Judul: Aktivitas penghambatan bubuk bakteriosin dari bakteri asam laktat galur Scg 1223
Abstrak: Bakteri asam laktat (BAL) dikenal luas dalam pengawetan pangan (fermentasi) karena berbagai jenis metabolit yang dapat dihasilkannya, antara lain berupa senyawa asam laktat dan peptida. Senyawa peptida tersebut dikenal sebagai bakteriosin dan memiliki aktivitas antibakteri, baik bakteristatik maupun bakterisidal. Bakteriosin dalam bentuk supernatan sangat dipengaruhi oleh kondisi penyimpanan, terutama pH dan suhu. Efektifitas antibakteri bakteriosin dapat dipertahankan, salah satunya dengan teknik enkapsulasi. Penelitian ini bertujuan untuk mengetahui aktivitas hambat bubuk bakteriosin dari BAL galur SCG 1223 pada berbagai suhu dan pH pelarutan, serta kondisi penyimpanan (suhu dan umur simpan) Penentuan kondisi optimum pelarutan dan penyimpanan bubuk bakteriosin dari BAL galur SCG 1223 dilakukan dengan mengatur pH dan suhu pelarutan serta umur dan suhu penyimpanan. Pengujian aktivitas dilakukan terhadap dua bakteri uji, yaitu Escherichia coli dan Pediococcus acidilactici. Aktivitas bakteriosin dinyatakan sebagai AU/mL, yaitu luas daerah hambat per satuan volume contoh bakteriosin yang diuji (mm2/mL).
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Judul: Kajian Aktivitas Hambat Pertumbuhan Bakteri  Patogen Oleh Serbuk Bakteriosin Yang  Dihasilkan Bakteri Asam Laktat Galur Scg 1223
Abstrak: The preservative agent is usually add into a product to improve its characteristic. The research on natural preservatives also has been using to reduce the contamination of pathogenic bacteria. The important of preservatives agent is its stability. The stability of inhibition activity of bacteriocins would maintain the ability in reducing the growth of pathogenic bacteria. In the production of food additive is use full to control the water content of bacteriocins and maintained its viability. Bacteriocins produced by Lactic Acid Bacteria strain SCG 1223 was stable at low pH (2-4), 100oC and storage condition of 4oC for 120 days. The best encapsulation formula for bacteriocins was by using 83,33% maltodextrine, 16,67% skim milk, and 20% of liquid bacteriocins SCG 1223. The condition for encapsulation was good if using lower temperature inlet of 150oC and temperature outlet of 75-80 oC. The yield obtained was 69,3% having 2,73% moisture content and 66,81% soluble solids. The low moisture content and high soluble solids showed to increase the inhibition activity.
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Judul: Penggunaan Teorema Homeomorphy 2-Manifold dan Teorema Euler Poincare pada Torus 𝑇�� dan Simplicial Complex 𝐾��
Abstrak: Two dimensional topological spaces are said to be homeomorphic if they have the same topological invariant, where one of topological invariant used is an Euler characteristic. Homeomorphy 2-Manifold’s Theorem and Euler Poincare’s Theorem are used to distinguish two topological spaces. Homeomorphy 2-Manifold’s Theorem uses Euler characteristic to identify two dimensional topological spaces. Euler Poincare’s Theorem is an alternative way to find Euler characteristic with Betti number, which is topological invariant as well. The objective of this paper is to investigate the homeomorphism of torus 𝑇����� and simplicial complex 𝐾�����. Topological space torus and simplicial complex 𝐾����� have the same Euler characteristic, which is two. Based on Homeomorphy 2-Manifold’s Theorem topological space torus 𝑇����� and simplicial complex 𝐾����� is homeomorphic.
Keyword: simplicial, torus, Euler, homeomorphism, topology