Judul: Optimasi Formulasi Yogurt Kedelai pada Skala Laboratorium
Abstrak: Functional food trend progress is very rapidly and the majority of the growing functional food claims are intended to create a healthy digestive tract. Therefore, probiotic food products ranked second most popular after energy food and drink products. Yogurt is one type of probiotic food products that much favored by consumers due to having delicious flavor and providing many benefits for human health. Until now the raw materials used in the process of making yogurt is dairy cow, however, soymilk is one of the raw materials that potentially can replace cow's milk in the manufacture of yogurt. The use of soymilk as raw material for making soy yogurt has not been used optimally. This study aims to optimize the use of soymilk and fresh milk in the manufacture of soy yogurt in order to obtain the optimal cost of raw material response, objective responses (pH, viscosity, and total lactic acid bacteria), and subjective responses (texture, aroma, flavor, and color). Soy yogurt was developed using lactic acid bacteria (1:1 mixture of Streptococcus thermophilus and Lactobacillus acidophilus) and fermented for 8 hours at 43-45°C. The recommended optimum formula by design expert version 8 is the formula with the composition of soymilk and fresh milk ratio of 68.384% and 16.416% with a desirability value of 0.450. The optimum formula has a yellowish white color, taste sour and slightly sweet, sour aroma typical of soy yogurt, smooth texture, a bit of liquid viscosity, and no beany flavor in the final product. Soy yogurt optimum formula has 4.47 pH value, viscosity 200 cP, raw material cost Rp 978.0838, water content 84.70%, ash content 0.73%, protein content 3.06%, fat content 0.79%, carbohydrate content 10.62%, total titratable acidity 0.52%, average content of total lactic acid bacteria in the product 1.8x109 CFU/ml or 9.2553 log CFU /ml, there were no molds and yeasts, and the result of coliform test is <3 MPN/g in the final product. Soy yogurt optimum formula is still suitable for consumption up to 25 days of storage in the refrigerator at 10°C and there were no growth of molds and yeasts.
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Judul: Formulasi Sari Kedelai Fermentasi (Soygurt) dengan Penambahan Susu Skim dan Pengamatan Sifat Fisikokima Selama Penyimpanan
Abstrak: Soygurt is a fermented soybean product which be processed using Lactobacillus bulgaricus and Streptococcus thermophilus, which also be used in yoghurt processing. The objectives of this research are to determine the effect of skim milk addition to the consumer acceptance (using hedonic test), and physicochemical properties of the product (viscosity, pH value, total titrable acid), and the changing of physicochemical properties during storage. This research consisted of two stages. The first stage was determining the concentration of skim milk to the consumer acceptance and physicochemical properties analysis. The next stage was the production of soygurt using the chosen formula and analyze its physicochemical properties during 14 days of storage at 4-8 0C. The optimum concentration determined from this research with significance level 5% was 5% of skim milk (w/v) with the value of the viscosity 376.25 cP, pH 3.62, and total titrable acid 0.73% of lactic acid. During the storage there were changing of in viscosity value, pH, and total titrable acid, the viscosity increased from 235.00 to 485.00 cP, pH decreased from 3.64 to 3.43, and total titrable acid increased from 0.76 to 0.94% of lactic acid.
Keyword: storage, physicochemical, formula, fermentation, soygurt

Judul: Penegakkan hukum dalam penanganan perampokan bersenjata (armed robbery) terhadap kapal laut di alur pelayaran internasional Selat Malaka
Abstrak: Selat Malaka adalah sebuah selat yang terletak di antara Semenanjung Malaysia di Malaysia, Pulau Sumatra di Indonesia, dan bergabung di bagian ujung sebelah selatan di Singapura. Selat Malaka dari segi ekonomi dan strategis merupakan salah satu jalur pelayaran terpenting di dunia.
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