Judul: Formulasi Sari Kedelai Fermentasi (Soygurt) dengan Penambahan Susu Skim dan Pengamatan Sifat Fisikokima Selama Penyimpanan
Abstrak: Soygurt is a fermented soybean product which be processed using Lactobacillus bulgaricus and Streptococcus thermophilus, which also be used in yoghurt processing. The objectives of this research are to determine the effect of skim milk addition to the consumer acceptance (using hedonic test), and physicochemical properties of the product (viscosity, pH value, total titrable acid), and the changing of physicochemical properties during storage. This research consisted of two stages. The first stage was determining the concentration of skim milk to the consumer acceptance and physicochemical properties analysis. The next stage was the production of soygurt using the chosen formula and analyze its physicochemical properties during 14 days of storage at 4-8 0C. The optimum concentration determined from this research with significance level 5% was 5% of skim milk (w/v) with the value of the viscosity 376.25 cP, pH 3.62, and total titrable acid 0.73% of lactic acid. During the storage there were changing of in viscosity value, pH, and total titrable acid, the viscosity increased from 235.00 to 485.00 cP, pH decreased from 3.64 to 3.43, and total titrable acid increased from 0.76 to 0.94% of lactic acid.
Keyword: storage, physicochemical, formula, fermentation, soygurt

Judul: Pengaruh Penambahan Susu Full cream terhadap Mutu Soygurt
Abstrak: Soygurt is the fermented product of lactic acid bacteria on soybean extract. Soygurt are generally has an unpleasant odor typically preferred as soy beans. Soygurt has a high nutrient content which is proximately same as yogurt. One attempt of the addition of full cream milk is to improve taste. This research was conducted to see the effect of full cream milk addition to the acceptance rate of set soygurt. Soygurt on the research is using the bacteria Streptococcus thermophilus and Lactobacillus bulgaricus. The addition of full cream milk is done by four different concentrations (0%, 3%, 5%, and 7%). The making of soybean extract is using modified Illinois method. Soybean extract added sugars as much as 6% and then pasteurized. After that, the extract of soy is cooled down to temperatures of 450C and innoculated starter culture as much as 5%. Incubation is done for 16 to 18 hours at a temperature of 370C. The results can be concluded that the addition of full cream milk on soygurt’s characteristics against influential include pH, total of lactic acid, viscosity, and organoleptic (appearance, texture, aroma, flavor, and overalls. The treatment with the addition of full cream milk by as much as 5% and 7% did not different. Product with the addition of full cream milk as much as 7% was chosen as the best because it has the highest organoleptic score compared to the three.
Keyword: full cream milk., lactic acid fermentation, soygurt

Judul: Ekologi pecuk hitam (Phalacrocorax sulcirostris Brandt, 1931) di Taman Burung Kota Baru Bandar Kemayoran Jakarta
Abstrak: Kota Baru Bandar Kemayoran (KBBK) terletak di pusat kota Jakarta dan kaya akan avifauna. Di dalam kawasan ini direncanakan pengembangan suatu taman burung, yang selain berfungsi untuk perlindungan juga berfungsi untuk kegiatan rekreasi bersifat mendidik, khususnya rekreasi pengamatan burung (bird watching). Salah satu jenis burung yang menarik untuk diamati yaitu Pecuk Hitam (Phalacrocorax sulcirostris), yang merupakan jenis dominan dan sering dijumpai. Jenis ini mempunyai perilaku khas yang tidak dimiliki oleh spesies lain, yaitu tarian gerakan sayap untuk menarik pasangan (wing waving) dan gerakan membuka sayap membentuk sudut patah di bagian siku berbentuk delta winged disebut wing spreading. Berdasarkan pengamatan awal, populasi Pecuk Hitam tersebar pada hampir semua tipe habitat, meliputi: habitat rawa, habitat mangrove, habitat semak dan habitat waduk buatan, sehingga mudah dijumpai, terutama di waduk buatan. Kondisi ini sangat baik untuk pengembangan rekreasi pengamatan burung (bird watching).
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