Judul: Viabilitas Kandidat Probiotik pada Berbagai Konsentrasi Awal dan Mutu Yogurt Tepung Pisang Uli Modifikasi Sinbiotik selama Penyimpanan
Abstrak: Synbiotic modified uli banana flour (MUBF) yogurt was prepared using 70% resistant starch rich MUBF as milk substitute and two probiotic candidate strains i.e. Lactobacillus acidophilus or Bifidobactterium bifidum. The effect of initial probiotic concentrations on the probiotics viabilities (8 week) and the sensory quality of yoghurt (descriptive test)(4 week) were studied during storage at low temperature (4 oC). Concentrations of the probiotics added were varied at 106, 107, and 108 CFU ml-1. The results showed that probiotic viabilities and titratable acidity (% lactic acid) of synbiotic MUBF yoghurt were only affected by initial concentrations of probiotic, while the pH values were not affected by initial concentration, type of probiotics and the storage time. The best probiotic iii based on the viability was L.acidophilus with initial concentration of 108 CFU ml-1 as it was more stable (7.75-8.49 log CFU ml-1) than B.bifidum (7.52-8.04 log CFU ml-1) until 8 wk of storage than. Storage at low temperature affected the sensory properties of the product indicated by the increase in sour taste, changes in texture and brown color of yogurt added by L.acidophilus 108 CFU ml-1 at 4 wk of storage
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Judul: Viabilitas Lactobacillus plantarum BSL dan L. acidophilus 2B4 Terenkapsulasi serta Mutu Yoghurt Tepung Pisang Sinbiotik selama Penyimpanan
Abstrak: Seventy percent of modified uli banana flour (MUBF) rich in resistant starch and encapsulated probiotic had been used to produce synbiotic yoghurt. The viability of encapsulated probiotics of synbiotic MUBF (Modified Uli- Banana Flour) yogurt were analyzed during 8 wk of storage and the sensory quality of yogurt was evaluated (quantitative descriptive and hedonic tests) by 9 trained panelists. Two species of probiotics (L. plantarum BSL and L. acidophilus 2B4) either with encapsulation (alginat and commercial agar) or without encapsulation (control) were added to sinbiotic MUBF yogurt and storage in refrigerator (5-10 ºC). Viability of probiotics in yogurt either encapsulated or control relatively stable (7 log CFU g-1) during 8 wk of storage. The pH of yogurt with encapsulated L. plantarum BSL was relatively stable (3.53-4.33) during storage, whereas L. acidophilus 2B4 decreased significantly (0.05-0.12). In general, total titratable acidity of yogurt showed inversely to the value of pH. The results of sensory evaluation by panelists showed that yogurt with alginate encapsulan was preferable to agar. Changes occurred on the sensory quality of synbiotic MUBF yogurt either with encapsulation or not were significantly different especially on the texture, aroma, and taste, but still accepted by the panelists at 5 wk of storage
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Judul: Rendezvous Search Pada Garis Dengan Tiga Pemain
Abstrak: Pada suatu lapangan luas dengan lintasan kereta api melintasi seluruh daerah tersebut, tiga orang penerjun ditetjunkan. Mereka telah menyepakati sebelumnya untuk bertemu di I[ntasan kereta api tersebut, tetapi belum tahu letak yang sebenarnya untuk bertemu. PenCanan dilaknkan di sepanjang lintasan kereta api dan untuk memecahkan masalah ini digunakan rendezvous search pada garis.
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