Judul: Model Estimasi Pertumbuhan Cronobacter spp. Berdasarkan Praktik Penyiapan, Pemberian dan Penyimpanan Susu Bubuk Formula Bayi pada Tingkat Rumah Tangga di Jakarta Pusat
Abstrak: This study was conducted to gather information on how to prepare, give and storage the powdered infant formula by mothers at home and to know about temperature and time profile since the reconstitution of PIF, give to the baby and storage of PIF that had been reconstituted using the descriptive method with survey approach. Temperature and time profile data obtained from this survey would be used to estimate the growth of Cronobacter spp. using the FAO/WHO Quantitative Risk Assessment Model of Cronobacter spp. in PIF, so it could provide recommendation of practice scenarios of preparation, giving and storage of PIF which did not pose a risk of Cronobacter spp. infection. From this survey, there were 16 scenarios of preparation, giving and storage of PIF which represented the practices by 30 respondents. Scenarios were selected based on the stages of respondents did in preparing and handling PIF and temperatures of water which were used to reconstitute PIF. The result of this study showed that 16th scenario was the most at risk scenario for Cronobacter spp. infection, both on the assumption of initial contamination level of 1 CFU/100g or 3 CFU/100g. That was because final contamination levels of Cronobacter spp. in 16th scenario exceeded the initial dose estimate of Cronobacter spp. infection that is equal to 3 CFU/100g. In 16th scenario, by assuming initial contamination levels to 1 CFU/100g and 3 CFU/100g, the final contamination levels that were obtained successively were 89.12 CFU/100g and 269.15 CFU/100g. Lag phase of 16th scenario was 23 minutes. In 16th scenario, there were milk storage stage at room temperature for 4 hours that could cause a risk of Cronobacter spp. growth. 7th until 16th scenario could cause a risk of Cronobacter spp. infection if the assumption of initial contamination level of Cronobacter spp. in PIF was 3 CFU/100g. 1st until 6th scenario were scenario that were secure against infection of Cronobacter spp., both on the assumption of initial contamination level of 1 CFU / 100g or 3 CFU / 100g. In this study, water temperatures to reconstitute PIF were not significantly affect to the growth of Cronobacter spp., but the milk storage for too long as in the 15th and 16th scenario, respectively, ie for 2 hours and 4 hours.
Keyword: Bogor Agricultural University (IPB), FAO/WHO, reconstitute, powdered infant formula, Cronobacter spp

Judul: Survival dan pertumbuhan Cronobacter sakazakii dan Lactobacillus selama rekonstitusi susu formula
Abstrak: Cronobactersakazakii (Enterobacter sakazakii) is an emerging foodborne pathogenassociated with powdered infant formula(PIF). The bacterium has been known to cause necrotizing enterocolitis(NEC), meningitis, and sepsis in neonates, especially to those born prematurely and or with low birth weight. C.sakazakiicould be found and survive in PIFas a residual contamination during drying or filling (after pasteurization process) and reconstitution practice in household or hospitals.Recently, somePIF product is being added with Lactobacillus as probiotics, therefore the reconstitution temperature may affect both the Lactobacillus and C. sakazakii. The objectives of this study are to study (1)the influence of various temperature of the water (30, 50, and 70oC) used for reconstitution on (a) the survival and growth of C. sakazakii in PIF, (b) the survival and growth of C. sakazakii and Lactobacillus R23 present together in PIF, and (2) to determine selective enumeration media of C. sakazakii and Lactobacillus R23 when both are present in PIF. A preliminary study was conducted for rapid screening of six isolates to obtain two heat tolerant C. sakazakii isolates by using heat treatment at 54oC for 32 minutes. The main study was evaluation of survival and growth of C. sakazakii YR c3a in PIF followingreconstitution at the above temperatures in the absence or presence of Lactobacillus R23 for up to eight hours. C. sakazakii YR c3a and DES b7b were selected as the more heat tolerant. Reconstitution at 30 and 50 oC did not influence survival and growth of C. sakazakii for up to 8 h hang time.Two log reductionsof C. sakazakii occurred in PIF reconstituted with water at 70oC.At 30 oC, presence of Lactobacillus R23 in PIF also did not affect the survival and growth of C. sakazakii upon reconsitution at irrespective of the initial load ratio. Meanwhile presence of Lactobacillus did not affect C. sakazaki upon reconstitution at 50 oC when the ratio of LactobacillusR23 : C. sakazakiiYR c3a was 1:1, but growth of C. sakazakii YR c3a decreased following reconstitution when ratio of the two bacteria was 103:1.Reconstitution at 70 oC reduced the number of C. sakazakii YR c3a and DES b7b by 2.51 and 2.48 log CFU/ml, respectively. In PIF containing Lactobacillus, regardless of the ratio, Lactobacillus R23 and C. Sakazakii YR c3adecreased for up to <1,00 log CFU/ml and to 1,40 log CFU/ml, respectively. Following reconstitution at this temperature, the growth of C. sakazakiiYR c3a started tobe observed 4 h afterward while Lactobacillus R23 started to increase 2 h afterward.
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Judul: Karakteristik Komponen Kayu Bagian Lunas, Gading-gading, dan Linggi pada Kapal Kayu di Teluk Nara, Lombok Utara
Abstrak: Kapal SV Vivian merupakan kapal pariwisata yang terbuat dari kayu solid. Kapal SV Vivian terdiri dari bagian lunas, linggi haluan dan linggi buritan, gading-gading, wrang, galar kim, galar balok, balok geladak dan lutut-lutut, kulit luar, geladak, pagar, sekat kedap air. Pembuatan kapal hanya didasarkan pada pengalaman, sehingga perlu diteliti untuk mengetahui karakteristik komponen kayu yang digunakan. Penelitian mengukur karakteristik atau sifat-sifat dasar komponen kayu yang digunakan pada bagian gading-gading, linggi dan lunas. Standar pengujian yang digunakan yaitu BS-373: 1957. Jenis kayu yang digunakan untuk pembuatan lunas dan linggi yaitu kayu Ulin (Eusideroxylon zwageri) dan gading-gading menggunkan kayu kempas (Koompasia malacensis). Kayu ulin memiliki karakteristik yang lebih baik dibandingkan dengan kayu kempas. Kayu ulin masuk kedalam kelas kuat I dan tahan terhadap serangan marine borers sehingga tergolong kedalam kelas awet I. Kempas tergolong kedalam kayu dengan kelas kuat II dan ketahanan terhadap marine borers masuk kedalam kelas awet V. Bagian lunas kapal disambung dengan menggunakan baut dan jenis sambungan yang digunakan yaitu plain scarf.
Keyword: Lunas, Gading-gading, Linggi, Sifat Fisis, Sifat Mekanis