Judul: The Utilization of Green Banana Flour in Set-Yogurt Product.
Abstrak: Banana is one of the leading crops in the world that consumed domestically and exported overseas. The green Cavendish banana which does not meet the exported specification was further processed by turning it into the flour and expected to improve the texture in the set-yogurt product. This study aims to give the added value to the rejected unripe banana by turning it into green banana flour and investigate any effect of that flour on physicochemical and sensory properties in the set-yogurt product. The green banana fruit (first stage of ripening) was used to prepare the banana flour. The properties of banana flour including pasting properties, amylose (9.89%) water absorption indec (2.01 g/g), and water solubility indes (6.37%) were observed. The after-sieved banana flour with a variation concentration of 0, 1, 3, and 5% was directly added as the ingredient for the set- yogurt product. The results of the developed set-yogurt indicated that adding banana flour with a variety of concentrations (1-5% w/v) had impacts on the set-yogurt physicochemical properties. The more banana flour added should have made the texture firmer. However, the addition of 3% banana flour showed the firmest texture (5.83 N). Compare to 0% as a control (2.92 N), 1% (3.73 N), 5% (5.46 N) addition (p<0.05). One percent of banana flour gave the best sensory properties in overall (6.07) with proximate values were 4.14% protein, 0.41% fat, 1.03% acidity, and 0.14% fiber (p<0.05). The syneresis of all samples was in the range of 3.62-8.23%. the settling of the flour occurs while producing set-yogurt made it more precisely and accepted to be stirred due to the health benefit from the product.
Keyword: amylose, banana flour, physicochemical properties, sensory acceptance, set-yogurt

Judul: Physical Properties, Organoleptic, and Total Lactic Acid Bacteria of Yogurt with the Addition of Ambon Banana Fruit Puree (Musa paradisiaca L.)
Abstrak: Yoghurt merupakan hasil olahan susu dari fermentasi bakteri asam laktat (BAL) yaitu Streptococcus thermophilus dan Lactobacillus bulgaricus. Buah pisang ambon memiliki rasa yang manis dan kandungan gizi yang tinggi. Penelitian ini bertujuan menganalisis sifat fisik (nilai pH, viskositas, dan total asam tertitrasi), organoleptik (intensitas kecerahan, cita rasa, kekentalan, serta aroma), dan total bakteri asam laktat pada yoghurt dengan penambahan pure buah pisang ambon. Persentase puree buah pisang ambon yang ditambahkan ke yoghurt yaitu 0%, 5%, dan 10%. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) dengan tiga kali ulangan. Hasil penelitian menunjukkan bahwa penambahan buah pisang ambon pada yoghurt berpengaruh nyata (P<0,05) terhadap nilai viskositas dan uji mutu hedonik pada sifat organoleptik yoghurt, tetapi tidak berpengaruh nyata (P>0,05) terhadap nilai pH, total asam tertitrasi (TAT), uji hedonik parameter aroma pada sifat organoleptik yoghurt dan total BAL. Persentase terbaik ditemukan pada perlakuan penambahan buah pisang ambon sebanyak 10%., Yogurt is a dairy product from the fermentation of lactic acid bacteria (LAB), namely Streptococcus thermophilus and Lactobacillus bulgaricus. Ambon banana fruit has a sweet taste and high nutritional content. This study aims to analyze the physical properties (pH value, viscosity, and total titratable acid), organoleptic (intensity of brightness, taste, viscosity, and aroma), and total lactic acid bacteria in yogurt with the addition of ambon banana fruit puree. The percentage of banana puree added to yogurt was 0%, 5%, and 10%. The design used in this study was a complete randomized design (RAL) with three replications. The results showed that the addition of ambon banana fruit to yogurt had a significant effect (P<0,05) on the viscosity value and hedonic quality test on the organoleptic properties of yogurt, but no significant effect (P>0,05) on pH value, total titratable acid (TAT), hedonic test of aroma parameters on the organoleptic properties of yogurt and total LAB. The best percentage was found in treatment of adding 10% ambon banana fruit.
Keyword: lactic acid bacteria, yogurt, ambon banana fruit puree, organoleptic, physical properties

Judul: Patologi Penyakit Canine Ehrlichiosis Atau Tropical Canine Pancytopenia (Ehrlichia canis)
Abstrak: Vektor penyakit ini adalah ektoparasit penghisap darah, yaitu caplak Rhipicephalus sanguineus yang mem punyai daerah penyebaran yang diketemukan pada daerah 50° Utara dan 35° Selatan. Beberapa pendapat menyatakan bahwa organisme yang dipindahkan dari caplak ini dapat berlangsung secara transovarial, transtadial atau keduanya. Tetapi pendapat yang akhir-akhir, cenderung mengatakan bahwa pemindahan organisme tidak secara transovarial, melainkan hanya secara transtadial saja. Penyakit lain yang sering terjadi bersamaan, yaitu oleh Babesia canis. Keadaan komplikasi dengan penyakit ini akan mengakibatkan kesulitan dalam mendiagnosa penya- kit primernya maupun kesulitan dalam pengobatannya. Diagnosa penyakit canine ehrlichiosis atau tropical canine pancytopenia berdasarkan aspek antemortem, post mortem dan uji secara serologik. Uji serologik, sekarang ini lebih dikembangkan guna mendapatkan diagnosa yang tepat. Digunakanlah metode F.A.T. pada uji serologiknya.
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