Judul: Karakteristik Fisik, Organoleptik, dan Kimia, Melorin Kacang Koro Pedang (Canavalia ensiformis L.)
Abstrak: This research was aimed to assess the influence of the types and concentrations of vegetable oil/fat to the physical, organoleptical, and chemical characteristics of jack bean mellorine. A completely randomized designed was used to study 2 factors (fat/oil types and concentrations). Four formulas studied were mellorine with soybean and coconut oil in 10 % and 15 % concentrations. The result showed that the viscosity (856.70 cP - 1193.33 cP), overrun (23.13 % - 29.12 %), and texture (4.50 mm/5 seconds – 8.80 mm/5 seconds) of the mellorine were increasing with the increase of oil concentration (p < 0.05) while the melting time was not affected by the oil types and concentrations (p > 0.05). Based on organoleptic analysis (colour, flavour, texture, taste, and overall), the data showed that the formulas were not significantly different (p > 0.05). Mellorine with 10 % coconut oil was chosen as best formula due to economical reason. The best formula of mellorine has moisture, ash, fat, protein, and carbohydrate content, were 74.03 ± 0.30 g/100 g, 0.28 ± 0.08 g/100 g, 11.39 ± 0.05 g/100 g, 1.44 g/100 g ± 0.00, and 24.25 ± 0.27 g/100 g respectively.
Keyword: oil/fat, mellorine, jack bean, characteristics

Judul: Formulasi dan Analisis Finansial Produk Mellorin dengan Minyak Kelapa Murni (VCO)
Abstrak: The objective of this study was to investigate the formulation of mellorine using virgin coconut oil (VCO) and it’s financial feasibility. Stabilizers that used in mellorine product were selected by panelists using difference scale 1 – 5. Panelists evaluated mellorine for aroma, flavor, mouth melting, and overall liking. The accepted stabilizers for mellorin is CMC. Mellorin products were selected by panelists using difference test. The most acceptable mellorine product was made from 2/3 (of total fat) VCO with CMC as stabilizer and 12 percent of sucrose combined with 4 percent of glucose as sweetener. The product had 62,15 percent of moisture, 0,81 percent of ash, 3,99 percent of protein, 12,61 percent of fat, 20,42 percent carbohydrate and 3,7 x 104 colonies/gram of total plate count. Financial feasibility of this product at 13 percent interest rate resulted in feasible decision with Rp. 26.183.013,22 of NPV, 44 percent of IRR, 1,44 of net B/C Ratio, 0,6 years of PBP, and 80 percent of BEP.
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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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