Judul: Macroencapsulated Probiotic and Prebiotic Fortified Pineapple Yoghurt.
Abstrak: Various studies have claimed that probiotic is correlated with improvement of intestinal health, enhancement of immune response, reduction of serum cholesterol, and prevention of cancer. These functions depend largely on their viability during exposure to low pH in human stomach. Therefore, in the current study, encapsulated probiotic and prebiotic fortified pineapple yoghurt was developed employing reverse spherification process. The effects of inulin (0, 1, and 2% w/v) and pineapple juice concentrations (5, 10, and 15% w/w) on physicochemical and sensory properties of yoghurt were studied. Based on the highest acceptability of yoghurt texture, 1% inulin and 5% pineapple juice was chosen for encapsulation study in the following step. CaCl2 (0 and 0.5% w/w) and alginate solution (0.7 and 1% w/w) were varied to study encapsulation process. Yoghurt with 0.75% alginate in the absence of CaCl2 had the highest swallowability and overall acceptability. Prior to in vitro digestion, encapsulation of the yoghurt gave a little protection effect on bacteria viability with approximately 3 log lactic acid bacteria reduction which was attributed to poor gel strength due to reverse spherification process.
Keyword: reverse spherification, encapsulation, alginate, digestive simulation

Judul: Formulasi Yoghurt Sinbiotik dengan Penambahan Puree Pisang dan Inulin
Abstrak: Recently, one of functional food which has become popular in the market is probiotic, prebiotic and or synbiotic yoghurt. Synbiotic yoghurt is fermented milk containing both probiotic and prebiotic. Many inovations in yoghurt production by food scientists were developed by adding local ingredients. Banana is abundant local comodity in West Java. Besides having high nutrient, banana also contains 0.5-1.4 g/100g inulin which is a good source of prebiotic. The purpose of this research was to make synbiotic yoghurt containing banana puree and inulin as a functional food using local comodity. In this research, the synbiotic yoghurt was made from banana puree added with Lactobacillus casei as probotic and commercial inulin as prebiotic. This research was divided into three steps, first step was to obtain an optimum ratio between skim milk and banana puree to produce an acceptable yoghurt by sensory evaluation (hedonic ranking test), second step was to obtain an optimum one by addition of commercial inulin to the previous formula based on sensory evaluation (hedonic rating test), and the third step was to determine chemical and microbiology quality of the synbiotic yoghurt. Result of the first step of the research, suggested that skim milk : banana puree ratio = 1:1 was the most preferred product by panelists. Addition of 2% inulin yoghurt resulted in the highest rank yoghurt likened by the panelists. Based on the chemical and microbiological analysis, the resulted synbiotic yoghurt complied standard requirement yoghurt in Indonesia (SNI 01.2981-2009). The synbiotic yoghurt contained BAL 3.6 x 109 cfu/ml probiotic lactic acid bacteria and approximately about 3.88 g/100g prebiotic. Based on proximate analysis, the fat content of this synbiotic yoghurt is less than 5% thus it can be classified as non fat yoghurt.
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Judul: Kerusakan bantalan rel kereta api di wilaya inspeksi 2 jalan dan bangunan perusahaan jawatan kereta api (pjka),cirebon
Abstrak: Kereta api merupakan salah satu sarana angkutan yang murah, cepat dan aman serta dapat mengangkut barang dalam jumlah besar. Kelancaran operasi sarana angkutan tersebut banyak ditentukan oleh kondisi jalan rel, termasuk kondisi bantalannya. Dalam hal ini bantalan rel kereta api dapat dibuat dari kayu, logam, atau beton. Namun demikian kayu merupakan bahan yang paling banyak digunakan sebagai pembuat bantalan rel kereta api di berbagai negara. Kenyataan menunjukkan bahwa kayu yang digunakan sebagai bantalan rel kereta api sering mengalami berbagai macam kerusakan yang menyebabkan bantalan tidak berfungsi lagi atau menurun fungsinya. Di Indonesia, informasi mengenai jenis dan tingkat kerusakan bantalan kayu masih sangat kurang, pada- hal informasi tersebut sangat penting sebagai dasar pertimbangan dalam rangka pemeliharaan jalan kereta api, agar umur pakainya (service life) lebih lama.
Keyword: bantalan rel