Judul: Fermentasi Kopi Menggunakan Bakteri Xilanolitik dari Luwak
Abstrak: Civet coffee is a coffee produced by civet and come out with feces. One of the predominant microorganisms involved for civet fermentation is xylanolitic bacteria. This study was aimed to select the best xylanolitic bacteria and use it in the fermentation. The xylanolitic bacteria has been tested and identified as Agrobacterium tumifaciens and Stenotrophomonas sp. However, these experiments use only Agrobacterium tumifaciens because it has higher enzyme activity than Stenotrophomonas sp. The fermentation was held at 30, 40, and 50oC for five days. The enzyme activity, shrinkage weights, levels of carbohydrate and protein content were tested daily. The second and third day of fermentation at 30 and 40oC showed a relative higher decrease of shrinkage weight and carbohydrate content. It suggests a good fermentation conditions for civet coffee production. The organic acid in the coffee were analyzed by HPLC (High Performance Liquid Chromatographic). The oxalic acid, lactic acid, ascorbic acid and caffeine content of the experiment were lower whereas the butyric acid was higher than the civet coffee. The experiment fermentation gave a better quality coffee product than civet coffee.
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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.
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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