Judul: Kemampuan Dadih Susu Sapi Menghambat Enterobacteriaeeae Secara In Vitro
Abstrak: Ddih is a saditional fermented milk from West Sumatera. instead of BufMoes milk, cows milk were used in this research. Using ktobaeillus planfamm as a dadih starter (concmtration 3,4,S %) d incubated for 48 hours at room tmpmtm. Obmtion of rladi)l bgin hm the lirst day of this poduct until 7 days aud its still stored at room temperatm. The ability of suppresing Enterobueferiaceae activity is abed by using mcherichia coli, SaImoneIZa tphimwim and Shigellaflaxneri (lo6 CFU/ml) in Nutrient Agar and challenge with dad& 3%, 4% and 5% (50 -11). Tetracylim, chlommpheniml and a p b paper disc are used as control. Obsewation of dad& quality by using Storch test, pH, acidity (titdon) and orgaaaleptic. Dadih of starter concentdon SY0-first day has the biggest inhibitation m e (17.42 mm) to E. coli, fblIowed by S. @phimwium (9.39 mm) and X Pexneri (8.88 mm) by dadih at concentration 5%- W da . Range of pH showed between 4.84 to 4.14 and the acidity btween 114.67 % to 365.67 %. The sensitivity test to antibiotilra was fourd by E cdi (ATCC 38218) with a resistance to chloramphenicol. Redt of the o~olep-tic test, respon of the panelist showed no differences on liked vdw between various concentration For the befit of the cwsumers health, dadih were good until the third day.
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Judul: Pembuatan Starter Kering Bakteri Asam Laktat dan Pengaruhnya terhadap Karakteristik Dadih Susu Sapi yang Dihasilkan.
Abstrak: Dadih is a traditional food from West Sumatera resulted from natural fermentation of buffalo milk. This natural fermentation process involves a number of microorganisms, including gram-positive and gram-negative bacteria. The presence of gram negative bacteria that are pathogenic can become an obstacle to get safe and healthy food product to consume and easy in the marketing of products, due to the security aspect is less reliable. The processing through a more controlled fermentation process using lactic acid bacteria starter without involving the bacterial pathogens are expected to improve the quality of the resulting dadih. The provision of culture with the preservation in the dry form will facilitate the handling of starter cultures, so that the fermentation is more controlled and the product quality is more assured. Besides that, the availability of dry starter cultures will facilitate the distribution and transportation of starter cultures because dry starter cultures can be sent for long distances without losing the activity of Lactic acid bacteria and have a long storage. Raw materials used in the manufacture of dadih in West Sumatera derived from buffalo milk. The availability of buffalo milk is very limited, that, the alternative used is cow modified with skim milk and jelly therefore it is expected produce Dadih which has the characteristic similar with dadih from buffalo’s milk. This study aimed to verify the making of dry starter of lactic acid bacteria (the combination Streptococcus thermophilus and Lactobacillus casei also Lactobacillus bulgaricus and Lactobacillus casei) and its effect towards the characteristic of resulting cow’s milk dadih. Various analytical results indicate that the interaction of combinations of lactic acid bacteria starter and concentration of dried starter powder of lactic acid bacteria significantly affect to the pH value and moisture content of dadih. interaction of a combination of lactic acid bacteria starter and dried starter powder concentration of lactic acid bacteria did not influence significantly to the value of titrable acid total, viscosity, ash content, and the total amount of lactic acid bacteria in dadih. Friedman test results showed that the assessment of panelists for color, aroma, taste, texture, and general acceptance of dadih was not significantly different. Based on weighting method for the determination of the best dadih products, showed that dadih fermented by a combination of starter S. thermophilus: L. casei (1 : 2) as much as three grams of powder has the highest weight value. Thus, the recommendation of the best dadih product is dadih product fermented by a combination of starter S. thermophilus : L. casei (1: 2) as much as three grams of dried starter powder. Microbiological test results showed that the lowest total lactic acid bacteria contained in dadih products, that is 8.4 x 109 CFU/ml. Thus, the dadih is eligible as fermented milk for the minimum amount of total lactic acid bacteria ranged 106-109 CFU/ml (Sari, 2007).
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Judul: Formulasi Hamiltonian untuk Menggambarkan Gerak Gelombang Soliter Dimensi Tiga di Permukaan Laut
Abstrak: Gelombang permukaan adalah gelombang yang terjadi perbedaan rapat massa antara air dan udara. Salah satu gelombang permukaan yang ditinjau adalah gelombang soliter. Formulasi gelombang soliter dilakukan dengan menggunakan formulasi Hamiltonian.
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