Judul: Cheese Flavor Application on Snack Noodle at PT Essence Indonesia (IFF).
Abstrak: Snack noodle is one of the preferred snacks in the world. It should be flavored to gain the consumer preference and satisfaction. Beside the taste, consumer prefer snack noodle that free from seasoning dust. Therefore, other flavoring application method should be developed instead of dusting method. Snack industry used standard technique that requires the flavor processed by heat treatment. Cheese flavor is the most preferred flavor for snack, but it consists of several volatile compounds there are acids, aldehydes, alcohols, sulphur and terpenes. Those compounds are easy to loss during processing moreover with high heat treatment due to the vaporization of volatile compounds. Four technique of flavor application were tested to be applied on snack noodle to determine the most suitable technique. It is determined that the appropriate technique is flavor encapsulation technique at 5000 rpm speed of homogenizer and 10% concentration of gum arabic It is able to reduce flavor loss by 23 % for flavor in powder form and 48 % for flavor in paste form
Keyword: cheese flavor, flavor loss, flavor application, snack noodle

Judul: Manajemen Proses Pembuatan Produk Intervensi Gizi dan Penetapan Flavor Terbaik pada Keju Lunak Rendah Lemak dengan Penambahan Minyak Bekatul
Abstrak: Low-fat soft cheese which is used for nutrition intervention has perishable characteristics and generally not only have a bitter taste but also hard texture so consumer acceptance of the product is quite low. The purposes of this study was to determine the manufacturing process management of nutrition intervention product and determine the best flavor of low-fat soft cheese. The method includes labor, raw materials used, methods used, time allocation, and products distribution. The cheese are produced consists of three variants cheese with substitutions using corn oil and rice bran oil as well as control cheese using whole milk, then cheese with the substitution of rice bran oil which used to determine the best flavor using organoleptic test. The results showed that extensive planning and active controlling in production factors such as labor, time usage, equipment capacity, and good quality materials is required in the production process so that can improve the quality of production management. The results of low-fat soft cheese organoleptic test with the addition of a variety of flavors such as chocolate, vanilla, strawberry, green tea, and soursop shows the acceptance percentage of the parameters of taste, textures, aroma, flavor, and general acceptance ranged from 22%-94% and the best treatment is cheese with strawberry flavor. Bioavailability of calcium in cheese has decreased compared with skim milk from 18,04% to 12,53%, while the bioavailability of phosphorus in cheese has increased compared with skim milk from 29,38% to 20,24%.
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Judul: Pengaruh Infeksi Haemoproteus columbae (Kruse, 1890) Pada Burung Merpati Dan Cara Penanggulangannya
Abstrak: Haemoproteus columbae merupakan paras it yang menyerang sel-sel darah merah burung rnerpati. Siklus hidupnya kompleks dan dapat dibagi menjadi dua yaitu siklus hidup asexual terjadi delam tubuh burung merpati dan siklus hidup sexual terjadi dalam tubuh lalat dari famili Hippoboscidae sebagai vektor. Stadium yang nampak dalam peredaran darah perifer hanyalah garoetosit yang dapat dibedakan menjadi dua yaitu gametosit jantan (mikrogametosit) dan gametosit betina (makrogametosit).
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