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: Chemical Properties and Total Lactic Acid Bacteria of Probiotik Yogurt with Addition of Red Fruit (Pandanus conoideus L.)
Abstrak: Produk susu fermentasi yang menggunakan bakteri Lactobacillus bulgaricus and Streptococcus thermophilus dan atau bakteri asam laktat lain disebut yogurt. Penambahan probiotik pada yogurt dapat membantu memperbaiki proses pencernaan. Buah merah memiliki kandungan senyawa antioksidan dan karotenoid. Penelitian ini bertujuan menganalisis sifat kimia dan total bakteri asam laktat yogurt probiotik dengan penambahan buah merah. Persentase buah merah yang ditambahkan ke dalam yogurt yaitu 0%, 2,5%, dan 5%. Pengujian yang dilakukan pada penelitian ini, yaitu uji sifat kimia meliputi kadar lemak, protein, air, abu, nilai pH, keasaman tertitrasi, serta uji total bakteri asam laktat. Analisis data yang digunakan adalah Rancangan Acak lengkap, dengan tiga kali ulangan. Hasil dari penelitian ini menunjukkan bahwa penambahan ekstrak buah merah ke dalam yogurt probiotik dengan persentase yang berbeda berpengaruh nyata (P<0,05) pada pH dan keasaman tertitrasi. Seluruh yogurt P0, P1, P2 menunjukkan nilai mikrobiologi yang sesuai sebagai minuman probiotik. Yogurt P1 dengan penambahan 2,5% ekstrak buah merah menjadi produk terbaik yang sesuai dengan mutu SNI., Fermented milk products that use Lactobacillus bulgaricus and Streptococcus thermophilus bacteria and or other lactic acid bacteria called yoghurt. The addition of probiotic to yoghurt can improve the digestive process. Red fruit contains antioxidants and carotenoids. This study aims to analyze the chemical properties and total lactic acid bacteria of probiotic yoghurt with addition of red fruit extract. The percentages of red fruit added to yoghurt is 0%, 2,5%, and 5%. The analysis carried out in this study was chemical analysis including the content of fat, protein, water, ash, pH value, titrated acidity, and total lactic acid bacteria. Data analysis used was Completely Randomized Design with three repetitions. The result of this research indicated that the addition of red fruit extract into probiotic yoghurt with different percentages had a significant effect (P<0,05) on pH and titrated acidity. All yoghurts P0, P1, P2 showed appropriate microbiological value as probiotic drinks. Yoghurt P1 with the addition of 2,5% red fruit extract is the best product according to the Indonesian National Standard.
Keyword: hemical properties, lactic acid bacteria, probiotic, red fruit, yoghurt

Judul: Thermal Characteristics and Dynamics of Tropical Cyclone over Western North Pacific Ocean: A Case Study of Typhoon Songda (Chedeng) 2011
Abstrak: The frequent occasion of Tropical Cyclone (TC) over Western North Pacific (WNP) Ocean lies from 10˚N to 26˚N and 121˚E to 170˚E. Sources of TC development come from warm ocean temperature where latent heat is released during condensation processes and subsequently concentrated in the boundary layer. Relative humidity at 850-700 hPa is responsible to produce the most intense storm. Meanwhile, weak vertical wind shear between 850-200 hPa is one of the dynamical factors that lead to the development of TC. Pressure level of 850-200 hPa is chosen to minimize the thermodynamic effect in the lower troposphere. Typhoon Songda (Chedeng in the Philippines) or TSC lasted from May 18th to 30th, 2011 and strengthened into powerful Super Typhoon stage between May 24th and 27th. Long curving track and the exhibition of all sequences of TC life cycle, TSC is then considered as an ideal case of TC. The objective of the study with case of TSC is to investigate the role of thermal characteristics and dynamics on TC intensity. The research is carried out by using Advanced Research of Weather Research and Forecasting model (WRF ARW model) version 3.3. Two domains are employed in the model. The first domain situate from 02˚N to 40˚N and 118˚E to 149˚E and cover spatial resolution () of 33.1 km. The second domain situate from 09˚N to 27˚N and 119˚E to 132˚E with of 11 km. Timestep of the model () is 120 seconds. The model is supported by the following physical parameterization, i.e., Yonsei University Scheme (YSU) in the boundary layer, Kain-Fritsch scheme (KF) in the cumulus, and WRF Single-Moment 3-class scheme in the microphysics. Initial meteorological condition prior to the formation of the cyclone is generated using WRF ARW standard-release model. Sensitivity of the model output is obtained from a selected single-parameter change scenarios, namely, 10 % to 20 % decrease and increase of wind shear initial data at 850-200 hPa, and by 10 % to 20 % decrease of relative humidity initial data at 850-700 hPa. The result showed that the negative correlations between wind shear and intensity are found in wind shear scenarios. Wind shears of 10 ms-1 which lead to strengthening of the wind intensity in the early period of Typhoon development are found in wind shear scenarios. The effect of wind shear changes on wind intensity is statistically significant in the 20 % wind shear scenarios. During mature stage, weak wind intensity occurred when wind shear increase as given in the WRF standard-release and the 20 % decreasing scenario. Different situation is found in the 20 % increasing scenario where wind shear tend to weak and lead to strong wind intensity at this stage. Meanwhile, the reduction of moisture supply at 850-700 hPa resulting from 20 % decreasing relative humidity play a major role in the weakening of wind intensity and reduces mechanical energy of the cycle process as much as 300 J kg-1.
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