Judul: Studi enkapsulasi Lactobacillus casei dan Bifidobacterium longum dengan teknik ekstrusi
Abstrak: Lactobacillus casei dan Bifidobacterium longum merupakan bakteri probiotik yang umumnya diaplikasikan sebagai starter kering probiotik untuk pangan. Proses pengeringan dalam pembuatan starter kering dapat menurunkan jumlah L. casei dan B. longum, oleh karena itu perlu dilakukan enkapsulasi. Teknik enkapsulasi yang digunakan dalam penelitian ini adalah ekstrusi dengan maltodekstrin-alginat (1:3), pati sagu-alginat (1:3), maizena-alginat (1:3), dan kontrol skim-alginat (1:2) (b:b) sebagai bahan pengkapsul. Keempat bahan pengkapsul tersebut berpengaruh nyata terhadap nilai viabilitas, efisiensi enkapsulasi, jumlah sel pada beads basah dan beads kering, ketahanan sel setelah proses pengeringan, serta ketahanan sel L. casei dan B. longum terhadap kondisi pH rendah dan garam empedu. Berdasarkan nilai viabilitas L. casei dan B. longum, karakteristik matriks beads, jumlah sel pada beads basah dan beads kering, serta persentase ketahanan sel selama proses pengeringan, bahan pengkapsul maltodekstrin-alginat lebih baik dibanding pati sagu-alginat dan maizena-alginat, namun belum lebih baik dari bahan pengkapsul kontrol yaitu skim-alginat. Jumlah sel L. casei dan B. longum pada beads kering maltodekstrin-alginat adalah 4.69 ± 0.08 log CFU/g dan 5.32 ± 0.21 log CFU/g, sedangkan jumlah sel L. casei dan B. longum pada beads kering skim-alginat lebih tinggi yaitu 5.08 ± 0.07 log CFU/g dan 6.20 ± 0.16 log CFU/g.
Keyword: Bifidobacterium longum, Encapsulation, Lactobacillus casei, Probiotic, Starch, Starter, Food science, Drying process

Judul: Enkapsulasi Starter Yoghurt (Streptococcus thermophilus dan Lactobacillus bulgaricus) Menggunakan Bahan Pengisi Berbasis Pati
Abstrak: The viability of lactic acid bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus) in yoghurt is declined during storage. To prevent this condition we need giving protection by encapsulating the bacteria. Encapsulating had been doing by emulsion method. Emulsion method held by emulsify encapsulating material (maize resistant starch and maltodextrin) with vegetable oil (canola oil containing 0,5% tween 80%), with the equivalent of them 1:2:2. 0.1% (cultivated from beginning of log phage) an amount inoculums was added. Emulsion method which used in this research has been modified. The process of adding CaCl2 solution using syringe 23 G (0. 573mm) and 10 cm of the drop distance from alginate-oil solution. The separating held by using shaker during 24 hours and beads collected using filtration. The composition of encapsulating material and filler had been using are alginate 2%: high amylose corn starch 2%, alginate 3%: maltodextrin 1% and alginate 4%. Drying process of wet beads which produced in this method using oven 40oC during two hour. Then, the best encapsulating material had advanced tested based on quality and quantity. Quantity test held by comparising the yoghurt which produced from free cell and commercial starter (yoghurtmert). The best encapsulating material is alginate 3%: maltodextrin 1%. Encapsulating increase the viability of the bacteria 6.09x105cfu/g (on wet beads) and 2.56 x105cfu/g (on dry beads) as compared to free cell. Yoghurt which produced by alginate 3%: maltodextrin 1% is more sour than free cell, but less than commercial starter. The result of hedonic can be describe that yoghurt which produced by alginate 3%: maltodextrin 1% is not different from commonly consumed yoghurt.
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Judul: Kearifan Tradisional Perlindungan dan Pemanfaatan Sumberdaya Hutan oleh Suku Kanume di Taman Nasional Wasur
Abstrak: Wasur National Park (TN Wasur), is located in Merauke, Papua. The Kanume tribe is one of indigenous communities who have long been living in TN Wasur, which has the region's largest in TN Wasur, about 305.312 ha (73,78%). This study was conducted to analyze the pattern of protection and use of forest resources by the tribe Kanume in the Wasur National Park. The results showed that the people of clans in the ethnic of Kanume has a custom rules and wisdom in terms of protection and utilization of forest resources. Clans in the tribe of Kanume has ownership rights at the ulayat land to protect and exploit resources that there can be found sacred places, the old village, the well nature, hamlet of sago, and places the ancestral journey. In traditional wisdom and resource utilization, the tribe of Kanume have a culture that supports the management of the forest resource. This can be seen by the existence of the division of conception space based on the area of ulayat customs, the system of mastery and ownership of land, Sasi system and the belief of Totem(Totemism).
Keyword: traditional wisdom, Taman Nasional Wasur, Suku Kanume