Judul: Uji Prediksi dan Simulasi Viskositas Pada Produk Recombined Sweetened Condensed Milk (RSCM)
Abstrak: Salah satu metode yang digunakan dalam pembuatan susu kental manis adalah teknik recombined milk. Metode seperti ini memungkinkan penggunaan bahan baku yang tidak menggunakan susu segar. Dalam hal ini, digunakan produk olahan susu yang telah melalui perlakuan tertentu sebagai bahan baku pembuatannya. Kemudian, bahan-bahan olahan tadi digabugkan kembali (recombined) menjadi bahan baku susu kental manis. Produk susu kental manis yang menggunakan metode seperti ini dikenal dengan istilah Recombined Sweetened Condensed Milk (RSCM).
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Judul: Karakterisasi Susu Kental Manis Berbahan Baku Susu Skim Bubuk Terstandardisasi
Abstrak: Susu kental manis (SKM) merupakan salah satu produk olahan pangan yang populer di Indonesia. SKM menggunakan susu skim bubuk sebagai salah satu bahan utama sumber proteinnya. Susu skim bubuk dapat digolongkan berdasarkan derajat denaturasi protein whey pada saat proses pembuatannya menjadi low, medium, atau high heat. Susu skim bubuk umumnya juga distandardisasi menggunakan laktosa atau permeate susu untuk mendapatkan nilai protein yang diinginkan. Jenis susu skim bubuk dan proses standardisasi ini dapat menyebabkan perubahan karakteristik susu skim bubuk yang dihasilkan, dan pada akhirnya dapat mempengaruhi sifat fisik SKM bila digunakan sebagai bahan baku. Penelitian ini bertujuan membandingkan karakteristik fisik SKM yang dihasilkan dari bahan baku susu skim bubuk low dan medium heat yang distandardisasi laktosa atau permeate susu. Metode penelitian yang digunakan adalah standardisasi susu skim bubuk dan karakterisasi sifat fisiknya, pembuatan prototipe SKM skala laboratorium dengan susu skim bubuk terstandardisasi, karakterisasi fisiko-kimia SKM, dan analisis data. Parameter fisiko-kimia yang diuji pada produk akhir adalah viskositas, pH, warna, padatan total, protein, lemak, dan sukrosa. Hasilnya, SKM dengan susu skim bubuk medium heat atau low heat terstandardisasi permeate susu memiliki warna yang berbeda pada nilai L, a, dan b bila dibandingkan susu skim bubuk terstandardisasi laktosa. SKM dengan susu skim bubuk medium heat atau low heat terstandardisasi permeate susu memiliki viskositas yang lebih tinggi dibandingkan susu skim bubuk terstandardisasi laktosa, terutama pada sheer rate rendah. SKM dengan susu skim bubuk low heat juga memiliki karakteristik viskositas yang berbeda dengan susu skim bubuk medium heat., Sweetened condensed milk (SCM) is one of popular food processed product in Indonesia. SCM consist of skimmed milk powder as one of its major protein source ingredients. Skimmed milk powder can be classed as low, medium, or high heat by its degree of whey protein denaturation during production process. Skimmed milk powder also generally standardized using lactose or milk permeate to get a desired protein value. These skimmed milk powder types and standardization processes can alter the skimmed milk powder product characteristic, and finally can influence physical characteristic of SCM if used as ingredient. This study aimed to compare physical characteristic of SCM that consist of lactose or milk permeate standardized low or medium heat skimmed milk powder. The research method used are skimmed milk powder standardization and its physical properties characterization, laboratory scale SCM prototype creation using standardized skimmed milk powder, SCM physical-chemical properties characterization, and data analysis. Physical chemical properties analyzed in final product were viscosity, rheology, pH, color, total solids, protein, fat, and sucrose. As the result, SCM with milk permeate standardized medium or low heat skimmed milk powder had different L, a, and b value and higher viscosity in lower sheer rate compared to lactose standardized skimmed milk powders. SCM with low heat skimmed milk powder also had different fresh viscosity compared to medium heat skimmed milk powder.
Keyword: Reologi, Sifat Fisik, Susu Kental Manis, Susu Skim Bubuk

Judul: Lejeuneaceae Subfamily Ptychanthoideae (Hepaticae) in  West Java
Abstrak: Subfamily Ptychanthoideae of the family Lejeuneaceae (Hepaticae) in West Java is still poorly known. Publications on this subfamily are out of dated and written in the 19th or early of 20th century. The last taxonomic treatment of Ptychanthoideae of West Java was in 1933, many species names have changed since then. Studies on Ptychanthoideae of West Java are urgently needed. Studies on the Ptychanthoideae were based on the specimens collected from West Java. A total number of 361 of specimens deposited in the Herbarium Bogoriense (BO), Herbarium Biotrop (BIOT), Gottingen Herbarium (GOET) and Bangi Herbarium (UKMB) were examined, those are old and several recent specimens collected in West Java. Recent collections were made from Telaga Warna, Ciater, Gunung Halimun Salak National Park, Cibodas Botanical Garden, Bodogol Education Center and Conservation (Gunung Gede Pangrango National Park), University of Indonesia Campus Depok, including several collections from Banten Province. Twenty four species of Lejeuneaceae subfamily Ptychanthoideae are known from West Java, belonging to 8 genera namely Acrolejeunea (Spruce) Schiffn. (2 species), Archilejeunea (Spruce) Schiffn. (1 species), Lopholejeunea (Spruce) Schiffn. (10 species), Mastigolejeunea (Spruce) Schiffn. (3 species), Ptychanthus Nees (1 species), Schiffneriolejeunea Verd. (1 species), Spruceanthus Verd. (2 species) and Thysananthus Lindenb. (4 species). Two new records of Ptychanthoideae: Mastigolejeunea indica Steph. and Thysananthus minor Verdoorn are reported for Java. A determination key to the species is presented including their descriptions and illustrations.
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