Judul: Effect of Storage on Physicochemical Properties and Halophilic Bacteria of Liquid Tauco from Cianjur
Abstrak: Liquid tauco is a viscous yellow-to-brown fermented food product with a distinctive taste and texture. Because of its salt content, liquid tauco has a shelf life of 7 days at room temperature and 2–3 months in the refrigerator. Liquid tauco is a popular seasoning for Indonesian dishes and is mainly produced in Cianjur. There has not been much research related to the physicochemical properties of liquid tauco after it is distributed. Halophilic bacteria research has also never been done. This research aimed to determine the effect of storage time (0, 4, and 8 weeks) and temperature (room and refrigerator temperature) on the physicochemical properties and halophilic bacteria of a liquid tauco from Cianjur. Research data was analyzed using one-way ANOVA and Duncan's test. The results showed that storage time affects the water activity, viscosity, and moisture content of liquid tauco stored at room and refrigerator temperatures. Storage temperatures affect the liquid tauco’s water activity stored at week 4, viscosity stored at week 4 and 8, and moisture content stored at week 8. There was no effect of storage time and temperature on the microbial loads of the liquid tauco. This research discovered 10 bacterial isolates, 8 of which were presumed halophiles.
Keyword: Halophilic bacteria, Physicochemical properties, Tauco

Judul: Karakterisasi Sifat Fisikokimia dan Jumlah Kelompok Bakteri Tahan Garam (Halofilik) pada Tauco Kering Khas Cianjur
Abstrak: Tauco kering merupakan salah satu olahan pangan fermentasi kedelai yang berasal dari Indonesia. Salah satu tauco tertua yang masih eksis di Indonesia yaitu tauco kering Cianjur. Penelitian mengenai tauco kering ini bertujuan mengetahui karakteristik fisikokimia dan jumlah kelompok mikroba (terutama bakteri halofilik) yang bertahan pada tauco kering selama umur simpan 0 hingga 8 minggu setelah produksi pada penyimpanan suhu ruang dan kulkas. Analisis yang dilakukan dalam penelitian ini meliputi analisis fisikokimia (Aw, pH, kadar air, kadar abu, dan kadar garam) dan mikrobiologi (Angka Lempeng Total (ALT), total bakteri dan total bakteri halofilik, isolasi koloni, morfologi koloni, morfologi sel, pewarnaan Gram dan endospora, serta uji katalase). Analisis fisikokimia tauco kering menunjukkan adanya pengaruh lama penyimpanan tauco kering terhadap Aw dan pH yang disimpan pada suhu kulkas, serta Aw yang disimpan pada suhu ruang. Analisis fisikokimia tauco kering dengan pengaruh suhu penyimpanan menunjukkan adanya pengaruh terhadap pH tauco kering yang disimpan selama 4 minggu, serta Aw dan pH yang disimpan selama 8 minggu. Analisis total mikroba secara keseluruhan menunjukkan tidak adanya pengaruh lama penyimpanan dan tidak adanya pengaruh perbedaan suhu penyimpanan tauco kering dengan berbagai suhu dan waktu inkubasi., Semisolid tauco is a fermented soybean food from Indonesia. One of the oldest tauco that still exist is semisolid tauco from Cianjur. This research aims to determine the physicochemical characteristics and total of microbial groups (especially halophilic bacteria) that survive on semisolid tauco during the storage at room and refrigerator temperature. The analyzes carried out in this study included physicochemical (Aw, pH, water, ash, and salt content) and microbiology analysis (Total Plate Count (TPC), total bacteria and total halophilic bacteria, colony isolation, colony and cell morphology, Gram and endospores staining, also catalase test). Physicochemical analysis of semisolid tauco showed that there was an influence of storage time on the Aw and pH stored at refrigerator temperature, as well as the Aw stored at room temperature. Physicochemical analysis with the influence of storage temperature showed that there was an influence on the pH that stored for 4 weeks, as well as Aw and pH stored for 8 weeks. Analysis of total microbial counts showed that there was no influence on storage time and no influence on differences in storage temperature of semisolid tauco at various temperatures and incubation times.
Keyword: tauco kering, tauco Cianjur, bakteri halofilik, analisis fiiskokimia, total bakteri

Judul: Peranan Pemiimpin Formal dalam Menggerakkan Partisipasi Masyarakat terhadap Pusat Kegiatan Belajar Masyarakat (PKBM)
Abstrak: Hasil penelitian yang dilakukan oleh Dewan lnternasional Pengembangan Pendidikan (me International Central of Educational Development) da n UNESCO mengungkapkan bahwa negam-negara berkembang umumnya mernpunyai masalah yang terkait dengan peningkatan dan pendapatan yang menjadi dasar penting bagi pendidikan masyarakat. Dengan dernikian perlu diadakannya program pernbangunan pendidikan baik melalui pendidikan fomal maupun pendidikan nonformal. Dalam hal ini lebih ditekankan kepada pendidikan non formal, sehingga memunculkan ide Community Learning centre (CLC).
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