Judul: Kualitas Mikrobiologi Minuman Susu Aneka  Rasa yang Dijual di Sekitar Kampus IPB Dramaga Berdasarkan Jumlah  Mikroorganisme
Abstrak: Various ready-to-drink milk is commonly sold by street vendors around the Dramaga campus of IPB University. Vending locations, hygiene of vendors, equipment sanitation, food handling and storage during sales can affect the safety of beverages sold by these street vendors. The aim of this study was to determine the microbiological quality of flavoured ready-to-drink milk and to measure the increase in the number of microorganisms of the milk before and after adding flavours. Samples used in this study were plain milk and milk that had been added with strawberry and chocolate flavour but without the addition of sugar and ice. Samples were obtained from four street vendors around the Dramaga campus of IPB University. One sample of each flavour was purchased three times per vendor. A total of 36 milk samples were analysed to determine the total number of microorganisms using the total plate count (TPC) method by the pour plate method. The data obtained was analysed descriptively. The results indicated that almost all samples had a total number of microorganisms which was above the threshold of microbial contamination according to SNI 7388:2009, that is 5 × 104 cfu/ml. The average total number of microorganisms in strawberry flavoured milk (6,74 × 106 ± 7,25 × 106 cfu/ml) was higher than chocolate flavoured milk (6,18 × 105 ± 4,86 × 105 cfu/ml). The average total number of microorganisms in unflavoured milk was 7,31 × 104 ± 8,02 × 104 cfu/ml. The total number of microorganisms in milk before and after the addition of flavours showed a significant increase. Total microorganisms in milk that had been added with strawberry flavour increased by 92 times, with a significant difference (p<0,05). An 8-fold increase of total microorganisms without a significant difference (p>0,05) was found in milk that had been added with chocolate flavour. The total number of microorganisms of flavoured milk sold by street vendors around the Dramaga campus of IPB University were very high. Provision of food safety education and adequate sanitary facilities at vending sites are highly recommended to improve the food safety of the products sold., Minuman susu aneka rasa siap minum banyak dijual oleh pedagang kaki lima di sekitar kampus IPB Dramaga. Lokasi penjualan, kondisi kebersihan penjual dan sanitasi peralatan, serta penanganan dan penyimpanan makanan selama penjualan dapat mempengaruhi keamanan pangan dari berbagai minuman yang dijual oleh pedagang kaki lima. Tujuan penelitian ini adalah mengetahui kualitas mikrobiologi minuman susu aneka rasa dan mengukur pertambahan jumlah mikroorganisme dari susu sebelum dan setelah ditambahkan perisa. Sampel berupa susu tanpa rasa (plain) dan susu yang telah ditambah dengan perisa stroberi dan coklat namun tanpa ada tambahan gula dan es batu. Sampel diperoleh dari empat pedagang kaki lima di sekitar kampus IPB Dramaga, yang diambil sebanyak satu sampel dengan tiga kali ulangan. Sebanyak 36 sampel susu dihitung jumlah total mikroorganisme (TPC) menggunakan metode hitungan cawan dengan cara tuang. Data yang diperoleh diolah secara deskriptif. Hasil penelitian ini menunjukkan sebagian besar sampel memiliki jumlah total mikroorganisme di atas ambang batas maksimum cemaran mikroba dalam pangan menurut SNI 7388:2009, yaitu 5 × 104 cfu/ml. Rata-rata jumlah total mikroorganisme
Keyword: flavoured milk, total microorganisms, jumlah mikroorganisme, minuman susu aneka rasa

Judul: Kualitas Mikrobiologis Ayam Goreng Tepung yang Dijual di Dalam dan Sekitar Kampus IPB Dramaga Bogor Berdasarkan Jumlah Hitungan Cawan
Abstrak: Ayam goreng tepung merupakan makanan cepat saji yang banyak dijual dan dikonsumsi di Indonesia terutama mahasiswa. Penelitian ini bertujuan menghitung jumlah bakteri pada ayam goreng tepung yang dijual di kantin dalam dan sekitar Kampus IPB Dramaga Bogor. Sampel ayam goreng tepung dibeli dari 10 pedagang yang berada di dalam dan sekitar Kampus IPB Dramaga Bogor dalam radius sekitar 200 m dari batas luar lingkar Kampus dan setiap pedagang diambil 1 sampel dengan ulangan 3 kali. Ayam goreng tepung dibeli pada siang hari antara pukul 11.00 sampai 13.00. Ayam goreng tepung dibeli tanpa tambahan saus dan nasi. Sampel dimasukan ke dalam plastik steril kemudian dibawa dalam ice box yang berisi ice pack (suhu <7 oC) dan langsung diuji di laboratorium terhadap jumlah cemaran mikroorganisme berdasarkan metode SNI nomor 2897 Tahun 2008 tentang Metode Pengujian Cemaran Mikroba dalam Daging, Telur, dan Susu, serta Hasil Olahannya. Hasil penelitian diperoleh jumlah rata-rata mikroorganisme pada sampel ayam goreng tepung yang dijual di dalam dan sekitar Kampus IPB Dramaga Bogor yaitu 24 282.7+70 128.9 cfu/g. Dari penelitian ini dapat disimpulkan bahwa kualitas mikrobiologis ayam goreng tepung yang dijual di dalam dan sekitar Kampus IPB Dramaga umumnya baik untuk dikonsusmsi berdasarkan jumlah mikroorganisme. Jumlah mikroorganisme yang relatif tinggi pada ayam goreng tepung sebagai ready to eat food dapat memiliki resiko terjadinya penyakit bawaan pangan pada konsumen.
Keyword: ayam goreng tepung, jumlah mikroorganisme, ready to eat food, sekitar Kampus IPB Dramaga Bogor

Judul: : Persamaan Tunggal sebagai Representasi Kurva Komposit
Abstrak: A mathematical method is introduced to represent a composite curve based on an extension of analytic geometry. The representation is given either with a single equation or with two equations, in the case of parametric representation. This method permits the representation of composite curves in similar manner to the conventional representation of non-composite curves. Some mathematical tools, including Heaviside unit step function and periodizer function, are used in the establishment of a single equation. In this paper, regular equations of regular and irregular polygon, as well as composite curves of two dimensions, are implemented using a computer algebraic system, Mathematica.
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