Judul: Pembuatan granul effervescent susu kambing dengan metode granulasi basah
Abstrak: Goat milk is a liquid which come from clean and healthy goat udder and it obtained by good milking out and did not receive any treatment except for refrigeration process. Goat milk had better nutrition value than dairy milk and it also easy to digested, because it had small fat size and can be consumed for one who suffered from lactose intolerance. Because of the goaty aroma of goat milk, the consumption of goat milk was avoided by people. Effervescent is defined as the evolution of bubbles of gas from a liquid as the result of a chemical reaction. People liked beverages in effervescent form, because it was simple, dissolve quickly in water, giving clear condensation and effect of sparkle (like consuming soda water). One way pattern of Completely Randomized Design with four treatment and three replication will be used in this experiment. This research used treatment of addition different sucrose level in each formulation (5%;10%;15% and 20%). According to standard of Wells (1987), the rate of flow and compressibility of Effervescent goat milk granule was less than 10 second and it was included in special criterion (5- 15%). Dissolve time which yielded was not fact enough because formula with low effervescent (26%) had dissolve time 4,66 minutes but these dissolve time were less quickly compared to commercial product of effervescent in market which had dissolve time less than 1 minute. The making of goat milk effervescent granule with wet granulation method had result in high above 5% water level of granule. Formula with high mix effervescent (41%) had effect on significant ask level, but the other formula did not have significant effect on to fat level and protein level of granule. According of panelists that different of formulation did not have significant effect to colour, aroma, texture, and taste goat milk effervescent granule. Keyvords : goat milk, wet granulation, effervescent granule
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Judul: Pembuatan Tablet Hisap Susu Kambing dengan Metode Granulasi Basah
Abstrak: Susu kambing memiliki kelebihan dibandingkan susu sapi, tetapi masih terbatas daya terimanya terutama adanya bau yang kurang disukai oleh konsumen yaitu bau khas goaty. Diversifikasi produk susu kambing dalam bentuk tablet hisap merupakan salah satu upaya untuk meningkatkan daya terima masyarakat terhadap susu kambing dan memberikan pilihan kepada masyarakat dalam mengkonsumsi susu kambing. Tablet hisap merupakan sediaan padat dengan bahan dasar manis yang akan larut secara perlahan-lahan di mulut. Penelitian ini bertujuan untuk mempelajari formulasi dan proses pembuatan tablet hisap susu kambing dengan metode granulasi basah. Penelitian dilakukan dalam dua tahap. Penelitian pendahuluan dilakukan untuk mengetahui karakteristik susu kambing segar dan susu kambing bubuk, serta untuk memperoleh formula terbaik tablet hisap susu kambing berdasarkan bahan pengikat yang berbeda dengan mempertimbangkan kekerasan tablet. Hasil penelitian pendahuluan diaplikasikan dalam penelitian utama dengan memberikan kombinasi bahan pemanis tambahan dan bahan pengisi. Produk akhir yang dihasilkan dianalisis berdasarkan sifat fisik (laju alir, kompresibilitas, kekerasan, keregasan, keseragaman bobot dan keseragaman ukuran), sifat kimia (kadar air, abu, lemak dan protein) dan organoleptik.
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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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