Judul: Prediksi Penurunan Kualitas Minyak Goreng Kelapa Sawit menggunakan Fourier Transform Infrared (FTIR) Spectroscopy dengan Analisis Multivariat
Abstrak: This study aims to investigate the FFA value, peroxide value, and spectroscopic profile of frying oil during short term of frying and to find out their relationship using multivariate statistics. Two batches of commercial palm frying oil are used to fry cat fish for nine times. Each frying is done at 185o C for 15 minutes. The control sample and the odd frying number samples are taken to undergo analysis of FFA value, peroxide value, and spectroscopics profile. In batch 1, the FFA value is decreased from 0,80 mg NaOH/ g sample in control sample to 0,22 mg NaOH/ g sample in the ninth frying samples. In batch 2, the FFA value is decreased from 0,66 mg NaOH/ g sample in control sample to 0,30 mg NaOH/ g sample in the ninth frying samples. The peroxide value shows increasing and then decreasing trend. In batch 1, the third frying sample contains the highest peroxide value (23,93 meq O2/ kg sample) before it decreases on the ninth frying sample (4,83 meq O2/ kg sample). In batch 2, the third frying sample contains the highest peroxide value (27,48 meq O2/ kg sample) before it decreases on the ninth frying sample (5,87 meq O2/ kg sample). The main peak positions from FTIR spectroscopy are located on 722, 872, 912,5, 966, 1032, 1091, 1400,5, 1418, 1654, 1729, 2974,36, 3005,54, 3474,91, and 3530 cm-1. These peaksare correlated with oil functional groups such as alkyl, esther, saturated and unsaturated fatty acid. The correlation of FFA value and percentage of absorbance’s intensity shows equation with R2 = 0,955 and P value 0,042. While the equation for the peroxide value one shows R2 = 0,963 and P value 0,030. Both of the equation use significance level 5%.
Keyword: 

Judul: Pendugaan Kandungan Kimia Minyak Goreng Menggunakan Near Infrared Spectroscopy
Abstrak: Indonesia menjadi penghasil minyak kelapa sawit terbesar yang berdampak pada perkembangan industri makanan dan rumah tangga. Tingginya kebutuhan akan minyak goreng tidak diimbangi dengan harga yang terjangkau, sehingga pelaku usaha menggunakan minyak goreng berulang kali bahkan hingga menghitam menyebabkan penurunan mutu. Monitoring penurunan mutu minyak goreng pada umumnya dilakukan dengan metode kimia. Metode kimia dianggap kurang praktis, sehingga diperlukan metode alternatif. Near Infrared Spectroscopy (NIRS) dapat menjadi metode alternatif yang lebih cepat dan akurat untuk menguji penurunan mutu minyak goreng dibandingkan dengan metode kimia. Penelitian ini bertujuan untuk memonitoring penurunan mutu minyak goreng yang digunakan berulang menggunakan metode NIRS dengan menentukan pengolahan data spektrum dan jumlah faktor utama terbaik dengan metode Partial Least Square (PLS) pada panjang gelombang 1000 – 2500 nm. Sampel minyak goreng dihasilkan dari 0 – 15 kali proses penggorengan sehingga terdapat variasi mutu pada setiap tahap penggorengan dengan jumlah sampel keseluruhan sebanyak 32 sampel. Bilangan peroksida dan kadar asam lemak bebas dievaluasi sebagai parameter kandungan kimia utama. Data spektrum diolah menggunakan metode normalisasi, Standard Normal Variative (SNV), Multiplicative Scatter Correction (MSC), dan Detrending, kemudian dikalibrasi dengan data kimia menggunakan Partial Least Square (PLS). Nilai terbaik ditentukan berdasarkan pada nilai koefisien korelasi (r), Standard Error of Calibration (SEC) dan Standard Error of Prediction (SEP). Pendugaan terbaik untuk bilangan peroksida menggunakan pretreatment Detrending dengan faktor 7 diperoleh nilai r 0,93, SEC 0,17%, dan SEP 0,16%. Sedangkan untuk pendugaan terbaik kadar asam lemak bebas menggunakan spektrum original dengan faktor 8 diperoleh nilai r 0,94, SEC 0,016%, dan SEP 0,019%. Hasil ini menunjukkan bahwa Near Infrared Spectroscopy (NIRS) dapat digunakan untuk memonitoring penurunan mutu minyak goreng., Indonesia is the largest producer of palm oil which has an impact on the development of the food and household industries. The high need of cooking oil is not followed by an affordable price. Thus, industries use cooking oil repeatedly, even it turns black, causing a decrease in quality. Cooking oil quality monitoring is generally carried out by chemical methods. Chemical methods are considered less practical, so an alternative method is needed. Near Infrared Spectroscopy (NIRS) can be an alternative method that is faster and more accurate to monitor deterioration of cooking oil quality compared to chemical methods. This study aims to assess NIR spectroscopy for monitoring the quality change of cooking oil that is used repeatly, especially to determine the best spectrum data processing and the number of main factors of partial least square (PLS) for prediction the quality cooking oil. Cooking oil samples were produced from 0 – 15 times in the frying process so that there were variations in quality at each stage of frying with a total sample of 32 samples. Transflectance of cooking oil was measured by FT NIR spectrometer at wavelength of 1000 – 2500 nm. Peroxide number and free fatty acid content as the main chemical content of cooking oil parameters were determined by chemical method. Absorbance spectrum data are processed using some spectra pretreatments such as normalization, Standard Normal Variative (SNV), Multiplicative Scatter Correction (MSC), and Detrending. The best value is determined based on the value of the
Keyword: cooking oil, free fatty acid, NIR, peroxide number, PLS

Judul: Balantidiosis disentri dalam zoonosis
Abstrak: Balantiosis merupakan suatu penyakit pada manusia dan ababi yang disebabkan oleh Balantidium coli. Penyakit ini pertama kali diamati oleh Kalmsten pada tahun 1857 pada pasien yang mendrita diare, sedang balantidiosis pada babi pertama kali dilaporkan oleh Leukart pada tahun 1862. Parasit ini merupakan protozoa terbesar yang berada pada usus manusia dan babi dan salah satu Giliata yang patogen.
Keyword: