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: Formulasi Yoghurt Sinbiotik dengan Penambahan Puree Pisang dan Inulin
Abstrak: Recently, one of functional food which has become popular in the market is probiotic, prebiotic and or synbiotic yoghurt. Synbiotic yoghurt is fermented milk containing both probiotic and prebiotic. Many inovations in yoghurt production by food scientists were developed by adding local ingredients. Banana is abundant local comodity in West Java. Besides having high nutrient, banana also contains 0.5-1.4 g/100g inulin which is a good source of prebiotic. The purpose of this research was to make synbiotic yoghurt containing banana puree and inulin as a functional food using local comodity. In this research, the synbiotic yoghurt was made from banana puree added with Lactobacillus casei as probotic and commercial inulin as prebiotic. This research was divided into three steps, first step was to obtain an optimum ratio between skim milk and banana puree to produce an acceptable yoghurt by sensory evaluation (hedonic ranking test), second step was to obtain an optimum one by addition of commercial inulin to the previous formula based on sensory evaluation (hedonic rating test), and the third step was to determine chemical and microbiology quality of the synbiotic yoghurt. Result of the first step of the research, suggested that skim milk : banana puree ratio = 1:1 was the most preferred product by panelists. Addition of 2% inulin yoghurt resulted in the highest rank yoghurt likened by the panelists. Based on the chemical and microbiological analysis, the resulted synbiotic yoghurt complied standard requirement yoghurt in Indonesia (SNI 01.2981-2009). The synbiotic yoghurt contained BAL 3.6 x 109 cfu/ml probiotic lactic acid bacteria and approximately about 3.88 g/100g prebiotic. Based on proximate analysis, the fat content of this synbiotic yoghurt is less than 5% thus it can be classified as non fat yoghurt.
Keyword: 

Judul: Kerusakan bantalan rel kereta api di wilaya inspeksi 2 jalan dan bangunan perusahaan jawatan kereta api (pjka),cirebon
Abstrak: Kereta api merupakan salah satu sarana angkutan yang murah, cepat dan aman serta dapat mengangkut barang dalam jumlah besar. Kelancaran operasi sarana angkutan tersebut banyak ditentukan oleh kondisi jalan rel, termasuk kondisi bantalannya. Dalam hal ini bantalan rel kereta api dapat dibuat dari kayu, logam, atau beton. Namun demikian kayu merupakan bahan yang paling banyak digunakan sebagai pembuat bantalan rel kereta api di berbagai negara. Kenyataan menunjukkan bahwa kayu yang digunakan sebagai bantalan rel kereta api sering mengalami berbagai macam kerusakan yang menyebabkan bantalan tidak berfungsi lagi atau menurun fungsinya. Di Indonesia, informasi mengenai jenis dan tingkat kerusakan bantalan kayu masih sangat kurang, pada- hal informasi tersebut sangat penting sebagai dasar pertimbangan dalam rangka pemeliharaan jalan kereta api, agar umur pakainya (service life) lebih lama.
Keyword: bantalan rel