Judul: Bioplastik komposit pati tapioka dan lilin lebah dengan tambahan natrium alginat sebagai pengemulsi
Abstrak: Bioplastic film made of tapioca starch and beeswax with addition of sodium alginate as emulsifier may be a potential alternative for biodegradable packing. The composition of tapioca starch-glycerol was fixed at 8:2. The sodium alginatebeeswax was added at various level, i.e. 19:6, 15:10, 12.5:12.5, 10:15, and 6:19. The films were analyzed for their tensile strength, density, water vapor permeability, morphology, and thermal properties. The film made of 6:19 sodium alginate and beeswax addition showed the lowest water vapor permeability, whereas the film with 19:6 sodium alginate and beeswax addition had the highest density and tensile strength, i.e. 1.5 g/mL and 4.1 MPa, respectively. The film had melting point and weight loss lower as compared to the 6:19 composition, therefore, these characteristic are not corresponding to the density due to in homogeneousity of the film. Morphology analysis showed the surface was rough and less homogeneous.
Keyword: tapioca starch., sodium alginate, glycerol, beeswax

Judul: Pencirian Edible Film Pati Tapioka Terplastisasi Sorbitol dengan Penambahan Natrium Alginat
Abstrak: Edible film made from plasticized sorbitol tapioca starch with the addition of sodium alginate is potentially used for food wrap that can maintain the food quality, edible, and environmentally friendly. The film was produced by varying the composition of tapioca starch:sodium alginate at 100:0, 95:5, 90:10, 85:15, and 80:20% with sorbitol 1% and 2% (v/v). The characterization included density, tensile strength, percent elongation, thermal properties, morphology, functional groups, water vapor permeability, and the application. The addition of sorbitol and sodium alginate could increase the edible film elongation and water vapor permeability value. The addition of sodium alginate composition to certain level would increase its tensile strength properties but the addition of sorbitol would decreased tensile strength and thermal stability. Functional groups analysis showed that the films were formed through physical interaction. The films produced were homogeneous, transparent, preserving food quality, edible and brightening food color.
Keyword: edible film, sodium alginate, tapioca starch, sorbitol

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.
Keyword: