Judul: Karakteristik campuran minyak sawit dan olein sawit pada berbagai proporsi di pt sinar meadow  international Indonesia
Abstrak: Margarine and shortening are the main products of PT Sinar Meadow International Indonesia. Those products are made from several types of oil that is blended and it is called oil blend. The main aim of oil blending was to make desired characteristics of fat that suitable for margarine and shortening. The desired characteristics of end products were measured using two parameters, they were solid fat content (SFC) using low-resolution Nuclear Magnetic Resonance (NMR) and slip melting point (SMP). This research used palm oil and palm olein as the object. The aim of the research is to determine the characteristics of oil blend in term of SFC and SMP. Several formula combinations were conducted with ratio of palm oil: 1st palm olein or 2nd palm olein (1:1, 1:0, 1:9, 2:8, 3:7, 4:6, 6:4, 7:3, 8:2, 9:1 ,0:1). The SFC of oil blend from those combinations were observed in four points of temperatures, 10ºC, 20ºC, 30ºC, and 40ºC. The SFC of oil blend charactheristics tended to have inapropriate in 10ºC, stable and can be predicted well in 20ºC, 30ºC, and 40ºC. SFC relation 10ºC, 20ºC, and 30ºC tended to create linear curves however in 40ºC tended to create polynomial curve. The second formulation that used the second palm oil had larger gap then the first one. The melting point of each formulation was influenced by the melting point of the raw material. If more palm olein is added, the curve is will be more decreased. The result of each temperature represents the purpose of end products such as stick margarine, soft tube margarine, whipped tub margarine, liquid margarine, and industrial margarine.
Keyword: 

Judul: Pengembangan Produk Spreadable Margarin Beraroma Panili
Abstrak: Margarine is one of the water in oil (w/o) emulsion products. Margarine is usually made by plant-based oil. Palm oil and its fractions are widely used for the manufacture of margarine. As the second largest producer of palm oil in the world, Indonesia has great potential to develop margarine products. One of those potentially to be developed is vanilla-flavored spreadable margarine (VFSM). Vanilla flavor is one of the most preferred and widely used in food manufacture. To develop VFSM, this research divided into three steps, i.e., preliminary research, process of margarine making, and analysis. This research is carried out using a completely randomized factorial design. The preliminary research includes characterization of raw materials, determination of vanilla odor threshold, and determination of range treatment in stearin olein ratio. VFSM made from refined bleached deodorized palm olein and palm stearin. The process of VFSM-making includes mixing, homogenizing, packaging, and tempering. There are 9 formulation of spreadable margarine, i.e., three of stearin olein ratio (60%: 40%, 50%: 50%, 40%: 60%) and three concentration of vanilla flavor (0009%, 0012%, 0015%). Physical, chemical, and sensorial characteristics of the VFSM were then analyzed, i.e., the stability, physical (color, spreadibility, consistency), chemical (acid number, iodine number, peroxide number), and organoleptic (rating and hedonic rating test). The results indicated that all of margarine formulas have a good of stability (more than 85%), physical, and chemical characteristics. Based on analysis of variance (ANOVA), the stearin olein ratio did not interact with the concentration of vanilla flavor (p>0.05). All of margarine formulas are also have a good quality of intensity and good acceptability. Based on analysis of stability, physical, chemical, and organoleptic, margarine with stearin olein ratio of 50%:50% and flavor vanilla concentration of 0.012% was selected as the best formula. This formula has similar sensory characteristics, but it has better physical and chemical characteristics than the commercial product.
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: