Judul: Pencirian Edible Film Tepung Tapioka Terplastisasi Gliserol dengan Penambahan Natrium Alginat.
Abstrak: Edible film from glycerol plasticized tapioca starch with sodium alginate addition can be a potential alternative as biodegradable packing. In this experiment, glycerol was mixed into tapioca starch solution with tapioca starch-glycerol composition of 7:3 and 8:2. Sodium alginate solution was then added with concentration 0, 1, 2, and 3%. The edible film produced were tested for the density, mechanical properties, functional groups, morphology, and thermal properties. The edible film with 1% sodium alginate addition into 7:3 tapioca-glycerol composition, showed the highest tensile strength and elongation at break, 187.50 MPa and 95.62%, respectively. The edible film did not show new functional group formation, showing that the film was merely a physical mixture. The edible film’s surface was quite homogenous and formed needles-like pattern. Thermal analysis to the 8:2 and 7:3 tapioca starch-glycerol composition with 1% sodium alginate addition showed weight loss approximately 76.58 and 73.92%, respectively, with the glass transition temperature at 108.00 and 109.88 °C. The safe raw material used, and the results of analysis which fulfill led the standards provided evidence that edible film produced was safe for the body and was expected to be consumed after through the toxicity test.
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Judul: Pencirian Edible Film Pati Tapioka Terplastisasi Sorbitol dengan Penambahan Natrium Alginat
Abstrak: Edible film made from plasticized sorbitol tapioca starch with the addition of sodium alginate is potentially used for food wrap that can maintain the food quality, edible, and environmentally friendly. The film was produced by varying the composition of tapioca starch:sodium alginate at 100:0, 95:5, 90:10, 85:15, and 80:20% with sorbitol 1% and 2% (v/v). The characterization included density, tensile strength, percent elongation, thermal properties, morphology, functional groups, water vapor permeability, and the application. The addition of sorbitol and sodium alginate could increase the edible film elongation and water vapor permeability value. The addition of sodium alginate composition to certain level would increase its tensile strength properties but the addition of sorbitol would decreased tensile strength and thermal stability. Functional groups analysis showed that the films were formed through physical interaction. The films produced were homogeneous, transparent, preserving food quality, edible and brightening food color.
Keyword: edible film, sodium alginate, tapioca starch, sorbitol

Judul: Infeksi Virus Parainfluenza Pada Anjing
Abstrak: Virus parainfluenza anjing termasuk famili Paramyxoviridae, berbentuk pleomorf dengan ukuran bervariasi (bergaris tengah antara 100-500 nm), berpembungkus peka ether, berisi genom RNA dan secara serologis mempunyai kesamaan dengan virus SV-5 kera; dikenak sebagai salah satu kausa penting dari sindrom "kennel cough". Infeksinya dapat mengenai anjing semua umur yang belum pernah terinfeksi atau mendapatkan vaksinasi mengakibatkan gejala klinis ringan yang terbatas pada traktus respirasi atu infeksi yang secara klinis tidak memperlihatkan gejala nyata. Gejala klinis yang nampak setelah masa inkubasi (1-5 hari) terlewati berupa batuk yang tidak berat selama beberapa hari, berbagai tingkat tonsilitis dan pharyngitis dan kadang-kadang ditemukan kenaikan temperatur rektal antara 1-2 derajat C dari temperatur normal rat-rata. Anjing terinfeksi mengandung virus pada traktus respirasi bagian atas dan bawah serta limfonoduli sampai hari ke 9 setelah infeksi. Penyebaran virus antar anjing terjadi secara aerogen.
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