Judul: Viabilitas Lactobacillus acidophilus dan Bifidobacterium bifidum Terenkapsulasi dan Mutu Sensori Yogurt Tepung Pisang Sinbiotik selama Penyimpanan Dingin
Abstrak: Two types of probiotic i.e. Lactobacillus acidophilus and Bifidobacterium bifidum were encapsulated using alginate (3%) and palm sago starch (20%). Yogurt product were then stored at 4 – 10 oC for 8 weeks. Viabilities of the probiotics, pH and titratable acidity were examined in week 0,2,4,5,6,7 and 8. Viabilities of L. acidophilus either free or encapsulated and the pH value did not change during 8 weeks storage, while total titratable acidity increased. L. acidophilus demonstrated better survival compared to B. bifidum. Cell numbers of B. bifidum either free or encapsulated decreased significantly at the range of 1 – 2 log CFU/g during 8 weeks storage. Encapsulation of B. bifidum in palm sago starch protected the cells better than alginate. The cell numbers of B. bifidum encapsulated in alginate decreased approximately 2 log CFU/g at week 8, while ii cells encapsulated in palm sago starch only decreased of 1 log CFU/g. Sensory evaluation of the yogurt samples were performed at week 0, 4 and 5. The consistency of yogurt did not affected during 5 weeks storage while other sensory properties including color, texture, and aroma were slightly change. Yogurt containing L. acidophilus either free or encapsulated in palm sago starch were still accepted at week 5, while yogurt with alginate encapsulated L. acidophilus was not accepted at week 4.
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Judul: Viabilitas Lactobacillus plantarum BSL dan L. acidophilus 2B4 Terenkapsulasi serta Mutu Yoghurt Tepung Pisang Sinbiotik selama Penyimpanan
Abstrak: Seventy percent of modified uli banana flour (MUBF) rich in resistant starch and encapsulated probiotic had been used to produce synbiotic yoghurt. The viability of encapsulated probiotics of synbiotic MUBF (Modified Uli- Banana Flour) yogurt were analyzed during 8 wk of storage and the sensory quality of yogurt was evaluated (quantitative descriptive and hedonic tests) by 9 trained panelists. Two species of probiotics (L. plantarum BSL and L. acidophilus 2B4) either with encapsulation (alginat and commercial agar) or without encapsulation (control) were added to sinbiotic MUBF yogurt and storage in refrigerator (5-10 ºC). Viability of probiotics in yogurt either encapsulated or control relatively stable (7 log CFU g-1) during 8 wk of storage. The pH of yogurt with encapsulated L. plantarum BSL was relatively stable (3.53-4.33) during storage, whereas L. acidophilus 2B4 decreased significantly (0.05-0.12). In general, total titratable acidity of yogurt showed inversely to the value of pH. The results of sensory evaluation by panelists showed that yogurt with alginate encapsulan was preferable to agar. Changes occurred on the sensory quality of synbiotic MUBF yogurt either with encapsulation or not were significantly different especially on the texture, aroma, and taste, but still accepted by the panelists at 5 wk of storage
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Judul: 3D model reconstruction using aerial photo to measure object height
Abstrak: 3D reconstruction, especially for height extraction, using digital aerial photos taken from a non-metric camera and Unmanned Aerial Vehicle (UAV) is a challenging study. The purposes of the study are to determine the factors affect the accuracy of an object’s height reveal from a 3D model and establish procedures to deliver the optimal result. Two or more overlapping aerial photos can be constructed into the 3D model by applying the principles of collinearity and epipolar geometry using 3D reconstruction algorithm. Due to the instability of non-metric digital camera, the camera must be calibrated before 3D reconstruction is processed, in that way the quality of spatial extraction can be then measured. The study is conducted using 24 megapixels resolution Sony NEX7 digital camera and Hexacopter UAV. UAV was flown to a height of 50 m, 60 m and 70 m and placed at a certain position in order to get some height variations of camera. Camera Calibration Toolbox is utilized to calculate intrinsik parameters of the camera and a specific program is developed using MATLAB in order to build the 3D model and to obtain the object’s height. The result validation is done by comparing the height from 3D model with that one measured using Electronic Total Station. The accuracy of the object’s height up to 1 mm successfully achieved, with the largest height prediction error reaches 15.2 cm at 70 m flying height above ground level and average percentage error 4.07 for 20 objects.
Keyword: 3D reconstruction, collinearity, epipolar geometry, UAV