Judul: Karakteristik Yogurt Probiotik Susu Kambing Hasil Pemberian Pakan Campuran Garam Karbokslat Kering dengan Penambahan Ekstrak Kayu Manis sebagai Flavor
Abstrak: Goat milk enriched naturally by Omega-3 through feeding with a mixture of carboxylate salt dry (MCSD), has a complete nutrition, but contrairely had a more distinctive smell goaty and high risk off flavour of rancidity. It made goat milk less desirable for consumption. Yoghurt is a fermented milk product that can be balanced the intestinal microflora between pathogens and beneficial bacteria. Cinnamon (Cinnamon burmanii) is a spices aromatic that rich in flavour and antioxidant. The addition of cinnamon extract in goat’s milk probiotic yoghurt aims to minimized the goaty smell and to maintain quality of product. This research has purpose to studied the effect of addition cinnamon extracts with different concentrations (3%, 4%, and 5%) on goat’s milk probiotic yoghurt characteristic include physical, chemical, microbiological and sensorial. The results showed that the addition of cinnamon extract influence the acidity (decreased pH value and increased total acid titrable) and sugar content of product, but there isn’t effect on viscosity, protein and fat content of yoghurt. Extract cinnamon addition at 4%-5% stimulated the growth of lactic acid bacteria to 0.7 log10 – 0.8 log10 CFU/ml. The hedonic-test showed that addition cinnamon extract wasn’t influence yoghurt acceptability, but the goaty flavour found less detectable in fermented product with addition of cinnamon extract becaused of the flavour resulted from fermentation process and volatile acid from cinnamon extract. It could be conclude that the fermentation and the addition of cinnamon extract increased the acceptability of goat’s milk probiotic yoghurt.
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Judul: Study the manufacturing goat milk yoghurt and diversification taste with spices syrup
Abstrak: The research aims to make a set of goat milk yogurt and diversification taste of the best formula with syrup made from spices through the test characteristics of sensory, physical, chemical, and microbiological. Formulation of goat milk yogurt is Esa15 (ratio of Etawah goat’s milk and Saanen goat’s milk 1:5, starter culture ratio of 1:1), K11 (goat's milk without the addition of skim milk, starter culture ratio of 1:1), K23 (goat's milk without the addition of skim milk, starter culture ratio of 2:3), K32 (goat's milk without the addition of skim milk, a comparison of culture starter 3:2), KS11 (goat's milk with the addition of skim milk, starter culture ratio of 1:1), KS23 (goat's milk with the addition of skim milk, starter culture ratio of 2:3), and KS32 (goat milk with the addition of skim milk, comparison of starter cultures 3:2). The results of the hedonic test showed that selected one formula goat milk yogurt that is most preferred by panelists is KS32. KS32 formula of goat milk yogurt used for diversification taste with the addition of spices syrup. Spice syrup formula consists of ginger syrup, CKA syrup (cloves, cardamom, anise), and CKK syrup (cloves, cardamom, cinnamon). Furthermore the stability for yogurt made goat's milk without the addition of syrup (plain) and goat's milk yogurt with the addition of syrup is determined. Based on observations, the selected formula indicating a decrease of pH, increased total solid soluble, and a decrease of total lactic acid bacteria in yogurt during storage in 10oC and safe for consumption for 15 days. The yogurt contains moisture content ranged from 81.58 to 83.19% (wet basis), carbohydrate content ranged from 8.99 to 10.91% (wet basis), protein content ranged from 4.05 to 4,63% (wet basis), fat content ranged from 2.60 to 2.65% (wet basis), and ash content ranged from 0.78 to 0.82% (wet basis).
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Judul: Hamiltonian formulation for linear waves motion in two layers fluid
Abstrak: The surface wave could be considered as a wave that separates two fluids, namely water and air. Based on this assumption, it is introduced the interfacial wave, a wave between two layers of fluid with different density. The formulation of interfacial waves motion begins with deriving the base equation of irrotational ideal fluid. Furthermore, according to irrotational fluid assumption, the base equation can be stated in velocity potential. In this derivation, the fluids domain is assumed to be restricted by rigid lid boundary conditions, both at the upper and lower limit. Therefore, the interfacial waves motion can be explained in a hamiltonian formulation. In the hamiltonian formulation, total energy is defined as the sum of kinetic and potential energy. The hamiltonian system is obtained from reduction of kinetic energy by using the Dirichlet Neumann Operator. The resulted kinetic energy equation is nonlinear. Therefore, this form is linearized by first part of the Taylor expansion. This linearization gives a dispersion relation of linear wave. Based on this dispersion relation, the phase speed of the linear wave depends on the density ratio of the two layers fluid.
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