Judul: Reduksi Aflatoxin M1 dalam Susu oleh Mikroorganisme yang Diisolasi dari Biji Kefir
Abstrak: One of the nutritious source that widely consumed including children and elderly is milk. However milk is not always free of contamination that can endanger people who consumed it, especially to children and elderly who are more prone to contamination. One of the most toxic mycotoxin is aflatoxin B1 (AFB1) which is mainly produced by Aspergillus flavus and Aspergillus parasticus. Those molds can grow on feed that is fed to the cow and converted inside the cow to aflatoxin M1 (AFM1). AFM1 considered as potential hazard because it almost has the same structure as AFB1 although only has 10% of AFB1 toxicity. AFM1 also is highly resistant to heat so it can survive on milk heating process. Mycotoxin can be reduced by several methods, such as chemical, physical and biological methods. Biological method with microorganism antagonism is one of the emerging methods because unlike chemical methods, microbial method use microorganism that belongs to GRAS (Generally Recognize as Safe). Decontamination method with microorganism usually done with lactic acid bacteria (LAB) or yeast. LAB and yeast can reduce AFM1 that contaminate milk. LAB and yeast can be found in kefir. Kefir is a fermented milk product which is made from cow or goat milk with kefir grains as starter. Kefir is known for its beneficial effect for health because of the metabolites that microorganism in kefir grains produce, such as lactic acid, kefiran, and bacteriocin. Kefir has complex bacterial composition that is varies according to the medium, origin of kefir grains, and storage condition. Hence microorganism from kefir grains has potential to reduce AFM1 in milk. This research was conducted to to compare the reduction ability of microorganism isolated from kefir grains with different incubation time and identify the strain of lactic acid bacteria and yeast that can effectively reduce AFM1 In general, this research was conducted through this following stages : (1) Preparation ; (2) Enumeration and isolation of microorganism from kefir grains (3) Column Preparation (4) Evaluation of reduction of AFM1 by microorganism isolated from kefir grains (5) Identification of LAB and yeast strains from kefir grains that can reduce AFM1. The result of the research showed that there were more aerobic lactic acid bacteria than anaerobic lactic acid bacteria in kefir grains. The means of colony count of anaerobic lactic acid bacteria, aerobic lactic acid bacteria, total yeast of kefir grains were 1.9 x 109 CFU/g, 2.1 x 109 CFU/g, 2.0 x 108 CFU/g respectively and in kefir milk were 1.0 x 108 CFU/g, 1.0 x 108 CFU/g, 7.6 x 107 CFU/g respectively. Evaluation of AFM1 reduction was done by microorganism isolated from kefir grains, namely anaerobic lactic acid bacteria (LAN), aerobic lactic acid bacteria (LAE) and yeast (YEA). This experient successfully isolated 10 isolates of LAE, 4 isolates of LAN and 9 isolates of YEA. This study used non-viable cell, for approximately 1.0 x 108 cfu/mL of microorganism to reduce 10 ng/mL AFM1 in Phosphate Buffer Saline (PBS). Non-viable cell was used for this experiment because past studies observed that non-viable cells showed higher percentages of AFM1 removal in a
Keyword: AFM1, decontamination, kefir grains, lactic acid bacteria, yeast

Judul: Chemical Properties and Total of Lactic Acid Bacteria of Cow’s Milk Kefir with Addition of Red Fruit Extract  (Pandanus Conoideus Lam).
Abstrak: Kefir merupakan produk susu fermentasi yang menggunakan bakteri asam laktat dan ragi. Susu sapi dipilih karena susu sapi merupakan zat pelengkap yang kaya akan nutrisi seperti protein, lemak, vitamin, mineral dan karbohidrat. Buah merah berfungsi sebagai aditif dalam makanan untuk meningkatkan nilai gizi, dan bekerja sebagai antimikroba. Penelitian ini bertujuan menguji sifat kimiawi dan total bakteri asam laktat pada kefir susu sapi dengan penambahan buah merah. Penambahan buah merah sebesar 0%, 2,5% dan 5% dari total ekstrak buah merah dalam pembuatan kefir. Rancangan analisis statistik yang diujikan adalah rancangan acak lengkap (RAL) dengan perlakuan penambahan ekstrak buah merah pada konsentrasi yang berbeda dengan tiga kali ulangan yaitu pertama tanpa penambahan buah merah atau kefir 100% sebagai kontrol; penambahan kedua ekstrak buah merah 2,5%; penambahan ketiga ekstrak buah merah 5%. Hasil menunjukkan bahwa perbedaan persentase penambahan ekstrak buah merah pada formula kefir susu sapi tidak berpengaruh nyata (P>0.05) terhadap semua analisis kimia dan total bakteri asam laktat kecuali pada total asam tertitrasi berpengaruh nyata (P<0.05)., Kefir is a fermented milk product that uses lactic acid bacteria and yeast. Cow milk is the most prefereable raw material for kefir production due to its high nutrition content including protein, fat, vitamins, minerals and carbohydrates. Red fruit functions as an additive in food to increase nutritional value, and works as an antimicrobial. It leads to an assumption that the use of red fruit might be able to increase the functionality of kefir. The addition of red fruit by 0%, 2.5%, 5% of the total red fruit extract in the manufacture of kefir, the chemical analysis observed was the percentage of total protein, total fat, water content, ash content and total acid titrated. The microbiological analysis observed was the total lactic acid bacteria. The experiment was done under a completely randomized design. The data analysis was done under a one-way ANOVA. The results showed that the difference in the percentage of the addition of red fruit extract to the goat's milk kefir formula had no significant effect (P> 0.05) on all chemical analyzes and the total LAB except for TAT had a significant effect (P <0.05).
Keyword: Buah Merah, Kefir, Susu Sapi

Judul: Perancangan jalur interpretasi wisata sejarah kawasan kota tua Jakarta
Abstrak: Tapak perancangan berupa jalur interpretasi yang terletak di dalam wilayah administrasi kota Jakarta Barat dan melalui Jl. Stasiun, Jl. Pintu Besar Selatan dan Utara, Jl. Kali Besar timur dan barat, Jl. Cengkeh, Jl. Pos, dan Jl. Lada. Aksesibilitas menuju tapak mudah dengan berbagai alternatif sarana transportasi. Tata guna lahan kawasan 78% terdiri dari perkantoran perdagangan.
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