Judul: Kajian Sifat Listrik dan Aplikasi Medan Listrik terhadap Kualitas Susu Sapi Segar.
Abstrak: Fresh cow milk had many nutrients for the human body. However, thermal processing to the cow’s milk can damage the nutritional content. For that it should be done further research of non-thermal process to cow's milk to reduce the nutritional damage. Non-thermal process which was being developed is HPEF method. However, this method did not develop yet on industries due to high production cost and energy consumption. This study applied low-voltage electric field on the process of fresh cow's milk pasteurization. Application of electric field had been conducted to assess the changing of the quality of fresh cow's milk. The magnitude of the electric field used was 10 V / mm and 25 V / mm with frequency variation of 100, 300, and 500 kHz. Duration of electric field treatment performed for 1 hour, 3 hours, and 5 hours. Application of electric field was done by using a set of generators produced an electric field. To test the effectiveness of the electric field application did by pH, protein content, fat content, and electricity characteristics testing from cow's milk. pH value measured with pH meter, protein levels measured with formol titration method, and the fat content measured with Gerber method, and for electrical characteristics measured by LCR meter. Result shown, electric field application can inhibit bacteria growth on fresh cow's milk which was stored in temperature room. Electric field application 25 V/mm with 300 kHz frequency for an hour inhibited bacterial growth around 77%. Electric field effect to the milk quality parameters did not show significant changing to pH level, protein content, and fat content. Cow's milk electrical characteristics such as conductance spectrum, and capacitance spectrum increased after electric field treated.
Keyword: bacteria, capacitance, conductance, fats, electric field, pH, protein

Judul: Kajian Mutu Produk Susu Pasteurisasi Di Unit Pengolahan Susu Fakultas Peternakan Institut Pertanian Bogor
Abstrak: Food safety is very important point in the food production. Milk is a natural source food with high nutrient content, but has a characteristic as perishable product and a good medium for the growth of microorganism. Pasteurization is one of method for prolong the shelf life time of product. The purpose of pasteurization is to destroy pathogen bacteria without affecting the taste, flavor, and nutritional value. High quality milk product must be considered from farm, during processing up to final product. That can get from quality of raw material and processing of milk pasteurized. The aim of this apprentice concern to study of quality pasteurized milk in processing milk unit PT D-Farm Agriprima. Based on the results of testing raw milk as raw material on processing milk pasteurized showed that had normal color, smale and taste, alcohol test is negative, density 1,030 g/cm3 , fat 3,32% , protein 3,51%, degree of acidity 8,19oSH, TPC 1x103,38 CFU/ml, Salmonella dan E.coli are negative, lead (Pb) <0,048 ppm dan zinc (Zn) 4,18 ppm. The result test of final produk with vanilla flavor showed that had normal color, smale and taste, fat 2,39%, Solid non Fat 13,8%, protein 2,78%, TPC <10 CFU/ml, Coliform <3 MPN/ml, arsen (As) <0,003 ppm, lead (Pb) <0,055 ppm, copper (Cu) 0,04 ppm dan zinc (Zn) 1,75 ppm. Quality of raw milk and final product were analyzed using fishbone diagram (causal diagram) to determine the factors that will influence it. The factors were categorized into four main factors, there are material, human resources, method and environment. From this main factors can be found detailed factors that will be effects the quality of raw milk and pasteurized milk. The great factors that affect the quality of raw milk are the lactation cow (nation, genetic and conditions), food (quality and quantity), milking (procedures and sanitation), employees (sanitation and discipline) and environment hygiene. The great factors that affect the quality of pasteurized milk are the raw material (quality), processing production, testing the quality of final product (physical, chemical, microbiological), employees (sanitation and discipline) and environment hygiene.
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Judul: Perencanaan Lanskap Jalan Western By Pass di Kotamadya Denpasar, Bali
Abstrak: Jalan Western By Pass dengan panjang keseluruhan .t 13 km merupakan salah satu jalan yang akan dibangun di wilayah Denpasar bagian barat, digunakan untuk menghubungkan daerah-daerah di sebelah utara (Tabanan, Kintamani, Sangeh, dll) dan selatan Denpasar (Kuta dan Nusa Dua). Jalan yang berfungsi sebagai jalan Arteri Primer ini bersama-sama dengan Northern dan Southern By Pass akan membentuk jaringan Outer Ring Road yang mengelilingi Kotamadya Denpasar dan direncanakan selesai serta mulai beroperasi secara optimal pada tahun 2002.
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