Judul: Produksi Non-Dairy Cheese Berbahan Baku Kedelai menggunakan Bakteri Asam Laktat pada Dadih
Abstrak: Keju yang dikenal pada umumnya memiliki keterbatasan untuk dinikmati oleh penderita alergi protein susu dan vegetarian. Selain harganya yang mahal, kandungan lemak pada keju juga tinggi. Protein pada kedelai dapat menjadi alternatif pengganti protein dari susu pada pembuatan keju karena memiliki kadar protein yang tidak jauh berbeda serta kadar lemak yang rendah. Penggunaan bakteri asam laktat dari dadih sebagai bakteri probiotik dengan penambahan bahan tambahan pangan perlu dilakukan untuk memperbaiki mutu dari non-dairy cheese. Penelitian ini bertujuan menentukan formulasi pembuatan non-dairy cheese berbahan baku kedelai dengan konsentrasi flavour yang tepat sehingga mampu menyerupai dairy cheese serta mengetahui karakteristiknya. Rancangan yang digunakan adalah Rancangan Acak Lengkap Faktorial. Jenis perlakuan yang diberikan adalah jenis susu kedelai, persentase inokulum, dan konsentrasi flavour yang ditambahkan. Jenis susu kedelai yang digunakan adalah susu kedelai bubuk komersial dan susu kedelai segar dengan persentase inokulum 5%, 10%, dan 15% serta konsentrasi penambahan flavour 0,5% ; 0,7% ; 0,9% ; 1,1% ; dan 1,3%. Data dianalisis dengan ANOVA yang dilanjutkan dengan uji Duncan apabila menunjukkan perbedaan yang nyata. Uji A Bukan A menunjukkan bahwa penambahan flavour 0,9% dengan jumlah inokulum sebanyak 15% pada susu kedelai segar menghasilkan aroma yang tidak berbeda nyata dengan keju komersial pada tingkat kepercayaan 95%. Non-dairy cheese yang dihasilkan tergolong kepada semihard cheese dan skim cheese yang dilihat dari MFFB dan DFM. Karakteristik dari non-dairy cheese yang dihasilkan yaitu kadar air 66,3% ; kadar abu 3,27%; kadar protein 26,74%; dan kadar lemak 0,36%.
Keyword: non-dairy cheese, bakteri asam laktat, dadih, kedelai

Judul: Karakteristik keju lunak hasil fermentasi dengan bakteri asam laktat indigenus
Abstrak: Milk with a high fat and protein content can be used in cheese production. Initially, cheese products in Indonesia are imported for supply the specific consumer. However, the cheese has become a kind of common food for Indonesian people. Cheese is usually consumed as a supplement and a flavor enhancer of food. This growing triggers some dairy-based food industry in Indonesia to produce cheese and its diversification. The diversifications are ranging from fresh to processed cheese. One of innovation product is the probiotic cheese products. This study used three different types of lactic acid bacteria: 1) Lactobacillus acidophilus RRM-01 (LA-RRM01), 2) Bifidobacterium longum RRM-01 (BL-RRM01) and 3) Lactococcus lactis DSB 42 (LL-DSB42) to produce a functional cheese product by fermentation of lactic acid bacteria. Analysis was performed on the quality of fresh milk using a pH meter and milko tester, bacterial culture are prepared by refreshment and propagation, soft cheese production by the addition lactic acid bacteria cultures. The analysis of the products includes physical (yield), chemical (pH, moisture content, protein rude, crude fat and ash) and microbiological (lactic acid bacteria). The research used the factorial completely randomized design in three replication. The parameters are pH value, carbohydrate, LAB population. Analysis of crude protein, crude fat, moisture content were performed by randomized block design (RBD). The data were collected from seven treatments of lactic acid bacteria culture (LA-RRM-01/LA, BL-RRM-01/BL, LL-DSB 42/LL, BL-LA, BL-LL, LA-LL and BL-LA-LL). The data were analyzed by analysis of variance (ANOVA) and followed by Duncan test for multiplication comparison test. The Sensory analysis was tested by non-parametric analysis. Fresh milk quality of FH cows with a fat content (4.9%), protein (3.8%), lactose (4.0%) and pH (6.7) is accordance with the SNI 314.1:2011 standard. The cheese was produced contain the yield ranging from 17.9% -22.5%, pH values from 5.10 to 5.79, and classified as soft cheese. The treatment did not effect in moisture content, crude protein and ash, but there were significant differences (P <0.05) in the carbohydrate and crude fat either in single culture or culture of the three bacteria. The use of single culture bacteria or in a mixture did not inhibit the other cultures. The population of lactic acid bacteria in the products is approximately 9 log10 cfu g-1. The hardness product cultured by mixed two bacterial cultures were significantly different (P <0.05) with that of three bacterial cultures. Fifty panelists gave neutral and like slightly assessment for the color, flavor, aroma and general preferences of soft cheese (value 3.6 to 5.3), dislike slightly for the appearance of texture (value 2.5 to 3.6). Panelists assessment of the hedonic quality were white-yellow (value 5.0 to 6.1), bitter-sour taste typical cheese-(value 4.4 to 5.0), the typical cheese-sour aroma (value 5.3 -5.6), texture (value 5.2 to 6.4) and consistency (value 5.3 to 7.1). Because of high water content in all the soft cheese products (> 55%) and looks watery consistency, the texture of the products is less preferred by the panelists. Panelists felt bitter and sour after taste. It was concluded that the milk used for cheese production meets
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Judul: Ornithonyssus Bursa (Berlese, 1888) Famili Macronyssidae yang Menyerang Unggas Dan Penaggulangannnya
Abstrak: Ornithonyssus bursa adalah tungau penghisap darah pada unggas di daerah tropis dan subtropis. Tungau ini relatif kecil, dengan panjang tubuh antara 700-1000 mikron dan lebarnya 250-490 mikron. Tubuhnya bulat berwarna coklat kekuningan sebelum menghisap darh dan berwarna merah setelah menghisap darah dari induk semangnya.
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