EFEKTIVITAS CARA PEMASAKAN TERHADAP KARAKTERISTIK FISIK MASAKAN DAGING BABI HUTAN

EFFECTIVITY OF COOKING METHOD ON PHYSICAL CHARACTERISTIC OF COOKERY WILD PIG MEAT. The objective of this study was to evaluate the physical characteristic of cookery wild pig meat with different cooking methods. Research was done using completely randomized design with three treatments of coocing method (bamboo cooker apparatus, stainless cooker apparatus and soil cooker apparatus) and five replications in each treatment. All treatments were added with spicy ingredients of cabai, daun bawang, kamangi, sereh, jahe, and daun jeruk. Physical characteristics were including pH, water content and water holding capacity, analized at animal product technological laboratory. Data were analyzed by analysis of variance model with Duncan statistical test for significant F test. Result study showed that different cooker apparatus affected significantly physical characteristics of cookery wild pig meat in term of pH, water content and water holding capacity. It can be concluded that cooking method using bamboo cooker apparatus yield thye best physical characteristics of cookery wild pig meat. Kata Kunci: Cooker apparatus, physical characteristic, cookery wild pig meat

Heat Induced Cis/Trans Isomerization in Vegetable Oils and Oleic Acid

With the FDA mandating that all foodstuff labels list the amount of trans fates within their product, it becomes necessary to have a rapid and reproducible method for quantifying trans content within foods. Research has led to the advent of an analytical method that utilizes attenuated total reflectance with a Fourier transform infrared spectrometer to quantitatively measure trans fat in foodstuffs. The method is possible because of an infrared absorbance band at 966 cm that is unique to nutritional trans fats. This research used the aforementioned method to quantify trans fat content in common cooking vegetable oils. Before analysis , the oil samples were heated to different temperatures that were less than or equal their respective smoke point. Results from all heated oil samples provided data that was below the calibration range (0.5 - 40% trans fat

Determination of Phase Transitions in Gutta-Percha by Differential Thermal Analysis

Pure gutta-percha was heat-treated in a differential thermal analyzer. The high melting form crystallized on cooling when gutta-percha was heated to 70 C or less. Above 74 C, crystallization into the low melting form predominated. Either polymorph can be selectively crystallized by control of the heat-treatment temperature before cooling.Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/67076/2/10.1177_00220345770560120301.pd

KUALITAS KARKAS AYAM PEDAGING YANG DIBERI RANSUM MENGANDUNG LIMBAH SAWI

ABSTRACT CARCASS QUALITY OF BROILERS FED RATION CONTAINING WASTE OF SAWI. Study was conducted to evaluate the effect of substituting part of ration with sawi waste meal on carcass quality and abdominal fat of broilers. Total of sixty unsexed day old chick broilers of MB-202 P strain were randomly divided into twenty units of pens, each of pen was filled with three heads of chicks.  Birds were maintained during forty days. Levels of substituting part of ration with sawi waste meal were  0, 5, 10, 15, and 20 percents. Each treatment had four replications using completely randomized design with 5 x 4. Fresh water and ration were given ad libitum. Birds from day old chick to the age of twenty one days old were fed with BR-21E ration for all treatments. The treatments of ration were fed at ages of twenty two days old to the end of study (period when all animals were slaughtered). Data were analyzed using F test and Tukey test for the significant F test. Results showed that control treatments were significantly different (P<0.05) with those others four treatments for carcass weight, but not significantly different with those others four treatments for carcass percentages and abdominal fat. Therefore, sawi waste meal can be used to substitute part of ration up to 20 percents for broilers ration in term of the carcass percentages and abdominal fat.   Key words: Sawi waste meal, broilers, carcass quality

