Judul: Development of Instant Panna Cotta Products based on  Soybean Tempeh Milk and Sesame Seeds Milk (Sedamun indicum L.) for Vegan
Abstrak: Susu merupakan salah satu jenis pangan dengan kandungan gizi yang hampir sempurna, tetapi tidak semua orang dapat mengonsumsinya seperti pada penderita intoleransi laktosa dan pola makan vegan sehingga rentan kekurangan beberapa zat gizi seperti protein, zat besi, dan zinc. Tujuan penelitian adalah mengembangkan produk panna cotta instan berbahan dasar susu tempe kedelai dan susu biji wijen untuk vegan maupun penderita intoleransi laktosa. Prosedur penelitian dimulai dari pembuatan susu tempe kedelai, susu biji wijen, formulasi panna cotta instan, pembuatan panna cotta instan menggunakan alat drum dryer, uji organoleptik, analisis sifat kimia dan fisik, penentuan formula terpilih, dan menghitung %ALG formula terpilih untuk konsumen umum. Produk panna cotta instan F3 dengan perbandingan susu tempe kedelai dan susu biji wijen 92,5%:7,5% ditetapkan sebagai formula terpilih berdasarkan hasil uji organoleptik dan pertimbangan zat gizi. Kekuatan gel formula terpilih adalah 49,0 g/cm2. Hasil analisis kandungan gizi menunjukkan panna cotta instan formula terpilih per 100g mengandung 398 kkal, protein 4,1g, lemak 5,4g, karbohidrat 83,3g, serat pangan 6,1g, zat besi 25,43 mg, dan zinc 11,98 mg. Apabila dibandingkan dengan panna cotta instan komersial, panna cotta instan yang dikembangkan mengandung energi dan lemak yang lebih rendah, namun lebih tinggi serat, zat besi, dan zinc., Milk is one type of food with almost perfect nutritional content, but not everyone can consume it due to the lactose intolerance and vegan. This study aimed to develop instant panna cotta products based on soybean tempeh milk and sesame seeds milk for vegans and lactose intolerance person. The study consisted of preparation of soybean tempeh milk and sesame seeds milk, instant panna cotta formulation, preparation of instant panna cotta using drum dryer, sensory evaluation, chemical and physical analysis, selection of the best formula, and nutrient adequacy calculation of the selected formula for general consumers. Instant panna cotta with the ratio of soybean tempeh milk and sesame seeds milk 92,5%:7,5% was determined as selected formulas based on organoleptic test results and nutritional content. The gel strength of this formula was 49,0 g/cm2. The nutritional content of this formula per 100g were 398 kcal, 4,1g of protein, 5,4g of fat, 83,3g of carbohydrate, 6,1g of dietary fiber, 25,43 mg of iron, and 11,98 mg of zinc. Compared to commercial products, the current product contained lower in energy and fat, but higher in fiber, iron, and zinc.
Keyword: susu tempe kedelai, susu biji wijen, panna cotta instan, vegan, instant panna cotta, sesame seeds milk, soybean tempeh milk

Judul: Optimasi Formula Tahu Sutra Kedelai Hitam Instan dalam Pengembangan Wedang Tahu Instan
Abstrak: Currently, silk tofu dessert is available in instant form and has been commercialized even though the product is still limited. Generally, silk tofu dessert uses yellow soybeans as the basic ingredient of silk tofu and the addition of brown sugar in ginger syrup. Black soybean with better functional properties than yellow soybean can be used as the main ingredient of silk tofu. Ginger syrup with the addition of milk can give a brighter and more attractive color when combined with black soybean silk tofu. The diversification was conducted as an effort to develop new findings from instant silk tofu dessert. This study aimed to obtain the optimum formula of instant black soybean silk tofu based on texture profile responses, selected formula of instant milk ginger syrup, identify the sensory, physical, chemical characteristics, and antioxidant capacity. Optimization of instant black soybean silk tofu formula was conducted by using Response Surface Methodology (RSM) provided by Design-Expert® ver.12.0.3 software. The result of optimum formula consisted of 91.32% black soybean powder, 6,36% carrageenan, and 10.33 times amount of rehydration water with desirability value of 1.00. The selected formula got responses value of 375.90 gf of hardness, 52.40 gf of gumminess, and 0.64 of springiness. The formula of instant milk ginger syrup was selected based on Focus Group Discussion (FGD), namely red ginger:emprit (50:50), sugar:ginger juice (1:1), skim milk powder 10%, and rehydration water:milk ginger powder (5:1). Consumption of instant silk tofu dessert in 30 g serving size generated total energy 120 kkal, 12% AKG of protein, 2% AKG of total fat, and 7% AKG of carbohydrate. The antioxidant capacity of instant silk tofu dessert was 66,66 ppm AEAC, IC50 value was 2376,59 ppm and total phenol content was 0,30 mg GAE/g. Hedonic rating value of sensory analysis of instant silk tofu dessert had a preference level that was still acceptable to the panelists and not significantly different (p>0.05) from traditional silk tofu dessert.
Keyword: black soybean, ginger syrup, instant silk tofu dessert, response surface method, silken tofu

Judul: Pengaruh Infeksi Haemoproteus columbae (Kruse, 1890) Pada Burung Merpati Dan Cara Penanggulangannya
Abstrak: Haemoproteus columbae merupakan paras it yang menyerang sel-sel darah merah burung rnerpati. Siklus hidupnya kompleks dan dapat dibagi menjadi dua yaitu siklus hidup asexual terjadi delam tubuh burung merpati dan siklus hidup sexual terjadi dalam tubuh lalat dari famili Hippoboscidae sebagai vektor. Stadium yang nampak dalam peredaran darah perifer hanyalah garoetosit yang dapat dibedakan menjadi dua yaitu gametosit jantan (mikrogametosit) dan gametosit betina (makrogametosit).
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