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: Rendezvous Search Pada Garis Dengan Tiga Pemain
Abstrak: Pada suatu lapangan luas dengan lintasan kereta api melintasi seluruh daerah tersebut, tiga orang penerjun ditetjunkan. Mereka telah menyepakati sebelumnya untuk bertemu di I[ntasan kereta api tersebut, tetapi belum tahu letak yang sebenarnya untuk bertemu. PenCanan dilaknkan di sepanjang lintasan kereta api dan untuk memecahkan masalah ini digunakan rendezvous search pada garis.
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