Judul: Umur Simpan Yoghurt Simbiotik dengan Variasi Bahan Kemasan dan Suhu Penyimpanan.
Abstrak: Symbiotic yoghurt was made by combination of probiotic culture (Bifidobacterium longum and Lactobacillus acidophilus) and non-probiotic bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) with instant soy bean flour as prebiotic source. This yoghurt was packaged in three different types of packaging namely HDPE, PET and glass bottle under three different temperatures (room temperature, 2-4°C and 7-9°C). Critical parameters of shelf life determination were titratable acidity, total of coliform bacteria, and organoleptic acceptance. Storage time caused decrease of symbiotic yoghurt quality which was characterized by increased titratable acidity and total of coliform bacteria also organoleptic deterioration. Shelf life of symbiotic yoghurt was determined based on how long the critical parameter was attained a minimum limit quality of yoghurt in SNI 2981-2009 about yoghurt. Shelf life of symbiotic yoghurt stored at room temperature with HDPE bottle was one day, whereas with PET bottle and glass bottle were 2 days. At 2-4 °C, the shelf life in HDPE and PET bottle was 21 days, whereas the shelf life in glass bottle was 14 days. At 7-9 °C, the shelf life in HDPE bottle was 7 days, whereas the shelf life in PET bottle and glass bottle were 10 days and 21 days respectively. The result showed that the best shelf life was obtained by used HDPE bottle and storage at 2-4 °C.
Keyword: 

Judul: Analisis Mutu dan Umur Simpan Es Yogurt Sinbiotik dengan Parameter Obyektif dan Subyektif
Abstrak: An indigenous probiotic, Lactobacillus acidophilus 2B4, was applied in the making of functional synbiotic ice yogurt with fructo-oligosaccharide 5% as a prebiotic source. The objective of this research was to analyze the product quality and to determine the shelf life of the product. The product quality was analyzed based on SNI 2981:2009. The requirement sited in SNI 2981:2009 was not completely fullfilled by the product because the protein content in final product was only 1.3% while the requirement is minimal 2.7%. The shelf life was determined based on the viability of lactic acid bacteria. The product had shelf life 57.5 days. During the shelf life, the pH and titratable acidity conformed the requirement in SNI 2981:2009 and the sensory quality of the product was accepted by the consumer
Keyword: 

Judul: Graphology Analysis Based on Letter a and t Using Perceptron.
Abstrak: Graphology or handwriting analysis is a method of identifying, analyzing, evaluating, and understanding personality through the strokes and patterns revealed by handwriting. A person who can analyze handwriting is called a graphologist. A graphologists can be subjective in their assesments different graphologist can have different analysis of the same handwriting. Therefore, a computer technology may help to minimize the subjectivity. This research used perceptron to analyze personality based on handwriting. Perceptron is one method of neural network. This research analyze two letters to letter a and t image. Letter a are represented by 135 images, consisting of 81 images as training data and 54 images as testing data. There are 150 images used for t images, consisting of 90 images as training data and 60 images as testing data.There are 5 experiments consisting of 2 experiments for letter a and 3 experiments for letter t. The result is the character of each class letter a and t where each parameters there are 3 classes. The accuracy of letter t and letter a was 55% and 88.89% respectively.
Keyword: