Judul: Penambahan Bakteri Selulolitik Streptomyces untuk Perbaikan Proses Tepung Kasava Terfermentasi
Abstrak: Cassava is an important agricultural commodity in Indonesia. Cassava has a high-carbohydrate contained, so it is often used as food. But have limitations in the utilization due to the presence of acid cyanide (HCN) contained. Fermentation of cassava flouring submerged culture method involving cellulolytic bacteria, lactic acid bacteria (LAB) and yeast is one effort to overcome these problems. This study used a starter microorganisms from cellulolytic bacteria of the genus Streptomyces (KBM 2, KBM 6, KBM 7 and KBM 10), LAB from pickle mustard, and commercial bakery yeast. The result of the conducted selection process, indicated that the KBM 10 had the highest activity on cassava substrat 0,489 nkat/ ml on the second day of incubation. Out of all the fermentation process which is done by some combination of starter, flour quality analysis showed that SBK 3-1 treatment with the addition of 50 ml cellulolytic bacteria in one day fermentation period gives the highest value in whiteness of 88% and a decreasing 99%.
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Judul: Study of Local Cellulolytic Bacteria Effect to Quality of Fermented Cassava Flour.
Abstrak: Cassava is one of the food sources of energy as its main component are starch and fibres. Limitations of its utilization is due to cyanide acid content (HCN) in cassava. Modification of cassava products should be conducted to increase the value added of cassava as food source. One of effort that can be done is using lactid acid bacteria, cellulolytic bacteria, and yeast in fermented cassava. The objective of this research is to investigate the effect of local cellulolytic bacteria in the fermentation process and product quality of cassava flour produced. Cellulolytic bacterial isolates used were C11-1 with the highest activity 1.755 nkat / ml after three days of incubation. Beside that, lactic acid bacteria that was isolated from the brine of fermented pickle mustard and commercial bakery yeast were added in this fermentation. The combination of culture that has shown good results seen from flour quality tests is the E.1 treatment with the addition of 30 ml cellulolytic bacteria (3.9 x 1011 cfu/ml) in 24 hours. This can be seen from the highest whiteness of flour amounted to 88.23% and the low concentration of HCN 0.20 ppm
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Judul: Peramalan enso dan pemodelan hubungan enso dengan curah hujan monsoon
Abstrak: Curah hujan merupakan salah satu paramclcr iklim yang sangal bcrpcngaruh dalam bidang pcrlmlim1. Scdangkan ENSO atau El-Nino SouLl1rc11 Oscillation mcrupakan salah satu faktor global yang dapat mcmpengaruhi kcjadian dan pola curah hujan di Indonesia, khususnya wilayah dcngan tipc curah hujan monsoon. Peramalan pola dan nilai ENSO di masa yang akan datang pcrlu untuk dikctahui, schingga variabilitas kejadim1 curah hujan dapat ditindaklanjuti. Dalam pcnclitim1 ini dipclajari pcngaruh ENSO tcrhadap dacrah ·yang mcmiliki tipc cu rah hujan monsoon dcngan dua ta ha pan analisis. (I) Pcramalan ENSO dan (2) Pcmodclan ENSO dcngan Curah Hujan Monsoon. Pcrmnalan ENSO dcngan mcnggunakan mctodc Gcostatistika dcngan pcndckatan intcrpolasi dan ckstrapolasi analisis kcccndcrugan pcrmukaan, mcnghasilkan nilai pcramalan yang cukup baik bila dibandingkan dcngan pcndckatan mctodc Winters dcngan nilai R2 antara 14.57%1, 79.81%, dan ragam pcrmnalan 1.772146 - 5.295013. Karaktcristik model yang dihasilkan mcnunjukkan pola nilai tckanan dan suhu yang ccndcrung mcningkat dari tahun kc tahun bcrikutnya, kccuali tckanan Tahiti yang ccndcrung turun. Hubungan ENSO dcngm1 cuntl1 hujan monsoon untuk kc-crnun stasiun cukup baik bila didckati dengan rcgresi metode !mad.rat terkccil (OLS dan WLS) dibandingkan regrcsi komponcn utama (Principal Component Regression) . Model yang dihasilkan mcmiliki kcmampuan dcm validasi yang cukup b::iik. Nilai-nilai ramalan kc-cnam model yang ada mampu mcngikuli pola dala aktual untuk tmum I 998. Schingga model ini dapat digm1akan scbagai aJtcrnatif lain dalam pcramaJan curah hujan w1tuk kc-cnam stasiun di masa yang berikut..nya.
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