Judul: Analisis Dinamika Populasi Bakteri dan Fisikokimia Susu UHT Selama Penyimpanan pada Suhu Refrigerator
Abstrak: Susu merupakan produk pangan yang banyak dijumpai dan disajikan dalam berbagai varian produk dengan komposisi dan ukuran kemasan yang berbeda. Penyimpanan dalam suhu refrigerator biasa dilakukan dalam menyimpan produk susu. Populasi bakteri serta fisikokimia diyakini berubah selama periode penyimpanan meskipun dinamika perubahan populasi bakteri masih kurang dipelajari. Penelitian ini bertujuan mengetahui perubahan populasi bakteri dan fisikokimia susu UHT komersial pada varian produk full cream dan low fat dengan merek produk yang sama selama penyimpanan pada suhu refrigerator. Produk susu UHT komersial yang digunakan berasal dari merek Greenfields yang disimpan dalam refrigerator selama 15 hari serta diamati perkembangan populasi bakteri dan perubahan fisikokimia. Percobaan dilakukan dengan rancangan acak lengkap dan lama penyimpanan (0, 7, dan 15 hari). Hasil penelitian menunjukkan bahwa susu UHT tidak memiliki perbedaan yang signifikan selama penyimpanan. Susu dengan penyimpanan 7 hari sudah tidak baik lagi untuk dikonsumsi, meskipun pH dan kandungan nutrisinya masih cukup baik dikarenakan oleh berkembangnya bakteri terutama bakteri E. coli yang jumlahnya telah melebihi SNI., Milk is a food product that is often found and is presented in various product variants with different compositions and packaging sizes. Storage in the refrigerator temperature is usually done in storing dairy products. The bacterial population as well as physicochemistry is believed to change during the storage period although the dynamics of bacterial population change are still poorly studied. This study aims to determine the changes in bacterial population and physicochemistry of commercial UHT milk in full cream and low fat product variants with the same product brand during storage at refrigerator temperature. The commercial UHT milk products used were from the Greenfields brand which was stored in the refrigerator for 15 days and observed bacterial population development and physicochemical changes. The experiment was conducted in a completely randomized design and storage time (0, 7, and 15 days). The results showed that UHT milk did not have a significant difference during storage. Milk with 7 days of storage is no longer good for consumption, even though the pH and nutritional content are still quite good due to the development of bacteria, especially E. coli bacteria whose number has exceeded SNI.
Keyword: lactoscan, microbiology, UHT milk

Judul: Analysis of Dominant Bacteria in Cow's Milk During Storage at Refrigerator Temperature Using 16S rRNA Sequencing
Abstrak: Susu sapi selain sebagai sumber nutrisi yang baik untuk dikonsumsi, juga merupakan media yang sesuai untuk pertumbuhan bakteri. Kajian mengenai profil bakteri di dalam susu erat kaitannya dengan kualitas mikrobiologi susu sapi, tetapi terbatas pada profil bakteri yang bisa dikulturkan (cultivable) saja. Pendekatan molekuler identifikasi menggunakan 16S rRNA saat ini memungkinkan untuk mengidentifikasi bakteri pada susu tanpa proses kultivasi. Penelitian ini bertujuan untuk menganalisis dominan bakteri yang ada pada susu sapi selama penyimpanan pada suhu refrigerator dengan menggunakan metode 16S rRNA sekuensing. Hasil penelitian menunjukkan bahwa pH sampel susu sapi berkisar antara 6,47–6,67. Konsentrasi dan kemurnian total DNA bakteri cenderung fluktuatif pada setiap sampel. Total DNA genomik kemudian diekstraksi dan digunakan sebagai template amplifikasi gen 16S rRNA menggunakan primer 9F dan 1541R. Hasil analisis sekuens 16S rRNA menunjukkan bahwa bakteri dominan sampel susu sapi S0 adalah Bifidobacterium sp., bakteri dominan sampel susu sapi S3 adalah Acinetobacter sp., dan bakteri dominan sampel susu sapi S7 adalah Enterococcus sp.., Apart from being a good source of nutrition for consumption, cow's milk is also a suitable medium for bacterial growth. The study of the bacterial profile in milk is closely related to the microbiological quality of cow's milk but is limited to the profile of cultivable bacteria only. Molecular identification approaches using 16S rRNA currently allow the identification of bacteria in milk without a cultivation process. This research aims to analyze the dominant bacteria in cow's milk during storage at refrigerator temperature using the 16S rRNA sequencing method. The research results showed that the pH of cow's milk samples ranged from 6,47–6,67. The concentration and purity of total bacterial DNA tend to fluctuate in each sample. Total genomic DNA was then extracted and used as a template for 16S rRNA gene amplification using primers 9F and 1541R. The results of 16S rRNA sequence analysis showed that the dominant bacteria in cow's milk sample S0 was Bifidobacterium sp., the dominant bacteria in cow's milk sample S3 was Acinetobacter sp., and the dominant bacteria in cow's milk sample S7 was Enterococcus sp..
Keyword: 16S rRNA, bacteria, cow's milk, sequencing

Judul: Addition of preposition word graph generator module in bogor_delft_construct application
Abstrak: Knowledge graph is a new method used to analyze text and represent in a graph form. Word graph consists of concept and relation which represents the meaning of a word in a graph form. Ontology used in a word graph structure consists of 8 binary relationships, 4 frame relationships, and a focus. Bogor_Delft_Construct is an application that implements knowledge graph method to analyze text written in Bahasa Indonesia, However, this application still has some limitations in analyzing vocabularies such as prepositions. This research aims to add a module to the application that could generate word graph of preposition based on preposition patterns prosposed by Wulan (2009). The addition of preposition word graph generator module that was done in Bogor_Delft_Construct could recognize 23 prepositions which were followed by its auxiliary words. The preposition’s auxiliary words were divided into 12 documents; each has different nominative meaning.
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