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.
Keyword: 

Judul: Pembuatan Yogurt Sinbiotik Menggunakan Bakteri Asam Laktat Indigenus sebagai Pangan Fungsional Antidiare
Abstrak: Yoghurt is a product of fermented milk using lactid acid bacteria (LAB) as a starter. An indigenous probiotic LAB, Lactobacillus plantarum 2C12 and Lactobacillus fermentum 2B4, were applied in the making of functional synbiotic yoghurt with fructo-oligosaccharide (FOS) 5% as a prebiotic source. The aim of this study was to determine the best formula of functional synbiotic yoghurt as an alternative to protect human gastrointestinal against diarrhea. The best formula with the highest antidiarrheal effect was then applied with the addition of stabilizer and flavor to improve the product quality and consumer acceptance. The results showed that the synbiotic yogurt made from mixed culture L. bulgaricus, S. thermophillus, and L. fermentum 2B4 has the highest antibacterial effect in preventing Enteropathogenic Escherichia coli (EPEC) growth. Addition of 1.75% natural corn starch as a stabilizer produced optimum improvement in yoghurt consistency and minimize whey separation. Result of sensory evaluation indicated that the yoghurt with addition of 1% strawberry flavor and 0.1% vanilla flavor were ranked at first and second. Yoghurts could still good to consume after 15 days storage period at the refrigeration temperature (10oC).
Keyword: 

Judul: Penerapan teknik watermarking untuk penandaan hak cipta pada peta vektor dengan format DXF
Abstrak: Drawing Interchange Format (DXF) is one of the general file in the field of the vector image commonly used for making maps. The DXF format is a tagged data representation of all the information contained in an AutoCAD drawing (DWG) file. Tagged data means that each data element in the watermark is preceded by an integer number called the group code. The study was carried out because there is still no tools of labeling the copyright on digital mapping using DXF file. This study aims to generate an application for copyright labeling on vector map with DXF format that can be applied to any types of spatial objects in the map. The technique used is changing the code inside the vector image. The insertion of the watermark is done by utilizing ENTITIES section by multiplying objects for sets of binary values. The results showed that the image after the watermarking insertion process is the same as the original vector image. Embedded watermark is resistant to rotation and scaling, however it has the possibility of one-third to be broken in the attack on specific object. This study has successfully implemented watermarking technique for copyright labeling on the vector map with DXF format.
Keyword: Drawing Interchange Format, Robust Watermark, Tagged Data, Vector Image, Watermarking