Judul: Pengembangan Teknologi Produksi Tepung Singkong Fermentasi (Fermented Cassava Flour) yang Diperkaya dengan Zat Besi
Abstrak: Pemanfaatan singkong sebagai sumber pangan sangat penting dalam mewujudkan kemandirian pangan, salah satunya adalah pengolahan menjadi tepung singkong yang dapat menjadi bahan baku industri pangan. Tepung singkong dapat diperbaiki sifat fungsionalnya dengan proses modifikasi, di antaranya dengan proses fermentasi dengan menggunakan bakteri asam laktat (BAL). Tepung singkong fermentasi (fermented cassava flour atau FCF) juga dapat diperkaya dengan komponen mikro, seperti zat Fe, Zn dan Mg, sehingga dapat menjadi tepung singkong yang difortifikasi. FCF dibuat dengan terlebih dahulu merendam singkong ke dalam air yang mengandung kultur bakteri fermentasi, sebelum dilakukan proses pengeringan dan penepungan. Dalam tataran praktis, penggantian air rendaman perlu diperhatikan, demikian juga bagaimana proses pencampuran komponen mikro dapat seragam dengan menggunakan mixer yang sesuai. Dengan demikian, penelitian ini bertujuan untuk (1) menentukan frekuensi penggunaan air perendam yang mengandung BAL dalam fermentasi FCF, (2) memilih jenis mesin pencampur dan waktu pencampuran komponen mikro (zat besi) dari FCF yang dihasilkan. Air perendam digunakan sampai lima kali lalu diukur viabilitas bakteri asam laktat (BAL) dan profil pasting-nya dengan Rapid Visco Analyzer (RVA), sedangkan jenis mixer dan waktu pencampuran diukur berdasarkan uji homogenitas. Analisis viabilitas BAL menunjukkan tidak terjadi penurunan viabili-tas sampai lima kali penggunaan, dengan konsentrasi akhir BAL sebesar 2.56×10^8 CFU/mL. Analisis RVA menunjukkan air perendam yang digunakan lima kali menghasilkan profil pasting FCF yang hampir sama. Kedua analisis tersebut menunjukkan air kultur fermentasi FCF masih layak digunakan sampai lima kali. Uji homogenitas menunjukkan pencampuran kering dengan v-mixer selama lima menit menghasil-kan tingkat homogenitas paling baik, ditandai dengan nilai RSD terendah, yaitu 2.00%., The utilization of cassava as a food source plays a vital role in achieving food security, one of them is processing it into cassava flour as an ingredient in the food industry. Functional properties of cassava flour can be improved through modification, such as fermentation, using lactic acid bacteria (LAB). Fermented cassava flour (FCF) can also be enriched with micronutrients, such as Fe, Zn, and Mg. FCF is made by soaking cassava into fermentation media which contains BAL culture prior to drying and milling. The objective of this research was to (1) determine the usage frequency of LAB fermentation media in FCF processing, and (2) choose the type of mixer and mixing time of FCF and micronutrient (iron) to yield a homogenous mixture. Fermentation media was applied up to five times, then LAB viability and RVA pasting profile were analyzed, while the mixer type and mixing time were selected through homogeneity test. Analysis of LAB revealed that there was no viability alleviation observed until five times usage, with LAB concentration, was 2.56×10^8 CFU/mL. RVA analysis showed all FCF obtained from five times soaking media experienced similar pasting profiles. It indicated that both analyses showed that fermentation culture can be used up to five times. The result of the homogeneity test revealed that blending using the v-mixer for five minutes provided an acceptable homogeneity level with an RSD of 2.00%.
