Judul: Isolasi dan Identifikasi Bakteri Penghasil Gen Azoreductase dalam Produk Susu Berwarna Red 40.
Abstrak: Azoreductase is an enzyme that has an ability to docolourize red colour 40 were clacified as an azo compound become an aromatic so that it will make an unprofitable for colour milk production industry. The aim of this research was analyzed existence of bacteria which produce an azoreductase gene that has a function to decolourize in milk product. The qualitative analyze from 17 bacteria isolates showed that all of the red colour milk samples become white colour after 48 hours incubated.The best reduction of colour substance are sample 25.6 and 25.1 with smallest absorbance are 0.171 and 0.173 then continue into statistic analyze that milk sample with isolate 25.6 – F had a real influence against the a control. Activities analyze of azoreductase degradation with semi quantitative in isolate code 91MO73, A, E and F showed that the biggest degradation zone diameter of isolate code F was 3.2 cm and the smallest degradation zone diameter in isolate code E was 1.7 cm. Identification with amplification azoreductase gene product by qPCR had a Ct 24.57, 30.87, 33.48 and 35.32 showed that those bacteria isolate samples contain an azoreductase gene
Keyword: 

Judul: Aktivitas dan kondisi optimum dekolorisasi zat warna azo jenis Allura Red oleh bakteri
Abstrak: Azo dye used in textile and food industry is the highest contributor to the pollution of the water. Dye decolorization can be done by utilizing bacteria through reduction catalyzed by the enzyme azoreductase. The purpose of this study was to analyze the ability of the bacteria to reduce azo dye Allura Red and optimization of pH and temperature for decolorization activity. Decolorization activity carried out by several cell culture isolates and the optimization of pH and temperature with the production of bacterial cell extracts that had the highest activity in the culture. Test results on several cell culture showed that Bacillus amyloliquefaciens 73 has the highest activity in decolorization equal to 81.88%. Enzymes that play a role in the decolorization are constitutively produced in the supernatant fraction of Bacillus amyloliquefaciens cell extracts. Decolorization activity in the reduction of the dye Allura Red optimum at pH 7.0 was 81.40% and a temperature optimum at 370C for 86.82% after incubation for 24 hours.
Keyword: Bogor Agricultural University (IPB), reduction, decolorization, Bacillus amyloliquefaciens 73, azoreductase

Judul: Analisis Struktur Atas Gedung Diploma IPB terhadap Beban Gempa Berdasarkan SNI 03-1726-2002 dan SNI 03-1726-2012
Abstrak: Gedung Diploma IPB masih menggunakan SNI 03-1726-2002 dalam perencanaan strukturnya. SNI tersebut kemudian diubah seiring dengan keluarnya peraturan baru yang termuat dalam SNI 03-1726-2012. Tujuan dari penelitian ini adalah mengetahui ketahanan struktur atas gedung Diploma IPB terhadap beban gempa ditinjau berdasarkan waktu getar alami dan partisipasi massa, mengetahui besarnya gaya geser dasar seismik, dan membandingkan besarnya simpangan berdasarkan kedua SNI. Partisipasi massa arah X yang dihasilkan yaitu sebesar 0.9417 pada modal ke 9 dan 0.9006 pada modal ke 12 pada arah Y. Kedua nilai tersebut telah memenuhi kedua standar SNI. Waktu getar alami telah memenuhi standar SNI 2002, namun belum memenuhi standar SNI 2012. Gaya geser dasar dinamik yang dihasilkan berdasarkan SNI 2012 sebesar 1599.6606 kN akibat gempa arah X dan 1223.5794 kN akibat gempa arah Y, sedangkan berdasarkan SNI 2002 untuk arah X sebesar 1544.5109 kN dan untuk arah Y sebesar 1544.8304 kN. Simpangan antar lantai telah memenuhi persyaratan kedua standar SNI. Struktur Gedung Diploma IPB telah memiliki kekakuan yang cukup dan terhitung boros, sehingga seharusnya dapat direncanakan dengan lebih hemat biaya.
Keyword: beban gempa, gaya geser dasar, simpangan, struktur atas