Judul: Effect Of Lemon Water As A Coagulant To The Characteristics Of Soft Cheese Products
Abstrak: Lemon juice is acidic and can be used as an acidifying agent for milk so that it can separate the curd and whey parts with a decrease in the pH of the milk reaching the isoelectric point. This study was conducted to see the effect of using lemon water as a coagulant on the characteristics of cheese by using the direct acidification method through the addition of lemon juice accompanied by heating at various temperature points with the level of maturity of lemons on fruit color classification with a ratio between yellow and green on the surface of the lemon peel. This study uses a design in the form of a response surface methodology with 29 runnings followed by organoleptic testing of hedonic tests and scoring tests based on the obtained optimization solutions. The results showed that the use of lemon juice at the maturity level of the fruit with the characteristics of 70% yellow and 30% green is an optimization solution with variations in the concentration of lemon juice, namely 5%, 10%, and 15% using the coagulation temperature point of 30 °C to produce a preference response. panelists who had a significant effect on the taste and had a significant effect on the score of aroma, taste, color, and texture of soft cheese. This study showed that there was an effect of using lemon juice as an acid coagulant in the manufacture of soft cheese based on the concentration added as an acidifying agent on the resulting characteristics.
Keyword: acid coagulant, lemon juice, organoleptic testing, response surface methodology, soft cheese

Judul: Karakteristik keju lunak hasil fermentasi dengan bakteri asam laktat indigenus
Abstrak: Milk with a high fat and protein content can be used in cheese production. Initially, cheese products in Indonesia are imported for supply the specific consumer. However, the cheese has become a kind of common food for Indonesian people. Cheese is usually consumed as a supplement and a flavor enhancer of food. This growing triggers some dairy-based food industry in Indonesia to produce cheese and its diversification. The diversifications are ranging from fresh to processed cheese. One of innovation product is the probiotic cheese products. This study used three different types of lactic acid bacteria: 1) Lactobacillus acidophilus RRM-01 (LA-RRM01), 2) Bifidobacterium longum RRM-01 (BL-RRM01) and 3) Lactococcus lactis DSB 42 (LL-DSB42) to produce a functional cheese product by fermentation of lactic acid bacteria. Analysis was performed on the quality of fresh milk using a pH meter and milko tester, bacterial culture are prepared by refreshment and propagation, soft cheese production by the addition lactic acid bacteria cultures. The analysis of the products includes physical (yield), chemical (pH, moisture content, protein rude, crude fat and ash) and microbiological (lactic acid bacteria). The research used the factorial completely randomized design in three replication. The parameters are pH value, carbohydrate, LAB population. Analysis of crude protein, crude fat, moisture content were performed by randomized block design (RBD). The data were collected from seven treatments of lactic acid bacteria culture (LA-RRM-01/LA, BL-RRM-01/BL, LL-DSB 42/LL, BL-LA, BL-LL, LA-LL and BL-LA-LL). The data were analyzed by analysis of variance (ANOVA) and followed by Duncan test for multiplication comparison test. The Sensory analysis was tested by non-parametric analysis. Fresh milk quality of FH cows with a fat content (4.9%), protein (3.8%), lactose (4.0%) and pH (6.7) is accordance with the SNI 314.1:2011 standard. The cheese was produced contain the yield ranging from 17.9% -22.5%, pH values from 5.10 to 5.79, and classified as soft cheese. The treatment did not effect in moisture content, crude protein and ash, but there were significant differences (P <0.05) in the carbohydrate and crude fat either in single culture or culture of the three bacteria. The use of single culture bacteria or in a mixture did not inhibit the other cultures. The population of lactic acid bacteria in the products is approximately 9 log10 cfu g-1. The hardness product cultured by mixed two bacterial cultures were significantly different (P <0.05) with that of three bacterial cultures. Fifty panelists gave neutral and like slightly assessment for the color, flavor, aroma and general preferences of soft cheese (value 3.6 to 5.3), dislike slightly for the appearance of texture (value 2.5 to 3.6). Panelists assessment of the hedonic quality were white-yellow (value 5.0 to 6.1), bitter-sour taste typical cheese-(value 4.4 to 5.0), the typical cheese-sour aroma (value 5.3 -5.6), texture (value 5.2 to 6.4) and consistency (value 5.3 to 7.1). Because of high water content in all the soft cheese products (> 55%) and looks watery consistency, the texture of the products is less preferred by the panelists. Panelists felt bitter and sour after taste. It was concluded that the milk used for cheese production meets
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Judul: Bird Trade Via E-commerce in Indonesia
Abstrak: Kemajuan teknologi mempermudah perdagangan satwa liar, termasuk burung. Penelitian ini mengidentifikasi jenis burung yang diperdagangkan, mengkategorikan produk yang dijual, kota dan kabupaten di Indonesia yang paling banyak menjual, serta menduga nilai ekonomi burung yang diperdagangkan secara daring melalui e-commerce. Pengumpulan data dilakukan selama 4 bulan melalui web scraping dengan mengumpulkan informasi seperti nama toko, barang yang dijual (perlengkapan, obat, awetan satwa, aksesoris, dan replika burung), asal, dan barang yang terjual. Berdasarkan hasil penelitian terdapat 411 jenis burung yang dijual dengan pembagian 211 jenis burung Indonesia dan 161 jenis burung asing di 32 daerah di Indonesia. Ordo Passeriformes menjadi jenis burung dominan dengan total penjualan 152 jenis burung endemik dan 69 jenis burung asing. Hasil analisis menunjukkan terdapat 47 jenis burung dilindungi oleh permen LHK No. 106 Tahun 2018, 32 jenis burung masuk kategori IUCN (8 VU, 16 EN, dan 8 CR), serta 66 jenis burung masuk status konservasi CITES (12 App. I, 49 App. II, dan 5 App. III). Total ekonomi yang didapatkan adalah Rp2.079.824.611 dari tahun 2015 hingga 2023., Technological advances make it easier to trade wild animals, including birds. This research identifies the types of birds traded, categorizes the products sold, the cities and districts in Indonesia that sell the most, and estimates the economic value of birds traded online through e-commerce. Data collection was carried out for 4 months via web scraping by collecting information such as shop name, goods sold (equipment, medicine, preserved animals, accessories, and bird replicas), origin, and goods sold. Based on the research results, there are 411 types of birds for sale, divided into 211 types of Indonesian birds and 161 types of foreign birds in 32 regions of Indonesia. The Passeriformes order is the dominant bird species, with total sales of 152 endemic bird species and 69 foreign bird species. The analysis results show that there are 47 bird species protected by LHK regulation no. 106 of 2018, 32 bird species are included in the IUCN category (8 VU, 16 EN, and 8 CR), and 66 bird species are included in CITES conservation status (12 App. I, 49 App. II, and 5 App. III). The total economic gain is IDR 2.079.824.611 from 2015 to 2023.
Keyword: burung, nilai ekonomi, perdagangan