Judul: Isolasi dan Seleksi Mikroba Penghasil Enzim Penggumpal Susu (Milk-Clotting) dari Pangan Fermentasi Sebagai Pengganti Renindalam Pembuatan Keju
Abstrak: bakery products. Basic process in cheese processing is milk coagulation using renin activity, a milk-clotting enzyme from calf stomach. The difficulties to obtain rennin encourage to find other alternatives rennin-sustitute. The objectives of this research were to obtain isolate produces milk clotting enzyme from fermented food and determine the isolate which has high ratio of milk-clotting enzyme activity toward protease. The methods of this research were enrichment, isolation, measurement of milk-clotting activity, measurement of protease activity, and determination of ratio of milk clotting activity toward protease, respectively. This isolation resulted three isolates from tauco (TCN 1, TCN 2, TCN 3) and one isolate from fermented vegetable (DSN 1).The isolate which has the highest ratio of milk-clotting toward protease is TCN 2 with the ratio 175,000 and potentially used as an alternative rennin-substitute in cheese processing
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Judul: Penentuan Konsentrasi Optimum Ekstrak Daun Pepaya dan Bakteri Asam Laktat sebagai Substitusi Rennet dalam Penggumpalan Susu
Abstrak: Casein precipitation or known as milk coagulation is the fundamental concept in cheese manufacturing. Up until now rennet is preferred as predominant coagulant, not merely able to coagulate milk in brief time, yet it is the factor for cheese smoothness. However emerging issues regarding for lowering of rennet stock had driven manufacturers to switch into porcine-rennet which extracted from swine intestine. The research was conducted to screen any ingredient such as plant extracts and microbial isolates which most applicable to substitute rennet. Research methodology includes milk quality testing, milk coagulation, organoleptic test and proximate analysis. Trials are carried out using papaya leaf extract and lactic acid bacteria, and curds are tested by panelists. Preferred concentrations are 30% (papaya leaf extract), 6% (Lactobacillus acidophilus), 8% (for both Lactobacillus casei and Lactococcus lactis). Result of proximate analysis showed curd from papaya leaf extract has high fat:protein ratio, yet curd by lactic acid bacterias has similar character to Cottage cheese, one of the most well known soft cheese.
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Judul: Karakteristik Imago Jantan Ulat Sutera Liar Attacus atlas (Lepidoptera : Saturniidae)
Abstrak: This study aims to describe various morphometric parameters of male A. atlas moth, to found a correlation between the morphometric parameters and body weight on male moths, and to describe the reproductive system of male A. atlas moth. Male can distinguish from the female by comparing the antennae. The antennae of male is wider. There is a very strong correlation between the total body length and the body weight in linear equation Y = 0.875 X-1, 639 when Y is the weight in grams and X is the total body length in cm. Reproductive system of male A. atlas moth generally similer to B. mori reproductive system. Male A. atlas moth has reproductive system consists of a pair of testes, a pair of deferent duct with ampula ductus deferent, one spermatophore gland, one alba gland, one prostatica gland and one penis.
Keyword: reproductive system, Attacus atlas, morphometric