Judul: Pengaruh Konsentrasi Bibit Terhadap Kadar Laktosa Yogurt
Abstrak: Yogurt merupakan salah satu jenis minuman hasil fermantasi susu oleh bakteri asam laktat yang mempunyai khasiat pengobatan dan kesehatan tubuh. Bakteri asam laktat yang digunakan dalam fermentasi susu adalah Lactobacillus bulgaricus dan Streptococcus thermophilus. Kedua bakteri tersebut akan memecah beberapa komponen susu. Laktosa sebagian akan diubah menjadi asam laktat. Informasi tentang banyaknya laktosa dalam yogurt diperlukan sehubungan dengan manfaat yogurt bagi penderita lactose intolerance. Penderita ini dapat mengkonsumsi yogurt dengan kadar laktosa sepertiga kali laktosa yang terdapat dalam susu.
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Judul: Microbiological and Organoleptic Properties of Yogurt Based on Lactose-Free Milk
Abstrak: Beberapa orang tidak dapat mengonsumsi susu karena mengalami intoleransi laktosa. Dalam menanggulangi masalah tersebut, industri susu memanfaatkan enzim laktase (ß-galaktosidase) untuk memproduksi susu bebas laktosa. Susu bebas laktosa dapat diolah menjadi berbagai olahan produk, salah satunya yaitu yoghurt. Penelitian ini bertujuan menganalisis sifat mikrobiologi dan organoleptik yoghurt dengan bahan dasar susu bebas laktosa. Rancangan yang digunakan dalam penelitian ini adalah uji t dengan perlakuan bahan dasar yoghurt yang berbeda yaitu susu bebas laktosa dan susu biasa. Hasil penelitian menunjukkan bahwa yoghurt bebas laktosa tidak berpengaruh nyata (P>0,05) terhadap total bakteri asam laktat dan nilai pH. Hasil pengujian hedonik dan mutu hedonik berpengaruh nyata pada parameter warna, sedangkan pada parameter aroma, rasa, dan kekentalan tidak berpengaruh nyata. Hasil p, Some people cannot consume milk because they are lactose intolerance. To overcome this problem, the dairy industry uses the enzyme lactase (ß-galactosidase) to produce lactose-free milk. Lactose-free milk can be processed into various products, one of which is yogurt. This study aimed to analyze the microbiological and organoleptic properties of yogurt based on lactose-free milk. The design used in this study was a t-test with different of yogurt base ingredients, namely lactosefree milk and regular milk. The results showed that lactose-free yoghurt had no significant effect (P>0.05) on total lactic acid bacteria and pH value. The results of hedonic testing and hedonic quality had a significant effect on the color parameters, while the aroma, taste and viscosity parameters had no significant effect. The results of this study showed that yoghurt can be made from lactose-free milk.
Keyword: Yoghurt, lactose, Lactose Intolerance, Lactose-Free

Judul: Posisi Filogenetik Kura-Kura Carettochelys Insculpta  (Reptillia: Testudinata)
Abstrak: Carettochelys insculpta is an endemic freshwater turtle of southern Papua and northern Australia. Phylogenetic position of this turtle is remain unresolved until now. Most of the research conducted show close relationships of C. insculpta and members of Trionychidae family. However, some of the research show distance between C. insculpta and members of Trionychidae family. This research is conducted to analyze phylogenetic relationship between C. insculpta and other members of Testudinata using 12S rRNA, 16S rRNA, and both gene as markers. DNA samples were obtained from three different organisms of C. insculpta. Two species used as outgroups were Alligator mississippiensis and Iguana iguana. Phylogenetic analysis was carried out using Neighbor-Joining method with Felsenstein 1981 (F81) modeltest. A polytomy tree of Testudinata was produced by using 12S rRNA gene. However, analysis using 16S rRNA and both genes as markers confirmed that C. insculpta was located between the Chelonidae and the Trionychidae family.
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