Judul: Karakteristik Yogurt Probiotik Susu Kambing Hasil Pemberian Pakan Campuran Garam Karbokslat Kering dengan Penambahan Ekstrak Kayu Manis sebagai Flavor
Abstrak: Goat milk enriched naturally by Omega-3 through feeding with a mixture of carboxylate salt dry (MCSD), has a complete nutrition, but contrairely had a more distinctive smell goaty and high risk off flavour of rancidity. It made goat milk less desirable for consumption. Yoghurt is a fermented milk product that can be balanced the intestinal microflora between pathogens and beneficial bacteria. Cinnamon (Cinnamon burmanii) is a spices aromatic that rich in flavour and antioxidant. The addition of cinnamon extract in goat’s milk probiotic yoghurt aims to minimized the goaty smell and to maintain quality of product. This research has purpose to studied the effect of addition cinnamon extracts with different concentrations (3%, 4%, and 5%) on goat’s milk probiotic yoghurt characteristic include physical, chemical, microbiological and sensorial. The results showed that the addition of cinnamon extract influence the acidity (decreased pH value and increased total acid titrable) and sugar content of product, but there isn’t effect on viscosity, protein and fat content of yoghurt. Extract cinnamon addition at 4%-5% stimulated the growth of lactic acid bacteria to 0.7 log10 – 0.8 log10 CFU/ml. The hedonic-test showed that addition cinnamon extract wasn’t influence yoghurt acceptability, but the goaty flavour found less detectable in fermented product with addition of cinnamon extract becaused of the flavour resulted from fermentation process and volatile acid from cinnamon extract. It could be conclude that the fermentation and the addition of cinnamon extract increased the acceptability of goat’s milk probiotic yoghurt.
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Judul: Optimation Formula Yoghurt of Goat Milk and Mushroom with Mixture Design and Potential Functional Properties
Abstrak: Etawah Breed goat milk has not been widely consumed in Indonesia because it has distinctive characteristic of prengus smell so that it is not appreciated by the public, and the lack of public knowledge concerning the benefits of goat’s milk. Milk fermentation process causes the formation of distinctive flavor as the result of activities from lactic acid bacteria, such as acetaldehyde and diacetyl compounds that can reduce or even eliminate the prengus smell. Conventionally, the bacteria commonly used in the formulation of yoghurt were Lactobacillus bulgaricus and Streptococcus thermophilus. However, it was later discovered that the bacteria are not sufficient to maintain the health of digestive tract. To increase the functional value of the yoghurt product, probiotic bacteria should be added. Lactobacillus acidophilus is one of probiotic bacteria that can be added in the making of yoghurt. White oyster mushrooms and shiitake mushrooms are two types of mushrooms well known by the people of Indonesia with affordable prices and potential prebiotic. The fiber and polysaccharides content in these two mushrooms, makes the mushrooms as potential prebiotic. Probiotic yoghurt enriched with the addition of prebiotics produces the product known as synbiotic yoghurt. The formulation of yoghurt can be performed by adding full cream and skim milk. Mixture design is a collection of mathematical and statistical techniques that are useful on modeling and analysis of the problem of the response that is influenced by several variables. The method serves to determine the optimum formula. Indonesia has a huge wealth of biodiversity, including medicinal plants and spices. The spices that have been known for a long time in Indonesia are ginger, cloves, anise and cinnamon. The addition taste in the form of spices syrup into yoghurt, will create a new taste variations. This research aims to assess the formulation of goat milk yoghurt to get the optimum formula using mixture design and determining the functional characteristics of yoghurt optimum formula based on resistance to gastric pH, antimicrobial activity based on E. coli, and amino acid content. This research also aims to examine the effects of spices syrup addition on the preference of the yoghurt. The result showed that the optimum formula was a mixture of 0.5% white oyster mushroom, 3% skim milk, 96% goat skim milk. The optimum formula has pH of 4.30, viscosity of 6200 cP, total titrated acid 1.08%, lactic acid bacteria 1.1 x 1010 cfu/ml. For a functional food criteria of 9.5 x 105 cfu/ml the yoghurt resists based on gastrointestinal tract pH, has 10.9 mm antimicrobial activity based on E.coli and content amino acid. The result of hedonic test that the addition of spices syrup as a topping that the highest score of the taste properties were 4.37 for 4 ml addition of ginger syrup; 4.13 for 6 ml addition of mixture of cloves-cardamom-anise syrup, and 4.23 for 6 ml addition of mixture of cloves-cardamom-cinnamon syrup. Based on these results, the consumer preference was still at the level of netral.
Keyword: goat milk, lactic acid bacteria, mixture design, mushrooms, yoghurt

Judul: Pemanfaatan Data Boundary Layer Radar (BLR) Pada Troposfer Bawah Untuk Analisis Awan Hujan Penyebab Banjir
Abstrak: Penelitian ini secara umum ditujukan untuk mengidentifikasi dan menganalisis awan hujan penyebab banjir berdasarkan data Boundary Layer Radar (BLR). sebagai studi kasus bencana banjir besar di Jakarta 2002 lalu. Tahapan-tahapan yang dilakukan dalam penelitian ini ialah: (1) eksploratori data BLR periode Januari - Februari 2002, (2) mengidentifikasi awan hujan di Serpong dan (3) menghubungkan curah hujan di Serpong dengan kejadian banjir di Jakarta periode Januari-Februari 2002. Metode yang digunakan untuk identifikasi awan hujan ialah metode yang dikemukakan oleh William et af. (1995). Parameter-parameter yang digunakan dalarn pengidentifikasian awan hujan adalah data yang berasal dari beam vertikal yaitu echo power, kecepatan doppler dan lebar spektrum. Data curah hujan di Serpong diperoleh dari jenis tipping bucket (IKEDA-5) yang dipasang di Iingkungan BLR. HasH yang diperoleh. pada periode Januari-Februari 2002, curah hujan tertinggi di Serpong terjadi pada tanggal 29 lanuarl dengan intensitas scbesar 103.5 nunlhari dan terjadi secara terus menerus selama 4 jam dengan intensitas Icbih dari 10 mmljam. Awan bujan pada tanggal 29 tersebut teridentifikasi berasal dari awan konvektifkategori deep convective (konvektiftinggi). Dart basil identifikasi awan hujan periode lanuari-Februari 2002 dihubungkan dengan curah hujan, diperoleb bahwa curah hujan yang berasa! dati awan konvektif berkisar ;;::: 10 rrun/jam, sedangkan curah hujan dari awan stratiform :$ 6 mmljam. Pada periode Januari - Februari 2002, kejadian hujan di Jakarta (yang diambil dari data curah hujan 10 stasiun di Jakarta) hampir terjadi setiap hari dengan curah hujan tertinggi terjadi pads tanggal 29 Januari dengan intensitas sebesar 114.7 mmlhari
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