Judul: Penggunaan Kultur Starter Untuk Menghambat Pertumbuhan Aspergillus flavus dan Mereduksi Aflatoksin Selama Fermentasi Grits Jagung
Abstrak: Aflatoxin is a human carcinogen produced as a secondary metabolite by Aspergillus flavus that frequently contaminates maize. Previous research indicated that spontaneous fermentation of maize grits can improve the quality of maize flour. This research aimed to develop starter cultures from indigenous microorganism isolated from spontaneous fermentation of maize and use them to improve the easiness of grinding as well as to inhibit the growth Aspergillus flavus and reduce aflatoxin during fermentation of local white corn grits varieties Pulut. The starter culture were developed using an amylolyitic Candida famata and a non amylolytic Lactobacillus plantarum found troughout corn spontaneous fermentation. Use of the starter culture for maize fermentation increased the percentage of fine flour as compared to that without fermentation. However the percentage of fine flour is similar to spontaneous fermentation. Fermentation for 72 h using mixed starter culture of L. plantarum and Candida famata resulted in the highest fine maize flour percentage (39.31%) during milling for 2 min. Single starter culture L. plantarum inhibited the growth of Aspergillus flavus the fastest after fermentation. The number of Aspergillus flavus declined for 1 log cfu/ml during 48 h fermentation. In addition, the highest reduction of aflatoxin was demonstrated by single starter culture L. plantarum. Fermentation for 72 h can reduce aflatoxin until 87.83%.
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Judul: Isolasi dan identifikasi mikroorganisme indigenus dan aplikasinya pada fermentasi jagung serta karakterisasi sifat fisikokimia tepung yang dihasilkan
Abstrak: Corn is an important carbohydrate source in Indonesia. Local white corn is currently being developed including Anoman 1 (high amylose) and Pulut Harapan (low amylose) varieties. However, the utilization of corn flours and/or starches in native form have a less desirable physicochemical properties, especially with regards to retrogradation, syneresis, and low stability of pasta at high temperature and low pH properties. Consequently, there is a need to modify flour properties to increase the utilization. Traditionally, corn flour is made by soaking corn kernels in water. The spontaneous fermentation occurred during soaking and affected the physicochemical properties, but it’s difficult to achieve a consistent product. The purpose of this study to identify microorganisms that play a role in the fermentation process of corn, as well as the process of fermentation with the addition of a starter culture and studied the physicochemical properties of corn flour produced. The research was conducted in : (1) to isolate and identify microorganims which the role play during spontaneous fermentation of white local corn of Anoman 1 variety; (2) to design a starter culture of the microorganisms isolated to use for a controlled fermentation; (3) do the fermentation by adding a starter culture and characterize physicochemical properties of corn flour produced. Treatments consisted of: Spontaneous fermentation, i.e. water soaking of corn grits (as a control, SF); and fermentation with added starter culture containing microbes previously isolated without toxigenic microbe (CC); and (AC) fermentation of (CC) with additional amylolytic microbes after 16 hours of fermentation. The number of each microorganisms that added were 106 CFU / mL; (4) to study the physicochemical properties of corn flours of Anoman1 and Pulut Harapan varieties produced. Observations were done at 0, 36, 48, and 72 hours fermentation. The results showed that there were 16 microorganisms were identified included 8 species of molds (Penicillium chrysogenum, Penicillium citrinum, Aspergillus flavus, Aspergillus niger, Rhizopus stolonifer, Rhizopus oryzae, Fusarium oxysporum, Acremonium strictum), 3 species