Judul: The Utilization of Green Banana Flour in Set-Yogurt Product.
Abstrak: Banana is one of the leading crops in the world that consumed domestically and exported overseas. The green Cavendish banana which does not meet the exported specification was further processed by turning it into the flour and expected to improve the texture in the set-yogurt product. This study aims to give the added value to the rejected unripe banana by turning it into green banana flour and investigate any effect of that flour on physicochemical and sensory properties in the set-yogurt product. The green banana fruit (first stage of ripening) was used to prepare the banana flour. The properties of banana flour including pasting properties, amylose (9.89%) water absorption indec (2.01 g/g), and water solubility indes (6.37%) were observed. The after-sieved banana flour with a variation concentration of 0, 1, 3, and 5% was directly added as the ingredient for the set- yogurt product. The results of the developed set-yogurt indicated that adding banana flour with a variety of concentrations (1-5% w/v) had impacts on the set-yogurt physicochemical properties. The more banana flour added should have made the texture firmer. However, the addition of 3% banana flour showed the firmest texture (5.83 N). Compare to 0% as a control (2.92 N), 1% (3.73 N), 5% (5.46 N) addition (p<0.05). One percent of banana flour gave the best sensory properties in overall (6.07) with proximate values were 4.14% protein, 0.41% fat, 1.03% acidity, and 0.14% fiber (p<0.05). The syneresis of all samples was in the range of 3.62-8.23%. the settling of the flour occurs while producing set-yogurt made it more precisely and accepted to be stirred due to the health benefit from the product.
Keyword: amylose, banana flour, physicochemical properties, sensory acceptance, set-yogurt

Judul: Formulasi Yoghurt Sinbiotik dengan Penambahan Puree Pisang dan Inulin
Abstrak: Recently, one of functional food which has become popular in the market is probiotic, prebiotic and or synbiotic yoghurt. Synbiotic yoghurt is fermented milk containing both probiotic and prebiotic. Many inovations in yoghurt production by food scientists were developed by adding local ingredients. Banana is abundant local comodity in West Java. Besides having high nutrient, banana also contains 0.5-1.4 g/100g inulin which is a good source of prebiotic. The purpose of this research was to make synbiotic yoghurt containing banana puree and inulin as a functional food using local comodity. In this research, the synbiotic yoghurt was made from banana puree added with Lactobacillus casei as probotic and commercial inulin as prebiotic. This research was divided into three steps, first step was to obtain an optimum ratio between skim milk and banana puree to produce an acceptable yoghurt by sensory evaluation (hedonic ranking test), second step was to obtain an optimum one by addition of commercial inulin to the previous formula based on sensory evaluation (hedonic rating test), and the third step was to determine chemical and microbiology quality of the synbiotic yoghurt. Result of the first step of the research, suggested that skim milk : banana puree ratio = 1:1 was the most preferred product by panelists. Addition of 2% inulin yoghurt resulted in the highest rank yoghurt likened by the panelists. Based on the chemical and microbiological analysis, the resulted synbiotic yoghurt complied standard requirement yoghurt in Indonesia (SNI 01.2981-2009). The synbiotic yoghurt contained BAL 3.6 x 109 cfu/ml probiotic lactic acid bacteria and approximately about 3.88 g/100g prebiotic. Based on proximate analysis, the fat content of this synbiotic yoghurt is less than 5% thus it can be classified as non fat yoghurt.
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Judul: Infeksi Cacing Jantung Dirofilaria Immitis, Railliet & Henry, 1911 Pada Anjing
Abstrak: Cacing Dirofilaria immitis dewasa yang tinggal dalm ventrikel kanan jantung anjing, sering kali menimbulkan gejala klinis yang cukup berat. Cacing Tersebut menghasilkan mikrofilaria yang selanjutnya berkembang menjadi larva infektif dalam saluran malphigi induk semang entara, yaitu nyamuk dari genus Culex, Aedes dan Anopheles.
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