Judul: Pengaruh Konsentrasi Bibit Terhadap Kadar Laktosa Yogurt
Abstrak: Yogurt merupakan salah satu jenis minuman hasil fermantasi susu oleh bakteri asam laktat yang mempunyai khasiat pengobatan dan kesehatan tubuh. Bakteri asam laktat yang digunakan dalam fermentasi susu adalah Lactobacillus bulgaricus dan Streptococcus thermophilus. Kedua bakteri tersebut akan memecah beberapa komponen susu. Laktosa sebagian akan diubah menjadi asam laktat. Informasi tentang banyaknya laktosa dalam yogurt diperlukan sehubungan dengan manfaat yogurt bagi penderita lactose intolerance. Penderita ini dapat mengkonsumsi yogurt dengan kadar laktosa sepertiga kali laktosa yang terdapat dalam susu.
Keyword: 

Judul: Microbiological and Organoleptic Properties of Yogurt Based on Lactose-Free Milk
Abstrak: Beberapa orang tidak dapat mengonsumsi susu karena mengalami intoleransi laktosa. Dalam menanggulangi masalah tersebut, industri susu memanfaatkan enzim laktase (ß-galaktosidase) untuk memproduksi susu bebas laktosa. Susu bebas laktosa dapat diolah menjadi berbagai olahan produk, salah satunya yaitu yoghurt. Penelitian ini bertujuan menganalisis sifat mikrobiologi dan organoleptik yoghurt dengan bahan dasar susu bebas laktosa. Rancangan yang digunakan dalam penelitian ini adalah uji t dengan perlakuan bahan dasar yoghurt yang berbeda yaitu susu bebas laktosa dan susu biasa. Hasil penelitian menunjukkan bahwa yoghurt bebas laktosa tidak berpengaruh nyata (P>0,05) terhadap total bakteri asam laktat dan nilai pH. Hasil pengujian hedonik dan mutu hedonik berpengaruh nyata pada parameter warna, sedangkan pada parameter aroma, rasa, dan kekentalan tidak berpengaruh nyata. Hasil p, Some people cannot consume milk because they are lactose intolerance. To overcome this problem, the dairy industry uses the enzyme lactase (ß-galactosidase) to produce lactose-free milk. Lactose-free milk can be processed into various products, one of which is yogurt. This study aimed to analyze the microbiological and organoleptic properties of yogurt based on lactose-free milk. The design used in this study was a t-test with different of yogurt base ingredients, namely lactosefree milk and regular milk. The results showed that lactose-free yoghurt had no significant effect (P>0.05) on total lactic acid bacteria and pH value. The results of hedonic testing and hedonic quality had a significant effect on the color parameters, while the aroma, taste and viscosity parameters had no significant effect. The results of this study showed that yoghurt can be made from lactose-free milk.
Keyword: Yoghurt, lactose, Lactose Intolerance, Lactose-Free

Judul: Daerah penyebaran dan variasi morfologi ular putih (Micropechis ikaheka) di Papua
Abstrak: The objectives of the research were to identify the area of distribution and the specific habitat of the white snake (Micropechis ikaheka) in Papua (Western New Guinea), and also to explain the morphological variation among the populations of that snake. About eight months of field work were taken to conduct the survey (April 2002; June 2006; and March to Augusts 2007) in several areas in the mainland and off-shore islands of Papua. Observation were carried out in the field at night and during the day to collect the snake. Also, studies were done on a collection of specimens that were found in the Museum Zoologicum Bogoriense LIPI in Cibinong, Conservation International in Jayapura and the Biology Laboratory of the Papua State University in Manokwari. The results showed that the white snake Micropechis ikaheka can be divided into three separate groups based on the color of the scales, i.e. Black, Brown and Yellow. The black one is the new group found in this research, and also there was one individual snake with transitional coloration between the brown group and the yellow group. However, M. ikaheka is common and has a relatively wide distribution in New Guinea, but every group has a specific and limited area of distribution. The group with black color is distributed in the islands of Waigeo and Batanta and the group with yellow color is distributed starting from Manokwari, Sorong, upto the islands of Salawati, Batanta and Waigeo. Meanwhile, the brown colored sanke is distributed from the island of Yapen, mainland of waropen, Mamberamo, Jayawijaya, Mindiptana upto Papua New Guinea.
Keyword: The white snake, Micropechis ikaheka, Are of distribution, Morphological variation, Famili Elopidae