Judul: Karakteristik Keju Lunak Probiotik dari Susu Kambing dengan Koagulan Kalsium Klorida dan Kalsium Propionat
Abstrak: Generally, rennet is use as coagulant in cheese making. Halal status and its limited availability are some of the problems for natural rennet. This study was aimed to determine the clotting ability of calcium salts (calcium chloride and calcium propionat) as coagulant to produce soft cheese. The treatments were P1(5% calcium cloride), P2(5% calcium propionate) and P3(commercial rennet as positive control), the observed variables were lactic acid bacteria population, cheese texture, moisture, protein content and organoleptic characteristics. The result showed that the produced cheese can be classified as soft cheese. Wheareas the value of yield, lactic acid bacteria population, moisture, ash, and fat contents of cheese did not significantly affected by all treatments (P>0.05). However, protein content, coagulation time, pH, total titrable acidity and organoleptic were affected significantly (P<0.05) by all treatments.
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Judul: Karakteristik Keju Lunak Probiotik dengan Bahan Koagulan Kalsium Klorida pada Konsentrasi yang Berbeda
Abstrak: Cheese is one of dairy products produce by using rennet as coagulant enzym. The use of rennet as coagulant has some problems such as limited availability and unguaranted halalness. Calcium chloride can be used as a substitution of milk coagulation process by rennet. The experiment was aimed to test the ability of calcium chloride salts as coagulant in the cheese-making process and to study the characteristics of the produced cheese by the addition of the probiotic bacteria. Concentration of calcium chloride used were 5%, 7.5% and 10% with the addition of probiotic bacteria Lactobacillus acidophilus IIA-2B4 and Bifidobacterium longum RRM-01. Statistical design used in this experiment were Randomized Block Design. The data obtained were analyzed with ANOVA and Tukey test was performed if significant defference among variables data was detected. Based on the MFFB and population of lactic acid bacteria, the produced cheese can be categorized as a soft cheese and also categorized as a probiotic food. The addition of calcium cloride at different consentrations did not effect significantly on the tested variables (viscosity, yield, nutrient composition, pH and total titrable acid, population of lactic acid bacteria, S, aureus, coliform and hedonic test) when compared with cheese coagulated by rennet as positive control, whereas calcium salt coagulation time showed highly significant difference (P<0.1) when compared with rennet, but did not differ significantly between the calcium salts. Thus the suggested level of addition of calcium chloride for cheese making is 5%.
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Judul: Penyebaran dan Keanekaragaman Burung Air pada Berbagai Tipe Habitat di Bandara Internasional Soekarno Hatta
Abstrak: Soekarno Hatta International Airport (SHIA) covers an overall area of approximately 1.800 hectares. SHIA could be a potential place for waterbirds for feeding and roosting, because three qurter of the area consists of open spaces and wetlands. The occurance of waterbird in SHIA could be dangerous for the aircraft. This research aims, to assess waterbird diversity, waterbird distribution and abundance in several habitats of SHIA, and to locate potential dangerous areas related to bird strike in SHIA. It is hope that the research could help airport authority on flight safety, particularly those related to bird strike.
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