TATALAKSANA PEMELIHARAAN TERNAK KERBAU BELANG DI KECAMATAN MAMASA KABUPATEN MAMASA PROVINSI SULAWESI BARAT

ABSTRAKPenelitian ini dilakukan untuk mengetahui perilaku masyarakat peternak di Kecamatan Mamasa, Kabupaten Mamasa, Profinsi Sulawesi Barat dalam pemeliharaan ternak kerbau belang. Penelitian ini dilakukan pada bulan Juni sampai Juli 2010, menggunakan metode survey melibatkan 23 responden peternak kerbau belang dari 4 desa yang ditentukan secara purposive sampling. Data primer diperoleh langsung dari responden melalui wawancara dan observasi langsung di lapangan, serta data sekunder diperoleh dari instansi pemerintah dan swasta yang ada hubungannya dengan penelitian ini. Untuk menggambarkan kondisi ternak, dilakukan pengamatan jenis, pakan dan tata laksana pemeliharaannya. Hasil penelitian menunjukkan bahwa lebih dari setelah peternak (52%) mendapatkan ternak dari warisan orangtuanya. Untuk menyeleksi ternak, peternak melakukan pengamatan terhadap cacat fisik, proporsi tubuh, keaktifan gerak, bulu mengkilap dan organ genital yang normal. Pemberian pakan dilakukan baik pada saat ternak berada di kandang maupun saat digembalakan. Sebanyak 60.9% peternakan memberi pakan berupa rumput gajah, rumput lokal serta garam. Sebagian peternak tidak memiliki kandang yang baik, nereka membuatnya dengan menggunakan materi lokal dengan peralatan seadanya. Hasil penelitian ini menunjukkan bahwa peternak di daerah ini masih menggunakan sistem pemeliharaan ternak secara tradisional. Kata Kunci:Tatalaksana kerbau belang, Kabupaten Mamasa.ABSTRACTTHE MANAGEMENT OF KERBAU BELANGIN THE MAMASA’S DISTRICT OF MAMASA’S REGENCY WEST SULAWESI PROVINCE.This research was done to analyse behavior sociaty of Mamasa’s district Mamasa’s regency West Sulawesi Province in preserve the management of kerbau belang. This research was conducted in June until July 2010. Research was applied using survey methode involving 23 respondence of kerbau belang farmers randomly chosing from 4 purposive sampling villages. Primer data were directly collected by using questionaire, while secondary data was obtain from intitusions involved in this research. Descriptive analysis of breed, feed, and farm engineering was applied to describe farmer of animal condition. Result showed that more than half farmer (52%) deriving breed from parent inheritance. Insignificant part by from another farmer. Breed selection by farmer with observed the bull were not physical defect, body proportion, moving aktive, lustrous body hair, and normal genital organ. The feeding system do in the pen or the pasture with kid of elephant grass, local grass, and salt (60.9%), and not leasure. Best part of farmers not own pen, if be present, they were make the pen with local material, and pen equiptment was patch up. Sanitary pen non observance. From this research have as a conclusion that the kerbau belang farmers on this regency were apply traditional system.Keywords: Kerbau belang manage-ment, Mamasa’s regency West Sulawesi

Ground-water levels and pumpage in East St. Louis area, Illinois, 1890-1961

Bibliography: p. 25.Enumeration continues through succeeding title

SIFAT ORGANOLEPTIK DAGING KELELAWAR DENGAN WAKTU PEMASAKAN YANG BERBEDA

THE ORGANOLEPTIC PROPERTIES OF BAT MEAT WITH DIFFERENT COOKING TIMES. A study that aims to determine the level of consumer preferences in processed bat meat with different cooking time. This research was conducted from July 27 until August 31, 2017 at Animal Production Technology Laboratory Faculty of Animal Husbandry of Sam Ratulangi University of Manado . This study uses 3000 grams of bat meat. The experimental design used was Completely Randomized Design 4 treatments and 30 replications. Treatment arrangement as follows: R1 = 750 grams of bat meat cooked for 15 minutes; R2 = 750 grams of bat meat cooked for 30 minutes; R3 = 750 grams of bat meat cooked for 45 minutes; R4 = 750 grams of bat meat cooked for 60 minutes.The results showed that the level of favorite color, texture, tenderness and taste gives a real effect on the duration of cooking timebat. However, the level of aroma preferences does not affect the cooking time. Based on the research results can be concluded that the cooking time of bats meat for 60 minutes gives the nature of color, texture, aroma, tenderness and taste that can be accepted by consumers. Keywords: Bat meat, organoleptic, cooking tim

Optimizing working space in laparoscopy: CT-measurement of the effect of neuromuscular blockade and its reversal in a porcine model

