Judul: Study of Chemoreaction Drying with Calcium Oxide and Its Impact on the Stress and Damage of Saccharomyces cerevisiae Culture, Kajian pengeringan kemoreaksi dengan kalsium oksida serta dampaknya terhadap stress dan kerusakan kultur Saccharomyces cerevisiae
Abstrak: The objective of the research was to study the parameters of the drying process and their effects on the viability of dried Saccharomyces cerevisiae culture. These parameters include the pattern of water isotherm sorption, the critical water contents, stress and mortality on a variety of bound water conditions, as well as morphological and micro-structural changes of damaged and leaked stressed cells. Layer thickness of the sample and high ratio used of calcium oxide speed up the drying process. Using a calcium oxide to sample ratio of 10:1 (w/w) for drying, 1.3 mm thickness of sample with 78-80% water content required 24 hours to dry to a final 4.42 % water content. The viability and cell content of the final product were 72% and 109 cells per g dried sample respectively. A sigmoid curve sorption isotherm pattern consist of 3 bound water regions of the dried yeast culture was similar to that of common dried foods. In the primary area most of the dried cells were dormant, in the secondary area the majority of the cells were under stress condition, while in the tertiary area a lot of them died. Likewise, the viability curve up to aw 0.2 was very low as due to high number of dormant cells, in between aw 0.2 - 0.6 sharply increased due to decreasing number of dormant cells, in between aw 0.6-0.75 sharply decreased due to increasing number of dying cells, and above 0.75 the cells was dying off to totally died. As shown by SEM observation, normal cells were oval-shaped with a smooth surface. In the primary region the dried cells showed and oval to round shape and small number of deformed cells, in the secondary region wrinkled surface and some number of deformed cells, while in the tertiary region the cells were sticky with wrinkled surface and most cells were damage. Meanwhile, TEM observation showed that the cells in the primary region had a well-defined, thick and solid cell wall with smooth surface with visible nuclei. In the secondary region the cells showed a wrinkled surface with less visible nuclei, while the wall was thin and cracked in some places. In the tertiary region the most number of cells were damaged, the remaining defined cells were flat, empty, irregular shape and no nuclei were visible. The increasing cell damaged was mainly due to the leaking out of cell or cytoplasm and the nuclear content through the damage cell wall. This was shown by increased electrical conductivity as well as the nucleic acid, nucleotide, protein and amino acids content of the cell-free supernatant from the culture. The Ca++ and K+ content of the cell mass decreased due to the leakage out of cell content. Sharp increase of K+ in secondary region of bound water was due to cell wall leakage, while high level of K+ in the tertiary region of bound water was due to high lysis of the cells with increased cell content damage.
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Judul: aKajian perilaku mi jagung selama proses pengeringan menggunakan fluidized bed drier
Abstrak: The objective of this study were to optimize corn noodles drying process utilizing fluidized bed drier, and also to determine the influence of dried noodles moisture content and the amount of water addition in noodles dough to the quality of dried noodles. The study was done in three stages, in which the first stage was done to determine the optimum temperature and air velocity to dry corn noodles. The second stage was done to determine the time needed to dry the corn noodles, and the last stage is used to determine the critical moisture content that has effect over the quality of dried corn noodles. The result of this research concludes that noodles with best rehydration profile can be attained from drying at 60°C and drying air velocity 2.17 m/s. Furthermore, the quality of dried corn noodles was proofed to be affected by its final moisture content and the amount of water added to its dough. Critical moisture content is the lowest amount of moisture content that did not caused cracking on corn noodles. The critical moisture content for noodles which made from dough that has 60% water addition is 12%, while for noodles which made from dough that has 70% water addition it is 11%, and for noodles which has 80% water addition in its dough the critical moisture content is 10% (wb). Dried corn noodles which has optimum quality was made from dough that has 80% water addition and dried at 60°C and drying air velocity 2.17 m/s for 107 minutes until its moisture content reaches 10% (wb).
Keyword: moisture content., fluidized bed drier, drying process, dried noodle quality, Corn noodle, Bogor Agricultural University (IPB)

Judul: Pemeliharaan Lanskap Hotel Jakarta Hilton International
Abstrak: Hilton International merupakan jaringan hotel yang sangat luas di dunia. Jakarta Hilton International (JHI), yang telah berdiri sejak tahun 1970an, terletak di Jakarta Pusat dan sangat strategis karena posisinya berada pada pertemuan dua jalan utama Jakarta, yaitu Jl. Jend. Sudirman dan Jl. Gatot Subroto. JHI merupakan salah satu hotel terluas di Jakarta. Kompleks seluas ±13 ha ini memiliki berbagai sarana seperti hotel, apartemen, klub eksekutif dan pertokoan, yang secara keseluruhan dikelilingi taman asri bernuansa tropis. Taman yang luas merupakan nilai tambah bagi JHI karena menyediakan lingkungan dengan suasana alami tepat di tengah kota Jakarta yang padat dan berpolusi tinggi. Konsep lanskap yang ingin ditonjolkan JHI adalah city resort, yang diterapkan dengan taman tropis dengan pola alami/organik. Taman JHI dimaksudkan sebagai wadah aktivitas outdoor bagi tamu JHI. JHI merupakan salah satu hotel berbintang lima di kota Jakarta, sehingga selalu dituntut untuk menyediakan pelayanan berkualitas tinggi bagi pengguna jasanya
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