Judul: Optimasi Formula Produk Ekstrusi Snack Makaroni dari Tepung Sukun (Artocarpus altilis) dengan Metode Desain Campuran (Mixture Design)
Abstrak: Breadfruit (Artocarpus altilis) is a plant of high carbohydrate (27.12%) with high water content (60-80%), so that makes it easy to be spoiled and damaged. To increase the shelf life and economic value of breadfruit, breadfruit should be processed into flour. Breadfruit flour can be used to substitute wheat flour 25-75%. However, the use of breadfruit flour is still low, especially in the form of extruded products. Increased consumption of modern snacks such as macaroni is challenging. The objective of this study is to find an optimum formula of snack macaroni with breadfruit flour substitution. The method used in the optimization of the formula was mixture design method. Design Expert (DX) 7.0 ® software was used as a tool in the optimization. Macaroni breadfruit formulas has been made then measured on the physical properties including expansion, colour, texture, density, and hedonic rating test (colour, aroma, texture, taste, and overall). The result of the optimum formula is the mixture of 45%(b/b) breadfruit flour, 40%(b/b) tapioca flour,and 15%(b/b) wheat flour. The formula had expand of 3.06 mm. The sensory scores obtained for the formula are 4.77 for colour, 5.07 for aroma, 5.59 for texture, 4.79 for taste, and 4.99 for overall (scale 1-7). The colour of the formula is yellow with ˚Hue of 79.94˚ (L=43.58, a=5.51, b=30.95). The formula has texture with texture analyzer value of 2034.86 gf, raw snacks densityof 0.93 g/ml and fried snack density of 0.27 g/ml. The best formula that has been verificated then will characterization with chemical test (proximate analysis).
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Judul: Pemanfaatan tepung jewawut (Pennisetum glaucum) dan tepung ampas tahu dalam formulasi snack bar
Abstrak: Snack is food which is consumed between main meals. That is why the demand for snack foods is increasing. Many of these snack found nowadays in Indonesia are lacking of bioactive components such as antioxidant and dietary fiber. One of famous snack types nowadays is snack bar. Not so many commercial snack bars are found in Indonesia. Most of them are imported product and expensive in price. In this research, snack bar made of local ingredients which contained bioactive compounds and dietary fiber was trying to be made. The local ingredients were from millet flour and okara flour. Millet is one type of cereals. Its common name is Pearl Millet (Pennisetum glaucum). Okara flour is one of the wastes from tofu production. Millet is the source of antioxidant and okara flour is source of fiber. Both of these ingredient are not used by people to be food raw materials. The other ingredients in this research were hunkue flour, sugar, skim milk, nutmeg fruit, and water. The aim of this research was to get the best formulation of snack bar based on organoleptic, antioxidant, and fiber analysis. The variables that were differentiated among formulas were ratio of millet and okara flour (1:1, 1:2, and 2:1) and fat source. Fat sources of these bars were palm oil and avocado. Six formulas were obtained from these two variables. Based on hedonic rating test, formula with palm oil obtained the highest score and the difference between flour ratios was not significant. The higher the percentage of additional flour okara, the level of total dietary fiber in product would be higher. Formula 1:2 using avocado had the highest fiber content (17,21%). However, formula 2:1 using palm oil had the highest antioxidant capacity (4,98 mg vitamin C equivalent per 100 gram product). The antioxidant activity was higher if the proportion of millet flour were higher in product. Based on the results, formula with the ratio of millet and okara flour= 1:2 was the best formula. The antioxidant capacity of that formula was 3,76 mg vitamin C equivalent per 100 gram product and the total fiber was 13,13%. This product contained water (12,5%), ash (1,7%), protein (12,65%), fat (22,8%), carbohydrate (62,86%), iron (64 ppm), zinc (16 ppm), and calcium (2308 ppm). The color of formula M1:2 were L= 61,12, a= +5,89, b= +2,86, and 0Hue= 77,23. The hardness level of the chosen snack bar millet-okara formula was 852 gram force.
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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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