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: Karakteristik Fisikokimia dan Organoleptik Susu Pasteurisasi dengan Penambahan Bubuk Kapulaga Jawa (Amomum compactum)
Abstrak: Kapulaga merupakan salah satu bahan yang bisa ditambahkan pada susu untuk mengubah susu menjadi pangan fungsional. Kapulaga jawa (Amomum compactum) merupakan tanaman rempah yang memiliki kandungan bioaktif. Penelitian ini bertujuan menganalisis analisis fisikokimia (nilai pH, nilai aw, total asam tertitrasi dan viskositas) dan organoleptik susu pasteurisasi dengan penambahan bubuk kapulaga. Penelitian ini menggunakan RAL dengan satu faktor. Data yang diperoleh dianalisis menggunakan ANOVA dan jika ada pengaruh yang signifikan dilakukan uji Tukey. Hasil Analisis penambahan bubuk kapulaga pada susu pasteurisasi berpengaruh nyata pada karakteristik nilai total asam tertitrasi, viskositas. Pengujian hedonik susu kapulaga berpengaruh nyata terhadap atribut warna rasa dan aroma dan pengujian mutu hedonik berpengaruh nyata pada atribut warna, intensitas rasa kapulaga rasa susu dan aroma. Susu pasteurisasi dengan penambahan bubuk kapulaga 0,5% memiliki karakteristik organoleptik yang masih dapat diterima oleh panelis, Cardamom is one of the ingredients that can be added to milk to turn milk into functional food. Javanese cardamom (Amomum compactum) is a spice plant that has bioactive content. This study aims to analyze the physicochemical (pH value, aw value, total titrated acid and viscosity) and organoleptic analyzes of pasteurized milk with the addition of cardamom powder. This study used a CRD with one factor. The data obtained were analyzed using ANOVA and if there was a significant, a Tukey test was carried out. Results of analysis the addition of cardamom powder to pasteurized milk has a significant effect on the characteristic value of total titrated acid, and viscosity. The hedonic test of cardamom milk had a significant effect on the color attribute, taste, and aroma and the hedonic quality test had a significant effect on the color attribute, the intensity of the taste of cardamom, the taste of milk and the aroma. Pasteurized milk with the addition of 0.5% cardamom powder had organoleptic characteristics which were still acceptable to the panelists
Keyword: Javanese cardamom, organoleptic properties, pasteurized milk, physicochemical properties

Judul: Implementasi Jaringan Peer-to-Peer Tak Terstruktur Menggunakan Protokol JXTA
Abstrak: Internet is useful for communication, exchanging information, and businesses. Most internet network is based on client-server system, which is a centralized network. The server acts as the center of network and has the ability to transfer data as requested by the client. In a client-server system, the network will be down if the server is busy or interrupted. This disadvantage can be solved by Peer-to-Peer (P2P) network. In P2P network, client or “peer” can communicate with other peers without relying on the server. One of the P2P network protocols is JXTA protocol, an open source protocol that can connect mobile devices or computers to P2P network. The objective of this research was to implement the unstructured P2P application by using JXTA protocol and additional peer group. In this research, the features of investigated P2P application were chatting within peer group, searching for files, and downloading files. It was found that these features can only be performed by peers that were directly connected to other peers in the same subnet. Furthermore, this research showed that the highest percentage of overhead file was 10.13% and the percentage of overhead protocol did not exceed 0.5%
Keyword: