Judul: Seleksi Bakteri Asam Laktat Indigenous Indonesia untuk Starter Keju
Abstrak: Indonesia was a tropical country which high of an organism biodiversity, include to their microorganism such like the Lactic Acid Bacteria that familiar to food spontaneous fermentation. However, the exploration to Indonesia’s LAB was rarely. In the other hand, cheese and their derivatives was a famous food product in Indonesia. The LAB can being indigenous commercial starter for the exploration. Therefore, the objects of this research were (1) to screen LIPI Cibinong’s LAB isolates which have high potential to make coagulum; and (2) to get the selected cheese starter from the high potential isolates. The research methods which will used to get the high potential isolates were screening acid potential, screening protease potential, and screening coagulant potential; and to get the selected cheese starter were making a high potential isolates growth curve and assaying to cheese laboratory made with parameters: measurement of pH, rennet activity assays,yield calculations and sensory test. The result of this research were (1) from the 39 LIPI Cibinong’s isolates, DR 1-7-1 was the high acid potential isolate with Lactic Acid Index 3.25, DSB 4-2 was the high protease potential isolate with Protease Index 3.82, DR 2-2-3 and DSB 4-2 were the high coagulant potential with form coagulum time on 24 hours; and (2)the optimum growth of DR 2-2-3 and DSB 4-2 were 24 hours and the selected cheese starter was DR 2-2-3 isolate 6% with rennet 0.01% because thatconcentration combination of starter and rennet, can make the forming time of coagulum to be faster than control. That was 6 minutes (control) to be 3 minutes (DR 2-2-3 6% with rennet 0.01%)
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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: Evaluation of Space Allocation for Residental Area Based on Tsunami Hazard, Case Study on Palu City Post Disaster 2018
Abstrak: Kejadian gempabumi di Kota Palu tahun 2018 berkaitan erat dengan aktivitas sesar Palu Koro dan berdampak pada terjadinya tsunami. Kejadian tsunami dapat terulang di waktu mendatang, namun diperkirakan di dalam kawasan permukiman RTRW Kota Palu tahun 2021 – 2041 ditemukan zona bahaya tinggi tsunami, terutama yang berdekatan dengan garis pantai. Oleh sebab itu evaluasi terhadap dokumen perencanaan pembangunan ini sangat diperlukan. Penelitian ini bertujuan untuk melakukan evaluasi rencana tata ruang wilayah (RTRW) tahun 2021 – 2041 pada Kawasan Permukiman Kota Palu berbasis pada bahaya tsunami. Metode yang digunakan untuk analasis bahaya tsunami adalah multi criteria elevation (MCE) dan weighted overlay serta analisis secara deskriptif. Faktor penentu bahaya tsunami yang digunakan meliputi jarak dari garis Pantai, morfologi bentuklahan dan kelerengan. Hasil penelitian menunjukkan bahwa faktor jarak dari pantai memiliki bobot tertingi (0,5) daripada faktor lain yaitu morfologi bentuklahan (0,2) dan kelerengan (0,3). Artinya, variabel jarak dari pantai ini memiliki pengaruh paling besar terhadap nilai bahaya tsunami di Kota Palu. Berdasarkan hasil pemodelan, sebagian besar wilayah Kota Palu berada pada kelas aman dan rendah karena dominannya bentuklahan berbukit dan bergunung di wilayah ini. Luas kelas aman sebesar 13.487,25 ha atau 39,48 % dari total luas Kota Palu, sebaliknya kelas bahaya tinggi hanya sebesar 1.809,65 ha atau 5,29 %. Secara adminitratif kelas bahaya tinggi yang paling luas mencakup Kelurahan Talise seluas 9,99 %, Kelurahan Mamboro seluas 9,97 % dan Kelurahan Tondo seluas 9,11 %. Dalam penellitian ini peta bahaya hasil pemodelan digabung dengan peta genangan tsunami 2018 hasil pemetaan BIG dimana semua area di wilayah genangan diasumsikan sebagai bahaya tinggi. Hasil penggabungan menunjukkan bahwa kelas bahaya tinggi meningkat menjadi 2.221,65 ha atau 6,50 % dari total luas kelas bahaya tsunami Kota Palu. Hasil evaluasi pola ruang RTRW Kota Palu tahun 2021 – 2041 terhadap peta bahaya tsunami memperlihatkan bahwa Kawasan Permukiman yang berada dalam kelas bahaya tsunami tinggi mencapai luas total 1.848 ha (11,22 % dari total luas Kawasan Permukiman) dan meliputi beberapa Kelurahan, yaitu Tipo, Buluri dan Taipa. Rekomendasi mitigasi yang dapat diberikan untuk bahaya tinggi adalah merencanakan perubahan menjadi Kawasan Lindung namun secara bertahap. Selama proses perubahan berlangsung, wilayah tersebut masih bisa dipertahankan sebagai Kawasan Budidaya, namun diperlukan kesiapsiagaan bencana (disaster preperadness). Jadi rekomendasi yang diberikan memerlukan mitigasi struktural dan non struktural. Sementara itu untuk kelas bahaya sedang (4.952,02 ha) atau wilayah yang belum pernah tergenang tsunami namun sangat berpeluang tergenangi jika gelombang tsunami lebih besar daripada sebelumnya adalah tetap memaksimalkan upaya mitigasi tanpa peninjauan kembali RTRW tahun 2021 - 2041. Wilayah ini meliputi Kelurahan Borobuli Utara, Kelurahan Petobo dan Kelurahan Tatura. Adapun untuk kelas bahaya rendah-aman (5.266,21 ha) adalah dibangun infrastruktur multiguna untuk evakuasi bahaya tsunami. Wilayah ini meliputi Kelurahan Layana Indah, Kelurahan Poboya dan Kelurahan tondo imana ketiga Kelurahan tersebut memiliki bentuklahan dataran hingga perbukitan sehingga wilayah ini sesuai digunakan untuk wilayah evakuasi bencana.
Keyword: Kota Palu, mitigasi, pola ruang, Palu Koro, tsunami