of yeasts (Candida famata, Kodamaea ohmeri, Candida krusei/incospicua), and 5 species of lactic acid bacteria, LAB (Lactobacillus plantarum1a, Pediococcus pentosaceus, L. brevis1, L. plantarum1b, and L. paracasei ssp paracasei3). Four molds and one yeast were amylolytic while none of the lactid acid bacteria (LAB). One from 8 species of molds identified was producing aflatoxin i.e. Aspergillus flavus. While all of yeasts and LAB species identified was non-toxigenic. So, the Aspergillus flavus was not used as a starter culture. All of non-toxigenic microbes identified, there were three (3) species of mold (Penicillium citrinum, Aspergillus niger, Acremonium strictum) and one (1) species of yeast (Candida famata) that were amylolytic, while all of LAB identified were non-amylolytic. The amylase activity changed during spontaneous fermentation (SF), where the activity was a maximum at 12 hours of fermentation. After that activity tended to decrease up to 72 hours of fermentation. To study the influenced of amylase activity to the flour during fermentation, was made the amylolytic culture that added after 16 hours fermentation to increase the activity . In general it can be concluded that the fermentation process caused the changes in the physicochemical properties of corn
Keyword: isolation, identification, microorganisms, physicochemical properties

Judul: Eksistensi Nikah Siri di Masyarakat dan Posisi Perempuan
Abstrak: Nikah siri bukanlah merupakan fenomena baru di Indonesia, namun sudah ada sejak puluhan tahun silam, sebelum ada pencatatan pernikahan maka nikah siri adalah pernikahan yang sah menurut agama dan masyarakat, karena moda sosial ekonomi dan strategi nafkah berubah maka hak civil juga berubah dengan berbagai dampak negatif yang ditimbulkan oleh nikah siri terutama bagi perempuan dan anak. Secara umum penelitian ini untuk mengungkap : (1) Tipologi nikah siri yang ada di Desa Warurejo dan aktor-aktor yang terlibat, fungsi manifes dan laten nikah siri pada masyarakat dan aktor-aktor yang menikmati fungsi manifes dan laten nikah siri. (2) Sistem nilai dan norma yang berlaku pada masyarakat, mengungkap pengaruh struktur terhadap posisi perempuan yang menikah siri, mendiskripsikan pemahaman agama Islam oleh masyarakat dan individu terhadap nikah siri. Pandangan individu, tokoh agama Islam, budaya, sosial dan masyarakat secara umum terhadap nikah siri. Hasil penelitian ini menunjukkan bahwa (1) terdapat empat tipologi nikah siri pada masyarakat Warurejo, yaitu: perjodohan antar kerabat, perjodohan oleh orangtua dan broker, menikah siri dengan batuan broker dan menikah siri atas kemauan sendiri. Nikah siri tidak hanya berdampak negatif tetapi memiliki fungsi positif yaitu mampu meningkatkan kehidupan ekonomi individu, jaringan nikah siri, Kyai dan infra struktur masyarakat. Pernikahan siri merupakan mekanisme untuk meringankan beban ekonomi orangtua. Mengawinkan anak dibawah umur walaupun dengan cara siri berarti pula meringankan beban ekonomi keluarga. Anak perempuan yang sudah menikah bukan lagi tanggungjawab orangtua, namun tanggungjawab seorang suami. Struktur berpengaruh terhadap posisi perempuan nikah siri, perempuan yang menikah walaupun siri, lebih dihormati dan dihargai dalam masyarakat daripada perempuan janda atau perawan yang belum menikah walaupun cukup umur. Selain itu, Kyai memiliki kekuasaan untuk menginterpretasikan hukum Islam untuk merasionalisasikan dan melegitimasi nikah siri, daripada melakukan perbuatan yang dilarang agama yaitu berzina dan berdosa. Interpretasi hukum agama disosialisasikan oleh Kyai bahwa sahnya suatu pernikahan dalam hukum Islam ditandai oleh adanya ijab qobul, sedangkan perayaannya merupakan sunnah yang boleh saja tidak dilaksanakan. Karena hukum agama Islam, memperbolehkan seorang laki-laki memiliki isteri lebih dari satu, sehingga terbentuk pola berupa aturan-aturan dan norma-norma untuk melegalkan nikah siri.
Keyword: Nikah siri actors, nikah siri network, economy, religious norms