Judul: Viabilitas Lactobacillus acidophilus dan Bifidobacterium bifidum Terenkapsulasi dan Mutu Sensori Yogurt Tepung Pisang Sinbiotik selama Penyimpanan Dingin
Abstrak: Two types of probiotic i.e. Lactobacillus acidophilus and Bifidobacterium bifidum were encapsulated using alginate (3%) and palm sago starch (20%). Yogurt product were then stored at 4 – 10 oC for 8 weeks. Viabilities of the probiotics, pH and titratable acidity were examined in week 0,2,4,5,6,7 and 8. Viabilities of L. acidophilus either free or encapsulated and the pH value did not change during 8 weeks storage, while total titratable acidity increased. L. acidophilus demonstrated better survival compared to B. bifidum. Cell numbers of B. bifidum either free or encapsulated decreased significantly at the range of 1 – 2 log CFU/g during 8 weeks storage. Encapsulation of B. bifidum in palm sago starch protected the cells better than alginate. The cell numbers of B. bifidum encapsulated in alginate decreased approximately 2 log CFU/g at week 8, while ii cells encapsulated in palm sago starch only decreased of 1 log CFU/g. Sensory evaluation of the yogurt samples were performed at week 0, 4 and 5. The consistency of yogurt did not affected during 5 weeks storage while other sensory properties including color, texture, and aroma were slightly change. Yogurt containing L. acidophilus either free or encapsulated in palm sago starch were still accepted at week 5, while yogurt with alginate encapsulated L. acidophilus was not accepted at week 4.
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Judul: Viabilitas Lactobacillus plantarum BSL dan L. acidophilus 2B4 terenkapsulasi serta mutu yoghurt tepung pisang sinbiotik selama penyimpanan
Abstrak: Yoghurt sinbiotik dibuat menggunakan TPUM (Tepung Pisang Uli Modifikasi) kaya pati resisten sebanyak 70% dan probiotik yang terenkapsulasi. Viabilitas probiotik terenkapsulasi pada yoghurt TPUM sinbiotik dianalisis selama 8 minggu penyimpanan dingin dan mutu sensori yoghurt (uji deskripsi kuantitatif dan hedonik) dievaluasi menggunakan 9 panelis terlatih. Dua jenis probiotik (Lactobacillus plantarum BSL dan Lactobacillus acidophilus 2B4) baik dengan enkapsulasi (alginat dan agar komersial) maupun tanpa enkapsulasi (kontrol) ditambahkan ke dalam yoghurt TPUM sinbiotik kemudian disimpan dalam refrigerator (5-10 ºC). Viabilitas L. plantarum BSL dan L. acidophilus 2B4 baik yang dienkapsulasi maupun kontrol cenderung stabil (7 log CFU g-1) selama 8 minggu penyimpanan. Nilai pH yoghurt dengan probiotik L. plantarum BSL selama penyimpanan relatif stabil (3.53-4.33), sedangkan L. acidophilus 2B4 mengalami penurunan yang nyata (0.05-0.12). Total asam tertirasi yoghurt umumnya berbanding terbalik terhadap nilai pH. Hasil evaluasi panelis menunjukkan yoghurt dengan enkapsulan alginat lebih disukai dibandingkan enkapsulan agar. Pada minggu ke-5, mutu sensori yoghurt baik dengan enkapsulasi maupun kontrol sudah mengalami perubahan yang nyata terutama pada atribut tekstur, aroma, dan rasa, tetapi masih dapat diterima oleh panelis.
Keyword: Bogor Agricultural University, Institut Pertanian Bogor, IPB, Encapsulation, Lactobacillus acidophilus 2B4, Lactobacillus plantarum BSL, Modified Uli-banana flour, Synbiotic yogurt

Judul: 3D model reconstruction using aerial photo to measure object height
Abstrak: 3D reconstruction, especially for height extraction, using digital aerial photos taken from a non-metric camera and Unmanned Aerial Vehicle (UAV) is a challenging study. The purposes of the study are to determine the factors affect the accuracy of an object’s height reveal from a 3D model and establish procedures to deliver the optimal result. Two or more overlapping aerial photos can be constructed into the 3D model by applying the principles of collinearity and epipolar geometry using 3D reconstruction algorithm. Due to the instability of non-metric digital camera, the camera must be calibrated before 3D reconstruction is processed, in that way the quality of spatial extraction can be then measured. The study is conducted using 24 megapixels resolution Sony NEX7 digital camera and Hexacopter UAV. UAV was flown to a height of 50 m, 60 m and 70 m and placed at a certain position in order to get some height variations of camera. Camera Calibration Toolbox is utilized to calculate intrinsik parameters of the camera and a specific program is developed using MATLAB in order to build the 3D model and to obtain the object’s height. The result validation is done by comparing the height from 3D model with that one measured using Electronic Total Station. The accuracy of the object’s height up to 1 mm successfully achieved, with the largest height prediction error reaches 15.2 cm at 70 m flying height above ground level and average percentage error 4.07 for 20 objects.
Keyword: 3D reconstruction, collinearity, epipolar geometry, UAV