Judul: Kondisi Sanitasi Peralatan dan Air pada Tahapan Produksi Keju Melalui Pengujian Jumlah Total Mikroorganisme dan Koliform
Abstrak: Equipment and water sanitation is very important in cheese industry. Poor sanitation of the equipments and water can contaminate the product, which can affect the safety and quality of the product. The study was aimed to determine the number of total microorganisms and coliforms from equipments and water which are used by the cheese production. Samples were consisted of 18 equipments, water and solution of salt water which was taken every week for five weeks. Total plate count method (pour plate method) was used to detect the total of microorganisms and coliforms, but the detection of coliform in the water was using the most probable number method. The highest number of total microorganisms and coliforms in separation process was found in separator bowl (85679.4 ± 143127.6 cfu/cm2 and 7564.1 ± 1490.9 cfu/cm2). In the process of pasteurization and formation of cheese curd, the highest number of total microorganisms and coliforms were found in a bucket of hot water (54096.6 ± 76801.7 cfu/cm2 and 12950.0 ± 17726.1 cfu/cm2). The pressing and salting process showed that the highest number of total of microorganisms (20722.0 ± 30613.7 cfu/cm2) and coliforms (2881.7 ± 4875.3 cfu/cm2) were found in cheese basket. During the ripening process, the highest number of total microorganisms was found in the coating tub (18150.0 ± 33448.5 cfu/cm2), whereas the highest number of coliforms was found in the cheese ripening rack (2728.7 ± 4908.8 cfu/cm2). Solution of salt water had the highest total number of microorganisms and coliforms (45123.6 ± 88988.1 cfu/ml and 11.0 ± 0.0 MPN/ml). It is very important to keep monitoring the total number of microorganisms and coliforms found in water and equipments used during the process of cheese production since it could be the sources of pathogen contamination to the food which may cause foodborne illness.
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Judul: Kualitas Mikrobiologik pada Keju Gouda
Abstrak: The aim of this study was to observe the total number of microorganism and coliforms in Gouda cheese. Samples were taken every week for three consecutive weeks. As many as 10 samples of each Gouda cheese (Gouda young, middle, and old) were examinated using plate count method (pour plate method). The data was analyzed with t-student and Duncan test to compare the total number of microorganism and coliforms. The result showed that Gouda old cheese has the highest average number of total microorganism (1.4x108 cfu/gram). There was not any significant difference in the total number of microorganism between Gouda young cheese and Gouda middle cheese. The significant (p<0.05) difference in the total number of microorganism was showed with Gouda young cheese and Gouda old cheese; Gouda middle cheese and Gouda old cheese. The highest average number of coliform was found in Gouda young cheese (4.3x105 cfu/gram). There was not any significant difference in the total number of coliforms among all the three types of Gouda cheese (p>0.05). The presence of coliforms in Gouda cheese indicated any contamination during the process and reduced the quality.
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Judul: The addition of a noun word graph dictionary module in bogordelftconstruct
Abstrak: Knowledge Graph is a new method in Natural Language Processing that is used to describe human language and displaying it into a graph form. BogorDelftConStruct is a tool to analyze Indonesian text, developed by Deni Romadoni (2009). The tool has limited feature, opening many opportunities to add some other features. The goal of this research is to develop a noun word graph dictionary module and add it in BogorDelftConStruct. The patterns of the noun word-graph are based the research of Saleh (2009). In this research, of the 20 patterns in Saleh (2009) only 13 patterns are used, since some of word graph patterns which have the same affix and also have the different meaning. As many as 144 nouns were used in scenario testing, with 1 error was generated (99,33% accuracy).
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