Judul: Pengaruh Pengeringan Terhadap Mutu Nasi Uduk Instan
Abstrak: Rice is the staple food for most of Indonesian. The production of rice increases every years. In 2010, the production of rice was about 65,98 billion ton,while consumtion of rice is 139,5 kg/capital/ year. Based on these data, the development of rice product is a potential market. Nowadays many people do not have much time to prepare their food. Instant food is commonly choosed by the modern people. Quick cooking rice methods have been commonly used since 1970, but their products are not popular in Indonesia. The purpose of this research is to produce a quick cooking rice with special taste native to West Sumaterae, called “nasi uduk”. The preparation involves soaking, cooking (gelatinizing) and drying using fluidized bed dryer.This research was focused on to find out the optimum drying conditions or treatment to produce the good quality of quick cooking rice. This research used three different drying treatments, namely A,B, and C treatment which were based on combination of time and temperature history. It was found that the optimum of drying method was the A tratment. In the A treatment, the rice was freezed for 24 hours at -20°C. After that, rice was dried for 30 minutes at room temperature and then increased the temperature strart from 40°C, 60°C, and 80°C for 10 minutes in each temperature. This method resulted in a good acceptance from panelists.
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Judul: Teknologi Proses Pengolahan Nasi Gurih Instan
Abstrak: Nasi merupakan bahan pangan pokok utama bagi sebagian masyarakat Indonesia. Berbagai variasi pengolahan beras menjadi nasi telah lama berkembang. Salah satu produk yang telah banyak beredar di masayarakat adalah nasi gurih. Nasi gurih instan lebih praktis dalam penyajiannya. Tahapan pengolahan nasi gurih instan meliputi pencucian, perendaman, pemasakan, pembekuan, dan pengeringan. Proses pembekuan dilakukan pada suhu -20 oC selama 24 jam dan 72 jam. Proses pengeringan menggunakan fluidized bed dryer selama 3 jam. Nasi putih instan digunakan sebagai kontrol. Parameter yang dianalisis yaitu karakteristik fisik, karakteristik kimia, karakteristik fungsional, dan penerimaan konsumen. Hasil penelitian nasi gurih instan dengan perlakuan pembekuan 24 jam dan 72 jam tidak berbeda pada karakteristik fisik, penerimaan konsumen dan laju pengeringan. Nasi gurih dengan perlakuan pembekuan 24 jam terpilih karena lebih efisien dari segi waktu dan biaya. Hasil penelitian nasi gurih instan dengan perlakuan pembekuan 24 jam memiliki karakteristik rendemen (95,77%), densitas kamba (0,57 g/mL), waktu rehidrasi (14,34 menit), rasio rehidrasi (2,86), rasio volume pengembangan (2,26), dan daya serap air (69,50%). Nasi gurih instan dengan perlakuan pembekuan 24 jam mengandung kadar air (8,48%), kadar abu (3,93%), kadar lemak (5,56%), kadar protein (7,54%), kadar karbohidrat (82,97%), kadar amilosa (32,39%), kadar amilopektin (46,59%), kadar pati (79,98%), daya cerna pati (54,84%), dan kadar pati resisten (1,90%)., Rice is the main staple food for some Indonesian people. Various variations of processing rice into rice have long been developed. One product that has been widely circulated in the community is savory rice. Instant savory rice is more practical in serving. The stages of processing instant savory rice include washing, soaking, cooking, freezing and drying. The freezing process was carried out at -20 oC for 24 hours and 72 hours. The drying process uses a fluidized bed dryer for 3 hours. Instant white rice was used as a control. The parameters analyzed are physical characteristics, chemical characteristics, functional characteristics, and consumer acceptance. The results of research on instant savory rice with 24 hour and 72 hour freezing treatments did not differ in physical characteristics, consumer acceptance and drying rate. Savory rice with 24 hour freezing treatment was chosen because it is more efficient in terms of time and cost. The research results of instant savory rice with 24 hour freezing treatment had the characteristics of yield (95.77%), bulk density (0.57 g/mL), rehydration time (14.34 minutes), rehydration ratio (2.86), expansion volume ratio (2.26), and water absorption capacity (69.50%). Instant savory rice with 24 hour freezing treatment contains water content (8.48%), ash content (3.93%), fat content (5.56%), protein content (7.54%), carbohydrate content (82.97%), amylose content (32.39%), amylopectin content (46.59%), starch content (79.98%), starch digestibility (54.84%), and resistant starch content (1.90%).
Keyword: functional food, instant rice, resistant starch, savory rice

Judul: Light Microscope Study of ConnectiveTissue in The Spleen of Common Rousette Bat (Rousettus amplexicaudatus)
Abstrak: The spleen is the largest lymphoid organ. As a secondary lymphoid organ, in addition to its immune function, the spleen also has functions as blood filtration, storage, and hematopoiesis. The spleen has different morphologies between species that support different physiological functions, one of which is the difference in the structure of the capsule and trabeculae. Capsule and trabeculae of the spleen generally consist of connective tissue and smooth muscle. The thickness of smooth muscle composed together with connective tissue in the capsule and trabecula determines the function of the spleen that is divided spleen into three storage, defense, and intermediate. Bats are the reservoir of various zoonotic diseases. Bats are thought to have unique immune systems compared to other mammals but the characteristics of its immune organs such as the spleen have never been studied before. This study was conducted to examine the characteristics of capsulae and trabecula of the Common Rousette (Rousettus amplexicaudatus).
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