Judul: Physicochemical and Organoleptic Characteristics of Fermented Milk Like Dadih with Cinnamon (Cinnamomum burmannii) Extract Added
Abstrak: Salah satu produk yang telah melalui proses fermentasi adalah dadih. Dadih merupakan pangan tradisional yang diproduksi oleh masyarakat Minangkabau. Kayu manis dapat memperbaiki sifat organoleptik produk. Penelitian ini bertujuan menganalisis karakteristik fisikokimia dan organoleptik susu fermentasi menyerupai dadih yang ditambahkan ekstrak kayu manis (Cinnamomum burmannii) pada taraf 0%, 4%, 6%, dan 8%. Analisis yang dilakukan di antaranya analisis karakteristik fisikokimia (kadar air, viskositas, pH, kadar protein, kadar lemak, dan total asam tertitrasi) dan organoleptik. Penelitian ini dilakukan menggunakan uji deskriptif dan rancangan acak lengkap (RAL) dengan tiga kali pengulangan. Penambahan ekstrak kayu manis pada susu fermentasi menyerupai dadih berpengaruh terhadap kadar air, nilai pH, dan kadar lemak. Berdasarkan hasil analisis organoleptik, penambahan ekstrak kayu manis tidak disukai oleh panelis terhadap atribut aroma dan rasa, lalu penambahan ekstrak kayu manis berpengaruh nyata (P<0,05) terhadap semua atribut mutu hedonik., Dadih is a traditional food which produced by Minangkabau’s people through fermentation process. Cinnamon can improve product’s organoleptical properties. The purpose of the study was to analyze physicochemical and organoleptical properties of fermented milk like dadih with cinnamon (Cinnamomum burmannii) extract added at 0%, 4%, 6%, and 8%. The analysis for physicochemical (water content, pH, viscosity, protein content, fat content, and total titratable acid) and organoleptical properties has been done in this study. This study was used description test and completely randomized design (CRD) with three replications. The addition of cinnamon extract had an effect on the value of water content, pH, and fat content. The results of organoleptic analysis showed that the addition of cinnamon extract was disliked by the panelists on the flavor and the scent, the addition of cinnamon extract had a signifficant effect (P<0,05) on all hedonic quality attributes.
Keyword: Cinnamon Extract, Cow's Milk, Dadih, Fermented Milk

Judul: Pengaruh Penambahan Bahan Pengental terhadap Kualitas Dadih Susu Sapi dengan Starter Lactobacillus casei.
Abstrak: Dadih is one of the fermented milk products from West Sumatra, Indonesia, and made by fermenting buffalo milk naturally in the bamboo for 48 hours. Limited of raw materials and inconsistency product make dadih difficult to be developed. Improving of process and adding thickening agent hopefully can increase quality of dadih so it will be able to be accepted by people and become one of functional industrial food product that could be commercialized. This study aims to study the influence of thickening agent for quality of dadih and to decide the correct type and concentration of thickening agent. The design of study used completely randomized design factorial, consisted of two factors; they were the type and concentration thickening agent. There are two types of thickening agent, are gelling agent and non gelling agent. The treatment with Gelling Agent was used seaweed and pectin with concentration 0,10%, 0,15%, and 0,20% while the treatment with non gelling agent was used CMC and Arabic Gum with concentration 0,6%, 0,8%, and 1,0%. Parameter of Research were Physical–chemistry analysis which included moisture content, carbohydrate content, protein content, pH, acidity total, and viscosity; microbiology included total plate count bacteria; and organoleptic included hedonic test, same/different test and ranking test. Based on physical-chemistry analysis and microbiologiy of dadih the addition of Thickening Agent and concentration did not give the different result. While, t-test, which used thickening agent with gelling agent and non-gelling agent did not give the different result. Based on hedonic test, the addition of thickening agent gave different result. Panelist graded that adding pectin 0,1% gave better color while they prefer dadih with pectin 0,1% for the flavor. The most delicious of taste were dadih with pectin 0,15%, while dadih with pectin 0,2% gave the best texture by panelist. In generally, dadih with pectin 0,1% more preferable than the other treatments. Based on chi–square test list, organoleptic testing with the same/different test and ranking test showed the result was not different (P>0,05). In the same and different test, dadih with adding thickening agent with gelling agent and non-gelling agent gave the different result with the real dadih. While ranking test showed that dadih with pectin 0,2% gave the best response from panelist was compared the other treatments. From the result of this study it could be concluded that dadih from cow milk with the addition of the pectin thickening agent 0,2% gave the best result than the other treatments in process for making dadih cow milk.
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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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