Judul: Aroma and Flavor Sensory Profiles of Superior Cocoa Liquors from Different Region in Indonesian
Abstrak: Cocoa is one of main agricultural commodities in Indonesia. Cocoa beans produced in Indonesia are bulk and edel cocoa beans. Some of the superior Cocoa beans in Indonesia are found in South Sulawesi, Bali and East Java. The objective of this research was to compare the flavor profiles and flavor sensory qualities of three cocoa liquors obtained from different regions in Indonesian namely East Java, South Sulawesi and Bali. The Ghanaian cocoa liquor was used as a reference. The aroma compounds of cocoa liquors were extracted by using a Solid Phase Microextraction (SPME), followed by measurement of the odor active compounds using Gas Chromatography-Mass Spectrometry/ Olfactometry (GC-MS/O) with Nassal Impact Frequency (NIF) method. The aroma sensory attributes were including nutty, acid, caramel, earthy and chocolate, while the taste sensory attributes included astringency, bitterness and acidity. The sensory profile analysis was carried out by applying a Quantitative Descriptive Analysis (QDA) method. The preference and ranking tests were also conducted. A total of 28 aroma active compounds in the cocoa liquors were identified. There were 21, 19, 22 and 18 compounds detected in East Java, Bali, South Sulawesi and Ghana liquors, respectively. The flavor profiles of these three liquors were different from each other as well as with the reference, Ghanaian cocoa liquor. East Java liquor had specific aroma with a strong chocolate, creamy, caramel and coffee bean. Bali liquor was dominated by creamy, caramel and sweet aroma, while South Sulawesi was specified by sweet and green aroma. Among the three liquors, flavor sensory profile of South Sulawesi was the most similar to that of Ghanaian cocoa liquor. The cocoa liquor from Bali and East Java cocoa were more preferred than cocoa liquor from South Sulawesi.
Keyword: aroma profile, cocoa bean, cocoa liquor, Gas Chromatography-Mass Spectrometry/ Olfactometry (GC-MS/O), flavor sensory profiles

Judul: Pengembangan Minuman Cokelat Instan Komersial Menggunakan Atribut Sensori Terpilih Berdasarkan Preferensi Konsumen
Abstrak: Cacao is one of important commodity in Indonesia. Based on statistical data on 2020, export value of cacao beans reaches US$ 1,22 billion. Application of cacao beans is used as raw material for making chocolate drink. Some industries in Indonesia are developing instant commercial chocolate drink. Sensory evaluation is a key point for developing new product to meet with consumer criteria. Liking is not enough to evaluate sensory quality of the product. However, consumer satisfaction must be considered in sensory evaluation so that the product will be purchased continuously by customer. This research is the first step in development of instant commercial chocolate drink. Objective of this study are identifying consumer preference about instant chocolate drink product from market, identifying sensory attributes that are able to consumer satisfaction and their combination to improve the reach and consumer frequency. Relationship between sensory appeals and consumer satisfaction was identified by survey method integrated with structural equation model (SEM). Focus group discussion (FGD) method was utilized to identify sensory attributes of commercial instan chocolate drink. Then, Kano method is used to categorize the selected sensory attributes based on consumer satisfaction. Total unduplicated reach and frequency (TURF) method is used then to evaluate selected sensory attributes based on reach and frequency. Sensory attributes appeal affected consumer satisfaction of commercial instant chocolate drink with linear coefficient value 0,7. Better performance of sensory attributes increased consumer satisfaction. Sensory attributes of commercial instant chocolate drink consist of six groups including taste, flavor, aroma, texture, aftertaste and color. Based on Kano categorization, creamy and dark chocolate color were included in attractive category, chocolate attributes (color, aroma, flavor) were include in one-dimensional category, and sweet was included in must-be category. Furthermore, the combination of several selected attributes can be an alternative to maximize the production line. The combination of two variants flavor such as original chocolate flavor and chocolate with almonds flavor can be an alternative to reach 100% of the target market.
Keyword: chocolate drink, Kano, SEM, TURF, sensory evaluation

Judul: Metoda intramedullary pin sebagai salah satu cara menanggulangi fraktur femoralis pada anjing
Abstrak: Metoda intramedullary pin merupakan salah satu metoda penanggulangan fraktur yang populer karena banyak mempunyai keuntungan, diantaranya adalah : cepat dan mudah dikerja- kan, fiksasi yang dihasilkan lebih kuat dibandingkan metoda plate, setelah sembuh tulang menjadi lebih kuat, dan biaya yang digunakan relatif lebih ekonomis. Beberapa macam intramedullary pin yang ada, diantara- Steinmann pin, Rush pin, Kirschner pin, Kuentscher nya : nail, dan Leighton Shuttle pin. Teknik pemasangan intramedullary pin dapat melalui operasi tertutup atau operasi terbuka, tergantung dari ti- pe dan derajat fraktur. Pada operasi tertutup tidak dila- kukan pembukaan terhadap lokasi fraktur. Penyisipan pin dilakukan melalui fragmen fraktur proximal diteruskan ke fragmen distal, sehingga pada metoda ini luka yang timbul hanya pada tempat dimana pin tersebut dimasukkan. Pada operasi terbuka penyisipan pin dilakukan melalui pembukaan lokasi fraktur. Dalam melakukan pembukaan terhadap lokasi fraktur, harus dipilih pendekatan yang paling sesuai dan paling sedikit kemungkinannya untuk menimbulkan komplikasi. Pengambilan pin biasanya dilakukan setelah empat atau lima minggu disisipkan, diharapkan pada waktu itu telah terjadi pembentukan callus yang sudah cukup kuat untuk me- nunjang berdirinya tubuh. Pada beberapa keadaan pin tidak perlu diambil, misalnya pada anjing tua atau pada anjing yang menderita penyakit tulang. Tidak ada reaksi sakit... akibat pin bertahan di dalam tulang.
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