Judul: Karakteristik Fisik dan Organoleptik serta Mikrobiologis Susu Fermentasi yang Menggunakan Starter Bakteri Asam Laktat Isolat Dangke
Abstrak: Susu fermentasi (yoghurt) umumnya dibuat dengan menggunakan 2 jenis bakteri asam laktat (BAL) yaitu Streptococcus thermophilus dan Lactobacillus bulgaricus sebagai starter. Bakteri Asam Laktat (BAL) mampu meningkatkan kandungan gizi dan masa simpan susu melalui proses fermentasi. Bakteri asam laktat (BAL) adalah kelompok bakteri yang mampu mengubah karbohidrat menjadi asam laktat. Dangke merupakan keju tradisional yang berasal dari Enrekang, Indonesia. Dangke memiliki berbagai macam spesies bakteri, yang sebagian besar termasuk dalam bakteri asam laktat (BAL). Bakteri asam laktat asal dangke berpotensi dijadikan sebagai kultur starter dan probiotik. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan kultur bakteri asam laktat isolat dangke terhadap sifat fisik, organoleptik, dan mikrobiologis dari susu fermentasi. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Kelompok (RAK), kemudian dilakukan uji One-Way ANOVA dan data non parametrik (organoleptik) menggunakan uji Kruskal Wallis. Karakteristik fisik yang diamati terdiri atas nilai pH, viskositas, dan aktivitas air (aw). Karakteristik organoleptik yang diamati terdiri atas warna, rasa, aroma, dan tekstur. Karakteristik mikrobiologis yang diamati adalah total BAL. Hasil penelitian menunjukkan bahwa jenis starter BAL berpengaruh nyata (P<0.05) terhadap nilai pH. Jenis starter tidak berpengaruh nyata (P>0.05) terhadap viskositas, aktivitas air (aw), dan total BAL. Susu fermentasi terbaik yang dihasilkan dengan penambahan starter BAL isolat dangke adalah dengan penambahan starter Lactobacillus fermentum strain A323L.
Keyword: bakteri asam lakta, isolat dangke, L. fermentum, susu fermentasi

Judul: Pembuatan Starter Kering Bakteri Asam Laktat dan Pengaruhnya terhadap Karakteristik Dadih Susu Sapi yang Dihasilkan.
Abstrak: Dadih is a traditional food from West Sumatera resulted from natural fermentation of buffalo milk. This natural fermentation process involves a number of microorganisms, including gram-positive and gram-negative bacteria. The presence of gram negative bacteria that are pathogenic can become an obstacle to get safe and healthy food product to consume and easy in the marketing of products, due to the security aspect is less reliable. The processing through a more controlled fermentation process using lactic acid bacteria starter without involving the bacterial pathogens are expected to improve the quality of the resulting dadih. The provision of culture with the preservation in the dry form will facilitate the handling of starter cultures, so that the fermentation is more controlled and the product quality is more assured. Besides that, the availability of dry starter cultures will facilitate the distribution and transportation of starter cultures because dry starter cultures can be sent for long distances without losing the activity of Lactic acid bacteria and have a long storage. Raw materials used in the manufacture of dadih in West Sumatera derived from buffalo milk. The availability of buffalo milk is very limited, that, the alternative used is cow modified with skim milk and jelly therefore it is expected produce Dadih which has the characteristic similar with dadih from buffalo’s milk. This study aimed to verify the making of dry starter of lactic acid bacteria (the combination Streptococcus thermophilus and Lactobacillus casei also Lactobacillus bulgaricus and Lactobacillus casei) and its effect towards the characteristic of resulting cow’s milk dadih. Various analytical results indicate that the interaction of combinations of lactic acid bacteria starter and concentration of dried starter powder of lactic acid bacteria significantly affect to the pH value and moisture content of dadih. interaction of a combination of lactic acid bacteria starter and dried starter powder concentration of lactic acid bacteria did not influence significantly to the value of titrable acid total, viscosity, ash content, and the total amount of lactic acid bacteria in dadih. Friedman test results showed that the assessment of panelists for color, aroma, taste, texture, and general acceptance of dadih was not significantly different. Based on weighting method for the determination of the best dadih products, showed that dadih fermented by a combination of starter S. thermophilus: L. casei (1 : 2) as much as three grams of powder has the highest weight value. Thus, the recommendation of the best dadih product is dadih product fermented by a combination of starter S. thermophilus : L. casei (1: 2) as much as three grams of dried starter powder. Microbiological test results showed that the lowest total lactic acid bacteria contained in dadih products, that is 8.4 x 109 CFU/ml. Thus, the dadih is eligible as fermented milk for the minimum amount of total lactic acid bacteria ranged 106-109 CFU/ml (Sari, 2007).
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Judul: Real Option Valuation Using Binomial Decision Trees.
Abstrak: A firm that decides to invest has a choice to invest in real assets. A method which is usually used in valuation of the project is discounted cash flow (DCF) method. But, this method can’t be used in projects that account for value of managerial flexibility, such as decision to suspend operations temporarily. Therefore, this kind of project needs to be assessed using real option. Real option valuation can be done in some ways, including the use of path-dependent simulation, as well as closed-form models like Black-Scholes model, partial differential equation, and binomial or multinomial approaches. In this paper, real option valuation using binomial decisions id discussed. Determination of the project value can be done in three steps. First, calculate the expected present value of the project. Next, calculate volatility of the project using Monte Carlo simulation. Last, construct a binomial tree to model the dynamics of the project value using the parameters of the stochastic process, and then add some decision nodes to model the project’s real options.
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