Judul: Umur simpan yoghurt probiotik bubuk yang dikemas dengan High Density Polythylene (HDPE) dan aluminium foil berlapis low Density Polythylene (LDPE)
Abstrak: Yoghurt probiotik bubuk merupakan salah satu produk fermentasi yang dihasilkan dari kombinasi antara yoghurt dengan susu fermentasi probiotik yang telah mengalami proses pengeringan. Yoghurt adalah produk fermentasi dari susu dengan menggunakan starter Streptococcus thermophilus dan Lactobacillus bulgaricus, sedangkan susu fermentasi probiotik yang digunakan terdiri atas acidophilus milk (yaitu hasil fermentasi susu dengan starter L. acidophilus) dan bifidus milk (yaitu hasil fermentasi susu dengan starter Bifidobacterium bifidum). Yoghurt probiotik merupakan kombinasi antara yoghurt: acidophilus milk: bifidus milk dengan perbandingan 2:1:1. Pengeringan pada yoghurt probiotik bertujuan untuk memperpanjang umur simpan serta memperkecil volume produk, sehingga akan memudahkan dalam pengemasan, distribusi dan pemasaran. Jenis dan cara pengemasan yang sesuai sangat menarik untuk dipelajari karena akan menentukan umur simpan produk yoghurt probiotik bubuk yang dihasilkan, untuk itulah penelitian ini dilakukan. Penelitian ini dilaksanakan di Laboratorium Ilmu Produksi Ternak Perah, Fakultas Peternakan, AP4 dan Laboratorium Pusat Antar Universitas, Institut Pertanian Bogor, serta PT. Fajar Taurus Indonesia dari bulan April sampai dengan bulan Juni 2003. Bahan baku susu segar yang digunakan dipasok oleh Laboratorium Lapangan Ilmu Produksi Ternak Perah, Fakultas Peternakan IPB. Susu skim cair dipersiapkan dengan cara memisahkan lemak susu segar dengan alat cream separator dan untuk meningkatkan bahan kering ditambahkan susu bubuk (komersial) sebanyak 4% (b/v). Susu fermentasi dilakukan dengan cara melakukan pemanasan terhadap susu skim cair (80-85°C, selama 30 menit) dan diinokulasikan secara terpisah dengan masing-masing starter (5%): S. thermophilus: L. bulgaricus (perbandingan 1:1) untuk yoghurt, L. acidophilus untuk pembuatan acidophilus milk dan Bifidobacterium bifidum untuk pembuatan bifidus milk, kemudian diinkubasi pada suhu 37°C selama 17±1jam. Sebelum pengeringan dengan alat pengering semprot, kedalam yoghurt probiotik bubuk ditambahkan bahan pengisi (susu skim) sebanyak 10%, bahan kriogenik (sukrosa) sebanyak 5%, dan bahan penstabil (agar-agar) sebanyak 5%. Yoghurt probiotik bubuk yang dihasilkan dikemas dengan kemasan yang berbeda yaitu HDPE atau aluminium foil berlapis LDPE pada bagian dalamnya dan disimpan pada suhu ruang (25±1°C) dengan sebelumnya ditambahkan xantan gom (1% dari larutan). Umur simpan yoghurt probiotik bubuk ditentukan berdasarkan pada hasil pengamatan selama 56 hari, terhadap peubah yang meliputi sifat fisik (warna, bau, rasa, tekstur, dan indeks kelarutan dalam air), sifat kimia {pH aw dan Total Asam Tertitrasi (TAT)}, serta sifat mikrobiologi (viabilitas...
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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.
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Judul: Mitochondrial DNA Gene Organization and Phylogenetic Relationship of Naja siamensis
Abstrak: Naja siamensis is one of Asiatic cobra in the Family of Elapidae, known as a cryptic snake. It has many morphological variations that lead to misidentification. Misidentification can cause the wrong concept in developing antivenom types due to high snakebite cases occur in Thailand. Thus, an accurate species identification using a molecular approach is crucially required. Mitochondrial DNA has been used widely in snake molecular studies. These studies were aimed to determine the arrangement of the N. siamensis partial mitochondrial genes using reptile-oriented primers and to reveal the phylogenetic relationship among other species of Asian cobra. DNA extraction was carried out based on the standard DNA salting-out protocol and was conducted by bioinformatics analysis using BLASTn and MEGA 6 software. Gene annotation was performed against N. kaouthia complete genome. A total of 3121 bp of N. siamensis mtDNA genes were sequenced consisting of partial of six regions: 16S rRNA, ND1, tRNA-Ile, CRII region, tRNA-Leu, tRNA-Gln, and COI genes. The mtDNA gene organization of N. siamensis was predicted to has a similar pattern with the common Elapidae mtDNA gene organization. This study showed that there is a monophyletic form in Naja genus and N. kaouthia is the closest species with N. siamensis based on partial 16S rRNA and ND1 gene.
Keyword: 16S rRNA, Elapidae, ND1, phylogenetic relationship