Judul: Optimasi Formula Minuman Fungsional Berbasis Kunyit (Curcuma domestica Val.), Asam Jawa (Tamarindus indica Linn.), dan Jahe (Zingiber officinale var. Amarum) dengan Metode Desain Campuran (Mixture Design).
Abstrak: Turmeric, tamarind, and ginger have been widely used as Indonesian traditional beverage called “jamu”. “Jamu” is known for its functional characteristics, such as high antioxidant capacity. This beneficial factor makes “jamu” potential to be developed as a functional beverage. This study showed the optimization of functional beverage formula based on turmeric, tamarind, and ginger. The objective of this study is to discover an optimum functional beverage formula with high antioxidant capacity and good sensory qualities (colour, aroma, taste, and overall). The method used in the optimization of the formula was mixture design method. Design Expert (DX) 7.0® software was used as a tool in the optimization. The result reveals the optimum formula is a mixture with 5.0%(v/v) turmeric extract, 9.9%(v/v) tamarind extract, 15.1%(v/v) ginger extract, 40%(v/v) sugar solution, and 30%(v/v) water. The formula had antioxidant capacity of 0.1741mgAEq/ml. The sensory scores obtained for the formula are 4.40 for colour, 4.20 for aroma, 4.10 for taste, and 4.27 for overall (scale 1-7). The colour of the formula is yellow with ˚Hue of 68.5922˚ (L=47.0433, a=13.4500, b=34.3067). The formula has pH value of 3.60 and total soluted solid value of 14.90˚Brix.
Keyword: 

Judul: Formulasi, Karakterisasi, dan Diversifikasi Rasa Minuman Fungsional Berbasis Kunyit Asam serta Kajian Toksisitas dan Stabilitasnya Selama Penyimpanan
Abstrak: People believe that the mixture of turmeric and tamarind extracts used in jamu drink had a specific function for human health. This research was purposed to improve sensory characteristic and antioxidant capacities of turmeric and tamarind based functional drink. This research was done in pre-research and main research. In pre-research formulation of turmeric and tamarind based functional drink was done by mix of 5, 10, 15, 20, and 25 % v/v turmeric with 5 % tamarind extract with analysis of antioxidant, pH, and total phenol components. In main research sensory characteristic diversification formulation were done by addition of 0.5, 1.0, and 2.0 % v/v cinnamon, nutmeg, and lime extract and followed by antioxidant capacity and sensory characteristic analysis. The chosen formula was followed by acute toxicity analysis to decide LD 50 and Arhennius accelerated method to decide stability of the chosen formula. The pre-research result showed that mixture of 10 % v/v turmeric and 5 % tamarind based functional drink with addition of 2% v/v lime extract was the chosen formula with 99.594 ppm AAE antioxidant capacity and 97.451 ppm total phenol components. The main research showed that turmeric and tamarind based functional drink diversification with addition of 2 % v/v lime extract was the chosen formula with 103.761 ppm AAE antioxidant capacity and stable in 59 days at room temperature (300C) and 178 days at chiller temperature (50C). Acute toxicity analysis of the chosen formula showed that this chosen formula had an unclassified zone of LD50 which means the chosen formula had very low acute toxicity level.
Keyword: 

Judul: Psittacosis Sebagai Zoonosis Penting Yang Berasal Dari Burung
Abstrak: Psittacosis atau ornithosis adalah penyakit menular dari burung kepada manusia. Agens penyebab psittacosis termasuk ke dalam virus psittacosis-lymphogranuloma venereum group yang disebut Chlamydia psittaci. C. psittaci hanya dapat berkembang biak di dalam jaringan hidup tetapi peka terhadap antibiotik. Penyebaran penyakit ini sangat luas, terdapat hampir di seluruh dunia. Di Indonesia penyakit ini belum pernah di diagnosa, tetapi mengingat terdapat demikian banyaknya jenis burung maka diperkirakan psittacosis ini sudah ada. Kasus pada manusia pertamakali ditemukan oleh Ritter pada tahun 1879, di Eropa. Waktu itu dikenal sebagai pneumotyphus. Chlamydia psittaci tidak hanya sebagai penyebab infeksi pada burung, juga bisa menyebabkan infeksi pada mamalia diantaranya sapi, kerbau, kambing, domba, babi dan kucing. Pada kucing dikenal sebagai feline pneumonitis. Pada domba atau kambing mengakibatkan enzootic abortion. Pada burung, kalkun merupakan unggas paling rentan diikuti oleh burung psittacine dan burung lain di luar famili psittacidae. Virulensinyapun berbeda-beda. Yang berasal dari kalkun bervirulensi tinggi, sedangkan yang berasal dari burung merpati bisa bervirulensi tinggi bisa juga bervirulensi rendah. Penularan terjadi melalui kontak langsung maupun ti- dak langsung. Penularan melalui telur tidak terjadi. Umumnya penyakit ini memperlihatkan gejala klinis berupa deman, lesu, lemah, anorexia, kurus, diarrhea ber- warna kekuningan, discharge dari mata dan hidung, conjunc- tivitis. Gejala khas pada kalkun adalah istirahat dengan sternum sebagai dasarnya, karena adanya tekanan dari bagian perut yang sakit. Sedangkan pada manusia memperlihatkan adanya demam, kadang-kadang merasa dingin, lesu, sakit kepala yang hebat, sakit pada bagian belakang badan dan photophobia…dst
Keyword: