Judul: Optimasi Konsentrasi Bromelin, Suhu, dan Waktu Tunggu pada Pembuatan Cemilan Kreker
Abstrak: Sodium metabisulfite (SMBS) is added to the snack crackers for a crispy texture, but it may cause a sulfite allergy. Bromelain is an enzyme that has the potential to replace SMBS without any major side effects, but it is necessary to consider concentration, temperature, and standing time. This study aimed to obtain an optimum concentration for bromelain, dough temperature, with standing time and to determine snack crackers' physicochemical and sensory properties. The research was conducted in three steps, i.e., determination of responses and the range of factors, optimization of parameters, and characterization of physicochemical and sensory properties of snack crackers. The step for determining the response and the range of factor levels was needed to obtain an experimental design as input for the optimization stage. The optimization stage aimed to get the optimum parameters. The physicochemical and sensory characterization aimed to determine the differences in product characteristics from optimization results and control (usage of SMBS). Cracker snacks made using bromelain had significantly different sensory attributes of hardness, crispness, appearance, and color with a significant level of 5%. Density and puffiness represented appearance sensory attributes. Color value responses (L*, a*, b*, C*, and oH) represented color attributes, and hardness using a texture analyzer represented hardness and crispness sensory attributes. The bromelain concentrations were in the range of 0.1 – 0.25 %. The dough temperatures were in the range of 35 – 50 oC, while the waiting times were in the range of 30 – 60 minutes. The values of each factor were then entered in the D-optimal design expert application so that experimental designs were obtained to be tested. The results showed a significantly different response of density, hardness, and color value of C*. The significant responses were then determined their targets, i.e., specific gravity was minimized, hardness in the range of 1000-1100 gram-force, and color value C* in the range of 15 – 25. The highest desirability value obtained was 0.98, at 0.25% bromelain concentration, 35°C dough temperature, and 43 minutes standing time. Snack crackers made using bromelain at the optimum condition had a higher puffiness value while the density was smaller than those of the control. The color of snack crackers using bromelain was redder, less yellow, and less bright than those of the control. Based on the results of the proximate analysis, snack crackers made with bromelain had chemical compositions which were not significantly different from the control. Based on the results of hedonic test, it was known that snack crackers made with bromelain enzyme had a lower score on appearance attribute compared to the control. This indicates that consumers do not really like crackers with high score of puffiness.
Keyword: bromelain, optimization, response surface method, snack crackers, sodium metabisulfite

Judul: Optimasi Formula Produk Ekstrusi Snack Makaroni dari Tepung Sukun (Artocarpus altilis) dengan Metode Desain Campuran (Mixture Design)
Abstrak: Breadfruit (Artocarpus altilis) is a plant of high carbohydrate (27.12%) with high water content (60-80%), so that makes it easy to be spoiled and damaged. To increase the shelf life and economic value of breadfruit, breadfruit should be processed into flour. Breadfruit flour can be used to substitute wheat flour 25-75%. However, the use of breadfruit flour is still low, especially in the form of extruded products. Increased consumption of modern snacks such as macaroni is challenging. The objective of this study is to find an optimum formula of snack macaroni with breadfruit flour substitution. 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. Macaroni breadfruit formulas has been made then measured on the physical properties including expansion, colour, texture, density, and hedonic rating test (colour, aroma, texture, taste, and overall). The result of the optimum formula is the mixture of 45%(b/b) breadfruit flour, 40%(b/b) tapioca flour,and 15%(b/b) wheat flour. The formula had expand of 3.06 mm. The sensory scores obtained for the formula are 4.77 for colour, 5.07 for aroma, 5.59 for texture, 4.79 for taste, and 4.99 for overall (scale 1-7). The colour of the formula is yellow with ˚Hue of 79.94˚ (L=43.58, a=5.51, b=30.95). The formula has texture with texture analyzer value of 2034.86 gf, raw snacks densityof 0.93 g/ml and fried snack density of 0.27 g/ml. The best formula that has been verificated then will characterization with chemical test (proximate analysis).
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Judul: Prolapsus uteria dan penanggulangannya
Abstrak: Prolapsus uteri adalah penyembulan mukosa uterus dari badan melalui vagina. Penyembulan ini dapat total dan dapat pula sebagian. Umumnya terjadi setelah melahirkan. Prolapsus uteri disebabkan karena pada saat melahirkan, hormon oxytocin yang dihasilkan oleh kelenjar hipofise posterior sangat meningkat, sehingga gerak peristaltik, perejanan urat daging dan diafragma berlangsung terus menerus dengan kuat, meskipun foetus telah lahir. Faktor predisposisi prolapsus uteri adalah hewan yang telah berumur tua dan selalu di kandangkan sepanjang tahun, sehingga menyebabkan relaksasi ligamentum penggantung uterus. Infeksi yang disebabkan oleh kuman penyebab abortus serta batuk yang kronis lebih mendorong terjadinya prolapsus uteri.
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