to get andaliman sauce with optimal physic characteristic and organoleptic can be reach by adding 5 % andaliman. Stability of andaliman sauce can be determined by Aw, viscosity, and TPC parameter.
Keyword: stability, formulation, andaliman sauce, andaliman

Judul: Sensory Aroma Profiles and Hedonic Preference of Processed Andaliman (Zanthoxylum acanthopodium DC.) Produced by Different Methods
Abstrak: Andaliman (Zanthoxylum acanthopodium DC.) is a native Indonesian spice with limited usage due to its short shelf life. Several processing methods have been conducted to prolong the shelf life of andaliman, along with preserving its flavor characteristics, such as drying, extraction, and encapsulation. This study aimed to evaluate andaliman after those processing methods to obtain its sensory aroma profile by Quantitative Descriptive Analysis (QDA) and aroma acceptance through hedonic ranking and rating tests. A descriptive test was conducted with ten trained panelists and generated nine attributes to describe andaliman, including citrus peel, menthol, herb, spice, woody, orange, green, floral, and pungent. Extraction increased the intensity of all aroma attributes in andaliman, with a significant difference in citrus peel, spice, and green aroma. Drying of andaliman and encapsulation of andaliman extract with two combinations of wall materials resulted in an insignificant difference in aroma intensity to fresh andaliman. Hedonic test performed with 70 panelists showed that the preference for dried andaliman was not significantly different from fresh andaliman. The rest of the processing methods (extraction and encapsulation) resulted in a lower preference for processed andaliman. In general, processing methods to prolong the shelf life of andaliman yielded processed andaliman with an acceptable aroma profile and quality., Andaliman (Zanthoxylum acanthopodium DC.) merupakan salah satu rempah Indonesia yang masih terbatas penggunaannya dikarenakan umur simpannya yang singkat. Beberapa metode pengolahan telah dilakukan dalam upaya memperpanjang umur simpan serta mempertahankan kualitas flavor pada andaliman, antara lain pengeringan, ekstraksi, dan enkapsulasi. Penelitian ini bertujuan mengevaluasi andaliman dari berbagai metode pengolahan tersebut untuk memperoleh profil aroma melalui evaluasi sensori dengan metode Quantitative Descriptive Analysis (QDA) dan tingkat kesukaan aroma melalui metode hedonik rating dan ranking. Uji deskriptif telah dilakukan oleh 10 orang panelis terlatih dan menghasilkan sembilan atribut aroma untuk mendeskripsikan andaliman segar dan hasil pengolahan, yaitu citrus peel, menthol, herb, spice, woody, orange, green, floral, dan pungent. Pengeringan menghasilkan aroma herb yang lebih kuat pada andaliman. Proses ekstraksi meningkatkan intensitas seluruh atribut aroma andaliman dengan perbedaan signifikan pada aroma citrus peel, spice, dan green. Pengeringan andaliman dan enkapsulasi pada ekstrak andaliman dengan dua jenis kombinasi bahan penyalut menghasilkan produk andaliman dengan keseluruhan aroma yang tidak berbeda nyata terhadap andaliman segar. Uji hedonik dilakukan oleh 70 orang panelis menunjukkan andaliman hasil pengeringan memiliki nilai kesukaan yang tidak berbeda nyata terhadap andaliman segar, sedangkan proses lainnya (ekstraksi dan enkapsulasi) menghasilkan andaliman dengan nilai kesukaan yang lebih rendah. Akan tetapi secara umum, ketiga proses pengolahan untuk memperpanjang umur simpan andaliman masih dapat menghasilkan produk dengan kualitas aroma dan penerimaan yang baik.
Keyword: andaliman, aroma profile, drying, encapsulation, extraction

Judul: Prevalence of Bird Lice on Rock Pigeon (Columba livia) in 99Wonderland Park, Selangor, Malaysia
Abstrak: Rock Pigeon (Columba livia) have coexisted with humans for thousands of years and are used for various purposes such as food and in sports. Rock pigeons may have the potential to be infested with a wide range of ectoparasites, which can have a significant impact on their life cycle. This study aims to measure the prevalence of Columba livia with bird lice in 99Wonderland Park, Selangor, Malaysia in the year 2020 and to ascertain the impact of bird lice on the health of these infested birds. Data were collected from clinical records for the month of January to December in the year 2020 from 99Wonderland Park, Selangor, Malaysia. Lice were identified in 42 of the 80 Rock pigeons examined so, the overall prevalence of lice infestations was 52.5%. The prevalence of ectoparasites was found to be higher in young Rock pigeons (60.4%) as compared to adult Rock pigeons (37.4%). Columbicola columbae (wing lice) and Colpocephalum turbinatum (body lice) are two species of lice that have been detected. Body lice were more prevalent in young Columba livia birds at 47.6% whereas wing lice were more prevalent in adult Columba livia birds at 16.7%. Most of the lice were found in the thorax and abdomen area followed by the head and neck area., Merpati Batu (Columba livia) telah hidup berdampingan dengan manusia selama ribuan tahun dan digunakan untuk berbagai keperluan seperti makanan dan olahraga. Merpati batu dapat terinfestasi dengan berbagai ektoparasit, yang dapat berdampak signifikan pada siklus hidup mereka. Penelitian ini bertujuan untuk mengetahui prevalensi Columba livia dengan kutu burung di 99 Wonderland Park, Selangor, Malaysia pada tahun 2020 dan untuk memastikan dampaknya terhadap kesehatan burung yang terinfestasi. Data dikumpulkan dari catatan klinis dari bulan Januari hingga Desember tahun 2020 dari 99Wonderland Park, Selangor, Malaysia. Kutu diidentifikasi pada 42 dari 80 merpati batu yang diperiksa sehingga, prevalensi keseluruhan infestasi kutu adalah 52,5%. Prevalensi ektoparasit ditemukan lebih tinggi pada merpati batu muda (60,4%) dibandingkan dengan merpati batu dewasa (37,4%). Columbicola columbae (kutu sayap) dan Colpocephalum turbinatum (kutu badan) adalah dua spesies kutu yang telah ditemukan. Kutu badan lebih banyak ditemukan pada burung Columba livia muda sebesar 47,6% sedangkan kutu sayap lebih banyak ditemukan pada burung Columba livia dewasa sebesar 16,7%. Sebagian besar kutu ditemukan di daerah dada dan abdomen diikuti daerah kepala dan leher.
Keyword: Columba livia, prevalence, ectoparasite, wing lice, body lice, Columba livia, prevalensi, ektoparasit, kutu sayap, kutu badan