Judul: Chemical and Microbiological Characteristics of Fermented Spirulina Symbiotic Jelly Drink
Abstrak: Simbiotik merupakan kombinasi sinergis antara probiotik dan prebiotik, salah satunya dalam menimalisir prevalensi konstipasi. Simbiotik tersebut dapat diaplikasikan pada minuman jeli. Penelitian ini bertujuan menentukan karakteristik simbiotik Spirulina sebelum dan sesudah fermentasi, menentukan pengaruh penambahan Spirulina 0%, 5%, 7,5%, dan 10% terhadap karakteristik minuman jeli simbiotik, dan menentukan perlakuan terpilih minuman jeli simbiotik. Penelitian meliputi produksi Spirulina, kultur starter bakteri, fermentasi Spirulina, dan pembuatan minuman jeli simbiotik Spirulina fermentasi. Hasil penelitian menunjukkan bahwa fermentasi Spirulina selama 48 jam meningkatkan jumlah total Bakteri Asam Laktat (BAL) (2,7 log CFU/ml), dan Total Asam Tertitrasi (TAT) (2,32%), serta menurunkan nilai pH 3,94. Spirulina fermentasi pada minuman jeli berpengaruh nyata terhadap nilai viskositas, nilai pH, TAT, total BAL, total mikroba, serat pangan, dan aktivitas antioksidan. Perlakuan terpilih pada penambahan Spirulina fermentasi 10% dengan karakteristik viskositas 142,8 cp, nilai pH 4,06, TAT 0,22%, total BAL 7,91 log CFU/ml, total mikroba 8,02 log CFU/ml, aktivitas antioksidan 100,11 μmolTE/g, dan %Angka Kecukupan Gizi (AKG) serat pangan 11,37% dengan peningkatan 119,9%., Symbiotics are a synergistic combination of probiotics and prebiotics. One of which is to minimize the prevalence of constipation. The symbiotic can be applied to jelly drinks. This study aimed to characterize the symbiotic of fermented Spirulina before and after fermentation, to determine the effect of adding fermented Spirulina 0%, 5%, 7,5%, and 10% to the characteristics of symbiotic jelly drinks, and to determine the selected treatment for symbiotic jelly drinks. The research included Spirulina production, bacterial starter culture, Spirulina fermentation, and making Spirulina fermented symbiotic jelly drink. The results showed that fermentation of Spirulina for 48 hours increased the lactic acid bacteria (LAB) (2,7 logs CFU/ml), total acid titrated (TAT) (2,32%), and decreased the pH value of 3,94. Fermented Spirulina in jelly drinks significantly affected the values of viscosity, pH, TAT, total LAB, total microbial, dietary fiber, and antioxidant activity. The selected treatment was the addition of 10% fermented Spirulina with a viscosity of 142,8 cp, pH value of 4,06, TAT 0,22%, total LAB 7,91 log CFU/ml, total microbes 8,02 log CFU/ml, the antioxidant activity of 100,11 μmolTE/g, and %Nutritional Adequacy Rate dietary fiber of 11,37% with an increase of 119,9%.
Keyword: fermentation, Lactobacillus plantarum SK(5), Spirulina

Judul: Survival of Pediococcus pentosaceus BP(20) in Fermented  Spirulina Synbiotic Jelly during Storage
Abstrak: Minuman jeli sinbiotik merupakan minuman kesehatan. Sifat sinbiotik diperoleh dari kombinasi antara Pediococcus pentosaceus BP(20) sebagai probiotik dan Spirulina platensis prebiotik. Penelitian ini bertujuan menentukan pengaruh konsentrasi spirulina fermentasi (0%, 5%, 7,5%, dan 10%) terhadap karakteristik minuman jeli sinbiotik dan menentukan ketahanan hidup P. pentosaceus BP(20) dalam minuman jeli sinbiotik terbaik selama penyimpanan suhu dingin. Penelitian meliputi kultivasi S. platensis, penyiapan kultur starter P. pentosaceus BP(20), fermentasi spirulina, pembuatan minuman jeli sinbiotik, dan penyimpanan produk dengan perlakuan terbaik. Hasil penelitian menunjukkan fermentasi spirulina selama 48 jam meningkatkan total bakteri asam laktat (BAL) 0,53 log CFU/mL, total asam tertitrasi (TAT) 8,5%, serta menurunkan nilai pH 25%. Spirulina fermentasi berpengaruh nyata terhadap total BAL, total mikroba, TAT, pH, dan kadar serat pangan. Penambahan konsentrasi spirulina fermentasi 7,5% merupakan perlakuan terbaik dengan total BAL 8,05 log CFU/mL, total mikroba 7,03 Log CFU/mL, TAT 0,53%, pH 6,7, viskositas 57,6 cP, kadar serat pangan 1,135%, dan aktivitas antioksidan 274 ppm. Ketahanan hidup BAL pada penyimpanan H-7 sampai H-28 tidak berbeda nyata kecuali dengan penyimpanan awal (H0)., Synbiotic jelly drink is a health drink. Synbiotic properties are obtained from a combination of Pediococcus pentosaceus BP(20) as a probiotic and Spirulina platensis as a prebiotic.. This study aims to determine the effect of fermented spirulina concentrations (0%, 5%, 7,5%, and 10%) on the characteristics of synbiotic jelly drink and determine the survival of Pediococcus pentosaceus BP(20) in the best synbiotic jelly drink during cold temperature storage. The research involved cultivation of Spirulina platensis, preparation of P. pentosaceus BP(20) starter culture, fermentation of spirulina, manufacture of synbiotic jelly drink, and storage of products with the best treatment. The results showed that spirulina fermentation for 48 hours increased total LAB by 6,9%, total titrated acid (TAT) by 8,5%, and decreased the pH value by 25%. Fermented spirulina had a significant effect on total LAB, total microbes, TAT, pH, and food fiber content. The addition of fermented spirulina concentration of 7,5% was the best treatment with a total LAB of 8,05 log CFU/mL, total microbes 7,03 log CFU/mL, TAT 0,53%, pH 6,7, viscosity 57,6 cP, content dietary fiber 1,135%, and antioxidant activity 274 ppm. The survival of LAB on storage H-7 to H-28 was not significantly different except with the initial storage (H0).
Keyword: LAB, fermentation, P. pentosaceus BP(20), sinbiotic, spirulina

Judul: Truncated Stop Loss as a Optimal Solution of Reinsurance Agreement in One-Period Model
Abstrak: Reinsurance is one of risk management efforts of an insurance company, which is called the cedent. Similar with insurance, reinsurance constitutes the cedent to pay the premium. We consider one-period reinsurance model and derive a rule which minimizes the ruin probability of the cedent for a fixed reinsurance premium. Therefore, it is needed to construct an optimal reinsurance agreement for the cedent. The premium is calculated according to four different principles, i.e. economic, generalized zero-utility, Esscher, and mean-variance principles. Stop loss is a reinsurance contract which protect the insurance company for losses that exceed a certain amount. The result of this research shows that a truncated stop loss is an optimal agreement in the class of all reinsurance contracts with various premiums calculated using above mentioned principles.
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