Judul: Antioxidant Activity dan Chemical Properties of Pasteurized Milk with the Addition of Lemongrass Powder (Cymbopogon citratus)
Abstrak: Public awareness about the safety of food additives has led to an increase in demand for safer sources of natural antioxidants. This study aimed to analyze the chemical properties and antioxidant activity of pasteurized milk with the addition of lemongrass powder. Lemongrass powder was added to the milk pasteurization process at levels of 0%, 1.5%, 2.0% and 2.5%. This study used a complete randomized design and the data were analyzed by variety analysis. The results showed that the addition of lemongrass powder increased inhibitory activity against 2,2-diphenyl-1-picrylhydrazyl, antioxidant capacity, protein content, and lactose of pasteurized milk. Pasteurized milk plus 2.5% lemongrass powder shows the best formula based on increased antioxidant activity, antioxidant capacity, protein content, and lactose., Kesadaran masyarakat tentang keamanan bahan tambahan pangan menyebabkan permintaan sumber antioksidan alami yang lebih aman meningkat. Penelitian ini bertujuan untuk menganalisis sifat kimia dan aktivitas antioksidan susu pasteurisasi dengan penambahan bubuk serai. Bubuk serai ditambahkan pada proses pasteurisasi susu dengan taraf 0%, 1,5%, 2,0% dan 2,5%. Penelitian ini menggunakan rancangan acak lengkap dan data dianalisis dengan analisis ragam. Hasil penelitian menunjukkan bahwa penambahan bubuk serai meningkatkan aktivitas penghambatan terhadap 2,2-diphenyl-1-picrylhydrazyl, kapasitas antioksidan, kadar protein, dan laktosa susu pasteurisasi. Susu pasteurisasi yang ditambah 2,5% bubuk serai menunjukkan formula terbaik berdasarkan peningkatan aktivitas antioksidan, kapasitas antioksidan, kadar protein, dan laktosa.
Keyword: antioxidant, lemongrass, pasteurized milk

Judul: Physicochemical and Organoleptic Properties of Pasteurized Milk with Additional of Lemmongrass Extract, Physicochemical and Organoleptic Properties of Pasteurized Milk with Additional of Lemmongrass Extract
Abstrak: Penambahan bahan fungsional terus dilakukan sehingga membuat keunggulan produk susu terus meningkat. Penelitian ini bertujuan menganalisis karakteristik fisikokimia dan organoleptik susu pasteurisasi yang diberi penambahan bubuk serai. Bubuk serai ditambahkan pada susu pada saat proses pasteurisasi dengan konsentrasi 0%, 1,5%, 2%, dan 2,5%. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap dengan tiga kali pengulangan. Data dianalisis dengan analisis ragam. Hasil penelitian menunjukkan bahwa penambahan serai meningkatkan total asam tertitrasi dan berat jenis, serta penurunan pada nilai pH. Penambahan bubuk serai pada susu pasteurisasi menurunkan kesukaan panelis terhadap atribut warna dan rasa. Semakin besar konsentrasi bubuk serai yang ditambahkan meningkatkan intensitas aroma dan rasa serai, serta menurunkan intensitas warna, aroma, dan rasa susu. Berdasarkan skala kesukaan terhadap kekentalan, warna, aroma dan rasa, susu pasteurisasi yang ditambah serai hingga 2,5% masih direspon panelis pada kisaran agak suka hingga suka yang tidak berbeda dengan kontrol., The addition of functional ingredients continues to be carried out so that the superiority of dairy products continues to increase. This study aimed to analyze the physicochemical and organoleptic characteristics of pasteurized milk given the addition of lemongrass powder. Lemongrass powder is added to milk during the pasteurization process with concentrations of 0%; 1,5%; 2,0%; and 2,5%. The design used in this study was a completely randomized design with three repetitions. The data was analyzed by variety analysis. The results showed that the addition of lemongrass increased the total titrated acid and density, as well as a decrease in the pH value. The addition of lemongrass powder into pasteurized milk decreased panelists preference for color and taste attributes. The higher concentration of lemongrass powder added increased the aroma and taste intensity of lemongrass, as well as decreased the intensity of color, aroma, and taste of milk. Based on the scale of preferance for viscosity, color, aroma and taste, pasteurized milk added lemongrass up to 2,5% was still responded by panelists in the range of rather like to like that was not different from control.
Keyword: lemongrass, organoleptic, pasteurized milk, physicochemical

Judul: 3D model reconstruction using aerial photo to measure object height
Abstrak: 3D reconstruction, especially for height extraction, using digital aerial photos taken from a non-metric camera and Unmanned Aerial Vehicle (UAV) is a challenging study. The purposes of the study are to determine the factors affect the accuracy of an object’s height reveal from a 3D model and establish procedures to deliver the optimal result. Two or more overlapping aerial photos can be constructed into the 3D model by applying the principles of collinearity and epipolar geometry using 3D reconstruction algorithm. Due to the instability of non-metric digital camera, the camera must be calibrated before 3D reconstruction is processed, in that way the quality of spatial extraction can be then measured. The study is conducted using 24 megapixels resolution Sony NEX7 digital camera and Hexacopter UAV. UAV was flown to a height of 50 m, 60 m and 70 m and placed at a certain position in order to get some height variations of camera. Camera Calibration Toolbox is utilized to calculate intrinsik parameters of the camera and a specific program is developed using MATLAB in order to build the 3D model and to obtain the object’s height. The result validation is done by comparing the height from 3D model with that one measured using Electronic Total Station. The accuracy of the object’s height up to 1 mm successfully achieved, with the largest height prediction error reaches 15.2 cm at 70 m flying height above ground level and average percentage error 4.07 for 20 objects.
Keyword: 3D reconstruction, collinearity, epipolar geometry, UAV