Judul: Pengaruh Konsentrasi Starter dan Penambahan Inulin dalam Pembuatan Yogurt Susu Kambing
Abstrak: The aim of this research was to figure out influence of concentration of starter and inulin on time of producing, texture, and aroma of yoghurt made of goat’s milk. This study was conducted from April until December 2010 at the Laboratory of Veterinary Public Health, Faculty of Veterinary Medicine, Bogor Agricultural University. This research was designed by factorial complete random design with two treatments, i.e., addition of starter and inulin. Treatments of starter and inulin in series consisted of 3 levels (2 %, 3 %, and 4 %) and 6 levels (0, 0.5, 1, 1.5, 2, and 2.5 mg/l) respectively. The results showed that different concentration of starter influenced time of producing goat’s milk yoghurt (p<0.05), meanwhile different addition of inulin did not influence the time of producing yoghurt (p>0.05). Yoghurt starter with 3% and 4% concentration require faster time in producing yoghurt. Texture and aroma of goat’s milk yoghurt were influenced by time of producing and both treatments (p<0.05). Combination of starter and inulin had given best organoleptic result in treatment of 3% of starter and 0,5 mg/l of inulin on the 4th hour (LP8) and in treatment of 3% of starter and 1 mg/l of inulin on the 5th hour (LP9).
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Judul: Karakteristik Yogurt Probiotik Susu Kambing Hasil Pemberian Pakan Campuran Garam Karbokslat Kering dengan Penambahan Ekstrak Kayu Manis sebagai Flavor
Abstrak: Goat milk enriched naturally by Omega-3 through feeding with a mixture of carboxylate salt dry (MCSD), has a complete nutrition, but contrairely had a more distinctive smell goaty and high risk off flavour of rancidity. It made goat milk less desirable for consumption. Yoghurt is a fermented milk product that can be balanced the intestinal microflora between pathogens and beneficial bacteria. Cinnamon (Cinnamon burmanii) is a spices aromatic that rich in flavour and antioxidant. The addition of cinnamon extract in goat’s milk probiotic yoghurt aims to minimized the goaty smell and to maintain quality of product. This research has purpose to studied the effect of addition cinnamon extracts with different concentrations (3%, 4%, and 5%) on goat’s milk probiotic yoghurt characteristic include physical, chemical, microbiological and sensorial. The results showed that the addition of cinnamon extract influence the acidity (decreased pH value and increased total acid titrable) and sugar content of product, but there isn’t effect on viscosity, protein and fat content of yoghurt. Extract cinnamon addition at 4%-5% stimulated the growth of lactic acid bacteria to 0.7 log10 – 0.8 log10 CFU/ml. The hedonic-test showed that addition cinnamon extract wasn’t influence yoghurt acceptability, but the goaty flavour found less detectable in fermented product with addition of cinnamon extract becaused of the flavour resulted from fermentation process and volatile acid from cinnamon extract. It could be conclude that the fermentation and the addition of cinnamon extract increased the acceptability of goat’s milk probiotic yoghurt.
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Judul: PEmetaan Kawasan Peka Bencana Tsunami di wilayah Pesisir propinsi Nusa Tenggara Timur
Abstrak: Kondisi geologi Indonesia yang merupakan pertemuan lempeng-lempeng tektonik menjadi kawasan Indonesia memiliki tingkat kerawanan yang tinggi terhadap bencana alam seperti gempa bumi, tsunami dan rawan letusan gunung api. Gempa bumi yang terjadi di dasar laut mengakibatkan pergolakan massa air yang dapat menghasilkan gelombang besar atau disebut tsunami.
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