Judul: Mutu simpan yakult kedelai yang difermentasi oleh Lactobacillus casei galur shirota dan L. Casei subsp rhamnosus pada suhu ruang dan suhu lemari es
Abstrak: Yakult kedelai dipersiapkan dengan menfermentasikan kedelai ditambah 10 persen susu skim dan 3 persen SUSU glukosa selama 4 hari pada suhu 37°C menggunakan 0.5 persen starter Lactobacillus casei galur shirota. Selain itu juga dibuat minuman sejenis yakult kedelai dengan menggunakan L. casei subsp. rhamnosus. Kedua jenis susu kedelai fermentasi disimpan pada suhu (25-28°C) dan suhu lemari es (7-12°C) sampar produk Analisa perubahan mutu untuk (14.4 ruang tidak layak lagi untuk dikonsumsi. dalakukan setiap 2 hari untuk suhu ruang dan 4 hari suhu lemari es, dibandingkan dengan yakult persen susu skam dan 3 persen glukosa). kontrol Selama penyimpanan baik pada suhu ruang maupun pada suhu Jemari es terjadi penurunan nilai pH, tingkat keken- talan, kestabilan konsistensi produk, kadar gula sisa. total bakteri asam laktat L. casei, nilai organoleptik (warna, tekstur, aroma dan rasa), jenis komponen. asam pembentuk flavor baik secara kualitatif maupun kuantitatif (kecuali untuk asam laktat), serta penurunan mutu antimi- kroba produk terhadap bakteri E. coli enteropatogenik. Selain itu terjadi peningkatan kadar asam total kapang dan khamir, total bakteri koliform dan total bakteri lain. Penurunan mutu ini terjadi pada ketiga jenis yakult. Akan tetapi setelah disimpan selama 8 hari untuk yakult kedelai rhamnosus dan 1.0 hari untuk yakult kedela shirota dan yakult kontrol pada suhu ruang, terjadi penurunan kadar asam laktat di dalam produk. Berdasarkan khamir, total MULLI mikrobiologis (total kapang bakteri koliform dan total bakteri dan lain). serta mutu organoleptik secara hedonik (terutama terhadap aroma dan rasa), yakult kedelai rhamnosus yang disimpan pada suhu ruang mempunyai daya tahan selama 8 harı, sedangkan hari. yakult kedelai shirota dan yakult kontrol selama LO Masa simpan yakult kedelai rhamnosus pada suhu lemari es adalah 16 hari, sedang yakult kedelai shirota dan yakult kontrol tahan disimpan selama 20 hari. Dengan demikian masa simpan yakult kedelai shirota lebih panjang daripada yakult kedelai rhamnosus, dan produk yang disimpan pada suhu lemari es juga mempunyai masa simpan yang lebih Lama daripada suhu ruang.
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Judul: Formulasi Susu Fermentasi Mengandung Lactobacillus rhamnosus R23 dan Pediococcus Pentosaceus A38 Asal ASI dan Viabilitasnya selama Penyimpanan Dingin
Abstrak: Lactic acid bacteria isolated from breast milk, i.e. Lactobacillus rhamnosus R23 and Pediococcus pentosaceus A38 and inulin were used in development of fermented milk product (yoghurt). This research divided into three step i.e. determination of fermentation methods, formulation, and evaluation of probiotic’s viability during 32 days of refrigerated strorage. The results showed that L. rhamnosus R23 grew well on skim milk while the growth of P. pentosaceus A38 in skim milk needs supplementation with 3% sucrose. Fermentation period was not less than 48 hours at 37oC. The yoghurt has to be developed as stirred yoghurt by fermenting L. rhamnosus R23 and P. pentosaceus A38 in separated media then mixed after yoghurt formed with a ratio 1:2 (yoghurt L. rhamnosus R23:yoghurt P. pentosaceus A38) to obtained the highest count of P. pentosaceus as the growth of P. pentosaceus was inhibited by L. rhamnosus. Addition of 0.3% agar did not improved texture of the yoghurt and less preferred by panellists meanwhile addition of 15% sucrose gave the most preferred yoghurt. During 32 days of refrigerated storage, all yoghurt still maintaining high number of viable cells of LAB (>8 log cfu/ml). Pediococci counts in yoghurt control and G (addition sucrose) were decline from >7 log cfu/ml to 6,48 dan 6,89 log cfu/ml, respectively after 32 days. Mold and yeast found only in yoghurt G after 32 days storage, but only in small number. During storage, pH value declined from 4,4-5,0 to 4,1-4,3 after 32 days. The shelf life of yoghurt I, IG, and kontrol were longer than 32 days and yoghurt G was 32 days.
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Judul: Zero-inflated negative binomial models in small area estimation.
Abstrak: The problem of over-dispersion in Poisson data is usually solved by introducing prior distributions which lead to negative binomial models. Poisson data sometime is also suffered by excess zero problems, a condition when data contains too many zero or exceeds the distribution's expectation. Zero Inflated Negative Binomial (ZINB) method can be utilized to solve such problems. This paper demonstrates the adaption of ZINB methods in Small Area Estimation with excess zero data. It is shown that the excess zero problem has substantially influenced the Empirical Bayes (EB) estimates, and the adaption of ZINB methods has improved the precision and reliability of the estimates. Key Words: Small Area Estimation, Zero-Inflation, Poisson-Gamma, Negative Binomial Regression, Empirical Bayes
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