Judul: Formulasi Pembuatan dan Pendugaan Umur Simpan Beras Aruk (Beras Singkong) dengan Substitusi Kacang Merah
Abstrak: Diversification program to anticipate a reduction in the consumption of rice in the future in this country need to be done include replacing the consumption of rice with other staple foods. One area that has been done diversification program is Bangka Belitung. Communities in the region have much to consume rice made from other carbohydrate sources, namely cassava rice called aruk rice. Aruk rice is rice made with cassava main raw material, the shape of small grains, and a local food community of Bangka Belitung. The addition of red beans is done to improve the nutritional value of aruk rice. This study aims to determine the best formula to make rice-based cassava with additional red beans, knowing the characteristics of the product, and determine the shelf life of the product. In this research, the selection formula is 95:5, 90:10, 85:15 (cassava : red beans). Based on the formula chosen from test sensory, the best formula of red bean aruk rice substitution is 95:5 (cassava flour : red beans). The result of this research showed addition of red beans could improve the nutritional value of aruk rice. Analysis of the characteristics of the selected formula includes 7.16% (wb) water, 0.56% (db) ash, 0.31% (db) fat, 4.29% (db) protein, 94.84% (db) carbohydrate, 2.41% dietary fiber, 1.56% crude fiber, 24.70% amylose, 76.95% in vitro digestibility of starch, and 11.28 ppm HCN. The shelf life of aruk rice selected formula packed with HDPE packaging is longer than packed with PP, LDPE and MDPE which is 988 days at 85% RH, 766 days at 90% RH, and 614 days at 95% RH.
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Judul: Pengembangan Beras Tiruan Berbasis Sorgum
Abstrak: Rice is a staple food for Indonesians which still can not be replaced by another source of carbohydrate. This phenomenon is risky for national food security. There for goverment has done several program in food diversification but seems none of them works really success. Regarding these issue, this research is conduct to make an artificiall rice made from sorghum as one of solution to food diversification. The best formulation regarding hedonik rating test is the artificial rice made from 80% of sorghum flour, 20% mokaf of total flour needed, 40% water from total flour, and 1% of GMS of total flour needed. the proksimat analysis showed the best formulation contain water 6,48% , ash 0,775%(bb), protein content 6,53% (bb), fat contain 1,39% (bb), and carbohydrate contain 84,81% (bb).
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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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