Judul: Pengembangan Teknologi Pembuatan Mi Sagu (Metroxylon sagu)
Abstrak: Sago (Metroxylon sagu) is one of local food in Indonesia which has the potency to be further developed as raw material for gluten-free noodle (non-wheat noodle). The purpose of this research is to develop an extrusion-based technology for sago noodle production. The addition of a protein sources, i.e. soy flour was done to determine the effect of protein on cooking loss, elongation, hardness, cohesiveness, and adhesiveness of sago noodle. The addition of soy flour with concentrations of 5%, 10%, 15% and 20% has a significant effect in increasing cooking loss, reducing its elongation, hardness, and cohesiveness (p <0:05). Furthermore, sago noodle without the addition of soy flour (F1) and with the addition of 5% soy flour (F2) could decrease hardness while retaining a minimum cooking loss, which is less than corn noodle and commercial spaghetti. F2 contains higher protein, fat, and ash, but lower carbohydrate than F1. Hedonic rating test results showed F1, F2 and corn noodles acceptance were not significantly different in texture attributes (p ≥ 0.05), while the color and flavor attributes of corn noodle has the highest acceptance. The acceptance of F1 and F2 noodle were not significantly different (p ≥ 0.05) on all attributes.
Keyword: soybean flour, sago, gluten free noodle, noodle

Judul: Pengayaan Spirulina dalam Formulasi Mi Sagu Kering.
Abstrak: Spirulina is a microalgae that contains of high protein, amino acids, and antioxidants, however the the product development is still limited. Meanwhile, diversification product of sago is very well known is sago noodle (mi gleser), however nutrition content of sago noodle was still inferior. The addition of Spirulina on the sago noodle is expected to increase the nutritional content. Addition of carrageenan serves to improve the texture of noodles that are not easily broken. The aim of this research was to create a diversification product made from local raw food commodities which were practical, nutritious, contain fiber and antioxidant by using sago enriched Spirulina. The selection of Spirulina concentration using organoleptic test, continued by analysis of chemical and physical of noodles, determining the best formula, and the determination of recommended dietary allowances. The results show that the most effective drying time is at temperatures 50 oC for 6 hours and the best consentration of carageenan was 0,2 %. Three of selected Spirulina concentrations namely 2,43 %, 4,85 %, and 12,14 %. The best formula is dried sago noodle with Spirulina 12,14 % with moisture 12,88 % wet weight, ash 1,14 % dw (dry weight), protein 5,06 % dw, fat 0,30 % dw, carbohydrates 93,53 % dw, fibre 3,05 %, IC50 antioxsidant 1440 ppm, and water activity 0,75. Water absorption 97,10 %, cooking loss 14,39 %, cooking time 17,58 minutes, hardness 379,60 gf, stickiness -26,50 gf, and springiness 0,76 gs. Nutrition information with serving size 80 grams has calories 203 kcal, 10 % daily value of protein, 0 % daily value of fat, 39% daily value of carbohydrate, and 15% daily value of fibre.
Keyword: Spirulina, sago, local food, dried sago noodle

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
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