Judul: Fermentasi Biji Kopi Menggunakan Bakteri Selulolitik, Xilanolitik dan Proteolitik Asal Luwak
Abstrak: Civet coffee is fermented coffee which is produced naturally in the digestive tract of mongoose. The production of civet coffee is relied on the availability of the civet, therefore the production is costly. This research aim was to produce synthetic civet coffee by enzymatic fermentation.The enzymes were produced by cellulolytic, xylanolytic, and proteolytic bacteria that were isolated from civet feces. The combination treatment was examined the highest enzymatic production from different bacteriawiththe variation oftemperature during four days. During the fermentation, the produced enzymes were used for hidrolize the substrate. Enzymatic process was determined by changing the total and reducing of sugar, weight losses, protein content and the enzyme activity produced in the substrate. The fermentation was done by cellulolytic bacteria and combination of threebacteria. Alltreatment were resulledan approximate similarcaffein reduction (48%), however the nutrition content indicated by organic acid were shown that thecoffee fermentation has a low oxalic acid and higher butyric, lactic and ascorbic acid.
Keyword: 

Judul: Produksi Kopi Luwak Sintesis Secara Enzimatis menggunakan Bakteri Xilanolitik dan Kombinasi dengan Bakteri Proteolitik dan Selulolitik
Abstrak: Civet coffee is a coffee having a high selling price and produced by civet. The purpose of this research was to produce civet like coffee by solid state fermentation using bacteria that isolated from civet’s feces. The research initially was characterized proteolytic bacteria .The fermentation of coffee was held at 30o and 37o C for 4 days. The inoculum (10%, wet base) using xylanolytic bacteria, combination xylanolytic and proteoliyic bacteria, and combination xylanolytic, proteolytic, and cellulolytik bacteria.The best fermentation condition performed by enzyme activity, total sugar, reduction sugar, weight decrease, and degree of polymerization.The fermentation using xylanolytic and combination of two bacteria shown best performance at 37o C and 72 hours incubation time. However, for the fermentation using combination of three bacteria performed best result at 37o C and 72 hours incubation time. In general, the fermentation of coffee result a lower caffeine and oxalic acid content than original civet coffee. However, the ascorbic acid, butyric acid, and lactic acid shown a higher value.
Keyword: 

Judul: Analisis Kekuatan Pondasi Tiang Pancang terhadap Beban Gempa pada Gedung RSUD Kota Depok Berdasarkan SNI 1726:2012
Abstrak: Pondasi adalah bagian terendah dari bangunan yang meneruskan beban bangunan ke tanah atau batuan yang ada di bawahnya. RSUD Kota Depok yang dibangun pada tahun 2008 perlu dievaluasi kekuatannya terhadap beban gempa berdasarkan SNI 1726:2012. Berdasarkan penelitian, nilai kapasitas dukung ultimit tiang sebesar 388.8 ton dan daya dukung ijin sebesar 129.6 ton. Daya dukung aksial kuat menahan beban aksial kecuali pada pondasi jenis PC18. Nilai daya dukung aksial pemodelan pada PC18 sebesar 19 991.99 kN sedangkan hasil perhitungan sebesar 15 424.33 kN. Nilai daya dukung lateral (Hu) tiang pancang sebesar 1132.13 kN dan nilai daya dukung lateral pemodelan terbesar berada pada jenis PC7 pada arah gaya Y (Hy) dengan nilai 802.70 kN. Penurunan tunggal pondasi pada gedung RSUD Kota Depok sebesar 1.17 cm. Penurunan kelompok terbesar terjadi pada PC18 sebesar 5.17 cm. Penurunan izin pada PC18 sebesar 58.5 cm. Nilai daya dukung dan penurunan pondasi hasil perhitungan lebih besar dibanding nilai yang didapat dari pemodelan melalui program ETABS, maka dapat disimpulkan daya dukung dan penurunan pondasi RSUD Kota Depok aman.
Keyword: daya dukung, gempa, penurunan pondasi, tiang pancang