Objective: The objective of this paper was to determine the effect of neuromuscular blockade (NMB) on working space in a porcine laparoscopy model. Background: Conflicting results on the effect of NMB on laparoscopic working space are found in literature. Almost all studies are limited by absence of objective assessment of working space or use surrogate outcomes. Methods: In a standardized porcine laparoscopy model, laparoscopic working-space dimensions with and without NMB were investigated in 16 animals using computed tomography at intra-abdominal pressures of 0, 5, 10, and 15 mmHg during multiple runs of abdominal insufflation. Results: No statistically significant effect of NMB on abdominal dimensions and laparoscopic working-space volume was found during CO2 pneumoperitoneum. In contrast, the effect of pre-stretching of the abdominal wall by a previous abdominal insufflation was found to be significant. Conclusions: This experimental study confirms the results from several clinical studies that NMB does not influence laparoscopic working space. Studies dealing with working space during laparoscopy should take note of pre-stretching bias

Hyperparathyroidism, platelet intracellular free calcium and hypertension in chronic renal failure

Hyperparathyroidism, platelet intracellular free calcium and hypertension in chronic renal failure. To investigate possible relationships between hyperparathyroidism, alterations in intracellular free calcium concentration ([Ca2+]i and hypertension in chronic renal failure, serum concentrations of intact parathyroid hormone (PTH) were measured by two-site immunometric assay, and platelet ([Ca2+]i) was assessed using the fluorescent indicator fura-2. Thirty-six patients with chronic renal failure were studied, 10 with normal serum PTH concentrations (mean 8.0 ± 0.6 pmol/liter), 17 with elevated serum PTH (35.0 ± 7.2 pmol/liter) and 9 patients with elevated PTH (36.2 ±5.9 pmol/liter) who were receiving nifedipine. Platelet [Ca2+]i was increased in patients with elevated PTH, compared with those in whom PTH was normal (138 ± 16 vs. 83 ± 7 nmol/liter, P < 0.01). A linear relation was observed between serum PTH and platelet [Ca2+]i in these patients (r = 0.818, P < 0.001). In contrast, platelet [Ca2+]i was not elevated (84 ± 9 nmol/liter) in the patients with elevated PTH who were receiving nifedipine. A linear relation was also present between both serum PTH (r = 0.616, P < 0.001) and platelet [Ca2+]i (r = 0.576, P < 0.005) and mean blood pressure. Nine patients with hyperparathyroidism were restudied after treatment with the vitamin D analogue alfacalcidol. This resulted in significant decreases in serum PTH (P < 0.01), platelet [Ca2+]i (P < 0.02), and mean blood pressure (P < 0.05). These studies indicate that [Ca2+]i may be increased early in renal failure, and that this increase occurs in association with both hyperparathyroidism and hypertension. Furthermore, treatment of hyperparathyroidism with alfacalcidol may result in reductions in both [Ca2+]i and blood pressure. The lack of elevation in [Ca2+]i in nifedipine-treated patients with hyperparathyroidism suggests that, in uremia, increases in cytosolic calcium induced by PTH or other factors may be mediated in part by dihydropyridine-sensitive mechanisms

Molards as an indicator of permafrost degradation and landslide processes

Molards have been defined in the past as conical mounds of debris that can form part of a landslide's deposits. We present the first conclusive evidence that molards in permafrost terrains are cones of loose debris that result from thawing of frozen blocks of ice-rich sediments mobilised by a landslide, and hence propose a rigorous definition of this landform in permafrost environments. We show that molards can be used as an indicator of permafrost degradation, and that their morphometry and spatial distribution give valuable insights into landslide dynamics in permafrost environments. We demonstrate that molards are readily recognisable not only in the field, but also in remote sensing data; surveys of historic aerial imagery allow the recognition of relict molards, which can be used as an indicator of current and past permafrost conditions. The triggering of landslides as a result of permafrost degradation will arguably occur more often as global atmospheric temperatures increase, so molards should be added to our armoury for tracking climate change, as well as helping us to understand landslide-related hazards. Finally, we have also identified candidate molards on Mars, so molards can inform about landscape evolution on Earth and other planetary bodies