Judul: Mempelajari viabilitas dalam milk yang disimpan pada suhu dingin
Abstrak: Tujuan dari penelitian ini adalah untuk mempelajari viabilitas Lactobacillus acidophilus selama penyimpanan suhu dingin. Hasil analisis secara periodik (setiap dua hari) ter- hadap viabilitas sel, pH dan kandungan asam laktat "sweet acidophilus milk" yang disimpan pada suhu dingin (4±2°C) selama 12 hari menunjukkan viabilitas sel L. acidophilus menurun selama penyimpanan berturut-turut 100% (7,15 log cfu/ml); 91,1% (7,11); 66,6% (6,97); 54,8% (6,88); 31,7% (6,62); 4,57% (6,06) dan 0,83% (5,06) pada hari ke 0; 2; 4; 6; 8; 10 dan 12. Nilai pH dan kandungan asam laktat tidak menunjukkan perubahan selama penyimpanan.
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Judul: Formulasi Susu Fermentasi Mengandung Lactobacillus rhamnosus R23 dan Pediococcus Pentosaceus A38 Asal ASI dan Viabilitasnya selama Penyimpanan Dingin
Abstrak: Lactic acid bacteria isolated from breast milk, i.e. Lactobacillus rhamnosus R23 and Pediococcus pentosaceus A38 and inulin were used in development of fermented milk product (yoghurt). This research divided into three step i.e. determination of fermentation methods, formulation, and evaluation of probiotic’s viability during 32 days of refrigerated strorage. The results showed that L. rhamnosus R23 grew well on skim milk while the growth of P. pentosaceus A38 in skim milk needs supplementation with 3% sucrose. Fermentation period was not less than 48 hours at 37oC. The yoghurt has to be developed as stirred yoghurt by fermenting L. rhamnosus R23 and P. pentosaceus A38 in separated media then mixed after yoghurt formed with a ratio 1:2 (yoghurt L. rhamnosus R23:yoghurt P. pentosaceus A38) to obtained the highest count of P. pentosaceus as the growth of P. pentosaceus was inhibited by L. rhamnosus. Addition of 0.3% agar did not improved texture of the yoghurt and less preferred by panellists meanwhile addition of 15% sucrose gave the most preferred yoghurt. During 32 days of refrigerated storage, all yoghurt still maintaining high number of viable cells of LAB (>8 log cfu/ml). Pediococci counts in yoghurt control and G (addition sucrose) were decline from >7 log cfu/ml to 6,48 dan 6,89 log cfu/ml, respectively after 32 days. Mold and yeast found only in yoghurt G after 32 days storage, but only in small number. During storage, pH value declined from 4,4-5,0 to 4,1-4,3 after 32 days. The shelf life of yoghurt I, IG, and kontrol were longer than 32 days and yoghurt G was 32 days.
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Judul: Implementasi Jaringan Peer-to-Peer Tak Terstruktur Menggunakan Protokol JXTA
Abstrak: Internet is useful for communication, exchanging information, and businesses. Most internet network is based on client-server system, which is a centralized network. The server acts as the center of network and has the ability to transfer data as requested by the client. In a client-server system, the network will be down if the server is busy or interrupted. This disadvantage can be solved by Peer-to-Peer (P2P) network. In P2P network, client or “peer” can communicate with other peers without relying on the server. One of the P2P network protocols is JXTA protocol, an open source protocol that can connect mobile devices or computers to P2P network. The objective of this research was to implement the unstructured P2P application by using JXTA protocol and additional peer group. In this research, the features of investigated P2P application were chatting within peer group, searching for files, and downloading files. It was found that these features can only be performed by peers that were directly connected to other peers in the same subnet. Furthermore, this research showed that the highest percentage of overhead file was 10.13% and the percentage of overhead protocol did not exceed 0.5%
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