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 Probiotik dengan Bahan Koagulan Kalsium Klorida pada Konsentrasi yang Berbeda
Abstrak: Cheese is one of dairy products produce by using rennet as coagulant enzym. The use of rennet as coagulant has some problems such as limited availability and unguaranted halalness. Calcium chloride can be used as a substitution of milk coagulation process by rennet. The experiment was aimed to test the ability of calcium chloride salts as coagulant in the cheese-making process and to study the characteristics of the produced cheese by the addition of the probiotic bacteria. Concentration of calcium chloride used were 5%, 7.5% and 10% with the addition of probiotic bacteria Lactobacillus acidophilus IIA-2B4 and Bifidobacterium longum RRM-01. Statistical design used in this experiment were Randomized Block Design. The data obtained were analyzed with ANOVA and Tukey test was performed if significant defference among variables data was detected. Based on the MFFB and population of lactic acid bacteria, the produced cheese can be categorized as a soft cheese and also categorized as a probiotic food. The addition of calcium cloride at different consentrations did not effect significantly on the tested variables (viscosity, yield, nutrient composition, pH and total titrable acid, population of lactic acid bacteria, S, aureus, coliform and hedonic test) when compared with cheese coagulated by rennet as positive control, whereas calcium salt coagulation time showed highly significant difference (P<0.1) when compared with rennet, but did not differ significantly between the calcium salts. Thus the suggested level of addition of calcium chloride for cheese making is 5%.
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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