Keyword: Homogeneity test, Lactic acid bacteria, Fermented cassava flour, Blending time, RVA pasting profile

Judul: Karakterisasi dan Analisis Kluster Tepung Singkong Terfermentasi Varietas Indonesia
Abstrak: Indonesia has various types of cassava with different physicochemical characteristics. Cassava can be processed into fermented cassava flour (FCF), which is an intermediate cassava-based product used as a raw material in food industries. To enhance the database of cassava varieties in Indonesia, this study aimed to characterize the chemical composition and pasting profiles of FCF produced from 28 different Indonesian cassava varieties. The FCF samples were analyzed in terms of chemical composition (moisture, ash, protein, fat, carbohydrate, starch, amylose, amylopectin, and cyanide content) and their pasting properties (peak viscosity, hot paste viscosity, breakdown viscosity, final viscosity, setback viscosity, pasting temperature, peak time, and gel strength). The chemical composition data were subsequently analyzed using Principal Component Analysis (PCA) and Agglomerative Hierarchical Clustering (AHC). This research discovered that the 28 cassava varieties had a significant effect on moisture, ash, protein, fat, carbohydrate, starch, amylose, amylopectin, cyanide content, and gel strength (p<0.05). The highest productivity value of cassava was in UK 1. However, when combined with the FCF yield, the most efficient variety for FCF production was Barokah. The most potential cassava variety in FCF production had high cyanide and ash content that exceeded SNI. Thus, further decreasing method is needed. A decrease in ash content is needed for UK1, Darul Hidayah, Manggu Bogor, and Kubar B, while a decrease in cyanide content is needed for Barokah, Gajah B, Randu, and Genjah Bayam. Some varieties were potential for tapioca raw material, namely UK 1, Barokah, and Malang 4. The result of pasting properties showed a relatively wide range of each parameter, indicating a potential wide range of food application. The PCA of chemical composition visualized the relationships and similarities among the different cassava varieties based on their ash, starch, amylose, amylopectin, and cyanide content. Based on the same factors, three clusters of FCF were identified: the first cluster had the lowest level of ash, starch, and amylopectin content but has the highest amylose and cyanide content; the second cluster displayed demonstrated the highest ash content and the lowest cyanide content, and the last cluster exhibited the highest levels of starch, amylopectin, but intermediate ash, amylose, and cyanide content. These findings successfully identified cassava varieties with a potential application as a food ingredient., Indonesia memiliki berbagai jenis singkong dengan karakteristik fisikokimia yang berbeda-beda. Singkong dapat diolah menjadi tepung singkong terfermentasi atau fermented cassava flour (FCF) yang merupakan produk antara untuk bahan baku industri makanan. Untuk meningkatkan data varietas singkong di Indonesia, penelitian ini mengkarakterisasi komposisi kimia dan sifat pasta pada FCF yang dihasilkan dari 28 varietas singkong berbeda yang ada di Indonesia. Sampel FCF dianalisis kandungan kimianya (kadar air, abu, protein, lemak, karbohidrat, pati, amilosa, amilopektin, dan sianida) dan sifat pasta (viskositas puncak, viskositas jatuh, viskositas pasta panas, viskositas akhir, viskositas balik, suhu pasting, waktu puncak, dan kekuatan gel). Data komposisi kimia selanjutnya dianalisis menggunakan Principal Component Analysis (PCA) dan Agglomerative Hierarchical Clustering (AHC). Penelitian ini memperlihatkan bahwa 28 varietas ubi kayu berpengaruh signifikan terhadap kadar air, abu, protein, lemak, karbohidrat, pati, amilosa, amilopektin, sianida, dan kekuatan gel (p<0,05). Nilai produktivitas umbi singkong tertinggi ada di
Keyword: cassava, characterization, cluster, fermented, flour

Judul: Ornithonyssus Bursa (Berlese, 1888) Famili Macronyssidae yang Menyerang Unggas Dan Penaggulangannnya
Abstrak: Ornithonyssus bursa adalah tungau penghisap darah pada unggas di daerah tropis dan subtropis. Tungau ini relatif kecil, dengan panjang tubuh antara 700-1000 mikron dan lebarnya 250-490 mikron. Tubuhnya bulat berwarna coklat kekuningan sebelum menghisap darh dan berwarna merah setelah menghisap darah dari induk semangnya.
Keyword: