Judul: Pengaruh suhu penyimpanan terhadap viabilitas bakteri probiotik dalam soygurt
Abstrak: Soygurt is one of the soymilk fermented products. The some bacteria which gave many beneficial for human health. Those benefits are, for example help nutrition absorption, increase body immunity, help heal intestines function and reduce cholesterols in the blood. Many researches have been done to know about the benefit of yogurt for human, however the research about probiotic addition and bacterial activity within soygurt are still limited.
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Judul: Pengaruh Penambahan Susu Full cream terhadap Mutu Soygurt
Abstrak: Soygurt is the fermented product of lactic acid bacteria on soybean extract. Soygurt are generally has an unpleasant odor typically preferred as soy beans. Soygurt has a high nutrient content which is proximately same as yogurt. One attempt of the addition of full cream milk is to improve taste. This research was conducted to see the effect of full cream milk addition to the acceptance rate of set soygurt. Soygurt on the research is using the bacteria Streptococcus thermophilus and Lactobacillus bulgaricus. The addition of full cream milk is done by four different concentrations (0%, 3%, 5%, and 7%). The making of soybean extract is using modified Illinois method. Soybean extract added sugars as much as 6% and then pasteurized. After that, the extract of soy is cooled down to temperatures of 450C and innoculated starter culture as much as 5%. Incubation is done for 16 to 18 hours at a temperature of 370C. The results can be concluded that the addition of full cream milk on soygurt’s characteristics against influential include pH, total of lactic acid, viscosity, and organoleptic (appearance, texture, aroma, flavor, and overalls. The treatment with the addition of full cream milk by as much as 5% and 7% did not different. Product with the addition of full cream milk as much as 7% was chosen as the best because it has the highest organoleptic score compared to the three.
Keyword: full cream milk., lactic acid fermentation, soygurt

Judul: Analisis Keragaman Genetik Ikan Napoleon (Cheilinus undulatus) di Kepulauan Seribu Berdasarkan DNA Mikrosatelit
Abstrak: Napoleon wrasse is one of many fish that belongs to highly commercial category on Fishing Industry. In addition, napoleon wrasse is well known as one of the key predator species which play an important role for the ecology and sustainability of coral reef ecosystems. The purpose of this study was to analyze genetic diversity level of napoleon wrasse at Kepulauan Seribu, and recognize the conservation and trading status of napoleon wrasse. Sample extraction using DNeasy blood and tissue kit by Qiagen. Amplification of microsatellite loci gene by PCR using primer of A3, A65, and T63 loci. Stages of annealing was carried out at 57 °C on A65 primer, 58 °C on T63 primer, and 56 °C on A3 primer, for 30 seconds and 30x cycle. Genetic diversity result showing that the average values of Hobs from 3 loci that being used is 0.608. The highest PIC value was found on T63 loci primer, with 0.588 PIC value and 7 numbers of alleles were amplified. Based on IUCN, Napoleon wrasse was listed on endangered status and listed on Appendix II of trading status by CITES.
Keyword: Bogor Agricultural University (IPB), trade status, conservation status, microsatellite DNA, Genetic diversity