Judul: Kualitas Fisik, Kimia dan Organoleptik Salami Kandidat Probiotik selama Penyimpanan Dingin
Abstrak: Salami merupakan salah satu produk olahan lanut dari daging yang memanfaatkan bakteri untuk proses fermentasi. Proses frmentasi yang terjadi pada produk salami oleh bakteri khususnya bakteri asam laktat yang digunakan sebagai kandidat probiotik adlah bakteri asam laktat yang tahan pada kondisi pH rendah sesuai dengan pH lambung (pH 2), pH usus yaitu pada pH 7,2 dan tahan terhadap garam empedu (0,3%). Penelitian ini dilaksanakan di bagian Ilmu Produksi Ternak Ruminansia Besar Fakultas Peternakan Institut Pertanian Bogor dan Berlangsung selama 3 Bulan yaitu mulai bulan Juni sampai Agustus 2008. Penelitian ini bertujuan untuk mengetahui kualitas salami kandidat probiotik mixed kultur Lactobacillus sp 1A5 dan Lactobacillus fermentum 2B2 secara fisik, kimia dan organoleptik selama 0,10, 20, dan 30 hari penyimpanan pada suhu dingin (10 kurang lebih 2) derajat Celcius.
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Judul: Kualitas Mikrobiologis  Salami Probiotik yang Difermentasi oleh Kombinasi  Kultur  Lactobacillus sp  1A5 dan  Lactobacillus fermentum 2B2 Selama Penyimpanan Dingin
Abstrak: Probiotic Salami is one of functional foods which is made from meat, it is fermented by starter culture of lactic acid bacteria. The lactic acid bacteria were used as starter has potential as probiotic. The probiotic bacteria will guard microflora balancing in our gastrointestinal. The aim of this research was to evaluate microbiological quality of probiotic salami produced from mixed culture of Lactobacillus sp 1A5 dan Lactobacillus fermentum 2B2. The randomized complete design with three times replication was used as experimental design. The treatments were storage at low temperature 10o ± 2o C for 0-day after conditioning process, 10- day, 20-day, and 30 day. The variables were total lactic acid bacteria, total plate count, quantitative of Staphylococcus aureus, quantitative of Escherichia coli. The result of this research showed that the decreasing quantitative of Staphylococcus aureus and quantitative of Escherichia coli were not significantly (P > 0,05) effected during cold storage. There was significant decreasing (P < 0,05) from total lactic acid bacteria and total plate count during cold storage. The significant effect of the total lactic acid bacteria occurred at 20-day and total plate count were at 30-day. Keywords : Salami, probiotic, storage, microbiological
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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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