Judul: Physical Characteristic Culture Starter Yoghurt Granule With Encapsulated Probiotic and Its Aplication
Abstrak: Yoghurt is one of fermentation milk product that increases in human consumption because it has high nutrition. Yoghurt is milk product of fermentation processes by lactate acid bacteria (Lactobacilus bulgaricus and Streptococcus thermophilus), probiotic bacteria (Lactobacillus acidophilus dan Bifidobacterium longum) and prebiotic. Its function as high nutritious food needed more socialization. There are many problems in those fermentation milk processes, especially difficulty in starter milk supplies. Practical, easy, and cheap starter milk supplies beside the marketing strategies by providing the probiotic yogurt starter in granuls that can make the yogurt producers keep going their businesses, especially for intermediate, small or home producers. The aim of the experiment is to study yoghurt processing from granules culture starter yoghurt with encapsulated probiotic and to choose the best concentration lactose and Sodium Starch Glycolat (SSG) base the characteristic (solubility, comprecibility, pH, viscocity and full scale acid titration). The results showed there is no significant between increasing formulation concentration and characteristics of the experiment. But, scoring total from the granul’s characteristics and its aplication, the quality orders from the highest is formulation L19S3, while formulation L21S,1 and formulation L20S2 have same of scoring total.
Keyword: 

Judul: Enkapsulasi Starter Yoghurt (Streptococcus thermophilus dan Lactobacillus bulgaricus) Menggunakan Bahan Pengisi Berbasis Pati
Abstrak: The viability of lactic acid bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus) in yoghurt is declined during storage. To prevent this condition we need giving protection by encapsulating the bacteria. Encapsulating had been doing by emulsion method. Emulsion method held by emulsify encapsulating material (maize resistant starch and maltodextrin) with vegetable oil (canola oil containing 0,5% tween 80%), with the equivalent of them 1:2:2. 0.1% (cultivated from beginning of log phage) an amount inoculums was added. Emulsion method which used in this research has been modified. The process of adding CaCl2 solution using syringe 23 G (0. 573mm) and 10 cm of the drop distance from alginate-oil solution. The separating held by using shaker during 24 hours and beads collected using filtration. The composition of encapsulating material and filler had been using are alginate 2%: high amylose corn starch 2%, alginate 3%: maltodextrin 1% and alginate 4%. Drying process of wet beads which produced in this method using oven 40oC during two hour. Then, the best encapsulating material had advanced tested based on quality and quantity. Quantity test held by comparising the yoghurt which produced from free cell and commercial starter (yoghurtmert). The best encapsulating material is alginate 3%: maltodextrin 1%. Encapsulating increase the viability of the bacteria 6.09x105cfu/g (on wet beads) and 2.56 x105cfu/g (on dry beads) as compared to free cell. Yoghurt which produced by alginate 3%: maltodextrin 1% is more sour than free cell, but less than commercial starter. The result of hedonic can be describe that yoghurt which produced by alginate 3%: maltodextrin 1% is not different from commonly consumed yoghurt.
Keyword: 

Judul: Infeksi Cacing Jantung Dirofilaria Immitis, Railliet & Henry, 1911 Pada Anjing
Abstrak: Cacing Dirofilaria immitis dewasa yang tinggal dalm ventrikel kanan jantung anjing, sering kali menimbulkan gejala klinis yang cukup berat. Cacing Tersebut menghasilkan mikrofilaria yang selanjutnya berkembang menjadi larva infektif dalam saluran malphigi induk semang entara, yaitu nyamuk dari genus Culex, Aedes dan Anopheles.
Keyword: