Judul: Microbiological and Organoleptic Properties of Yogurt Based on Lactose-Free Milk
Abstrak: Beberapa orang tidak dapat mengonsumsi susu karena mengalami intoleransi laktosa. Dalam menanggulangi masalah tersebut, industri susu memanfaatkan enzim laktase (ß-galaktosidase) untuk memproduksi susu bebas laktosa. Susu bebas laktosa dapat diolah menjadi berbagai olahan produk, salah satunya yaitu yoghurt. Penelitian ini bertujuan menganalisis sifat mikrobiologi dan organoleptik yoghurt dengan bahan dasar susu bebas laktosa. Rancangan yang digunakan dalam penelitian ini adalah uji t dengan perlakuan bahan dasar yoghurt yang berbeda yaitu susu bebas laktosa dan susu biasa. Hasil penelitian menunjukkan bahwa yoghurt bebas laktosa tidak berpengaruh nyata (P>0,05) terhadap total bakteri asam laktat dan nilai pH. Hasil pengujian hedonik dan mutu hedonik berpengaruh nyata pada parameter warna, sedangkan pada parameter aroma, rasa, dan kekentalan tidak berpengaruh nyata. Hasil p, Some people cannot consume milk because they are lactose intolerance. To overcome this problem, the dairy industry uses the enzyme lactase (ß-galactosidase) to produce lactose-free milk. Lactose-free milk can be processed into various products, one of which is yogurt. This study aimed to analyze the microbiological and organoleptic properties of yogurt based on lactose-free milk. The design used in this study was a t-test with different of yogurt base ingredients, namely lactosefree milk and regular milk. The results showed that lactose-free yoghurt had no significant effect (P>0.05) on total lactic acid bacteria and pH value. The results of hedonic testing and hedonic quality had a significant effect on the color parameters, while the aroma, taste and viscosity parameters had no significant effect. The results of this study showed that yoghurt can be made from lactose-free milk.
Keyword: Yoghurt, lactose, Lactose Intolerance, Lactose-Free

Judul: Physical Properties, Organoleptic, and Total Lactic Acid Bacteria of Yogurt with the Addition of Ambon Banana Fruit Puree (Musa paradisiaca L.)
Abstrak: Yoghurt merupakan hasil olahan susu dari fermentasi bakteri asam laktat (BAL) yaitu Streptococcus thermophilus dan Lactobacillus bulgaricus. Buah pisang ambon memiliki rasa yang manis dan kandungan gizi yang tinggi. Penelitian ini bertujuan menganalisis sifat fisik (nilai pH, viskositas, dan total asam tertitrasi), organoleptik (intensitas kecerahan, cita rasa, kekentalan, serta aroma), dan total bakteri asam laktat pada yoghurt dengan penambahan pure buah pisang ambon. Persentase puree buah pisang ambon yang ditambahkan ke yoghurt yaitu 0%, 5%, dan 10%. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) dengan tiga kali ulangan. Hasil penelitian menunjukkan bahwa penambahan buah pisang ambon pada yoghurt berpengaruh nyata (P<0,05) terhadap nilai viskositas dan uji mutu hedonik pada sifat organoleptik yoghurt, tetapi tidak berpengaruh nyata (P>0,05) terhadap nilai pH, total asam tertitrasi (TAT), uji hedonik parameter aroma pada sifat organoleptik yoghurt dan total BAL. Persentase terbaik ditemukan pada perlakuan penambahan buah pisang ambon sebanyak 10%., Yogurt is a dairy product from the fermentation of lactic acid bacteria (LAB), namely Streptococcus thermophilus and Lactobacillus bulgaricus. Ambon banana fruit has a sweet taste and high nutritional content. This study aims to analyze the physical properties (pH value, viscosity, and total titratable acid), organoleptic (intensity of brightness, taste, viscosity, and aroma), and total lactic acid bacteria in yogurt with the addition of ambon banana fruit puree. The percentage of banana puree added to yogurt was 0%, 5%, and 10%. The design used in this study was a complete randomized design (RAL) with three replications. The results showed that the addition of ambon banana fruit to yogurt had a significant effect (P<0,05) on the viscosity value and hedonic quality test on the organoleptic properties of yogurt, but no significant effect (P>0,05) on pH value, total titratable acid (TAT), hedonic test of aroma parameters on the organoleptic properties of yogurt and total LAB. The best percentage was found in treatment of adding 10% ambon banana fruit.
Keyword: lactic acid bacteria, yogurt, ambon banana fruit puree, organoleptic, physical properties

Judul: Real Option Valuation Using Binomial Decision Trees.
Abstrak: A firm that decides to invest has a choice to invest in real assets. A method which is usually used in valuation of the project is discounted cash flow (DCF) method. But, this method can’t be used in projects that account for value of managerial flexibility, such as decision to suspend operations temporarily. Therefore, this kind of project needs to be assessed using real option. Real option valuation can be done in some ways, including the use of path-dependent simulation, as well as closed-form models like Black-Scholes model, partial differential equation, and binomial or multinomial approaches. In this paper, real option valuation using binomial decisions id discussed. Determination of the project value can be done in three steps. First, calculate the expected present value of the project. Next, calculate volatility of the project using Monte Carlo simulation. Last, construct a binomial tree to model the dynamics of the project value using the parameters of the stochastic process, and then add some decision nodes to model the project’s real options.
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