Judul: Pengembangan Yoghurt Sinbiotik Plus Berbasis Puree Pisang Ambon (Musa Paradisiaca L) Dengan Penambahan Inulin Sebagai Alternatif Pangan Fungsional
Abstrak: Yoghurt merupakan minuman yang dapat dimodifikasi menjadi yoghurt sinbiotik sebagai pangan fungsional. Tujuan penelitian ini adalah membuat yoghurt sinbiotik yang mengandung puree pisang Ambon dan inulin komersial sebagai alternatif pangan fungsional dengan penggunaan sumberdaya lokal secara optimal. Dalam penelitian ini, yoghurt sinbiotik terbuat dari puree pisang Ambon yang menggunakan Streptococcus thermophillus, Lactobacillus bulgaricus, dan Lactobacillus casei sebagai probiotik dan inulin komersial sebagai prebiotik. Penelitian dibagi menjadi penelitian pendahuluan dan penelitian utama, penelitian pendahuluan merupakan tahap pembuatan kultur kerja serta mencari rasio optimal antara susu skim dan puree pisang untuk menghasilkan yoghurt sinbiotik. Penelitian utama mencakup pembuatan yoghurt sinbiotik berdasarkan sampel terpilih pada penelitian pendahuluan dengan penambahan inulin komersial, selanjutnya dilakukan uji organoleptik, uji sifat fisik, uji mikrobiologi, dan uji mutu kimia untuk mencari formula terbaik dari yoghurt sinbiotik. Hasil penelitian menunjukkan rasio terbaik susu skim : puree pisang yaitu 1:1 berdasarkan uji organoleptik terbatas. Penambahan inulin 3% pada yoghurt menjadi formula terbaik berdasarkan uji organoleptik kepada 30 panelis semi terlatih. Berdasarkan uji fisik, mikrobiologi, dan kimia, yoghurt sinbiotik plus yang dihasilkan sudah memenuhi persyaratan standart mutu yoghurt di Indonesia (SNI 01.2981 – 2009). Yoghurt sinbiotik mengandung total bakteri asam laktat (BAL) sebanyak 1,72 x 1010 cfu/ml untuk total probiotik yoghurt. Yoghurt sinbiotik plus yang dihasilkan memiliki kandungan lemak 2,19% sehingga dapat di klaim sebagai yoghurt rendah lemak.
Keyword: yoghurt sinbiotik, inulin, puree pisang, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus casei

Judul: Formulasi Yoghurt Sinbiotik dengan Penambahan Puree Pisang dan Inulin
Abstrak: Recently, one of functional food which has become popular in the market is probiotic, prebiotic and or synbiotic yoghurt. Synbiotic yoghurt is fermented milk containing both probiotic and prebiotic. Many inovations in yoghurt production by food scientists were developed by adding local ingredients. Banana is abundant local comodity in West Java. Besides having high nutrient, banana also contains 0.5-1.4 g/100g inulin which is a good source of prebiotic. The purpose of this research was to make synbiotic yoghurt containing banana puree and inulin as a functional food using local comodity. In this research, the synbiotic yoghurt was made from banana puree added with Lactobacillus casei as probotic and commercial inulin as prebiotic. This research was divided into three steps, first step was to obtain an optimum ratio between skim milk and banana puree to produce an acceptable yoghurt by sensory evaluation (hedonic ranking test), second step was to obtain an optimum one by addition of commercial inulin to the previous formula based on sensory evaluation (hedonic rating test), and the third step was to determine chemical and microbiology quality of the synbiotic yoghurt. Result of the first step of the research, suggested that skim milk : banana puree ratio = 1:1 was the most preferred product by panelists. Addition of 2% inulin yoghurt resulted in the highest rank yoghurt likened by the panelists. Based on the chemical and microbiological analysis, the resulted synbiotic yoghurt complied standard requirement yoghurt in Indonesia (SNI 01.2981-2009). The synbiotic yoghurt contained BAL 3.6 x 109 cfu/ml probiotic lactic acid bacteria and approximately about 3.88 g/100g prebiotic. Based on proximate analysis, the fat content of this synbiotic yoghurt is less than 5% thus it can be classified as non fat yoghurt.
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Judul: Characterizations of low alloy steel sae 4422  plated with chromic acid (Cro3)
Abstrak: Characterizations of low alloy steel SAE 4422 plated with chromic acid (CrOrO3) was use Optical Microscopy (OM), Scanning Electron Microscopy (SEM), X-Ray Diffraction (XRD), RD),Energy Dispersive Analysis of X-Ray (EDAX), Hardness Test and Roughness Test. Microstructures analysis exhibits cracks and grain boundaries microcracks as a characteristics of chrome metal found at plating metal. Perlite and Ferrite as grains of steel found at base metal with grain boundaries around it. Phase analysis of plating metal appropriate to chrome metal with lattice constant (a) is 2.559 Å and phase analysis of base metal appropriate to iron ferrite with lattice constant (a) is 3.318 Å. Both plating and base metal have cubic system. Chemical analysis of plating metal at surface section exhibits that cracks area have highest value of carbon element compare with grains and grains boundaries area. While chemical analysis of base metal at cross section exhibits that perlite have highest value of carbon element compare with ferrite and grain boundaries. The hardness value of plating metal at surface section and cross section are 753 and 637 VHN. While, the hardness value of base metal and interface area at cross section are 205 and 373 VHN. The roughness value at measurement points of chrome surface for as received sample are 0.445 μm. Observation used Optical Microscopy and Scanning Electron Microscopy exhibits surface irregularities combine to form surface texture of plating metal at surface section.
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