Judul: Sifat fungsional dan reologi tepung jagung nikstamal serta aplikasinya pada pembuatan makanan pendamping ASI
Abstrak: This study was carried out to evaluate changes in functional and rheological properties of corn flour treated by nixtamalization and to apply the nixtamalized corn flour for supplementary infant food production. The corn was nixtamalized using lime at different concentrations (0%, 0,25% and 0,5%) and cooking times (0, 5, 10, 15, and 20 min). The lime concentration and cooking time significantly (p ≤ 0,05) affected functional and rheological properties of corn flour. Swelling volume, solubility, water absorption capacity and gel strength decreased with increasing lime concentration. Gel strength increased with cooking time up to 10 minutes and decreased with prolonged cooking time. Pasting studies showed that the peak viscosity, breakdown and setback of corn flour decreased with increasing lime concentration. Functional and rheological properties of nixtamalized corn flour were affected by Ca-starch interactions. The increasing of water absorption capacity increased swelling volume, solubility, gel strength and peak viscosity and conversely decreased wettability of corn flour. The gel strength had a positive correlation with setback. The nixtamalized supplementary infant food had macro nutritions complied with the standard. It had lower water absorption capacity and higher bulk density than non-nixtamalized supplementary infant food. The nixtamalized supplementary infant food had protein digestibility of 87,36% (db) and starch digestibility of 81,07% (db). Sensory acceptabilities of the nixtamalized supplementary infant food were not significantly different (p ≤ 0,05) from commercial supplementary infant food except smoothness, color and aroma.
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Judul: Effects of spontaneous fermentation during soaking of local variety of white corn (Zea mays L.) on physicals, chemical and functional characteristics of its flour
Abstrak: The uses of white corn in food industry in Indonesia are still limited. To explore the potential uses, evaluation of chemical physical, and functional properties of white corn flour is needed. The objective of this study was to evaluate chemical, physical and functional properties of white corn flour, and its changes as affected by spontaneous fermentation during soaking of white corn grits. Corn flour was prepared by soaking of white corn grits followed by drying and grinding. Soaking was done at closed pan and controlled temperature, to promote spontaneous fermentation. The resulted flour was fractionated using multiple sieve of 100 mesh (150 ìm), 150 mesh (106 ìm) and 200 mesh (75ìm) and analyzed for its chemicals, physicals and functional characteristics. Fermentation process as long as 24 hr will reduce gelatinization temperature (Tg) of resulted flour from 82oC to 76.2oC; but finally Tg would increase (85.2oC) at 72 hr of fermentation. Fermentation process of corn grits do not affect its peak viscosity (in the range of 493 -560BU), but will increase only after fermentation of more than 48-60 hr (648 -573 BU); and further fermentation would reduce the peak viscosity (550 BU)similar to that of flour resulted from process without fermentation. Flour resulted from corn grits after fermentation process of 12 hr has breakdown viscosity of 0 BU. This suggests that heat stability of flour produced from corn grits after 12 hr fermentation is higher that that of control flour (breakdown viscosity of 68 BU).
Keyword: gelatinization temperature, fermentation process, peak viscosity, breakdown viscosity

Judul: Pengamatan penyakit rabies pada kelelawar (Chiroptera) di daerah kota dan Kabupaten Bogor
Abstrak: Rabies pada satwa liar khususnya kelelawar sering terjadi di beberapa negara maju seperti Amerika serikat, Kanada dan Amerika Latin, ini merupakan jenis silvatik rabies yaitu rabies yang terjadi di daerah daerah pegunungan dan hutan. Banyak kasus yang telah dilaporkan sehubungan dengan kasus tersebut. Penelitian ini bertujuan untuk mengetahui ada tidaknya penyebaran rabies. pada kelelawar (Chiroptera) di Indonesia khususnya di Bogor. Telah dilakukan permulaan pemeriksaan terhadap sepuluh ekor kelelawar yang dikumpulkan dari kota dan kabupaten Bogor yang diambil otaknya dengan menggunakan uji Seller, FAT (Flouresecent Antibody Technique) dan biologis, untuk mengetahui ada atau tidaknya virus rabies. Hasil pengamatan menunjukkan bahwa dari sampel otak kelelawar diperoleh hasil negatif atau tidak ditemukan adanya virus rabies pada sampel tersebut.
Keyword: Chiroptera, rabies, bats